Question
click below
click below
Question
Normal Size Small Size show me how
Serv Safe Chapter6
Flow of food - purchasing, receiving, and storage
Question | Answer |
---|---|
Receiving food that is cold the temperature should be | 41 degrees or cooler |
Receiving food that is hot the temperature should be | 135 degrees or higher |
Receiving food that is frozen the food should not | have ice crystals or fluids on the bottom of the case |
Shell eggs must be received at a air temperatures of | 45 degrees or lower |
Milk and dairy products must be received at | 41 degrees or fewer |
Raw shucked shellfish are packaged in | nonreturnable containers,if less than one-half gallon a use by or sell by date is shown |
Live shellfish | come with a tag that employees must the last shell fish was sold or served Keep tags for 90 days |
Sliced melons or produce must be received at | 41 degrees or less |
Prepackaged juice must be purchased from a supplier with a | HACCP plan |
Fish served raw or partially cooked should be frozen by supplier | -4 for at least 7 days, -31 or lower until frozen solid for 15 hours, -31 until frozen then at -4 for at least 24 hours |
Food from approved source will have what type of stamp | USDA |
Most important factor in choosing an approved food supplier | has been inspected and complies to local, state, and federal laws |
Containers of raw shucked shellfish bigger than one-half gallon must have a name and address of packer, certification number and a | shucked date |
Top to bottom order how should the following be shelved, fresh pork, fresh salmon, carton of lettuce, and pan of fresh chicken breast | lettuce, salmon, pork, chicken |
Raw poultry should be placed in the cooler on what shelf | Bottom |
What is FIFO | FIFO allows for the older supplies to be used first |
When TCS is prepared onsite what must be on the label | Sell by or discard date |
What is the warmest temperature that ground beef can be safely stored? | 41 degrees |
How should coleslaw in cartons be checked? | Open carton and insert thermomter in center |
A package of beef carries a state department of agriculture inspection stamp, what does this mean | The meat and processing plant met certain standards |
Dry storage items should be held at what temperature | 50-70 degrees |
Tuna salad prepared can be stored at 41 degrees for how many days | 7 days |
Do not line shelves with aluminum foil because | Can restrict the flow of air |