The Flow of Food Purchasing, Receiving, and Storage
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| show | approved, reputable suppliers
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| steps for receiving and inspecting food | show 🗑
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| what items of food must be received at 41F or lower | show 🗑
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| what items of food must be received at 45F or lower | show 🗑
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| what items of food must be received at 135 or higher | show 🗑
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| food must be cooled to 41F or lower within ____ hours | show 🗑
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| use-by/expiration date | show 🗑
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| show | tells the store how long to display the product for sale
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| show | date by which the product should be eated for best flavor/quality
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| keep proper documentation for shellfish for at least ___ days | show 🗑
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| what must be on a label for food | show 🗑
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| Ready to eat TCS food can only be kept for __ days | show 🗑
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| show | 24 hours
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| show | 3 degrees F
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| show | First In First Out
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| show | 145F
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| show | 145F
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| minimum internal cooking temp for ground meat/fish | show 🗑
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| minimum internal cooking temp for whole and ground poultry | show 🗑
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| milk can be received at 45F under what condition | show 🗑
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| show | 6 inches
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