The Flow of Food Purchasing, Receiving, and Storage
Help!
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| food must be purchased from: | approved, reputable suppliers
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| steps for receiving and inspecting food | - make spefiic staff responsible for receiving
- inspect deliveries immediately upon receipt
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| what items of food must be received at 41F or lower | Cold TCS food
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| what items of food must be received at 45F or lower | Shellstock, shellfish, milk, shell eggs
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| what items of food must be received at 135 or higher | Hot TCS food
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| food must be cooled to 41F or lower within ____ hours | 4 hours
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| use-by/expiration date | recommended last date from the manufacturer for peak quality, reject items past their expiration date
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| sell-by date | tells the store how long to display the product for sale
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| best-by date | 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 | 90 days
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| what must be on a label for food | common name, qauntity, list of ingredients in order by weight, date it must be thrown out
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| Ready to eat TCS food can only be kept for __ days | 7 days
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| ready to eat TCS food must be labeled if it is held for more than __ hours | 24 hours
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| storage units such as fridge/freezer must be accurate to within ____ degreees | 3 degrees F
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| FIFO stands for | First In First Out
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| minimum internal cooking temp for seafood | 145F
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| minimum internal cooking temp for whole cut beef/pork | 145F
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| minimum internal cooking temp for ground meat/fish | 155F
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| minimum internal cooking temp for whole and ground poultry | 165F
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| milk can be received at 45F under what condition | it is cooled to 41F or lower in 4 hours
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| how many inches from the floor must food be stored | 6 inches
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