2.5 Flashcards
1
Q
Steps of the foodservice chain
A
purchasing, receiving, storing, preparing, coking, holding, cooling, serving
2
Q
Contamination
A
Food is contaminated when it contains one of the three hazards, biological, chemical, physical.
3
Q
Adulterated Food
A
contaminated food
4
Q
Cross-Contamination
A
The transfer of hazards from food, people, equipment, or pests to uncontaminated food.
5
Q
Cross-Contamination in Purchasing & receiving
A
Inspect all delivers, truck clean? packaging sound? refrigerated food < 41 F, frozen still frozen
6
Q
Dry Food Storage
A
Six inches off floor, No chemicals, 50-75 F
7
Q
Refrigerator Storage top to bottom
A
Cooked & Ready- to-Eat Food
Raw fruits / veggies Whole, raw fish Whole, raw meat Raw, ground meat Raw poultry
41 F
