Chapter 5 Flashcards
What is an approved, reputable supplier?
Approved, reputable suppliers are inspected and meet applicable local, state, and federal laws
What are the criteria to accept or reject food during receiving?
- Visual and temperature checks of food upon delivery
- Should have correct color, texture and odor
How should food be labeled and dated?
Labels should include common name of food, if prepped in house should include with use by date 7 days from prep day
How should food and non-food items be stored to prevent time-temperature abuse and contamination?
Stored away from walls and at least 6 inches from ground, rotated so older items are used first, raw meat/seafood stored separately or at the bottom from ready to eat foods
What is the best method of checking the temperature of vacuum-packed meat?
Place the thermometer stem or probe between two packages of product.
What is the correct temperature for receiving cold TCS food?
41 F or lower
What is the correct temperature for receiving hot TCS food?
Hot TCS food received at 135 F or higher
Milk can be received at 45 F under what condition?
It is cooled to 41F or lower in 4 hours
What causes large ice crystals to form on frozen food and it’s packaging?
Time-temperature abuse
Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?
Date that the food should be discarded
What is the problem with storing ground turkey above raw ground pork?
Cross-contamination
Due to an operation’s space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order?
According the minimum internal cooking temperatures with ready to eat foods on the top shelf and poultry on the bottom
How many inches (centimeters) from the floor should food be stored?
At least 6 inches
