Chapter 5 Flashcards
Purchasing guidelines
Approved reputable suppliers
Must be inspected and meet requirements
Deliveries must be
Immediately inspected
Delivery inspection guidelines
Staff must be trained
Follow safety guidelines
Have proper tools
Delivery inspection must
Visual check of food
Check to ensure food delivered at proper temperature
Recall items
Identify items
Remove from inventory
Mark so staff does not use them
Received food should always
Have correct color, texture and odor
Must be at correct temperature
Food temperatures
TCS, hot, frozen
TCS must be at 41 or lower
Hot must be at 135 or hotter
Frozen food needs to be frozen
Packaging of delivered food items must be
Intact, clean and protect food from contamination
No signs of pests or dampness
Correctly labeled with correct documents
Food must be stored in ways that
Prevent cross contamination
Raw meat, poultry and seafood should be stored
Separately from ready to eat foods
Always store ready to eat foods
Above raw meat poultry and seafood
Food labels should include
The common name of the food
If TCS food is prepped in house and to be stored for longer than 24 hours it must be
Date marked
TCS food prepped in house can only be stored for
7 days if held at 41 degrees or lower
Must be discarded after 7 days
Food should only be stored in a
Designated storage area
Food should be stored
Away from walls
At least 6 inches above the floor
Stored food items should always be rotated so that
Older items are used first
Reject items if they have
Severe dents in can seams Deep dents in can body Missing labels Swollen or bulging ends Holes or visible signs of leakage Rust
Do not accept food that is missing
A use by or expiration date
Shellfish stock tag
Do not discard
Hold for 90 days
Labeling requirements
All items not in original packaging must be labeled
Minimum internal cooking temperature
Ready to eat. - n/a Seafood. 145 Whole beef or pork 145 Ground meat ground fish. 155 Whole or ground poultry. 165
Storage order top to bottom
Ready to eat food Seafood Whole cuts beef or pork Ground meat or ground fish Whole and ground poultry
Storeroom temperature
50 to 70 degrees
Never store food in these areas
Locker or dressing rooms Restrooms or garbage rooms Mechanical rooms Under unshielded sewer lines or leaking water lines Under stairwells
