Chapter 5

Question 1

Purchasing guidelines

Answer 1

Approved reputable suppliers

Must be inspected and meet requirements

Question 2

Deliveries must be

Answer 2

Immediately inspected

Question 3

Delivery inspection guidelines

Answer 3

Staff must be trained
Follow safety guidelines
Have proper tools

Question 4

Delivery inspection must

Answer 4

Visual check of food

Check to ensure food delivered at proper temperature

Question 5

Recall items

Answer 5

Identify items
Remove from inventory
Mark so staff does not use them

Question 6

Received food should always

Answer 6

Have correct color, texture and odor

Must be at correct temperature

Question 7

Food temperatures

TCS, hot, frozen

Answer 7

TCS must be at 41 or lower
Hot must be at 135 or hotter
Frozen food needs to be frozen

Question 8

Packaging of delivered food items must be

Answer 8

Intact, clean and protect food from contamination
No signs of pests or dampness
Correctly labeled with correct documents

Question 9

Food must be stored in ways that

Answer 9

Prevent cross contamination

Question 10

Raw meat, poultry and seafood should be stored

Answer 10

Separately from ready to eat foods

Question 11

Always store ready to eat foods

Answer 11

Above raw meat poultry and seafood

Question 12

Food labels should include

Answer 12

The common name of the food

Question 13

If TCS food is prepped in house and to be stored for longer than 24 hours it must be

Answer 13

Date marked

Question 14

TCS food prepped in house can only be stored for

Answer 14

7 days if held at 41 degrees or lower

Must be discarded after 7 days

Question 15

Food should only be stored in a

Answer 15

Designated storage area

Question 16

Food should be stored

Answer 16

Away from walls

At least 6 inches above the floor

Question 17

Stored food items should always be rotated so that

Answer 17

Older items are used first

Question 18

Reject items if they have

Answer 18

Severe dents in can seams
Deep dents in can body
Missing labels
Swollen or bulging ends
Holes or visible signs of leakage
Rust

Question 19

Do not accept food that is missing

Answer 19

A use by or expiration date

Question 20

Shellfish stock tag

Answer 20

Do not discard

Hold for 90 days

Question 21

Labeling requirements

Answer 21

All items not in original packaging must be labeled

Question 22

Minimum internal cooking temperature

Answer 22

Ready to eat.  -  n/a
Seafood.  145
Whole beef or pork 145
Ground meat ground fish. 155
Whole or ground poultry. 165

Question 23

Storage order top to bottom

Answer 23

Ready to eat food
Seafood
Whole cuts beef or pork
Ground meat or ground fish
Whole and ground poultry

Question 24

Storeroom temperature

Answer 24

50 to 70 degrees

Question 25

Never store food in these areas

Answer 25

Locker or dressing rooms
Restrooms or garbage rooms
Mechanical rooms
Under unshielded sewer lines or leaking water lines
Under stairwells