Food Reciving And Handling Flashcards
What is the first step in preventing foodborne illness?
Prevention begins well before the food is unloaded off the truck.
Why is it important to use reputable vendors and suppliers?
Using reputable vendors and suppliers is key to ensuring food safety.
What should be inspected upon delivery?
All deliveries should be inspected to ensure products were safely transported.
What should be checked on food products during delivery?
Check expiration and use-by dates.
What should be inspected on the delivery truck?
Inspect the delivery truck to make sure the vehicle is kept clean.
What signs indicate frozen products may be unsafe?
Frozen products should not show signs of thawing and refreezing.
What should be checked for fresh produce?
Fresh produce should be checked for rot, spoilage, or contamination.
What should be done with damaged goods or products not kept at the proper temperature?
Damaged goods or products not kept at the proper temperature should be rejected.
What condition should dry goods be in upon delivery?
Dry goods should not have been opened or show signs of damage.
What should be done with items upon receipt?
Label items with the date they are received.
What is the next step after receiving food items?
Transfer items immediately to the proper storage area.
How should dry goods be stored?
Store in a cool, dry place at least 6 inches off the floor.
Keep containers tightly closed and protected from pests.
What is the required temperature for freezer goods?
Keep foods at a temperature of 0°F or lower.
How should frozen foods be thawed?
Thaw frozen foods under refrigeration or under cold, running water.
If thawing under running water, the foods must thaw completely within a maximum of 2 hours.
What are acceptable thawing methods?
Submerged under running potable water at a temperature of 70°F (21°C) or lower.
What is the required temperature for refrigerated goods?
Hold cold food under a temperature of 41°F.
What should be done to maintain refrigerator conditions?
Keep refrigerator doors closed and do not overcrowd refrigerators.
Leave room for cold air to circulate.
How should stock be managed in storage?
Rotate stock so that the oldest product is used first (FIFO).
How should food items be stored?
Store products sealed with lids or plastic wrap.
How should raw and cooked items be stored?
Store raw and cooked items separately.
What should be done with open items and items not in original packaging?
Label and date any open item and any item not in its original packaging.
What is a best practice for cooling food?
Chill hot foods as much as possible before storing in the refrigerator.
How should raw and cooked food be stored in the same refrigerator?
Store cooked foods above raw foods.
What should be done to keep refrigerators and freezers?
Keep refrigerators and freezers clean.
Cooling SSdard 140’F to 70’Fwithin 2 hours then 79’Fto 41F wichin and 8ditionat 4 hours
What temp of water for thawing
Cold running water to more than 2 hours at water temp of 70 o F or below
Whole Melon
SHELF: 8
FILL THAT WALK-IN!
Raw Broccoli
SHELF:
Raw Chicken Legs
SHELF:
Cut Fruit
SHELE
Raw Pork Chops
SHELF:
Raw Shrimp
SHELF:
Apple Pie
SHELF:
(2
SHELF A
SHELF B
SHELF C
SHELF D
SHELF I
SHELF F
FOOD RECA
& HANDLING
How do you think you did on
this exercise? Draw a line from
the dot on the gauge…be
