lesson 2 Flashcards
1
Q
How must eggs be identified
A
- USDA inspection stamp
- label identifying source
2
Q
At what temp must eggs be refrigerated
A
-45
3
Q
Signs of a can that can be accepted
A
- no rust/dents on seams
- slightly concave on both sides
- properly sealed/labelled
- commercially processed
4
Q
At what temp must milk/dairy products be received
A
-41 or less
5
Q
How many days must the expiration date of pasteurized milk/dairy from the date of pasteurization not exceed?
A
-9 days
6
Q
How many days must the expiration date of ultra pasteurized milk/ from the date of ultra pasteurization not exceed?
A
-45 days
7
Q
How long should the shellfish tag be kept after it is used up?
A
90 days
8
Q
What info must be on the shellfish tag?
A
- name of product
- name of original shipper
- address of original shipper
- interstate certificate number of original shipper
- location of shellfish harvesting area
