Lesson 2.2 Flashcards
What is the first opportunity to ensure food safety in a food establishment?
The first opportunity to ensure food safety is at the point of receiving, where care must be taken to ensure all products come from approved sources and reliable, reputable suppliers.
What factors should be considered when receiving incoming supplies?
Incoming supplies must be received at a convenient time for thorough inspection and prompt storage. Various qualities and conditions should be checked depending on the type of food.
What inspection is required for all meats received?
All meats received must have a United States Department of Agriculture (USDA) inspection stamp to show they are from an approved source. This stamp is different from the USDA grade stamp, which attests to meat quality.
What temperature should fresh meats be received at?
Fresh meats must be received at 41°F or below, outside of the Temperature Danger Zone.
What are the visual indicators for fresh beef?
Fresh beef should be bright to dark red in color with no suspicious odor.
What are the visual indicators for fresh lamb?
Fresh lamb should be light red in color with no suspicious odor, and the meat should be firm and elastic.
What are the visual indicators for fresh pork?
Fresh pork should be light pink in color with white fat. A knife inserted into the meat to the bone should reveal no suspicious odors.
What are the visual indicators for fresh chicken and poultry?
Fresh chicken and poultry should be light in shade with yellow or white skin. They must be rejected if there is stickiness under wings and joints, soft flesh, purplish or greenish color, green discoloration around the neck, blackened wing tips, or any suspicious odors.
At what temperature should frozen meats and poultry be received?
Frozen meats and poultry must be received at 0°F or below.
What are the signs of freezer burn or re-frozen meats?
Signs of freezer burn or re-frozen meats include the formation of ice crystals on the meat.
What are the inspection and grade stamps for meat?
The USDA inspection stamp indicates that the meat is sanitary and fit for human consumption, while the grade stamp attests to the quality of the meat and impacts its price.
Why is it important to purchase fresh fish from reputable and reliable suppliers?
There is no formal inspection for fresh fish except for visual and smell checks, so it is important to purchase from reputable and reliable suppliers.
What temperature should fresh fish be received at?
Fresh fish must be received cold and on ice at 41°F or less.
What are the visual and sensory indicators for fresh fish?
Fresh fish should have no objectionable odor, clear and bulging eyes, bright red gills, and firm and elastic flesh. Fish that is going bad will have a fishy odor, cloudy, red-rimmed, and sunken eyes, grey or greenish gills, flesh that pits under pressure, flesh easily pulled away from the bones, and loose scales.
