Module 5 - ServSafe Flashcards
How do you work with a supplier? (2)
- Know their safety practices
- Check their inspection records
How should you prepare for deliveries? (2)
- Assign duties to specific staff members
- Inspect deliveries upon receiving them
What should employees look for when receiving deliveries?
Signs of time temperature abuse and contamination
How should I handle key-drop deliveries?
Once you/your staff comes in, you must inspect the deliveries
How do I reject deliveries? (2)
Set it aside and detail what’s wrong with it
Label it, “Do not use, Do not discard”
What would issue a recall? (3)
- When food has been contaminated
- When food has been mislabeled
- When allergens have not been identified on the label
What temperature should hot foods be received?
135F or higher
What temperature should cold foods be received?
41F or lower
The date label that details how long to display the product for sale
Sell by date
The date label that details the date by which the product should be eaten
Best by date
The date label that details the last day for recommended use
Used by/Expiration date
What are some symptoms shown that means you should reject the food? (5)
- Abnormal color or mold
- Is moist when should be dry
- Show signs of pest or pest damage
- If meat is slimy, sticky, or dry
- If it has an odor
What should you have on the container if you take food out of its original packaging?
A label with its common name
If the food doesn’t have a common name, use a statement that accurately describes it
If the food is easily identifiable, you don’t need a label. Just make sure at a distance you know what it is
What should you include on the labeling on food that is sold to customers to eat at home? (6)
- Common name
- Quantity
- ingredients
- Artificial flavors/Chemicals
- Manufacturers name and address
- Major food allergens
What should you do when storing food items? (2)
Label the food detailing when it must be sold, eaten, or thrown out.
Remember to store at 41F or lower
OR
135F or Higher
Should you be overloading the cooler? Yes or No?
No!
Blocks airways from traveling
Opening the cooler door constantly does no harm. True or False?
False!
Too much air travel, can prevent proper cooling
Should you be lining your shelves with aluminum foil, sheet pans, or paper? Yes or No?
No!
Blocks airways from traveling
What is the one item that should be present in checking temperature in storage rooms?
Air Thermometer
Should be placed in the warmest place of the storage room to check cool air and vice versa for warm air.
What does FIFO stand for?
First in, First out
What are the three steps to FIFO (3)
- Check the use by/expiration date?
- Store the food first in, first out order
(Earlier dates of items should be placed in front of the later date items) - Use the food stored in the front first
How far up should food be from the floor?
AT LEAST 6 Inches
Should also be away from the walls
Can single use items stay in their original containers? Yes or No?
Yes!
Is it safe to use empty food containers to store chemicals and vice versa? Yes or No?
No!
