The flow of food

Question 1

What is a key-drop delivery

Answer 1

receive shipment while business is not operating; supplier is given access and puts inventory where it belongs

Question 2

Temperature requirements for receival: Cold tcs foods

Answer 2

41F or lower

Question 3

Temperature for receival: Live Shellfish

Answer 3

air temp of 45F, internal of no greater than 50F; cool to 41 in four hours

Question 4

Temperature for receival: shucked shellfish

Answer 4

45F or lower; cool to 41 in four hours

Question 5

Temperature for receival: milk

Answer 5

45F or lower; cool to 41F in four hours

Question 6

Temperature for receival: shell eggs

Answer 6

air temp of 45F or lower

Question 7

Temperature for receival: Hot TCS foods

Answer 7

135F or higher

Question 8

Receival requirements for frozen foods

Answer 8

frozen solid, no ice crystals, no fluid stains

Question 9

How long must a shellfish identification tag be kept

Answer 9

90 days from the removal of the last shellfish

Question 10

How many days can TCS foods be kept when stored correctly

Answer 10

7 days

Question 11

What is the expiration date fo the dish based on

Answer 11

the earliest use-by-date of any food ingredient involved

Question 12

How accurate does a freezer’s thermometer have to be

Answer 12

within 3 degrees F

Question 13

Where should the thermometer be placed in a freezer

Answer 13

in the warmest section; by the door to the top

Question 14

How many inches do storage and appliances be off the floor

Answer 14

6 inches

Question 15

What is the storage order of a fridge

Answer 15

Top: ready-to-eat foods
Seafood
Whole cuts of beef/pork
Ground meat/fish
poultry

Question 16

Methods of thawing frozen foods

Answer 16

refrigeration, running water, microwave, and cooking

Question 17

What is slacking

Answer 17

gradual thawing of frozen food to prep it for deep-frying; allows for even cooking

Question 18

What should occur after pooling eggs

Answer 18

cook immediately or store at 41 degrees F

Question 19

What is the purpose of a HAACP plan

Answer 19

accounts for any food safety risks related to ways you prep the food item

Question 20

Cook Temp/Time: Poultry

Answer 20

165F; <1 second (instantaneous)

Question 21

Cook Temp/Time: Ground meat, shell eggs for hot service

Answer 21

155F for 17 seconds

Question 22

Cook temp/Time: seafood, cuts of meat, shell eggs to be served immediately

Answer 22

145F for 15 seconds

Question 23

Cook Temp/Time: roasts

Answer 23

145F for 4 minutes

Question 24

Cook Temp/Time: TCS

Answer 24

135F; no minimum time

Question 25

What guidelines should be followed when using the microwave oven to cook TCS foods?

Answer 25

cover food, rotate/stir halfway through process, let rest for 2 minutes, check temp in 2 places

Question 26

When partially cooking, how long can you cook the food when first cooking?

Answer 26

60 minutes maximum

Question 27

Cool TCS food from 135F to 41F or lower within ___ hours

Answer 27

six

Question 28

what must you do f the TCS food has not cooled to 70F within 2 hours

Answer 28

reheated and cooled again

Question 29

How long can you hold cold food without temperature control

Answer 29

6 hours