The Flow Of Food: Purchasing, Receiving, Storage Flashcards
What does GMP mean?
Good Manufacturing Practices
What does GAP mean?
Good Agricultural Practices
What are the four steps to managing a recall?
- Identify the recalled item by matching the information form the recall notice.
- Remove the item from the inventory and place it in a secure spot.
- Label the item in a what that will prevent it from being placed back in inventory.
- Refer to the vendor’s notification or recall notice for what to do with the time.
What temperature guideline should live shellfish meet upon delivery?
They should be at an air temperature of 45 degrees F and an internal temperature of no greater than 50 degrees F
What temperature guideline should shucked shellfish meet upon delivery?
45 degrees F
What temperature guideline should milk meet upon delivery?
45 degrees F
What temperature guideline should shelled eggs meet upon delivery?
Air temperature of 45 degrees F
What temperature guideline should hot food meet upon delivery?
135 degrees F
Write an A next to the food items you should accept. Write an R next to the food items you should reject.
1 _ chicken received at an internal temperature of 50 F
2 _ can of red kidney beans with a small dent on one side of the can
3 _ shell eggs received at an air temperature of 45 F
4 _ fresh salmon with flesh that springs back when touched
5 _ bag of flour that is dry but has a watermark on it
6 _ live oysters without shellstock identification tags
7 _ frozen meat with large ice crystals on the packaging
8 _ milk received at 50 F
9 _ mozzarella cheese with small spots of mold
10 _ vacuum packed bacon with the seal broken but not her obvious damage
1 R chicken received at an internal temperature of 50 F
2 R can of red kidney beans with a small dent on one side of the can
3 A shell eggs received at an air temperature of 45 F
4 A fresh salmon with flesh that springs back when touched
5 R bag of flour that is dry but has a watermark on it
6 R live oysters without shellstock identification tags
7 R frozen meat with large ice crystals on the packaging
8 R milk received at 50 F
9 R mozzarella cheese with small spots of mold
10 R vacuum packed bacon with the seal broken but not other obvious damage
What is the accuracy range for air temperature devices?
+/- 3F or +/- 1.5C
What is the most important factor in choosing a food supplier?
A. It has a HACCP program or other food safety system.
B. It has documented manufacturing and packing practices
C. It’s warehouse is close to the operation, reducing shipping times.
D. It has been inspected and complies with local, state and federal laws.
D. It has been inspected and complies with local, state and federal laws.
What is the best method of checking the temperature of a delivery of fresh fish.
A. Feel the fish, making sure that it is cold to the touch.
B. Insert a thermometer probe into the thickest part of the fish.
C. Place a TTI on the surface of the fish
D. Use an infrared thermometer to check the fish’s temperature
B. Insert a thermometer probe into the thickest part of the fish.
What is the correct temperature for receiving cold TCS food? A. 32F or lower B. 41F or lower C. 45F or lower D. 50F or lower
B. 41F or lower
Milk can be received at 45F under what conditions?
A. It is thrown out after 2 days
B. It is cooled to 41F or lower in 4 hours
C. It is immediately cooled to 41F or lower
D. It is served or used in the operation within 2 hours
B. It is cooled to 41F or lower in 4 hours
Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A. Cross contact B. Cross contamination C. Time temperature abuse D. Incorrect cleaning and sanitizing
C. Time temperature abuse
What is required when receiving fish that will be served raw or partially cooked?
A. It must be alive when received
B. It must be thawed in the microwave
C. It must be used within 24 hours of receiving
D. It must be correctly frozen before you receive it
D. It must be correctly frozen before you receive it
What must be included on the label of TCS food that was prepped in house?
A. Date that the food was received
B. Name of each TCS ingredient included
C. Date that the food should be thrown out
D. List of all potential ingredients in the food
C. Date that the food should be thrown out
How long can TCS food that was prepped in house be stored? A. 3 days B. 5 days C. 7 days D. 9 days
C. 7 days
When storing food using the FIFO method, where should the food with the earliest use by dates be stored?
A. Below food with later use by dates
B. Behind food with later use by dates
C. In front of food with later use by dates
D. Alongside food with later use by dates
C. In front of food with later use by dates
What is the problem with storing raw ground beef above prepped salads? A. Cross contamination B. PPH C. Time temperature abuse D. Cross contact with allergens
A. Cross contamination
In top to bottom order, how should a fresh Pork roast, fresh salmon, a container of lettuce and a pan of fresh chicken breasts be stored in a cooler?
A. Lettuce, fresh salmon, fresh port roast, fresh chicken breasts
B. Fresh salmons, fresh pork roast, fresh chicken breasts, lettuce
C. Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon
D. Fresh salmons, lettuce, fresh chicken breasts, fresh pork roast
A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
How many inches from the floor should food be stored? A. At least 1 inch B. At least 2 inches C. At least 4 inches D. At least 6 inches
D. At least 6 inches
