Purchasing and Receiving
Food should only be purchased from suppliers that meet applicable local, state, and federal laws.
What are approved, reputable suppliers?
This inventory rotation method means older food is used before newer food.
What is FIFO — First In, First Out?
Poultry must reach this minimum internal cooking temperature.
What is 165°F?
Hot TCS food must generally be held at this temperature or higher.
What is 135°F or higher?
This is the manager's responsibility to actively control the five common risk factors for foodborne illness.
What is active managerial control?
Cold TCS food should generally be received at this temperature or lower.
What is 41°F (5°C) or lower?
Ready-to-eat TCS food prepared on-site and held longer than 24 hours must be marked with this information.
What is the date by which it must be sold, eaten, or thrown out?
Ground meat must reach this minimum internal cooking temperature.
What is 155°F?
Cold TCS food must generally be held at this temperature or lower.
What is 41°F or lower?
This food safety system identifies significant hazards at specific points within the flow of food.
What is HACCP?
Frozen food should be rejected if the package contains these signs that the product may have thawed and been refrozen.
What are fluid or water stains and ice crystals?
*****DAILY DOUBLE******
Ready-to-eat TCS food held at 41°F or lower can generally be stored for a maximum of this many days.
What is 7 days?
Seafood and steaks/chops of pork, beef, veal, and lamb must generally reach this minimum internal cooking temperature.
What is 145°F?
Serving utensils should be stored in the food with this part extending above the rim of the container.
What is the handle?
What does HACCP stand for?
Hazard Analysis Critical Control Point.
A delivery of fresh fish has a strong fishy odor and soft flesh that leaves an imprint when touched. Accept or reject?
Reject it. Fresh fish should have a mild odor and firm flesh that springs back when touched.
Which belongs on the bottom shelf of a cooler: ready-to-eat salad, seafood, ground beef, or raw chicken?
What is raw chicken/poultry?
*****DAILY DOUBLE*****
TCS food must cool from 135°F to 70°F within this amount of time.
What is 2 hours?
A server clears a basket of unused bread from a customer's table. Can the bread be served to another customer?
No. Food returned by one customer generally cannot be re-served to another customer.
In a HACCP system, this is a point where a specific action can be taken to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
What is a Critical Control Point (CCP)?
A shipment arrives during the lunch rush. The manager tells the driver to leave everything by the back door so employees can inspect it later. What is wrong with this procedure?
Deliveries should be inspected immediately upon receipt before being accepted and stored.
Put these foods in correct top-to-bottom cooler storage order: ground beef, ready-to-eat salad, raw chicken, and salmon.
Chili has cooled from 135°F to 70°F in two hours. How much additional time does it have to reach 41°F or lower?
4 more hours.
When holding TCS food without temperature control, what becomes especially important for determining when the food must be served or discarded?
Time control and proper labeling/marking of the discard time.
A manager discovers that cooked chicken has failed to reach its required minimum internal temperature. The manager continues cooking it until it reaches the required temperature. In a food safety management system, what action did the manager take?
What is a corrective action?