Purchasing & Receiving
What are the criteria for accepting fresh fish
Bright red gills
Firm flesh
Bright Clear Eyes
Fresh ocean smell not smell fishy
Adjusting a thermometer to the temperature at which water boils (212°F [100°C], depending on your elevation).
boiling-point method
Live shellfish can be received at an air temperature of X°F (7°C) and an internal temperature no greater than 50°F (10°C).
Cool the shellfish to X°F (5°C) or lower in four hours.
45°F received
41°F cooled down to or colder in four hours
What does the acronym FIFO mean
First in First out
Name criteria for rejecting poultry
Purple or green color around the neck
Dark wing tips
Stickiness or slimy to the touch
When touch finger leaves impression
Abnormal smell it stinks man!!!
A tag attached to packaging by the supplier. Which changes in color if the food has been time-temperature abused during shipment or storage.
time-temperature indicator (TTI)
Milk can be received at x °F (7°C) or lower.
Cool the milk to x °F (5°C) or lower in four hours.
45°F (7°C) or lower and Cooled down to 41°F (5°C) or lower in four hours..
ready-to-eat TCS food must include this if it will be held for longer than 24 hour
date marking
This date tells the store how long to display the product for sale
Sell-by-Date
This probe is used to check the temperature of liquids. This could include soups, sauces, and frying oil.
Immersion probe
Hot TCS food must be received at X °F (57°C) or higher.
135°F (57°C)
These thermometers are a common type of temperature measuring device used in coolers.
Hanging Thermometers
A key-drop-delivery is
When a foodservice operation receives food after-hours, when they are closed for business.
Use these probes to check the internal temperature of food. They are especially useful for checking the temperature of thin food, such as hamburger patties or fish fillets
Penetration
A bag of shrimp has ice crystals or frozen liquids on the food or the packaging. This may be evidence of what?
thawing and refreezing, which shows the food has been time-temperature abused.
What does ROP stand for
Reduced Oxygen Packaging
True or False
A bag of flour has a water stain indicating it was wet at some point but is now completely dry. This item should be rejected.
True
These quick and easy to use thermometers check the temperature of food and equipment surfaces
Infrared (Laser) Thermometers
True or False
If shellfish is received and it is open but once its tapped on closes this is still safe to serve/eat because it's still alive.
True
Food packaged in an operation that is being sold to customers for use at home
must be properly labeled and include what information on the lable?
(give at least 3)
Common name of the food or a statement that clearly identifies it.
Quantity of the food.
List of ingredients and sub-ingredients in descending order by weight. This is necessary if the item contains two or more ingredients.
List of artificial colors and flavors in the food.
Chemical preservatives.
Name and place of business of the manufacturer, packer, or distributor.
Source of each major food allergen contained in the food. This is not necessary if the source is already part of the common name of the ingredient.