Receiving & Storage
What is the most important supplier-related decision a Manager makes before the delivery arrives?
Choose a reputable supplier
Define the Temperature Danger Zone
Danger Zone: between 41∘F and 135∘F
Name the three main categories of contaminants
Biological, Chemical, Physical.
What are the two main methods of sanitization?
Heat (water) or chemical
Define “Due Diligence Defense” in one sentence relevant to food service management.
showing you took every reasonable precaution and followed FSMS to protect customers
Name three visible signs that would justify refusing a delivery.
Chilled food above 41∘F (eggs 45∘F), frozen partially thawed, dirty/wet/damaged packaging, dented/bulging/rusty cans, expired date marks/spoilage.
What is the minimum hot-holding temperature and the maximum cold-holding temperature managers must maintain?
Hot-hold: at least 135∘F; Cold-hold: 41∘F or below.
FAT TOM is used to describe conditions for bacterial growth. What does each letter stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
List the two main types of chemical sanitizer and the correct temperature for hot water sanitization.
Quaternary ammonia, chlorine bleach; 180F
When a Department of Health Inspector arrives unannounced, what is the Food Protection Manager’s primary role during the inspection?
Cooperate, provide requested records, show them around; primary role = be professional, assist, and gather/produce records—not obstruct
How quickly should deliveries be placed into storage after receiving, and what rule ensures older stock is used first?
Put deliveries into storage within 15 minutes; FIRST IN, FIRST OUT (FIFO)
State the required cooling timeline (from hot-hold temperature to final safe storage temperature)
Cool from 135∘F to 70∘F within 2 hours, then to 41∘F within an additional 4 hours (total 6 hours).
Identify the “Big 9” allergens, and note which of these was recently added
Big 9: Peanuts; Tree nuts; Milk/dairy; Eggs; Soy; Fish; Shellfish; Wheat; Sesame (Sesame added 2023)
Explain why equipment should be 6 inches off the floor or sealed to the floor, and give two other construction/maintenance requirements for floors, walls, and ceilings
To allow easy cleaning and deny pests hiding places; Floors/walls/ceilings must be durable, non-absorbent, easy to clean and in good repair; layout must allow separate areas for prep, dishwashing, storage; adequate lighting and ventilation.
List three documentation or recordkeeping items you should maintain for deliveries and monitoring (e.g., what to record at delivery).
Delivery: time, temperature, signature, product description, supplier; Monitoring logs: temperatures (hot-hold/cold-hold), sanitizer test results, calibration records, cleaning schedules
Describe how items should be arranged in a walk‑in cooler (top to bottom) to prevent cross-contamination, giving a specific example for ready-to-eat vs raw meats.
Ready-to-eat foods at top, raw meats on bottom (raw poultry lowest), allow air circulation, keep in original packaging.
Name the safe reheating temperature and duration that the slides specify, and list the best practice about how many times to reheat food.
Reheat to at least 165∘F for 15 seconds; best practice: reheat only once.
When an outbreak is suspected, the materials list several immediate actions. Give four of them (including how to mark the product)
Gather information, separate suspected product, label DO NOT USE/DO NOT DESTROY, contact local regulatory authority/Department of Health, document product and staff information, preserve evidence.
Describe the three necessities pests need and list three IPM (Integrated Pest Management) actions managers must take
Pests need Food, Water, Shelter. IPM actions: store food in sealed containers, seal entry points/close doors and windows, report sightings and keep records; plus proper waste management and sanitation.
Describe the steps to develop a Food Safety Management System (FSMS) in order — list at least five of the steps.
Steps : establish prerequisites; create process flow; identify CPs and CCPs; set critical limits; establish monitoring; corrective actions; verification; documentation; review annually; staff training.
When a manufacturer issues a recall, list the four required immediate steps you must take with the recalled item.
Remove item from inventory immediately, label DO NOT USE/DO NOT DISCARD, separate from other food, notify appropriate supervisors/authorities and keep records.
For thawing frozen food, list the four methods taught, and state the safe practice requirement for microwave-thawed items.
Thawing methods: refrigerator, microwave (must be cooked immediately), cold running water (sealed bag), as part of cooking ; never refreeze thawed food.
Describe A.L.E.R.T. (the FDA food defense program), including what each step means.
A.L.E.R.T. = Assure (safe sources), Look (monitor security), Employees (vet staff), Report (suspicious activity), Threat (identify threats)
Outline the five-step cleaning procedure and explain why contact time and concentration matter when preparing sanitizer solutions.
1) Scrape/remove food, 2) Wash with detergent, 3) Rinse, 4) Sanitize (with correct concentration), 5) Air-dry. Contact time (15–30 seconds for many sanitizers) and correct concentration ensure sanitizer effectiveness; use test kits to verify ppm.
You receive a customer report of suspected foodborne illness. Write three professional questions you should ask the caller to gather necessary information.
What did you eat and when? What are your symptoms and when did they start? Did anyone else who ate the same food get sick? (Also ask where you sat, receipt/order details, and any medical care received.