1 2 3 4 5

100

What is 1/2 gallon.
shucked shellfish in containers bigger than this must have the date the shellfish were shucked.

100

What is the thickest part of the product.
the area to check the temps of meat, poultry and fish deliveries.

100

What is its grade
this stamp on meat indicates its palatability and its level of quality.

100

What is 135
hot TCS foods must be received at this temp

100

What is 41
cut melons and cut tomatoes must be received and stored at this temp

200

What is best if used by or sell by date
shellfish in containers smaller than 1/2 gallon must have either one of these

200

What is air temp during transit
eggs must be delivered in refrigerated trucks capable of documenting this.

200

What is a number identifying the processing plant
meat products that have been inspected by the USDA will be stamped with the abbreviations for "inspected and passed" along with this

200

What is ultra high temperature pasteurization.
heat treated foods at very high temps to kill microorganisms by this process.

200

What is eyes
for fish deliveries to be acceptable, fish must have bright, clear and full...

300

What is grading
this is a voluntary service offered by the USDA and is paid for by processors and packers.

300

What is 41 or lower
fresh poultry should be delivered at this temp.

300

What is the date that the last shellfish was sold or served from the container.
shellstock tags must be kept on file for 90 days from this

300

What is modified atmosphere packaging
MAP stands for

300

What is crushed, self-draining ice
for fish deliveries to be acceptable, fish must be surrounded by this.

400

What is refuse.
you have the right to do this to any delivery that does not meet your standards.

400

What is reduced oxygen packaged foods.
inserting the probe of your thermometer between two packages is the best way to check the temp of this.

400

What is shellstock identification tag
the FDA requires these, that document where the shellfish was harvested.

400

What is product had thawed and refrozen.
large ice crystals on frozen food being received indicates this.

400

What is -4
the temperature that fish must be frozen to in order to kill and parasites if kept for 7 days.

500

What is adjustment or credit slip
when rejecting a product or shipment, be sure to get this signed.

500

What is firm.
for fish deliveries to be acceptable, fish must have this type of flesh that springs back when touched.

500

What is gills
for fish deliveries to be acceptable, these must be bright and red.

500

What is 41 or lower
ready to eat TCS food must be received at this temp

500

What is -31
the temp fish must be frozen to in order to kill any parasites if kept for less than 15 hrs.

food service chapter 6

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