The Flow of Food: Purchasing and Receiving
What is the correct temperature for receiving TCS food?
45°F (7°C) or lower
What is the threat to food safety caused by storing raw ground turkey above ready-to-eat food?
Cross-contamination
The FDA recommends cooking certain food items to a minimal internal temperature of 145°F for 15 seconds. Name 3 of these.
Seafood (fish, shellfish, crustations), steaks/chops of beef, lamb, pork, veal, commercially raised game, shell eggs
Which part of the plate should a food handler touch when serving guests?
bottom or edge
What does HACCP stand for & what is it?
Hazard Analysis Critical Control Point is an active managerial control program.
What causes ice crystals to form on frozen food and its packaging?
Time-temperature abuse
How far above the floor should food be stored?
At least 6 inches (15 centimeters)
Name 3 ways to properly and one way to improperly thaw food.
Refrigeration, running water, microwave, or as part of the cooking process
Left out to thaw at room temperature.
Name 3 examples of off-site services.
Delivery, catering, mobile/temporary kitchens in food trucks, and vending machines.
The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?
Corrective action
How should the temperature of vacuum-packed poultry be checked during receiving?
Place the thermometer stem or probe between two packages of the product.
Ready-to-eat TCS food can be stored for only _____ if it is held at _____ or lower.
Seven days, 41°F
What is the safest way to cool a stockpot of beef soup?
Put in into a sink of ice water.
Name three items that should never be re-served to guests.
Plate garnishes, condiments, and bread rolls
Name 3 imminent health hazards.
Water service interruption, backup of sewage, power outage, fire, flood
List three items/areas that should be reviewed on a supplier inspection report.
Recieving and storage, processing, shipping, cleaning and sanitizing, personal hygiene, staff training, recall program, HACCP
What is the recommended top-to-bottom order for storing the following food in the same cooler: raw tuna steaks, an uncooked beef roast, raw chicken, apple pie, raw ground pork.
Apple pie, raw tuna steaks, uncooked beef roast, raw ground pork, raw chicken
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
60 minutes
A pan of lasagna at 165°F was packed in a heated cabinet for off-site service. What is the minimum information that should be on the pan label?
Use-by date and time and reheating and service instructions.
Put the following steps for implementing active managerial control in an operation in order.
(re-evaluating, management oversight, identifying risks, training, corrective action, monitor)
Identify risks > monitor > corrective action > management oversight > training > re-evaluation
General guidelines for receiving food safely include: scheduling, staff needs, good preparation, and timing and process for inspections.
Choose two explain their role and how they are important to the receiving process.
Teacher will decide accuracy based on answers found on page 116 of the ServSafe manual, 8th ed.
Explain the FIFO method of stock rotation.
Food must be rotated so the items with the earliest use-by or expiration dates are used before those with later ones.
Name a type of food not to be served on a children's menu and explain why it shouldn't be offered.
EX: rarer hamburger
Children are an example of a high-risk population
How can food be protected in a self-service area?
Protect food on display with sneeze guards, packaging, or other tools designed to keep food safe. Post self-service rules. Make it clear to guests that clean plates must be used for refills. Put correct labels on displayed food. Make sure equipment holds food at the correct temp.
Summarize the activities involved in the 1st HACCP principle "Conduct a Hazard Analysis".
Teacher will decide accuracy based on answers found on page 199 of the ServSafe manual, 8th ed.