Food temps
50 F or lower is for what foods?
Internal temp of live shellfish
In the food storage what shelf is the ground meat and ground fish on?
4th shelf on bottom
What 3 things do approved food suppliers need to meet?
All applicable local, state and federal law
When do you reject food?
When its damaged, leaking, expired, or the frozen food has ice on it
Cold TCS food must be at what temperature?
41 F or lower
Where does whole and ground poultry go in proper food storage?
Why do you have to check every delivery immediately when it arrives?
Just in case you have to reject it
Is it important to Label and mark dates on food?
Yes
How should live shellfish be kept at temperature?
50 F or lower
In proper food storage what goes on the 2nd top shelf?
Seafood such as whole fish and shrimp
Where does the food have to be phrased from?
Approved suppliers
Why is it important to not over pack coolers?
Because it needs airflow
Is 135 F temp for hot TCS foods?
true
Is this correct? Proper food storage is ready to eat food, seafood, whole cuts of meat, ground mean n fish and whole and ground poultry?
Yes
If packages are damaged what do you do?
Reject it
Is it okay to use empty food containers to store chemicals?
No its bad, can do contamination and be harmful
What are the 5 receiving temps?
0 F, 41 F, 45 F, 50 F, 135 F.
How far should storage items be off the ground?
6 inches off the ground
Is it bad if the frozen foods have ice crystals when getting delivery?
Yes and it needs to be rejected and told to the supplier
Which food package on-site for retails sales must be labeled with?
Common name and date marking if not in original container