Show:
Purchasing
Receiving
Storage
Preparation
Miscellaneous
100
"you can't make ______ food ______"
What is "You can't make unsafe food safe"
100
Eggs (3 stipulations)
What is 45 degrees or lower, clean and unbroken, USDA mark
100
FIFO
What is first in first out
100
4 ways to thaw an item
What is refrigerator, under running water, microwave, direct cooking
100
oz. in a pound
What is 16
200
USDA
What is United States Department of Agriculture
200
Milk and dairy products (3 stipulations)
What is 41 degrees or lower, comply with USDA grade A standards, Pasteurized
200
labels should include:
What is name of the item, date which it should be eaten, sold or thrown out.
200
Batter and Breading guidelines to follow
What is batch size, discarding, allergens
300
What is necessary to get when rejecting a delivered food item.
What is Signed credit slip or invoice adjustment
300
Raw shellfish (2 stipulations)
What is Labeled with the packers name, address, certification name, sell by or use by date.
300
Maximum length food RTE or TCS food can be kept for and at what temperature
What is 7 days at 41 degrees or lower
300
Prepping Produce, guidelines to remember (name 3)
What is cross contamination, Washing, fresh cut produce (holding temperature), Raw seed sprouts (high risk population0
300
cups in a quart
What is 4
400
Reject meat and or poultry if
What is slimy, smelly, discolored, not at the proper temperature
400
Fish to be eaten raw or partially cooked
What is Supplier must provide records that the fish has been frozen for a specific period of time and correctly, Must keep the records for 90 days
400
Type of container used for food storage
What is durable, leak proof, sealed, or covered
400
Workstations, utensils, and cutting boards should be
What is clean and sanitized
500
Temperature to receive cold food
What is 41 or lower
500
Products which require inspection stamps
What is Meat, Poultry, and eggs
500
Inches off the floor necessary to store food items.
What is 6"
500
Two most common potential handling mistakes, which can lead to a food borne illness in this flow of food
What is cross-contamination, time temperature abuse
500
top to bottom, list how you should store food items in the refrigerator.
What is seafood, whole cuts of meat (beef, pork lamb), ground meat (beef,pork, lamb) , whole or ground poultry