Chapter 6
The Flow of Food Purchasing and Receiving
The Flow of Food Purchasing and Receiving
What is the first thing that should be done when a food delivery arrives?
Inspect the vehicle for signs of contamination.
Any item not stored in its original container must be
labeled.
What must be immediately done to food after it is thawed in a microwave?
Cook it.
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
8
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
active managerial control.
What are Good Manufacturing Practices (GMP) as defined by the FDA?
Requirements for producing safe food
Which is a best practice for handling canned food in storage?
Wipe the tops of cans with a sanitized cloth before opening.
The two biggest hazards when prepping food are cross-contamination and
time-temperature abuse.
What is the correct internal temperature for food being hot-held for service?
135°F (57°C) or above
What is a critical control point (CCP)?
Give an example.
A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels. E.g. Required minimum internal cooking temperatures
Fish that will be farm-raised must meet the standards of what agency?
FDA
How should food be rotated in storage?
Item s with the earliest use-by dates are used before items with later dates.
What is the maximum cooling time for TCS food?
6 hours
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
70°F (21°C)
Three components of active managerial control include identifying risks, training, and
corrective action.
Which agency subjects suppliers to food safety inspections?
Department of Agriculture (USDA)
How far off the floor should food be stored?
6 inches (15 centimeters)
How does the density of food affect cooling?
The denser the food, the more slowly it will cool.
Why is it hazardous to reheat food with hot-holding equipment?
Most equipment does not pass food through the temperature danger zone quickly enough.
A group of practices and procedures intended to prevent foodborne illness is called
a food safety management system.
At what minimum temperature must hot TCS food be received?
135°F (57°C)
At what temperature must cold TCS food be stored to keep it safe?
41°F (5°C) or lower
BONUS!!! What is the required minimum internal cooking temperature for seafood?
145°F (63°C) or higher for 15 seconds
With approved procedures in place, how long can cold food be held without temperature control if it does not exceed 70°F (21°C)?
6 hours
What three phases must a crisis management program focus on?
Preparation, Response, Recovery