Purchasing & Receiving
The supplier is given access to the operation to make the delivery.
What is key drop delivery?
This must happen for food being stored for longer than 24 hours.
What is date marking? and must indicate when the food must be sold, eaten, or thrown out.
What is slacking?
What is 41*F or lower and what is 135*F or higher?
A food safety management system designed to actively prevent foodborne illness by addressing the five most common risk factors for foodborne illness.
What is active managerial control?
Cleaning and sanitizing cans that have contaminated surfaces is an example of this action.
What is reconditioning?
Air temperature measuring devices used in coolers must be accurate within ______degrees F.
What is +/- 3*F?
Refrigeration, running water, microwave, cooking.
What are the proper methods for thawing frozen foods?
Food was removed from cold holding at 41*F, at 2:00, traveled to an event and put on the buffet at 4:00. What time must it be thrown out?
What is 8:00?
A statement about the risks of eating certain foods.
What is a consumer advisory?
Receive at an air temperature of 45*F and an internal temperature no greater than 50*F.
What is the temperature requirment for receving live shellfish?
A food handler is prepping chili on Oct. 4 using ground beef and kidney beans. The ground beef has an expiration date of Oct. 7 and the kidney beans have an expiration date of Oct. 8. What is the use by date?
What is Oct. 7?
Eggs that are cracked open and combined in a common container.
What are pooled eggs?
These foods can have an initial temperature of 70*F or lower.
What are Ready-to-eat fruit or vegetables?
A group of practices and procedures intended to prevent foodborne illness.
What is food safety management systems?
The recommended last date for the product to be at peak quality.
What is use-by date or expiration date?
Rotating food so the items with the earliest use-by or expiration dates are used before those with later dates.
What is first in, first out rotation method?
If packaging in-house made juices for later sale, what plan must the operator have in place with the local regulatory authority?
What is HACCP (Hazard Analysis Critical Control Point)?
Chili was removed from hot holding at 1:00 and temped at 200*. It traveled to an event an hour away and was put out on the buffet. At what time must the food be thrown out?
What is 5:00?
Page 177.
Principles 1 & 2 help you identify and evaluate
Principles 3, 4, & 5 help you establish ways for controlling
Principles 6 & 7 help you maintain the plan & verify its effectiveness
What is HACCP?
Meat must be purchased from plants inspected by this agency.
What is the USDA?
Ready to eat, Seafood, Whole cuts meat, Ground meats and fish, Poultry?
What is storage order from top to bottom?
This food item should not be served to high risk populations?
What are raw seed sprouts?
These are alternative ways to serve RTE food without gloves.
A significant threat or danger to health that requires immediate correction or closure to prevent injury.
What is an imminent health hazard?