Show:
General
Refridgerated
Frozen
Dry
Specific Foods
100
What is the amount of time after preparation that food must be labeled with date?
24 hours
100
What leads to cross contamination?
Leaving food uncovered
100
What can raise the temperature inside the refrigerator?
Warm food
100
What two things are the biggest danger to dried food?
Moisture and heat
100
What is the first thing you do before storing produce?
Wash the produce
200
What is FIFO
Rotation of first-in-first out method
200
Why should the refrigerator door be closed as much as possible?
to help maintain walk-in refrigerator temperature.
200
What is the temperature the freezer should be at?
0 degrees F
200
Where shouldn't dried food be stored?
In direct sunlight
200
Dry food should be stored in ______ containers if removed from original packaging
Airtight
300
Where should you store transferred food?
Storing food in clean sanitized container
300
Why should you never line shelves with aluminum foil or paper?
It will prevent air circulation
300
When should foods be placed in the refrigerator?
After inspection as soon as they have been delivered
300
What is the proper temperature of a storeroom?
Between 50 and 70 degrees F
300
You should use all eggs within ______ weeks of the packing date
Four to five weeks
400
What is the time when you should discard food?
If food has not been consumed before a pre-determined date
400
How many degrees less should the refrigerator temperature be than the desired food internal temperature?
2 degrees F less
400
Why shouldn't you overload a freezer?
It will work harder and prevent circulation and it will be harder to rotate food properly
400
What is the percentage to keep relative humidity?
Fifty to sixty percent
400
Shellfish should be stored?
Alive in the orginial container
500
What is the temperature danger zone?
Potentially hazardous food stored at a temperature of 42 degrees F for more than seven days
500
What temperature should all food be held at to avoid hazardous conditions?
at least 41 degrees F or lower
500
Why do we defrost freezer regularly?
They will operate more efficiently when free of frost
500
Why do we keep storerooms well ventilated?
It keeps temperature and humidity constant throughout the storage area
500
What could excessive liquid or product bubbles indicate?
Growth of Clostridium Botulinum.