1Food must be purchased from suppliers that meet what 3 conditions
1. meet local, state, federal laws
2. are inspected
3. follow food safety standards
2What types of foods are especially important to make sure your provider is an approved, reputable supplier
meat
poultry
seafood
shellfish
eggs
3You should reject food from what places?
home kitchen
roadside stand
unlicensed source
4Receiving temperature for Cold TCS food
41 F or lower
5Receiving Temperature for Hot TCS Food
135 F or higher
6Receiving temperature for Live Shellfish (air temp and internal)
Air temp 45 F
internal 50 F
7Receiving temperature for Shucked Shellfish
45 F or lower
8Receiving temperature for milk
45, cool to 41 F or lower within 4 hours
9Receiving Temperature for "Shell Eggs"
Air temp 45 F
10Receiving temperature for "frozen food"
solidly frozen
11Reject or Accept: damaged packaging
reject
12Reject or Accept: leaking boxes
reject
13Reject or Accept: ice crystals on frozen food
reject
14what do ice crystals on frozen food indicate?
thawed and refrozen
15Reject of Accept: bad odor, color, or texture
reject
16Reject or Accept: pest damage
reject
17Reject or Accept: expired dates
reject
18Shellstock Tags Rules apply to which kinds of food?
clams, oysters, mussels, scallops in shell
19How long must you keep a tag after the last shellfish is served?
90 days
20Shellstock Tags must include which two pieces of information?
harvest location
date
21Where should shellstock tags be stored?
In the original container
22What is the ladder of Storage Order in the Cooler? (5)
Top to Bottom:
1. Ready-to-eat food
2. Seafood (145 F)
3. Whole cuts of beef and pork (145 F)
4. Ground meat and ground fish (155 F)
5. Poultry (165 F)
23What factor decides the storage order in a cooler
minimum internal cooking temperature
24When must you mark ready to eat TCS food?
if held longer than 24 hours
25When date marking, what are the 3 rules
1. max of 7 days at 41 F
2. day 1 = day prepared or opened
3. discard on day 7
26If ready-to-eat TCS food is opened on a Wednesday, when must it be discarded?
Tuesday
27If ready-to-eat TCS food is mixed with older food, which date should be used to discard?
the earlier date
28What are the 3 storage rules (floor, wall, container) where you store food?
at least 6" off floor
away from walls
store in clean, labeled containers
29What does FIFO stand for
First in, first out
30What are 3 rules about chemicals and food storage?
NO chemicals above food
NO food in chemical containers
NO chemicals in food containers
31What should the temp range be for dry storage conditions?
Temp 50 F to 70 F
32What should the humidity range be for dry storage conditions?
Humidity 50% to 60%
33What are 4 rules for Refrigerated storage?
Maintain 41 F or lower
check temps regularly
don't overload coolers
allow air circulation
34Can raw chicken be stored above lettuce?
NO
35Should you accept thawed food?
NO
36Can food be stored on the floor?
NO, keep 6" off the floor