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servsafe chapter 5
chapter 5 of servsafe
| Question | Answer |
|---|---|
| what are the principles of purchasing food? | buy from approved and reputable suppliers |
| what is the procedure for rejecting food? | tell the delivery person what is wrong, get a signed adjustment, and log the incident. |
| when reciveing eggs what temperature should they be? | 45F or lower |
| recieving hot foods internal temperature | should be 135F or higher |
| poor food quality can be shown in: | appearance, texture, and odor |
| what are the proper guidelines for storing foods | label and date, rotate food and store at correct temperature, store to prevent cross contamination |
| how long can labeled ready to eat foods be stored? | 7 days |
| what is the procedure for checking internal temperature for poultry, fish and meats ? | insert into the thickest part of food |
| what is the procedure for checking packages? | open package and insert but stem should not touch package |
| what is FIFO? | First In, First Out |
| what is the procedure for checking ROP foods? | do not puncture package, insert between packages |
| if a food is received after hours it is called: | Key Drop Delivery |
| what is the criteria for receiving fish? | red clear eyes, mild ocean or seaweed smell, firm and spring backs when touched |
| what is the criteria for receiving shellfish? | closed amd unbroken shell and mild ocean or seaweed smell |
| what are the signs of spoilage in fresh foods? | mold, cuts, discolorations and dull appearance, and bad odor and taste |
Created by:
Shancous17
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