Purchasing food from approved, reputable suppliers

Have been inspected, Meet all applicable local, state, and federal law

When receiving deliveries they must meet the following

Be inspected upon arrival at the operation, Be from an approved source, Have been placed in the correct storage location to maintain the required temperature, Have been protected from contamination in storage,Is not contaminated,Is honestly presented

What to do when rejecting deliveries

Separate rejected items from accepted items, Tell the delivery person what is wrong with the item, Get a signed adjustment or credit slip before giving the rejected item to the delivery person, Log the incident on the invoice or receiving document.

How to check the temperature of meat, poultry, and fish

Insert the thermometer stem or probe into the thickest part of the food (usually the center)

All items not in their original containers must be labeled, Food labels should include the common name of the food or a statement that clearly and accurately identifies it,

Ready-to-eat TCS food must be marked if held for longer than 24 hours, Date mark must indicate when the food must be sold, eaten, or thrown out.

Rotating food from oldest first

Identify the food item’s use-by or expiration date, Store items with the earliest use-by or expiration dates in front of items with later dates, Once shelved, use those items stored in front first, throw out food that is passed its expiration date

Preventing cross contamination

Store all items in designated storage areas, Store items away from walls and at least six inches off the floor, Store single-use items in original packaging.

When do you never store food items in

Locker rooms or dressing rooms, Restroom or garbage rooms, Mechanical rooms, Under unshielded sewer lines or leaking water lines ,Under stairwells

How to store food items in the following top-to-bottom order

Ready-to-eat food, Seafood, Whole cuts of beef and pork, Ground meat and ground fish, Whole and ground poultry,

Help

Options

focusNode

Didn't know it?
click below

Knew it?
click below

Don't Know

Remaining cards (0)

Know

retry

shuffle

restart

0:00

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

Normal Size Small Size show me how

servsafe chapter 5

Question	Answer
Purchasing food from approved, reputable suppliers	Have been inspected, Meet all applicable local, state, and federal law
When receiving deliveries they must meet the following	Be inspected upon arrival at the operation, Be from an approved source, Have been placed in the correct storage location to maintain the required temperature, Have been protected from contamination in storage,Is not contaminated,Is honestly presented
What to do when rejecting deliveries	Separate rejected items from accepted items, Tell the delivery person what is wrong with the item, Get a signed adjustment or credit slip before giving the rejected item to the delivery person, Log the incident on the invoice or receiving document.
How to check the temperature of meat, poultry, and fish	Insert the thermometer stem or probe into the thickest part of the food (usually the center)
Labeling food	All items not in their original containers must be labeled, Food labels should include the common name of the food or a statement that clearly and accurately identifies it,
Date marking	Ready-to-eat TCS food must be marked if held for longer than 24 hours, Date mark must indicate when the food must be sold, eaten, or thrown out.
Rotating food from oldest first	Identify the food item’s use-by or expiration date, Store items with the earliest use-by or expiration dates in front of items with later dates, Once shelved, use those items stored in front first, throw out food that is passed its expiration date
Preventing cross contamination	Store all items in designated storage areas, Store items away from walls and at least six inches off the floor, Store single-use items in original packaging.
When do you never store food items in	Locker rooms or dressing rooms, Restroom or garbage rooms, Mechanical rooms, Under unshielded sewer lines or leaking water lines ,Under stairwells
How to store food items in the following top-to-bottom order	Ready-to-eat food, Seafood, Whole cuts of beef and pork, Ground meat and ground fish, Whole and ground poultry,

Created by: csantos03

"Know" box contains:
Time elapsed:
Retries: