Question 1

Why should food  be purchase food from approved, reputable suppliers​.

Accepted Answer

Have been inspected​
Meet all applicable local, state, and federal laws​

Question 2

When should deliveries arrive:​

Accepted Answer

When staff has enough time to do inspections​
When they can be correctly received​

Question 3

What are some receiving principles?

Accepted Answer

Make specific staff responsible for receiving​
Train them to follow food safety guidelines​
Provide them with the right tools​
Have enough trained staff available to ​
receive food promptly​
Visually check food items and check temperatures  ​

Question 4

Key Drop Deliveries​

Accepted Answer

Supplier is given after-hour access to the operation ​
to make deliveries.​
Deliveries must meet the following criteria.​
Be inspected upon arrival at the operation​
Be from an approved source​
Is NOT contaminated ​​

Question 5

How to reject deliveries.

Accepted Answer

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. ​

Question 6

Recalls

Accepted Answer

Identify the recalled food items ​
Remove the item from inventory, and place it in a secure and appropriate location. ​
Store the item separately from food, utensils, equipment, linens, and single-use items.​

 ​

Question 7

Checking the Temperature of Meat, Poultry, ​
and Fish​

Accepted Answer

Insert the thermometer stem or probe into the thickest part of the food

Question 8

Checking the Temperature of ROP Food

Accepted Answer

Insert the thermometer stem or probe between ​
2 packages​
As an alternative, fold packaging around the thermometer stem or probe​

Question 9

How to check the temperature of Other Packaged Food​.

Accepted Answer

Open the package and insert the thermometer stem or probe into the food​

Question 10

Temperature Criteria for Deliveries​

Accepted Answer

Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified.​
Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than ​
50°F (10°C). ​

Question 11

Shucked shellfish:

Accepted Answer

Receive at 45°F (7°C) ​
or lower. ​
Cool the shellfish to 41°F (5°C) or lower in ​
four hours.​

Question 12

Temperature Criteria for Deliveries

Accepted Answer

Shell eggs: Receive at an air temperature of 45°F (7°C) or lower.​
Milk: Receive at 45°F (7°C) or lower
Cool the milk to 41°F (5°C) or lower in four hours.​

Question 13

Temperature Criteria for Deliveries: continued

Accepted Answer

Hot TCS food: Receive at 135°F (57°C) or higher.​
Frozen food: Receive frozen solid. ​

Question 14

Temperature Criteria for Deliveries: continued​

Accepted Answer

Reject frozen food if there is evidence of thawing and refreezing:​
Fluids or water stains in case bottoms or ​
on packaging​
Ice crystals or frozen liquids on the food ​
or packaging

Question 15

Reject packaged items with:

Accepted Answer

Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents​
Bloating or leaking (ROP food)​
Broken cartons or seals ​
Dirty and discolored packaging​

Question 16

Reject packaged items with:​ continued

Accepted Answer

Leaks, dampness, or water stains​
Signs of pests or pest damage​
Expired use-by/expiration dates​
Evidence of tampering​

Question 17

Receiving Required Documents:​

Accepted Answer

Shellfish must be received with shellstock identification tags: ​
Tags indicate when and where the shellfish were harvested. ​
Must be kept on file for 90 days from the date the last shellfish was used from its delivery container.​

Question 18

Required Documents: continued​

Accepted Answer

Fish that will be eaten raw or partially cooked​
Documentation must show the fish was correctly frozen before being received. ​
Keep documents for 90 days from the sale of the fish. ​

Question 19

Required Documents: continued​

Accepted Answer

Farm raised fish ​
Must have documentation stating the fish was raised to FDA standards. ​
Keep documents for 90 days from the sale of the fish

Question 20

Assessing Food Quality:​

Accepted Answer

Appearance: Reject food that is moldy or has an abnormal color.​
Texture: Reject meat, fish, or poultry if:​
It is slimy, sticky, or dry​
It has soft flesh that leaves an imprint when touched​

Question 21

Labeling Food for Use On-site​

Accepted Answer

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​

Question 22

Labeling Food Packaged On-site for Retail Sale​

Accepted Answer

Common name of the food or a statement clearly identifying it.​
Quantity of the food.​
If the item contains two or more ingredients, list the ingredients ​
in descending order by weight.​

Question 23

Labeling Food Packaged On-site for Retail Sale​

Accepted Answer

List of artificial colors and flavors in the food including ​
chemical preservatives​
Name and place of business of the manufacturer, packer, ​
or distributor.​
Source of each major food allergen contained in the food. ​

Question 24

Check the Date marking​

Accepted Answer

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.

Question 25

Date Marking : continued​

Accepted Answer

Ready-to-eat TCS food can be stored for only seven days if it is held at 41°F (5°C) ​
or lower​
The count begins on the day that the food was prepared or a commercial container ​
was opened​

Question 26

Date Marking :continued​

Accepted Answer

For example, potato salad prepared and stored  on October 1 would have a discard date of October 7 on the label​
Some operations write the day or date the food was prepared on the label. Others write the use-by day or date on the label.​

Question 27

Date marking :continued​

Accepted Answer

If: ​
A commercially processed food has a use-by date that is less ​
than seven days from the date the container was opened.​

Then:​
The container should be marked with this use-by date ​
As long as the date is based on food safety ​

​

Question 28

Date marking: continued​

Accepted Answer

When combining food in a dish with different ​
use-by dates, the discard date of the dish should be based on the earliest prepared food​
Consider a shrimp and sausage jambalaya prepared on December 4.​

Question 29

Temperatures​

Accepted Answer

Store TCS food at an internal temperature ​
of 41°F (5°C) or lower or 135°F (57°C) ​
or higher.​
Make sure storage units have at least one air temperature measuring device. It must be accurate to +/- 3°F or +/- 1.5°C.​

Question 30

Temperatures continued​

Accepted Answer

Do not overload coolers or freezers​
Frequent opening of the cooler lets warm air inside, which can affect food safety​
Use open shelving
Monitor food temperatures regularly​

Question 31

Rotate food to use the oldest inventory first​

Accepted Answer

One way to rotate products is to follow FIFO:​
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

Question 32

How to prevent Cross Contamination: ​

Accepted Answer

Store all items in designated storage areas.​
Store items away from walls and at least ​
six inches (15 centimeters) off the floor ​
Store single-use items (e.g., sleeve of ​
single-use cups, single-use gloves) in ​
original packaging.​

Question 33

Preventing Cross Contamination: continued  ​

Accepted Answer

Store food in durable containers intended for food.​
Use containers that are durable, leak proof, and able to be sealed or covered.​
Never use empty food containers to store chemicals. Never put food in empty chemical containers.​

Question 34

Preventing Cross Contamination: continued

Accepted Answer

Keep all storage areas clean and dry​
Clean up spills and leaks right away​
Clean dollies, carts, transporters, and trays often​
Store food in containers that have been cleaned and sanitized​

Question 35

Preventing Cross Contamination: continued​

Accepted Answer

Wrap or cover food​
Store raw meat, poultry, and seafood separately from ready-to-eat food​

Question 36

Preventing Cross Contamination: continued​

Accepted Answer

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​

Question 37

Food should be stored in a clean, dry location away from dust and other contaminants ​

Accepted Answer

To prevent contamination, NEVER store food in these areas.​
Locker rooms or dressing rooms​
Restroom or garbage rooms​
Mechanical rooms​
Under unshielded sewer lines or leaking water lines​
Under stairwells​

Question	Answer
Why should food be purchase food from approved, reputable suppliers.	Have been inspected Meet all applicable local, state, and federal laws
When should deliveries arrive:	When staff has enough time to do inspections When they can be correctly received
What are some receiving principles?	Make specific staff responsible for receiving Train them to follow food safety guidelines Provide them with the right tools Have enough trained staff available to receive food promptly Visually check food items and check temperatures
Key Drop Deliveries	Supplier is given after-hour access to the operation to make deliveries. Deliveries must meet the following criteria. Be inspected upon arrival at the operation Be from an approved source Is NOT contaminated
How to reject 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.
Recalls	Identify the recalled food items Remove the item from inventory, and place it in a secure and appropriate location. Store the item separately from food, utensils, equipment, linens, and single-use items.
Checking the Temperature of Meat, Poultry, and Fish	Insert the thermometer stem or probe into the thickest part of the food
Checking the Temperature of ROP Food	Insert the thermometer stem or probe between 2 packages As an alternative, fold packaging around the thermometer stem or probe
How to check the temperature of Other Packaged Food.	Open the package and insert the thermometer stem or probe into the food
Temperature Criteria for Deliveries	Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified. Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C).
Shucked shellfish:	Receive at 45°F (7°C) or lower. Cool the shellfish to 41°F (5°C) or lower in four hours.
Temperature Criteria for Deliveries	Shell eggs: Receive at an air temperature of 45°F (7°C) or lower. Milk: Receive at 45°F (7°C) or lower Cool the milk to 41°F (5°C) or lower in four hours.
Temperature Criteria for Deliveries: continued	Hot TCS food: Receive at 135°F (57°C) or higher. Frozen food: Receive frozen solid.
Temperature Criteria for Deliveries: continued	Reject frozen food if there is evidence of thawing and refreezing: Fluids or water stains in case bottoms or on packaging Ice crystals or frozen liquids on the food or packaging
Reject packaged items with:	Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents Bloating or leaking (ROP food) Broken cartons or seals Dirty and discolored packaging
Reject packaged items with: continued	Leaks, dampness, or water stains Signs of pests or pest damage Expired use-by/expiration dates Evidence of tampering
Receiving Required Documents:	Shellfish must be received with shellstock identification tags: Tags indicate when and where the shellfish were harvested. Must be kept on file for 90 days from the date the last shellfish was used from its delivery container.
Required Documents: continued	Fish that will be eaten raw or partially cooked Documentation must show the fish was correctly frozen before being received. Keep documents for 90 days from the sale of the fish.
Required Documents: continued	Farm raised fish Must have documentation stating the fish was raised to FDA standards. Keep documents for 90 days from the sale of the fish
Assessing Food Quality:	Appearance: Reject food that is moldy or has an abnormal color. Texture: Reject meat, fish, or poultry if: It is slimy, sticky, or dry It has soft flesh that leaves an imprint when touched
Labeling Food for Use On-site	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
Labeling Food Packaged On-site for Retail Sale	Common name of the food or a statement clearly identifying it. Quantity of the food. If the item contains two or more ingredients, list the ingredients in descending order by weight.
Labeling Food Packaged On-site for Retail Sale	List of artificial colors and flavors in the food including chemical preservatives Name and place of business of the manufacturer, packer, or distributor. Source of each major food allergen contained in the food.
Check the 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.
Date Marking : continued	Ready-to-eat TCS food can be stored for only seven days if it is held at 41°F (5°C) or lower The count begins on the day that the food was prepared or a commercial container was opened
Date Marking :continued	For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label Some operations write the day or date the food was prepared on the label. Others write the use-by day or date on the label.
Date marking :continued	If: A commercially processed food has a use-by date that is less than seven days from the date the container was opened. Then: The container should be marked with this use-by date As long as the date is based on food safety
Date marking: continued	When combining food in a dish with different use-by dates, the discard date of the dish should be based on the earliest prepared food Consider a shrimp and sausage jambalaya prepared on December 4.
Temperatures	Store TCS food at an internal temperature of 41°F (5°C) or lower or 135°F (57°C) or higher. Make sure storage units have at least one air temperature measuring device. It must be accurate to +/- 3°F or +/- 1.5°C.
Temperatures continued	Do not overload coolers or freezers Frequent opening of the cooler lets warm air inside, which can affect food safety Use open shelving Monitor food temperatures regularly
Rotate food to use the oldest inventory first	One way to rotate products is to follow FIFO: 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
How to prevent Cross Contamination:	Store all items in designated storage areas. Store items away from walls and at least six inches (15 centimeters) off the floor Store single-use items (e.g., sleeve of single-use cups, single-use gloves) in original packaging.
Preventing Cross Contamination: continued	Store food in durable containers intended for food. Use containers that are durable, leak proof, and able to be sealed or covered. Never use empty food containers to store chemicals. Never put food in empty chemical containers.
Preventing Cross Contamination: continued	Keep all storage areas clean and dry Clean up spills and leaks right away Clean dollies, carts, transporters, and trays often Store food in containers that have been cleaned and sanitized
Preventing Cross Contamination: continued	Wrap or cover food Store raw meat, poultry, and seafood separately from ready-to-eat food
Preventing Cross Contamination: continued	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
Food should be stored in a clean, dry location away from dust and other contaminants	To prevent contamination, NEVER store food in these areas. Locker rooms or dressing rooms Restroom or garbage rooms Mechanical rooms Under unshielded sewer lines or leaking water lines Under stairwells

Question

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Serv safe chapter 5

The flow of food: Purchasing, receiving and storage.

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