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Serv Safe Chapter 5
Question | Answer |
---|---|
When can you approved food? | When it have been inspected |
Why is important to train staff when food id delivered | Train them to follow food safety guidelines |
What staff do when they have enough trained to receive food? | Inspect delivery trucks for signs of contamination |
When food delivery is done what is the next step? | Placed food in the correct storage location to maintain the required temperature |
When the Delivery doesn’t look safe, what we need to do? | Tell the delivery person what is wrong with the item |
When a item doesn’t look safe, what we need to do? | Inform the staff not to use the product |
When we receive chicken, meat etc.. What we need to do first? | Check it with a thermometer stem or probe |
What we should do when we receive packaged food? | Open the package and insert the thermometer |
What is the temperature criteria for deliveries? | Cold TCS food, 41*f (5*c) |
What is the temperature of shells eggs? | 45*f(7*c) Lower |