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ServSafe Mngr Chp 5

The Flow of Food Purchasing, Receiving, and Storage

QuestionAnswer
food must be purchased from: approved, reputable suppliers
steps for receiving and inspecting food - make spefiic staff responsible for receiving - inspect deliveries immediately upon receipt
what items of food must be received at 41F or lower Cold TCS food
what items of food must be received at 45F or lower Shellstock, shellfish, milk, shell eggs
what items of food must be received at 135 or higher Hot TCS food
food must be cooled to 41F or lower within ____ hours 4 hours
use-by/expiration date recommended last date from the manufacturer for peak quality, reject items past their expiration date
sell-by date tells the store how long to display the product for sale
best-by date date by which the product should be eated for best flavor/quality
keep proper documentation for shellfish for at least ___ days 90 days
what must be on a label for food common name, qauntity, list of ingredients in order by weight, date it must be thrown out
Ready to eat TCS food can only be kept for __ days 7 days
ready to eat TCS food must be labeled if it is held for more than __ hours 24 hours
storage units such as fridge/freezer must be accurate to within ____ degreees 3 degrees F
FIFO stands for First In First Out
minimum internal cooking temp for seafood 145F
minimum internal cooking temp for whole cut beef/pork 145F
minimum internal cooking temp for ground meat/fish 155F
minimum internal cooking temp for whole and ground poultry 165F
milk can be received at 45F under what condition it is cooled to 41F or lower in 4 hours
how many inches from the floor must food be stored 6 inches
Created by: 24nuttingl
Popular Culinary Arts sets

 

 



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