Help
Options
Didn't know it?
click below
click below
Knew it?
click below
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
Normal Size Small Size show me how
Serv Safe Chapter6
Flow of food - purchasing, receiving, and storage
| Question | Answer |
|---|---|
| Receiving food that is cold the temperature should be | 41 degrees or cooler |
| Receiving food that is hot the temperature should be | 135 degrees or higher |
| Receiving food that is frozen the food should not | have ice crystals or fluids on the bottom of the case |
| Shell eggs must be received at a air temperatures of | 45 degrees or lower |
| Milk and dairy products must be received at | 41 degrees or fewer |
| Raw shucked shellfish are packaged in | nonreturnable containers,if less than one-half gallon a use by or sell by date is shown |
| Live shellfish | come with a tag that employees must the last shell fish was sold or served Keep tags for 90 days |
| Sliced melons or produce must be received at | 41 degrees or less |
| Prepackaged juice must be purchased from a supplier with a | HACCP plan |
| Fish served raw or partially cooked should be frozen by supplier | -4 for at least 7 days, -31 or lower until frozen solid for 15 hours, -31 until frozen then at -4 for at least 24 hours |
| Food from approved source will have what type of stamp | USDA |
| Most important factor in choosing an approved food supplier | has been inspected and complies to local, state, and federal laws |
| Containers of raw shucked shellfish bigger than one-half gallon must have a name and address of packer, certification number and a | shucked date |
| Top to bottom order how should the following be shelved, fresh pork, fresh salmon, carton of lettuce, and pan of fresh chicken breast | lettuce, salmon, pork, chicken |
| Raw poultry should be placed in the cooler on what shelf | Bottom |
| What is FIFO | FIFO allows for the older supplies to be used first |
| When TCS is prepared onsite what must be on the label | Sell by or discard date |
| What is the warmest temperature that ground beef can be safely stored? | 41 degrees |
| How should coleslaw in cartons be checked? | Open carton and insert thermomter in center |
| A package of beef carries a state department of agriculture inspection stamp, what does this mean | The meat and processing plant met certain standards |
| Dry storage items should be held at what temperature | 50-70 degrees |
| Tuna salad prepared can be stored at 41 degrees for how many days | 7 days |
| Do not line shelves with aluminum foil because | Can restrict the flow of air |
Created by:
pklein
Popular Culinary Arts sets