6 and 7
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Hot TCS foods must be received into the food service operation at what temperature? | at 135 degrees or above (correct answer, your response)
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| What is the problem with storing raw ground beef above prepped salads? | Cross-contamination (correct answer, your response)
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| How should cartons of coleslaw be checked for the correct receiving temperature? | Open a carton and insert a thermometer stem into the food (correct answer, your response)
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| In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? | Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts (correct answer, your response)
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| Milk can be received at 45 degrees F. under what condition? | It is cooled to 41 degrees F. or lower in 4 hours (correct answer, your response)
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| How far above the floor should food be stored? | At least 6 inches (correct answer, your response)
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| Live shellfish must be received with what documentation? | Shellstock identification tag (correct answer, your response)
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| Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? | time-temperature abuse
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| What is the correct temperature for receiving cold TCS food? | 41 degrees F. or lower
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| How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41 degrees F. or lower? | 7 days
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| All of the following items can be received at 45 degrees F. or less EXCEPT | cut, ready to serve lettuce
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| What should be done with an item that has been recalled? | Remove the item from inventory and place it in a secure location
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| What must be included on the label or TCS food that was prepped in-house? | Date that the food should be thrown out
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| Canned goods must be thrown out if they have all of the following conditions EXCEPT | cans that have lots of dirt or dust collected on the top
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| What is the most important factor in choosing a food supplier? | It has been inspected and complies with local, state, and federal laws
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| Frozen foods should be received at | Frozen solid
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| When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? | Behind food with later use-by dates
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| Poor food quality is an indication of temperature-time abuse and can be indicated by all of the following qualities EXCEPT | bright color that is firm to the touch
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Created by:
Terrance21