The Flow of Food: Purchasing, Receiving, and Storage.
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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| Which method should often be used for packaging Frozen pre-cooked meals? | Sous Vide.
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| What type of foods need to be cooled to 41 degrees within 4 hours of delivery? | Shellfish and Milk.
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| What is the acceptable receiving temperature for eggs? | 45⁰F.
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| How long should you store ready-to-eat TCS food that is prepared on-site? | Maximum 7 days.
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| What products must be delivered at the proper temperatures? | Cold TCS Foods, Live shellfish, hot TCS Foods, and frozen Foods.
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| What methods is used to prevent the growth of microorganisms in packaged food by reducing oxygen in packaging? | ROP (Reduced oxygen packaging).
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| What is the maximum acceptable receiving temperature for fresh beef? | 41⁰F.
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| Shellshock identification tags must be kept on file for how many days from the harvest date of the shellfish? | 90 Days.
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| what stock rotation should be followed? | FIRST- IN, FIRST-OUT (FIFO).
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| What is the most important factor in choosing an approved supplier? | It has been inspected and complies with local, state, and federal laws.
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Created by:
luisparedes