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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| food must be purchased from: | show 🗑
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| steps for receiving and inspecting food | show 🗑
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| what items of food must be received at 41F or lower | show 🗑
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| what items of food must be received at 45F or lower | show 🗑
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| what items of food must be received at 135 or higher | show 🗑
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| food must be cooled to 41F or lower within ____ hours | show 🗑
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| use-by/expiration date | show 🗑
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| show | tells the store how long to display the product for sale
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| show | date by which the product should be eated for best flavor/quality
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| keep proper documentation for shellfish for at least ___ days | show 🗑
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| show | common name, qauntity, list of ingredients in order by weight, date it must be thrown out
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| Ready to eat TCS food can only be kept for __ days | show 🗑
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| ready to eat TCS food must be labeled if it is held for more than __ hours | show 🗑
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| show | 3 degrees F
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| show | First In First Out
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| show | 145F
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| minimum internal cooking temp for whole cut beef/pork | show 🗑
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| show | 155F
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| show | 165F
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| milk can be received at 45F under what condition | show 🗑
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| how many inches from the floor must food be stored | show 🗑
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
24nuttingl
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