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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| Receiving food that is cold the temperature should be | show 🗑
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| show | 135 degrees or higher
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| show | have ice crystals or fluids on the bottom of the case
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| show | 45 degrees or lower
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| Milk and dairy products must be received at | show 🗑
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| show | nonreturnable containers,if less than one-half gallon a use by or sell by date is shown
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| Live shellfish | show 🗑
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| Sliced melons or produce must be received at | show 🗑
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| show | HACCP plan
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| Fish served raw or partially cooked should be frozen by supplier | show 🗑
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| Food from approved source will have what type of stamp | show 🗑
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| show | has been inspected and complies to local, state, and federal laws
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| show | shucked date
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| show | lettuce, salmon, pork, chicken
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| Raw poultry should be placed in the cooler on what shelf | show 🗑
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| show | FIFO allows for the older supplies to be used first
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| When TCS is prepared onsite what must be on the label | show 🗑
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| What is the warmest temperature that ground beef can be safely stored? | show 🗑
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| How should coleslaw in cartons be checked? | show 🗑
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| A package of beef carries a state department of agriculture inspection stamp, what does this mean | show 🗑
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| Dry storage items should be held at what temperature | show 🗑
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| Tuna salad prepared can be stored at 41 degrees for how many days | show 🗑
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| Do not line shelves with aluminum foil because | show 🗑
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Created by:
pklein
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