Serv Safe Chapter 5. Word Scramble
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| Question | Answer |
| Which method should often be used for packaging Frozen pre-cooked meals? | Sous Vide. |
| What type of foods need to be cooled to 41 degrees within 4 hours of delivery? | Shellfish and Milk. |
| What is the acceptable receiving temperature for eggs? | 45⁰F. |
| How long should you store ready-to-eat TCS food that is prepared on-site? | Maximum 7 days. |
| What products must be delivered at the proper temperatures? | Cold TCS Foods, Live shellfish, hot TCS Foods, and frozen Foods. |
| What methods is used to prevent the growth of microorganisms in packaged food by reducing oxygen in packaging? | ROP (Reduced oxygen packaging). |
| What is the maximum acceptable receiving temperature for fresh beef? | 41⁰F. |
| Shellshock identification tags must be kept on file for how many days from the harvest date of the shellfish? | 90 Days. |
| what stock rotation should be followed? | FIRST- IN, FIRST-OUT (FIFO). |
| 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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