Chapter 5

How far off of the floor should all items be stored

6 inches

How long do shellstock tags have to be saved

90 days from the date that the last piece of shellfish was used from its delivery container

Fresh salmon with a flesh that springs back when touched

Accept

Shell eggs received at an air temp of 45F

Accept

Labeling guidelines for food for use on-site

All items that are not in their original containers must be labeled, including the common name of the food or definition of it

Store dirty linens

Away form the food in clean non-absorbent containers or washable laundry bags

Store food in containers that have been

Cleaned and sanitized

Labeling guidelines for food that is packaged on-site for retail sale

Common name of the food identifies it, quantity of food, list of ingredients in descending order by weight (food with 2 or more ingredients), list of artificial flavors and colors and chemical preservatives, name and place of the manufacturer, packer, or distributor and source of any major food allergen in the food

Key drop delivery

Delievers received after hours, when they are closed for business and suppliers are given keys or other access to the operation

Use food containers that are

Durable, leak proof, and able to be sealed or covered

To ensure that temperatures are maintained in cooling devices

Ensure that all storage units have at least one air temperature measuring device that is accurate to +/- 3F and that is located in the warmest part of the refrigeration unit and the coldest part of the hot holding unit, do not overload coolers, use open shelving and monitor foods regularly

You can make unsafe food safe

False

FIFO

First In First Out

Store food in containers that were meant for

Food

Frozen food deliveries must meet the following criteria

Frozen food should be frozen solid when received.

What guidelines should be followed for a FDA recall

Identify the recalled items, remove them form inventory and place in a secure, separated place, label them in a way to prevent them from being used, refer to the vendors recall notice for how to dispose of the item

At what point should ready to eat foods be marked

If it is held for longer than 24 hours

When to reject food based on its appearance

If it is moldy, or has an abnormal color, is moist when it should be dry, shows signs of pest or pest damage

When should frozen food deliveries be rejected

If there are fluid or water stains in case bottoms or on packaging or if there are ice crystals or frozen liquids on the food or packaging

Food should never be stored

In locker or dressing rooms, restroom or garbage rooms, mechanical rooms, under unshielded sewer lines or leaking water lines, under stairwells

How should single use items be stored

In their original packaging

How should both food and non food items be delivered

In their original packaging with a manufacturers label

How to check the temp of ROP food (MAP, vacuum-packed and sous vide food) during the delivery process

Insert the thermometer stem or probe between two packages. If the package allows, fold it around the thermometer stem or probe. Be care to not puncture the package

How to check the temp of meat poultry and seafood during the delivery process

Insert the thermometer stem or probe directly into the thickest part of the food, usually the center

What conditions of a key drop delivery must be inspected on someone arrives at the operation

It is from a approved source, it was placed in the correct storage locations to maintain the required temp, it was protected from contamination in storage, it has not been contaminated, it is honestly presented

What should be done to food packaged in a reduced oxygen environment, such as vacuum packed meat if its packaging is bloated or leaking

It should be rejected

What should be done to an item that has been rejected from a delivery

It should be set aside from the items that are being accepted, the delivery person should be made aware of hat is wrong with the item and you should get a signed adjustment or credit slip and log the incident on the invoice

What items should be rejected

Items with tears, holes, punctures, labels that are not intact, or have bulging or swollen ends, rust or dents.

Name the key components of proper food storage

Labeling, Date Marking, Temperatures, Rotation, Preventing Cross-Contamination

Pathogen that grows well at refrigerated temperatures

Listeria monocytogenes

When does the date count began on ready to eat TCS foods being held at 41F or lower

On the day that the food was prepared or a commercial container was opened

How long can ready to eat TCS food be held

Only 7 days if it is held at 41F or lower

How to check the temp of other packaged food during the delivery process

Open the package and insert the thermometer stem or probe into the food. The sensing area must be fully immersed in the food. The stem or probe must not touch the package

How can you ensure that the food that you receive is safe

Purchasing food from approved, reputable vendors, using criteria to accept or reject food during receiving, labeling and dating food, storing food and nonfood items to prevent time-temperature abuse and contamination

Storage of food

Ready to Eat Seafood Whole Cuts of Beef and Pork Ground Meats and Fish Whole and Ground Poultry

Shucked shellfish deliveries must meet the following criteria

Receive 45F or lower, cool the shellfish to 41F or lower in 4 hours

Cold food deliveries must meet the following criteria

Receive TCS food at 41F or lower, unless otherwise specified

Milk deliveries must meet the following criteria

Receive at 45F or lower, cool the milk to 41F or lower in 4 hours

Shell egg deliveries must meet the following criteria

Receive at an air temperature of 45F or lower

Hot food deliveries must meet the following criteria

Receive hot TCS food at 135F or higher

Live shellfish deliveries must meet the following criteria

Receive oysters, mussels, clams, and scallops at an air temp of 45F and an internal temp of no greater then 50F. Once received, the shellfish must be cooled to 41F or lower in 4 hours

Bag of flour that is dry but has a watermark on it

Reject

Can of red kidney beans with a small dent on one side of the can

Reject

Chicken received at an internal temp of 50F

Reject

Frozen meat with large ice crystals on the packaging

Reject

Live oysters without shellstock identification tags

Reject

Milk received at 50F

Reject

Mozzarella cheese with small spots of mold

Reject

Vacuum-packed bacon with the seal broken but no other obvious damage

Reject

When to reject food based on odor

Reject food with an abnormal or unpleasant odor

When to reject food based on texture

Reject meat, fish, poultry that is slimy, sticky or dry, or if it has a soft flesh that leaves an imprint when you touch it

What documentation is required for the delivery of shellfish

Shellstock identification tag that indicates when are where the shellfish was harvested

Poor food quality can be assign of

Time=temperature abuse

What should date marking for ready to eat foods include

When the food must sold, eaten or thrown out

When is the best time for suppliers to deliver food

When the operations staff has time to correctly received the food

How must fish that is to be eaten raw or partially cooked be received

With the correct documentation that must indicate the fish was correctly frozen before you received it and must be kept for 90 days from the sale of the fish (if the fish was farm raised, it must also have documentation that the fish was raised to FDA standards)