Food & Sanitation - Chapter 6

At what minimum temperature should hot TCS food be kept when​ receiving?

135degrees°F ​(57degrees°​C) or higher

How long is a shellstock identification tag required to be kept on​ file?

90 days from when the last shellfish was used from its delivery container

What is a key drop​ delivery?

A delivery made after hours when the operation is closed.

What is a reason for rejecting a food​ item?

Abnormal smell or odor

When checking the temperature of a packaged​ food, what is the first step to​ take?

Calibrate, clean, and sanitize the thermometer.

What step must be taken after food​ arrives, and before it is placed in​ storage?

Check the temperature of TCS food.

What circumstances can cause a food recall to​ occur?

Food contamination is suspected or confirmed.

Suppliers' inspection reports should be based on

Good Manufacturing Practices​ (GMP) or Good Agricultural Practices​ (GAP).

When notified of a food​ recall, which of the following steps should be done​ first?

Identify the recalled food items by matching information from the recall notice to the item.

When receiving ROP or​ vacuum-packed food, how should the temperature be​ checked?

Insert a thermometer probe between two packages.

What do the abbreviations found on an inspection stamp stand​ for?

Inspected and passed

What requirements must be met for a key drop delivery to be safely​ made?

It must be from an approved supplier who stores it correctly in the operation.

What type of food items are required by law to be​ pasteurized?

Liquid or frozen eggs

Which food items have to maintain an internal temperature no greater than 50degrees°F ​(10degrees°​C) when​ received?

Live shellfish

Which food item should be surrounded by​ crushed, self-draining ice in order to be accepted into​ receiving?

Poultry

What type of special documentation is needed with fish that will be eaten raw or partially​ cooked?

Proof it was frozen correctly before it was received

Where do supplier inspection reports come​ from?

The​ USDA, the​ FDA, or a​ third-party inspector

When a food item shows signs of thawing and​ refreezing, that generally indicates that it has

been​ time-temperature abused.

When checking the temperature of reduced oxygen packaged​ (ROP) and bulk​ food, it is important not to

puncture or damage the package.

Food can be rejected at receiving if it does not meet the

quality standards.

Dairy products should be rejected if they have a

sour smell.

When receiving food​ items, reject items with

​tears, holes, or punctures in the packaging.