Purchasing and Storing Foods

When storing different raw meats in the refrigerator, the ____________________ should go on the bottom (last) shelf

Raw poultry

Which of the following foods is improperly stored in the refrigerator

Raw poultry stored above sliced tomatoes

What food is on the 1st shelf

Ready To Eat Food N/A Temp

A food handler stored dry food. Which of the following steps was done correctly?

The food was stored away from the wall

What food is on the 5th shelf

Whole and ground poultry 165 F Temp

What food is on the 3rd shelf

Whole cuts of beef and pork 145 F Temp

Which of the following foods must be stored between 32 and 36 degrees F

meat & poultry

Rotation to avoid spoilage means that you would _____

place older items in front to be used first

What should be done with a package of flour that has signs of dampness inside?

reject it and return it to the supplier

What is the minimum internal temperature hot foods must be held at?

135 degrees

Ready to eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

24 Hours

Cold foods should be held below ________ at all times

41 degrees

Cold TCS food should be received at...

41 degrees or lower

Live Shellfish, Milk, and Shell Eggs should be received at

45 degrees and you have 4 hours to get it down to 41 degrees

Food should be stored away from walls and at minimum ______ off of the floor.

6 inches

TCS food that is prepped prepped in house can be store for up to ______ if held at 41°F (5°C) or lower.

7 days

When receiving food, it all must have the correct

Color, Texture, and Odor

If the following food items were being stored in the same refrigerator, which one should be on the top shelf?

Cooked Chicken

To rapidly chill foods for short term storage, you would use which type of process

Deep-chill

Which of the following would NOT be considered a CCP?

Determining hours of operation

Raw meat and fish should always be stored on the top shelf of the refrigerator.

False

What food is on the 4th shelf

Ground meat and ground fish 155 F Temp

Which of the following considerations is NOT essential for establishing product specification?

How do the items taste?

What food is on the 2nd shelf

Seafood 145 F Temp

When stored in the same refrigerator, uncooked whole fish should be stored on a shelf above uncooked ground meat.

True

F.I.F.O. stands for

first in first out

A freezer maintains food temperatures at ____

0 degrees F

Hot (TCS) food should be received at...

135 degrees or higher

The minimum height for safe food storage is four inches off the floor.

False

When stored in the same refrigerator, raw ground poultry should be stored above raw ground meat.

False

A tuna pasta salad is date marked as November 21st. On which date must the food be discarded?

November 27th

What information must be included on the label of all ready-to-eat TCS food for retail sale?

Potential allergens