ServSafe Chapter 6
Shucked shellfish should be received at what temperature?
45 or lower cool at 41 or lower for 4 hours
Live shellfish (oysters, mussels, clams, and scallops) should be received at what temperature?
air temperature= 45 internal temperature= 50 cooling temperature= 41 or lower for 4 hours
What are conditions that must be met for key drop deliveries?
approved supplier, placed in the correct storage location, not been contaminated, honestly presented
What receiving criteria should there be for frozen food?
frozen solid; reject if fluids or water stains appear in case or packaging; ice crystals or frozen liquids on the food or the packaging; evidence of thawing or refreezing
Approved reputable suppliers
have been inspected and meet all applicable local, state and federal laws
How do you check temperatures of reduced oxygen packaging (ROP) food (modified atmosphere packaging (MAP), vacuum packed, and sous vide food)
insert the thermometer stem or prove between two packages; be careful to not puncture package
What is the most important factor in choosing a food supplier?
it has been inspected and complies with local, state, and federal laws
What is required when receiving fish that will be served raw or partially cooked?
it must be correctly frozen before you receive it
Staff needs
make specific staff responsible for receiving
Recalls
may happen when food contamination is confirmed or suspected; when items have been mislabeled or misbranded
How do you check the temperature of other packaged food items?
open the package and insert the thermometer stem or probe into the food; do not let the thermometer touch the package
How should the temperature of vacuum packed meat be checked during receiving?
place the thermometer stem or probe between two packages of product
Good preparation
plan ahead for deliveries; clean hand trucks, carts, dollies, and containers ready; enough space in dry storage and walk in areas for deliveries
What should an inspection report review?
receiving and storage, processing, shipping, cleaning, sanitizing, personal hygiene, staff training, recall program, HACCP program
Pests
signs of pests or pest damage
Scheduling
supplies should deliver food when staff have enough time to inspect it
Damage
tears, holes, or punctures; dents,missing labels, swollen or bulging, holes and visible signs of leaking; rust
What is the sell by date?
tells the store how long to display the product for sale
What is the best by date?
the date by which the product should be eaten for best flavor or quality
Which is a requirement for key drop deliveries?
the items are placed in the correct storage location
Rejecting Deliveries
-Set the rejected item aside from accepting items -Explain exactly what is wrong with the item -Get a signed adjustment slip from delivery person -Log the incident on the invoice document
Hot TCS food should be received at what temperature?
135 or higher
What is the correct temperature for receiving cold TCS food?
41 or lower
Cold TCS food should be at what temperature when received?
41 or lower unless otherwise specified
Shell eggs should be received at what temperature?
45 or lower
Milk should be received at what temperature?
45 or lower cool at 41 or lower for 4 hours
What characteristics define a good quality item
appearance, texture, and odor
When inspecting deliveries, focus on?
checking product temperatures, packaging, documentation, and the quality of food
Inspection reports
consider reviewing suppliers most recent inspection reports
Food items must be delivered with?
correct documents (identification tag)
Reject the following foods if the packaging has any of the following problems?
damage, liquid, pests, dates
Timing and process for inspections
deliveries must be inspected immediately upon receipt; starts with visual inspection of delivery truck--check for signs of contamination, pests; visual inspection of food items
What is the best method of checking the temperature of a delivery of fresh fish?
insert a thermometer probe into the thickest part of the fish
How do you check temperatures of meat, poultry, and fish?
insert the thermometer stem or probe directly into the thickest part of the food (usually the center)
Liquid
leaks, dampness, or water stains, ice crystals
Dates
muse be correctly labeled; do not accept if missing a use by date or expiration date
How should cartons of coleslaw be checked for the correct receiving temperature?
open a carton and insert a thermometer stem into the food
What should be done with an item that has been recalled?
remove from inventory, put it in a secure location, and label it to keep it from being used or discarded
What are the receiving guidelines?
scheduling, staff needs, good preparation, timing and process for inspections
Which item can be received at 45?
shell eggs
What causes large ice crystals to form on frozen food and its packaging?
time temperature abuse
What is key drop delivery?
when foodservice operations receive food after-hours when they are closed for business; supplier is given a key; the delivery must be inspected once you arrive at the operation and must meet conditions
