Ch 5. The Flow of Food: Purchasing, Receiving, and Storage Study Questions

What is the correct temperature for receiving cold TCS (Time/Temperature Control for Safety) food?

41°F (5°C) or lower

Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order?

According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

How many inches (centimeters) from the floor should food be stored?

At least 6 inches (15cm)

What is the problem with storing raw ground turkey above raw ground pork?

Cross-contamination

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?

Date that the food should be discarded

What is the most important factor in choosing a food supplier?

It has been inspected and complied with local, state, and federal laws

Milk can be received at 45°F (7°C) under what condition?

It is cooled to 41°F (5°C) or lower in 4 hours

When must you discard tuna salad that was prepped on July 19?

July 25

What is the best method of checking the temperature of vacuum-packed meat?

Place the thermometer stem or probe between two packages of the product

What causes large ice crystals to form on frozen food and its packaging?

Time-temperature abuse