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