Chapter 5 summary and study questions

How must food stored in ways that prevent contamination?

- Raw meat, poultry, and seafood should be stored from separately from ready-to-eat food. If this is not possible, store ready-to-eat food above raw meat, poultry, and seafood

If TCS food was prepped in-house and will be stored longer than how many hours it also must be what

-Longer than 24 hours - date marked

What temperature must hot TCS food be received at?

135 degrees F (57 degrees C) or higher

(3) What is the correct temperature for receiving cold TCS food? a. 32 degrees F (0 degrees C) or lower b. 41 degrees F (5 degrees C) or lower c. 45 degrees F (7 degrees C) or lower d. 50 degrees F (10 degrees C) or lower

41 degrees F (5 degrees C) or lower

Cold TCS food must be revived at what temperature?

41 degrees F (5 degrees C) or lower

TCS food can be stored for how many days only if it is held at 41 degrees F (5 degrees C) or lower. After that it must be discarded

7 days

What do food inspections include?

A visual check of the food and checks to make sure the food was received at the correct temperatures

(9) Due to an operations space limits, ready-to-eat food must be stored in the same cooler. How should food be stored in top to bottom order? a. According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom b. According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom c. According to minimum cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom d. According to minimum storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coolest temperature on the bottom

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

Where should food be purchased from?

Approved, reputible suppliers

(10) How many inches (centimeters) from the floor should food be stored? a. At least 1 inch (3 cm) b. At least 2 inches ( 5 cm) c. At least 4 inches (10 cm) d. At least 6 inches ( 15 cm)

At least 6 inches ( 15 cm)

Food should be stored how?

Away from walls and at least six inches (15 centimeters) of the floor

(8) What is the problem with storing raw ground turkey above raw ground pork? a. Cross-contamination b. Poor personal hygiene c. Time-temperature abuse d. Cross- contact with allergens

Cross-contamination

(6) 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? a. List of all the ingredients b. List of common allergies c. Date that the food was received d. Date the food should be discarded

Date the food should be discarded

What are sometimes recalled by the manufacture?

Food items

What must delivery staff be trained to follow?

Food safety guidelines and have proper tools

Some items have other temperature requirements. Received food includes:

Having the correct color, texture, and odor

How do you go about getting rid of recalled items?

Identify these items, remove them from inventory, and secure them in an appropriate location. - Mark them so that staff do not use them

Where should food be stored?

In designated storage areas

What must food suppliers be?

Inspected and meet applicable local, state, and federal laws

Deliveries must be immediately what?

Inspected by designated staff.

The packaging of delivered items must be what?

Intact and clean, and it must protect food from contamination. There should also be no signs of pest or dampness. Food items should be labeled correctly and contain proper documentation

(1) What is the most important factor in choosing a food supplier? a. It is recommended by others in the industry b. It has a HACCP program or other food safety systems c. It has documented manufacturing and packing practices d. It has been inspected and complied with local, state, and federal laws

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

(4) Milk must be revived at 45 degrees F (7 degrees C) under which condition? a. It is thrown out after 2 days b. It is cooled to 41 degrees F (5 degrees C) or lower c. It is immediately cooled to 41 degrees F ( 5 degrees C) or lower d. It is served or used in the operation within 2 hours

It is cooled to 41 degrees F (5 degrees C) or lower

(7) When must you discard tuna salad that was prepared on July 19th? a. July 21 b. July 23 c. July 25 d. July 27

July 25

Food should be what before it is stored?

Labeled

(2) What is the best method of checking the temperature of vacuum packed meat? a. Lay the thermometer stem or probe on the surface of the top package b. Place the thermometer stem or probe between two packages of products c. Open a package and insert the thermometer stem or probe into the product d. Insert the thermometer stem or probe through the package into the product

Place the thermometer stem or probe between two packages of products

How should frozen food be revived at?

Revived frozen

Stored food items should always be what?

Rotated so that older items are used first

(5) What cause large ice crystals to form on frozen food and its packaging? a. Cross-contact b. Cross-contamination c. Time-temperature abuse d. Incorrect cleaning and sanitizing

Time-temperature abuse