serv safe chapter 5

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date April 8 and the scallops a sue-by-date of April 10. What is the use-bu date for the seafood dish?

April 8.

Milk can be received at 45 degrees under what condition?

It is cooled to 41 degrees or lower in 4 hours.

What is required when receiving fish that will be served raw or partially cooked such as sushi?

It must be correctly frozen before you use it.

Which information is NOT included on a food item label that is being sold to customers?

Name of chef preparing the food

What is the best way to check the receiving temperature of ROP - Reduced Oxygen Packaging foods?

Place the thermometer between two packages of food

What is the best way to check the internal temperature of a roast?

Place the thermometer in the thickest part.

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

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

When storing food, which example shows FIFO?

Placing the new items behind the old ones

What is the procedure for receiving food that is in the danger zone?

Quickly reject the food

How should food and supplies be stored in dry storage?

Six inches off of the floor and slightly away from the wall.

Which food must be placed on the top shelf of the cooler?

raw carrots

When receiving deliveries, you should:

Check the temperatures of food

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

July 25.

Cold food must be received at a maximum temperature of:

41 degrees

Which item should be rejected?

Live oysters at 50 degrees.

How many inches from the floor should food be stored?

at least 6 inches

Hot food must be received at a minimum temperature of:

135 degrees

Ready-to-eat TCS foods prepared on site must be labeled if held honger than:

24 hours

What is the correct temperature for receiving cold TCS food?

41 degrees or lower.

Shell eggs can be received at an air temperature no higher than:

45 degrees.

How long can TCS foods be safely kept at 41 degrees or lower?

7 days

Once all the shellfish have been consumed, how long must the tags be kept?

90 days

What is one of the most important tools of a chef and is very important in allowing receiving staff to do their job?

A thermometer.

Due to an operation's space limits, RTE 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 RTE foods and the latest dates on the bottom.

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 proper storage order from top to bottom for the following foods: sliced fruit tray, raw chicken wings, ground beef, and fresh pork chops.

Fruit tray, pork chops, ground beef, chicken wings

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

It has been inspected and complies with local, state and federal laws.

Which food should be rejected?

Milk received at 50 degrees

How should an item that has been recalled by its manufacturer be stored in an operation?

Separately from food that will be served and labeled do not use.

Staff must be trained to put up cold items before other items to avoid:

Time-temperature abuse.

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

Time-temperature abuse.

Which raw food can be on the same shelf with beef steaks?

pork chops