Food & Sanitation - Chapter 6
At what minimum temperature should hot TCS food be kept when receiving?
135degrees°F (57degrees°C) or higher
How long is a shellstock identification tag required to be kept on file?
90 days from when the last shellfish was used from its delivery container
What is a key drop delivery?
A delivery made after hours when the operation is closed.
What is a reason for rejecting a food item?
Abnormal smell or odor
When checking the temperature of a packaged food, what is the first step to take?
Calibrate, clean, and sanitize the thermometer.
What step must be taken after food arrives, and before it is placed in storage?
Check the temperature of TCS food.
What circumstances can cause a food recall to occur?
Food contamination is suspected or confirmed.
Suppliers' inspection reports should be based on
Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP).
When notified of a food recall, which of the following steps should be done first?
Identify the recalled food items by matching information from the recall notice to the item.
When receiving ROP or vacuum-packed food, how should the temperature be checked?
Insert a thermometer probe between two packages.
What do the abbreviations found on an inspection stamp stand for?
Inspected and passed
What requirements must be met for a key drop delivery to be safely made?
It must be from an approved supplier who stores it correctly in the operation.
What type of food items are required by law to be pasteurized?
Liquid or frozen eggs
Which food items have to maintain an internal temperature no greater than 50degrees°F (10degrees°C) when received?
Live shellfish
Which food item should be surrounded by crushed, self-draining ice in order to be accepted into receiving?
Poultry
What type of special documentation is needed with fish that will be eaten raw or partially cooked?
Proof it was frozen correctly before it was received
Where do supplier inspection reports come from?
The USDA, the FDA, or a third-party inspector
When a food item shows signs of thawing and refreezing, that generally indicates that it has
been time-temperature abused.
When checking the temperature of reduced oxygen packaged (ROP) and bulk food, it is important not to
puncture or damage the package.
Food can be rejected at receiving if it does not meet the
quality standards.
Dairy products should be rejected if they have a
sour smell.
When receiving food items, reject items with
tears, holes, or punctures in the packaging.
