Servsafe-6

When should suppliers deliver products?

Suppliers must deliver products when staff has enough time to do inspections.

What is the temperature danger zone?

Temperature range between 41 degrees and 135 degrees F.

What are approved, reputable suppliers?

A food supplier that has been inspected and meets all applicable local, state, and federal laws.

When receiving and inspecting items, you should be trained to:

Accept, reject, and sign for deliveries.

What are the three signs to look for when checking in food deliveries?

Color, Texture and Odor.

What are the specific guidelines for receiving and inspecting eggs?

Eggs must be clean and unbroken. Egg shells must be received at an air temperature of 45 degrees F. Eggs must be pasteurized and have a USDA inspection mark.

What are the general guidelines for general storage of food?

Labeling, rotation, temperatures, product placement and cleaning.

What is the guidelines for refrigerated and frozen storage?

Maintenance, temperature, monitoring, airflow, preventing cross-contamination and dry storage.

What are the specific guidelines for receiving milk and dairy products?

Milk and dairy products must be received at 41 degrees F or lower. They must be pasteurized & comply with FDA grade a standards.

What are the specific guidelines for prepackaged juice?

Prepackaged juice must be purchased from a supplier with a Hazard Analysis Critical Control Point plan. Juice must be treated to prevent, eliminate, or reduce pathogens.

What are the specific guidelines for produce?

Produce must be received at 41 degrees F or lower

What are the specific guidelines for receiving shellfish?

Raw shucked shellfish are packaged in nonreturnable containers. They must have the packer's name, address and certification number. There must have a"best if used by date".

What is the temperature criteria for cold foods?

Receive cold TCS food at 41 degrees F or lower, unless otherwise specified.

What is the criteria for frozen food?

Receive frozen foods frozen, fluids or frozen liquids appear in case bottom and there are ice crystals on the product or packaging.

What is the temperature criteria for hot food?

Receive hot TCS food at 135 degrees F or higher.

What are the specific guideline for receiving live shellfish?

Receive with shellstock identification tags. Reject shellfish if they are muddy, have broken shells, or are dead.

What are the specific guidelines for fish served raw or partially cooked?

The supplier must freeze fish for a certain time to kill any parasites that might be in the fish.

What do you use to check the temperature when receiving food?

Thermometer

What are the inspection stamps for meat, poultry, and egg products

USDA and inspected egg product stamps.

What is time-temperature abuse?

When food stays too long at temperatures that are good for pathogen growth.