Chapter 6 Summary & End of Chapter Questions

7. Live shellfish must be received with what documentation? 1. shellstock identification tag 2. USDA inspection stamp 3.Certified fisheries tag 4.USDA grading stamp

1. shellstock identification tag

10.Cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of: 1.reconditioning 2.spot-inspecting 3.calibrating 4.documenting

1.reconditioning

3. What is the correct temperature for receiving cold TCS food? 1. 32F (0C) or lower 2. 41F (5C) or lower 3. 45F(7C) or lower 4. 50F(10C) or lower

2. 41F (5C) or lower

4. What types of external damage to cans are causes for rejection?

Bulging or swollen ends Rust or dents Labels that are not intact

It is your responsibility to check the quality and safety of food that comes into your operation.

Food must be purchased from approved, reputable suppliers. These suppliers must be inspected and meet applicable local, state, and federal laws.

2. What are correct methods for checking the temperature of fresh poultry delivered on ice and a carton of milk? What should the temperature be for each?

Here is how to check the temperature of each product: Fresh poultry: insert the thermometer stem or probe into the thickest part of the poultry. The center is usually the thickest part. The temperature should be 41F (5C) or lower. Carton of Milk: open the carton and insert the thermometer stem or probe into the milk. Fully immerse the sensing area. The stem or probe must not touch the carton. The temperature should be 45F (7C) or lower when receiving the milk. However, it must be cooled to 41F(5C) or lower in four hours.

1. What are some general guidelines for receiving food safety?

- Have suppliers deliver food when there is time to inspect it -Make specific staff responsible for receiving. Train them to follow food-safety procedures including checking items for correct temperatures, expired code dates, signs of thawing and refreezing, and pest damage. -Make sure there are enough trained staff to receive and inspect food promptly. -Visually inspect delivery trucks for signs of contamination -Inspect each delivery immediately to check for damaged food and look for items that might have been repacked or mishandled. Take sample temperatures of all TCS food. -Inspect and store each delivery before accepting another one. -Make sure packaging is intact and clean and protects food and food contact surfaces from contamination. Reject items with leaks, dampness, or water stains. -Receive cold TCS food at 41F (5C) or lower unless otherwise specified. Receive hot TCS food at 135F (57C) or higher. -Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as salami should also be rejected. Reject frozen food that has large ice crystals on it. This may be evidence of thawing and refreezing.

3. What are three conditions that would result in rejecting a shipment of fresh poultry?

-purple or green discoloration around the neck -Dark wing tips (red tips are acceptable) -Stickiness under wings or around joints -Abnormal, unpleasant odor -Temperature above 41F (5C)

2. What is the best method of checking the temperature of a delivery of fresh fish? 1. Feel the fish, making sure that it is cold to the touch. 2. Insert a thermometer probe into the thickest part of the fish 3.Place a time-temperature indicator on the surface of the fish. 4.Use an infrared thermometer to check the fish's temperature.

2. Insert a thermometer probe into the thickest part of the fish

4. Milk can be received at 45F (7C) under what condition? 1.It is thrown out after 2 days 2. It is cooled to 41 F (5C) or lower in 4 hours 3. It is immediately cooled to 41F (5C) or lower 4. It is served or used in the operation within 2 hours

2. It is cooled to 41 F (5C) or lower in 4 hours

8. How should cartons of coleslaw be checked for the correct receiving temperature? 1. Check the interior air temperature of the delivery truck 2. Open a carton and insert a thermometer stem into the food. 3. Place a thermometer against the outside of the carton. 4. Touch the carton to see if it is cold.

2. Open a carton and insert a thermometer stem into the food.

5. Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? 1. Cross-contact 2. Cross-contamination 3.Time-temperature abuse 4.Incorrect cleaning and sanitizing

3.Time-temperature abuse

9.What should be done with an item that has been recalled? 1.Throw it out 2. Arrange a pick-up from the vendor 3. Record the item's use by date, and place the item in storage 4. Remove the item from inventory, and place it in a secure location.

4. Remove the item from inventory, and place it in a secure location.

1.What is the most important factor in choosing a food supplier? 1.it has a HACCP program or other safety system 2.it has documented manufacturing and packing practices 3.its warehouse is close to the operation, reducing shipping time 4.it has been inspected and complies with local, state, and federal laws.

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

Cold TCS food must be received at 41F (5C) or lower. Hot TCS food must be received at 135F (57C) or higher. Frozen food should always be received frozen. Some items have other temperature requirements. Received food should have the correct color, texture, and odor.

The packaging of delivered food items must be intact and clean and it must protect food from contamination. There should also be no sings of pests or dampness. Food items should be correctly labeled and contain the correct documentation.

6. What is required when receiving fish that will be served raw or partially cooked? 1. it must be alive when received 2. it must be thawed in the microwave 3. it must be used within 24 hours of receiving 4; it must be correctly frozen before you receive it

4; it must be correctly frozen before you receive it

Food items must be delivered with the correct documents. Shellfish must be delivered with shellstock tags identifying when and where the shellfish were harvested. Fish that will be eaten raw or partially cooked must be delivered with documentation indicating the fish was correctly frozen.

Poor food quality can be a sign that the food has been time-temperature abused and , therefore, may be unsafe. Work with your suppliers to define specific safety and quality criteria for the food regarding its appearance , texture, and odor.

Deliveries must be inspected by designated staff trained to follow food safety guidelines. That will include a visual inspection of food as well as checks to make sure the food has been received at the correct temperature.

Sometimes food items will be recalled by the manufacturer. Identify these items, remove them from inventory, and secure them in appropriate location. Mark them so that staff does not use them.