Receiving and Storage June 17, 2024 by Brian Klein /137 0 votes, 0 avg 0 Receiving and Storage 1 / 137 What kind of container should shellfish be stored in? They should remain in their original container With the shellstock identification tag attached Neither Both Wrong! Thats right! Shellfish should be stored in their original container with the shellstock identification tags attached to it. 2 / 137 What will prevent good airflow in cold storage units and should be avoided? Lining shelves with foil, sheet pans, or paper. Overloading the coolers or freezers Neither Both Wrong! Thats right! 3 / 137 To avoid contamination, what should NOT be stored in these areas? • Bathrooms • Locker rooms • Garbage rooms • Dressing rooms • Under stairwells • Mechanical rooms • Under leaking water lines • Under unprotected sewer lines Cleaning tools Food products Neither Both Wrong! Thats right! 4 / 137 Vending operators need to monitor the shelf life of their food products and throw them out when their code date has expired. What is an example of a code date? An expiration date A use-by date Neither Both Wrong! Thats right! 5 / 137 What code date indicates the last day a product can be eaten for the best flavor or quality? The sell-by date The best-by date Neither Both Wrong! Thats right! The best-by date indicates the last day a product can be eaten for the best flavor or quality. The sell-by date indicates how long a product should be offered for sale. 6 / 137 What are the temperature requirements for the delivery of shell eggs? Receive at an air temperature of 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! Shucked shellfish and milk also have a receiving temperature of 45°F or lower. Shucked shellfish and milk must be cooled to 41°F or lower within four hours of delivery, but eggs do NOT. 7 / 137 What should be done if food has exceeded the time and temperature requirements that keep it safe? Throw the food out Recondition the food Neither Both Wrong! Thats right! 8 / 137 What are the temperature requirements for the delivery of milk? Receive at 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! 9 / 137 Receiving and inspecting a delivery begins with a visual inspection of the delivery truck. What conditions should the truck be examined for? Evidence of pests Evidence of contamination Neither Both Wrong! Thats right! 10 / 137 What kind of location should food be stored in? Away from dust and other contaminants In a clean and dry location Neither Both Wrong! Thats right! 11 / 137 Food packaged in your operation and sold to guests to bring home must be labeled. When does this label need to include a list of ingredients in descending order by weight? When the food contains more than one ingredient When the food contains a Big Eight Allergen Neither Both Wrong! Thats right! 12 / 137 Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food? In containers that are approved for food storage In covered containers that are durable and leakproof Neither Both Wrong! Thats right! 13 / 137 Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin? The count starts on the day the food is prepared The count begins on the day a sealed container was opened Neither Both Wrong! Thats right! 14 / 137 To ensure that deliveries can be received correctly, when should you schedule them to arrive? So that only one delivery arrives at a time Staff have enough time to inspect and store it Neither Both Wrong! Thats right! 15 / 137 What are some criteria to consider when inspecting the labels and dates of food? Food should be delivered in original packaging with the manufacturer’s label clean and intact Food should be marked with a future use-by date or expiration date from the manufacturer Neither Both Wrong! Thats right! packaging should be intact and in food condition 16 / 137 What are the temperature requirements for the delivery of most cold TCS foods? Receive at 41°F or lower unless otherwise specified Receive at an internal temperature of 50°F or lower Neither Both Wrong! Thats right! 17 / 137 Food packaged on-site for retail sale must be labeled. If the food contains a Big Eight Allergen, it must be clearly identified on the label. What is the only exception to this rule? The name of the food includes the name of the allergen When the food will NOT be mistaken for something else Neither Both Wrong! Thats right! For example, the label on a product named, “Savory Peanut Butter,” would NOT need to indicate that it contains the allergen peanuts. But if the same product was named, “Savory Butter Spread,” the label would need to indicate that it contains peanuts. 18 / 137 What method of storage rotation is described in these steps? • Identify the use-by or expiration date on the label • Shelf food with earlier dates in front of food with later dates • Use the food stored in front before the food behind it • Throw out food past its use-by or expiration date FIFO FAT TOM Neither Both Wrong! Thats right! FIFO stands for First in, first out. This is a common method of storage rotation that encourages the use of older food products before newer ones. It helps to limit the growth of pathogens and ensures the quality of food. 19 / 137 What information is stated on the documents that must be included with a delivery of fish that will be served raw or undercooked? Verification that the fish was raised according to FDA standards Verification that the fish was correctly frozen by the manufacturer Neither Both Wrong! Thats right! 20 / 137 What should be done with moldy food unless the mold is a natural part of the food? Recondition the food Throw it out Neither Both Wrong! Thats right! Some kinds of deli meats and cheeses are supposed to be moldy as part of their flavoring, but any other kind of moldy food should be thrown out. It is NOT a good practice to recondition the food by removing the mold. Even a small amount of remaining mold can quickly spread and spoil all of the food. 21 / 137 In what condition should a delivery of frozen food be received? The food must be received frozen solid Receive at an air temperature of 50°F or lower Neither Both Wrong! Thats right! If a frozen food item is delivered quickly it can stay safe in an air temperature of 50°F or lower, as long as it remains frozen solid. Once it has been received, store it at an air temperature low enough to keep it frozen. 22 / 137 During a key drop delivery, the items are brought inside the operation and placed in a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations? The food must maintain the correct temperature The food must be protected from contamination Neither Both Wrong! Thats right! 23 / 137 Which food items must NOT be served to high risk populations? Raw or undercooked meat, poultry, or seafood Raw or undercooked eggs (unpasteurized) Raw sprout seeds and seed sprouts All are correct Wrong! Thats right! 24 / 137 When food has been thawed and refrozen, it’s likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a food product has been thawed and refrozen? Liquids or water stains in or on the packaging Ice crystals or frozen liquids on food or packaging Neither Both Wrong! Thats right! 25 / 137 When receiving and inspecting a delivery of canned food, what should be done if the cans have any of these issues? • Rusty cans • Unlabeled cans • Cans with leaks or holes • Swollen or bulging cans • Dented cans Recondition the cans Reject the cans Neither Both Wrong! Thats right! If a can is dusty or dirty it may be reconditioned be cleaning it. But cans with these problems can NOT be reconditioned and must be rejected. 26 / 137 Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food? How it will be marked to indicate that it needs more cooking How it will be kept separate from ready-to-eat food Neither Both Wrong! Thats right! 27 / 137 When a food delivery arrives, it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens? Have enough trained staff available at delivery time Schedule the delivery to arrive during non-peak hours Neither Both Wrong! Thats right! 28 / 137 What are the temperature requirements for the delivery of milk? Receive Milk at 45°F or lower Cool Milk to 41°F or lower within four hours Neither Both Wrong! Thats right! 29 / 137 When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted? Cooled to 41°F or lower within four hours Quickly stored in the appropriate location Neither Both Wrong! Thats right! 30 / 137 When performing off-site service, what should the on-site staff put on the food label for the off-site staff? The use-by date and time Reheating and service instructions Neither Both Wrong! Thats right! 31 / 137 What are some guidelines for cleaning and sanitized utensils? Use separate serving utensils for each food Clean and sanitize serving utensils after each serving task Clean and sanitize continuously used utensils every four hours All are correct Wrong! Thats right! 32 / 137 Why should food handlers wear the correct size gloves? Gloves that are too big will NOT stay on Gloves that are too small will tear and rip easily The correct glove size is easier to put on All are correct Wrong! Thats right! 33 / 137 These are examples of common objects that can cause physical contamination if they get into food: • Broken light bulbs • Jewelry • Fake fingernails • Hair accessories • False eyelashes • Broken glass thermometers What is an example of a natural object that can be a physical contaminant when left in food? Bones Fruit pits Shells All are correct Wrong! Thats right! 34 / 137 What example demonstrates the importance of labeling food? Illness may result if unlabeled chemicals are mistaken for food that looks the same Allergic reactions may result when food is prepped with an unlabeled food allergen Neither Both Wrong! Thats right! 35 / 137 Why does food need to be stored at the correct temperature? To keep it out of the Temperature Danger Zone (TDZ) To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 36 / 137 How should dish racks be loaded for the dishmachine? Do NOT overload the dish racks So the water spray reaches all surfaces With the correct dish racks for the machine All are correct Wrong! Thats right! 37 / 137 When does food need to be labeled with this information? • The amount of the food • Chemical preservatives • List of major food allergens • The name or a description of the food • The name and location of the business • List of ingredients in order by weight • List of artificial colors and flavors When packaged in the operation and sold to customers for use at home When the food contains more than one ingredient Neither Both Wrong! Thats right! 38 / 137 What are the temperature requirements for the delivery of hot TCS food? Cool from 135°F to 41°F or lower within six hours Receive at an internal temperature of 135°F or higher Neither Both Wrong! Thats right! 39 / 137 Which guidelines should be followed when pooling eggs? Clean and sanitize containers and utensils between batches Cook or store them at 41°F or lower immediately after mixing Consider using pasteurized eggs for a high-risk population All are correct Wrong! Thats right! 40 / 137 Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling? A guest’s leftovers are packaged to take home A guests take-out order Neither Both Wrong! Thats right! 41 / 137 How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out? 24 hours Seven days Neither Both Wrong! Thats right! 42 / 137 Why do some suppliers place Time-temperature Indicators (TTI) inside their delivery trucks to constantly check and record temperatures? To continuously check and record temperatures To alert when food has been time-temperature abused Neither Both Wrong! Thats right! 43 / 137 These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower. • Live shellfish • Shucked shellfish • Shell eggs • Milk Which must be cooled from 45°F to 41°F within four hours? Both shellfishes The shell eggs Neither Both Wrong! Thats right! 44 / 137 When are food containers required to have these features? • insulated • leak proof • spill-proof • mixproof • Approved for food service When they’re used to transport food When it will be refilled for a guest Neither Both Wrong! Thats right! 45 / 137 Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower? Because they become TCS food once they are sliced or cut To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 46 / 137 When is it NOT necessary to label stored food that will be used on-site? When the food will NOT be mistaken for something else When the food will NOT be mistaken for something else Neither Both Wrong! Thats right! 47 / 137 If cold TCS food is removed from refrigeration at 12:00 PM to be held and served without temperature control, what discard time should be written on its label? Six hours later, at 6:00 PM Four hours later, at 4:00 PM Neither Both Wrong! Thats right! 48 / 137 What should be avoided when checking the temperature of packaged food items? Do NOT puncture the package with the stem or probe Do NOT touch any part of the package with the stem or probe Neither Both Wrong! Thats right! 49 / 137 What information is on Shellfish Identification Tags? Shellfish Identification Tags indicate when and where the shellfish were harvested Shellfish Identification Tags certify that the shellfish are from an approved source Neither Both Wrong! Thats right! 50 / 137 Both live and shucked shellfish may be received at an air temperature of 45°F at delivery. What additional temperature requirements does a delivery of live shellfish have? Receive at an internal temperature of 50°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! 51 / 137 When does a fish delivery need to come with documents? Farm-raised fish must have documents showing that the fish were raised according to FDA standards Fish that will be served raw or undercooked must have documents showing that the fish was frozen properly Neither Both Wrong! Thats right! Keep these documents for at least 90 days after the the last fish from the delivery is used. 52 / 137 What information should be on the label of food that will be delivered off-site for service? Reheating and service instructions Use-by date and time Neither Both Wrong! Thats right! 53 / 137 Reject any food or non-food item that has signs of pests. What are some examples? Chew marks, droppings, dead pests, or soiled areas Sightings (seeing pests) or pest damage Neither Both Wrong! Thats right! 54 / 137 Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens? In clean, nonabsorbent containers In washable laundry bags Neither Both Wrong! Thats right! 55 / 137 How can chemical contamination occur? Foodservice chemicals can get into food when used or stored incorrectly Cookware and equipment made with unsafe materials can leach toxic metals into food Neither Both Wrong! Thats right! 56 / 137 A shellstock identification tag indicates when and where shellfish were harvested and that they’re from an approved source. How should you maintain these tags? Keep the tags on the container until all the shellfish are used Save the tag for 90 days after all the shellfish are used Neither Both Wrong! Thats right! 57 / 137 A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem? The package is swollen or bloated The package is leaking Neither Both Wrong! Thats right! 58 / 137 What process should follow these steps? • Set the rejected item aside • Tell the delivery person why it was rejected • Get a signed adjustment or credit slip before returning the item • Note the incident on your receiving documents Rejecting a delivered item during inspection Monitoring your cleaning program Neither Both Wrong! Thats right! 59 / 137 Which is true about time-temperature indicators (TTIs)? A color change indicates time-temperature abuse The color change is NOT reversible Neither Both Wrong! Thats right! An irreversable color change indicates the food has been time-temperature abused during shipment or storage. 60 / 137 What should be identified on the label of food packaged on-site for retail sale? Big Eight Food Allergens Any additional labeling requirements Neither Both Wrong! Thats right! 61 / 137 Some operations give a key to their supplier to make deliveries after hours when the establishment is closed. What kind of delivery is this known as? A key drop delivery An unapproved delivery Neither Both Wrong! Thats right! 62 / 137 What are the temperature requirements for the delivery of shucked shellfish? Receive at 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! 63 / 137 Each storage unit must have at least one device that measures air temperature, like a hanging thermometer in a cooler. Where should the device be located in the storage unit? In the coldest part of a hot-holding unit In the warmest part of a cold storage unit Neither Both Wrong! Thats right! 64 / 137 Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals? Chemical contamination Toxic metals leaching into food Neither Both Wrong! Thats right! 65 / 137 Deliveries of shellfish and farm-raised fish must come with documents. Frozen fish that will be served raw or undercooked also need documents. How long do you need to save these documents? For 90 days after the last fish is used Until all of the fish have been used Neither Both Wrong! Thats right! 66 / 137 Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 67 / 137 How can pests be prevented from entering your operation with deliveries? Check all deliveries before they enter your operation Refuse shipments in which you find pests or signs of pests Neither Both Wrong! Thats right! Some signs of pests include damage to packaging, egg cases, and body parts (wings, legs). 68 / 137 How long do shellstock identification tags need to be kept? Keep them for 90 days after the last shellfish was used Keep the tags on the container until the Shellfish are gone Neither Both Wrong! Thats right! These tags tell where the Shellfish were harvested and that they came from an approved source 69 / 137 What should you focus on when training and monitoring staff? Train staff to follow procedures Monitor staff to ensure they follow procedures Use corrective action when staff don’t follow procedures All are correct Wrong! Thats right! 70 / 137 To avoid opening or puncturing food in reduced-oxygen packaging (ROP), how should the thermometer probe or stem be used to check the temperature of ROP food? With the stem or probe between two packages With one package folded around the stem or probe Neither Both Wrong! Thats right! 71 / 137 The acronym FIFO means First In, First Out. Which statement is true about the FIFO method? A method of stock rotation that reduces waste and ensures quality Items with earlier dates are shelved in front of items with later dates Neither Both Wrong! Thats right! 72 / 137 What should be written on the shellstock identification tag once all the shellfish in the container have been used? The date that the last shellfish was used Do NOT use, and do NOT discard Neither Both Wrong! Thats right! 73 / 137 Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where? At the bottom of cases or boxes In or on the food or its packaging Neither Both Wrong! Thats right! When thawing and refreezing is NOT done in a controlled manner, it is time-temperature abuse. Food items with evidence of this should be rejected. 74 / 137 A delivery of shellfish must be received with shell stock identification tags. What information is on these documents? When and where the shellfish were harvested Proof that the shellfish are from an approved source Neither Both Wrong! Thats right! 75 / 137 How do you check the meat, poultry, and fish temperature during receiving and inspecting? Hold the probe as close to the food as possible without touching it Insert the stem or probe directly into the thickest part, usually the center Neither Both Wrong! Thats right! 76 / 137 When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 77 / 137 When can the shellstock identification tag be removed from its container? When it will be saved for 90 days After all of the shellfish have been used Neither Both Wrong! Thats right! 78 / 137 Produce must be washed thoroughly under running water before what? Cutting it Cooking it Combining it with other ingredients All are correct Wrong! Thats right! 79 / 137 What risks do vending operators need to protect their food from during transport, delivery, and service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 80 / 137 How should leafy greens like lettuce and spinach be washed before being cut, cooked, or combined with other ingredients? Remove and discard outer leaves Pull the stalks apart and rinse thoroughly Use running water slightly warmer than the produce All are correct Wrong! Thats right! 81 / 137 Why should you avoid overloading coolers or freezers? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 82 / 137 What can you do when your food containers or delivery vehicles do NOT hold food at the correct temperature long enough for off-site service? Reevaluate the efficiency of the equipment being used Re-evaluate the length of the delivery route Neither Both Wrong! Thats right! 83 / 137 What are some foods commonly linked with Shigella spp? Produce that has had contact with contaminated water Food that is easily contaminated by unwashed hands Salads made with leftover potatoes, tuna, shrimp, pasta, or chicken All are correct Wrong! Thats right! 84 / 137 Why do many operations use the First-In-First-Out (FIFO) method of stock rotation? To identify products near their end dates To reduce waste and ensure quality Neither Both Wrong! Thats right! The FIFO method maintains a shelving arrangement so that older products are used first and newer products are used later. This is done by stocking new products behind the older ones. 85 / 137 How can the internal temperature of most packaged food be checked with a bimetalic-stemmed thermometer during inspection of a delivery? Open the package and insert the stem or probe into the food Insert the stem or probe up to its dimple without touching the package Neither Both Wrong! Thats right! 86 / 137 Which statement is true about how the growth of bacteria is affected temperature? Bacteria grow slowly below 41°F and above 135°F Bacteria grow fast between 41°F and 135°F Bacteria grow the fastest between 70°F and 125°F All are correct Wrong! Thats right! 87 / 137 What kind of surface should outdoor garbage containers be stored on? Smooth Durable Non-absorbent All are correct Wrong! Thats right! Outdoor garbage containers should be placed on a surface that is smooth, durable, and non-absorbent, like asphalt and concrete. This will make it easier to keep the area clean and help to prevent pests and contamination. 88 / 137 What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe? Throw it out Recondition the food Neither Both Wrong! Thats right! 89 / 137 What air temperature does frozen food need to be stored at? At an air temperature that keeps it frozen Usually at an air temperature of 32°F or lower Neither Both Wrong! Thats right! 90 / 137 Which statement is true about the growth of bacteria? Bacterial growth has four phases: the lag phase, log phase, stationary phase, and death phase Bacteria can double in numbers, every twenty minutes, in FAT TOM conditions Bacteria grow by splitting in half: one becomes two, two becomes four, four becomes eight, etc All are correct Wrong! Thats right! 91 / 137 How can staff make stock rotation easier during storage when receiving and inspecting a delivery? By labeling the food items with the date it was received By storing the newer food items behind the older ones Neither Both Wrong! Thats right! 92 / 137 Molds can grow in food that other pathogens can NOT grow in. Which is an example of this? Mold can grow well in acidic food Mold can grow in food with little moisture Neither Both Wrong! Thats right! Molds grow well in cured salty meats like ham, bacon, and salami and acidic foods like jams, jellies, and preserves 93 / 137 What does food need to be labeled with when it’s transferred into a different container? The common name of the food A specific description of the food Neither Both Wrong! Thats right! 94 / 137 When cleaning and sanitizing in a three-compartment sink, after the items have been cleaned in the first sink, how can they be rinsed in the second sink? By dipping them in water By spraying them with water By using water and a cloth towel All are correct Wrong! Thats right! 95 / 137 What code date indicates how long a product should be offered for sale? The sell-by date The best-by date Neither Both Wrong! Thats right! The sell-by date indicates how long a product should be offered for sale. The best-by date indicates the last day a product can be eaten for the best flavor or quality. 96 / 137 What are the requirements for removing Shellfish Identification Tags from their containers? Do NOT remove the shell stock tag from the container until the last shellfish has been used Write the date on the shell stock tag, then keep the tag on file for 90 days from that date Neither Both Wrong! Thats right! 97 / 137 Which statements are true about TCS food? Pathogens grow in TCS food with time in the Temperature Danger Zone (TDZ) TCS stands for Time-Temperature Controlled for Safety Limit how long TCS food is in the Temperature Danger Zone (TDZ) to control time All are correct Wrong! Thats right! The Temperature Danger Zone (TDZ) is between 41°F and 135°F 98 / 137 You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature? Throw it out Allow more time to cool Neither Both Wrong! Thats right! 99 / 137 What is an insulated food container? A container designed to maintain the temperature of the food inside Used to keep hot food hot and cold food cold for as long as possible Neither Both Wrong! Thats right! 100 / 137 Why does food need to be rotated when it’s in storage? To limit the growth of pathogens To help ensure it’s quality Neither Both Wrong! Thats right! 101 / 137 These are examples of chemicals used in food service that can become chemical contaminants: • Cleaners • Sanitizers • Polishes How can these chemicals get into food and cause chemical contamination? Storing them incorrectly Using them incorrectly Neither Both Wrong! Thats right! 102 / 137 Which of these statements are true about three-compartment sinks? It is a set of three large sinks joined together in a row Each sink is used for a different step in the cleaning and sanitizing process To clean and sanitize items manually (by hand) All are correct Wrong! Thats right! The sinks need to be big enough to accommodate the large equipment and utensils that do NOT fit in the dishwasher 103 / 137 Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness? Throw the food out Recondition the food Neither Both Wrong! Thats right! 104 / 137 How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package? Place the thermometer stem or probe between two packages Wrap the package around the thermometer stem or probe Neither Both Wrong! Thats right! 105 / 137 What are Time-Temperature Indicators (TTI) used for? Some food suppliers place time-temperature indicators (TTI) inside their delivery trucks A color change indicates that the food has been time-temperature abused Neither Both Wrong! Thats right! These devices constantly check and record temperatures and can verify if safe temperatures were maintained throughout the delivery. 106 / 137 What should be used to check the temperatures of food during receiving? The correct thermometers for the food The temperature gauge for the storage unit Neither Both Wrong! Thats right! 107 / 137 What kind of containers or equipment should food be held in once transported to the off-site service location? Able to hold food at the correct temperature Approved for food service use Neither Both Wrong! Thats right! 108 / 137 Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins? The day that an original container was opened The date the food was prepared Neither Both Wrong! Thats right! 109 / 137 What documents must be included with a delivery of shellfish? Safety Data Sheets (SDS) Shell stock identification tags Neither Both Wrong! Thats right! 110 / 137 What temperature does TCS food need to be stored at? Store hot TCS food at 135°F or higher Store cold TCS food at 41°F or lower Neither Both Wrong! Thats right! 111 / 137 What temperature must a cooler be kept at when it is used to thaw frozen food? 33°F or higher 41°F or lower Neither Both Wrong! Thats right! 112 / 137 How should chemicals be thrown out? According to the manufacturer’s directions According to your local regulatory requirements Neither Both Wrong! Thats right! 113 / 137 Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done? Make sure food is received at the correct temperature Quickly store accepted food items in their correct areas Neither Both Wrong! Thats right! 114 / 137 When checking the temperature inside a cooler or oven, which probe should be attached to a thermocouple or thermistor thermometer? Air probe Surface probe Neither Both Wrong! Thats right! 115 / 137 Which bacteria is a risk to food in reduced oxygen packaging (ROP)? Clostridium botulinum Listeria monocytogenes Neither Both Wrong! Thats right! 116 / 137 What type of food must be stored separately from raw meat, poultry, and seafood? Ready-to-eat (RTE) food TCS food Neither Both Wrong! Thats right! 117 / 137 How can food and non-food items be protected from contamination during storage? Storing items away from the walls so they are NOT exposed to dirt, moisture, and pests Keeping items at least six inches off the floor so they are NOT exposed to dirt, moisture, and pests Neither Both Wrong! Thats right! 118 / 137 What information is stated on the documents that must be included with farm-raised fish? Verification that the fish was correctly frozen by the manufacturer Verification that the fish was raised according to FDA standards Neither Both Wrong! Thats right! 119 / 137 What is the correct air temperature for cold storage units? Store cold TCS food at an air temperature of 41°F or lower Store frozen food at an air temperature that keeps it frozen Neither Both Wrong! Thats right! 120 / 137 What kind of delivery needs to be inspected by the first available staff arriving at the operation to ensure it meets these conditions? • It is presented honestly • It is from an approved source • It was protected and has NOT been contaminated • It was stored in the right place to maintain the correct temperature Live shellfish A key drop delivery Neither Both Wrong! Thats right! 121 / 137 How do you check the food temperature in regular, non-vacuum-sealed packages? Open the package and insert the thermometer stem or probe directly into the food Fully immerse the sensing area of the stem or probe in the food without touching the package Neither Both Wrong! Thats right! 122 / 137 How can using the FIFO system to rotate products in storage help control pests? By destroying their nests By denying them shelter Neither Both Wrong! Thats right! 123 / 137 Why is stock rotation important? So older products are used before newer ones To limit the growth of pathogens To ensure quality and prevent waste All are correct Wrong! Thats right! Stock rotation is important to ensure that items with the earliest “use by” or expiration dates are used before items with later dates. This helps to maintain the foods quality and prevent waste.It can also limit the growth of pathogens 124 / 137 Why does ready-to-eat TCS food need to be date-marked when it will be held in cold storage for more than 24 hours? Bacteria can still grow enough to cause illness Some types of bacteria can grow in cold temperatures Neither Both Wrong! Thats right! Some bacteria, like Listeria, can grow in cold temperatures. This is why food in cold storage must be date marked and thrown out after seven days. 125 / 137 What tools and equipment should you provide for staff when receiving and inspecting deliveries? Clean hand trucks, carts, dollies, containers, and enough storage space The correct thermometers, purchase orders, and scales Neither Both Wrong! Thats right! 126 / 137 When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label? The food is a guest take-out order The food name indicates the allergen The food is a guest’s leftovers All are correct Wrong! Thats right! 127 / 137 What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)? Shucked and live shellfish: non-returnable containers labeled with the packer’s name, address, and certification number Shucked shellfish: Small containers have "best if used by," and bigger ones have the date the shellfish were shucked Neither Both Wrong! Thats right! 128 / 137 How can chemical contamination happen in a food service operation? When chemicals are used or stored in your operation the wrong way When kitchenware or equipment is made with unsafe materials Neither Both Wrong! Thats right! 129 / 137 What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service? Consider a shorter delivery route Consider using more effective equipment Neither Both Wrong! Thats right! 130 / 137 What food packaging method are these examples of? • Vacuum-packed • Sous vide food • Modified Atmosphere Packaging (MAP) Reduced-oxygen packaging (ROP) Canning food Neither Both Wrong! Thats right! 131 / 137 How often should you check the internal temperature of food in hot holding? Check the internal temperature of food every two or four hours Check every two hours and reheat food below 135°F Check every four hours and throw out food below 135°F All are correct Wrong! Thats right! Decide if your operations procedure for holding hot food will check temperatures every two hours or every four hours. If its checked every two hours, it can be reheated if it falls below 135°F. If its checked every four hours, it must be thrown out if it falls below 135°F. 132 / 137 When does frozen fish need to be delivered with documents indicating how it was correctly frozen before you received it? When it’s in reduced-oxygen packaging (ROP) When it will be served raw or undercooked Neither Both Wrong! Thats right! 133 / 137 How are the receiving temperatures for Live Shellfish and Shucked Shellfish different? Live shellfish can be received at an internal temperature of 50°F or lower Both live and shucked shellfish should be received at an air temperature of 45°F or lower Neither Both Wrong! Thats right! Cool live and shucked shellfish to an internal temperature of 41°F or lower within four hours of receiving. 134 / 137 Why should spoiled food be thrown out quickly? Food contaminated with yeast or mold will spoil faster To prevent the yeast and mold contamination from spreading Neither Both Wrong! Thats right! Food contaminated with yeast or mold will spoil faster. Throw out spoiled food quickly to prevent the contamination from spreading to more food. 135 / 137 What must be done before you accept a delivery? Inspect the food according to the criteria Make sure that you purchase safe food Neither Both Wrong! Thats right! 136 / 137 How accurate should a thermometer be if it’s used to measure air temperature in food-storage equipment? Within plus or minus 2°F Within plus or minus 3°F Neither Both Wrong! Thats right! 137 / 137 Why should you avoid frequently opening the door of a cooler? It makes it harder for the cooler to keep food cold It lets warm air inside the cooler Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
