Receiving and Storage

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Receiving and Storage

1 / 137

Receiving and inspecting a delivery begins with a visual inspection of the delivery truck. What conditions should the truck be examined for?

2 / 137

What are some guidelines for cleaning and sanitized utensils?

3 / 137

Which food items must NOT be served to high risk populations?

4 / 137

How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out?

5 / 137

When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted?

6 / 137

When checking the temperature inside a cooler or oven, which probe should be attached to a thermocouple or thermistor thermometer?

7 / 137

How can staff make stock rotation easier during storage when receiving and inspecting a delivery?

8 / 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?

9 / 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

10 / 137

Which guidelines should be followed when pooling eggs?

11 / 137

What temperature must a cooler be kept at when it is used to thaw frozen food?

12 / 137

What are the temperature requirements for the delivery of milk?

13 / 137

Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food?

14 / 137

Which of these statements are true about three-compartment sinks?

15 / 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?

16 / 137

Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling?

17 / 137

A delivery of shellfish must be received with shell stock identification tags. What information is on these documents?

18 / 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?

19 / 137

What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

20 / 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

21 / 137

What must be done before you accept a delivery?

22 / 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

23 / 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?

24 / 137

What type of food must be stored separately from raw meat, poultry, and seafood?

25 / 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

26 / 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?

27 / 137

What are the requirements for removing Shellfish Identification Tags from their containers?

28 / 137

What will prevent good airflow in cold storage units and should be avoided?

29 / 137

What food packaging method are these examples of?

• Vacuum-packed
• Sous vide food
• Modified Atmosphere Packaging (MAP)

30 / 137

What temperature does TCS food need to be stored at?

31 / 137

In what condition should a delivery of frozen food be received?

32 / 137

What does food need to be labeled with when it’s transferred into a different container?

33 / 137

How can the internal temperature of most packaged food be checked with a bimetalic-stemmed thermometer during inspection of a delivery?

34 / 137

Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

35 / 137

Why does food need to be stored at the correct temperature?

36 / 137

What are some foods commonly linked with Shigella spp?

37 / 137

What code date indicates the last day a product can be eaten for the best flavor or quality?

38 / 137

Why do some suppliers place Time-temperature Indicators (TTI) inside their delivery trucks to constantly check and record temperatures?

39 / 137

What information is stated on the documents that must be included with a delivery of fish that will be served raw or undercooked?

40 / 137

Which statement is true about the growth of bacteria?

41 / 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?

42 / 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?

43 / 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?

44 / 137

Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

45 / 137

Why should you avoid overloading coolers or freezers?

46 / 137

What tools and equipment should you provide for staff when receiving and inspecting deliveries?

47 / 137

What example demonstrates the importance of labeling food?

48 / 137

How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package?

49 / 137

What risks do vending operators need to protect their food from during transport, delivery, and service?

50 / 137

How are the receiving temperatures for Live Shellfish and Shucked Shellfish different?

51 / 137

Which statement is true about how the growth of bacteria is affected temperature?

52 / 137

What are the temperature requirements for the delivery of hot TCS food?

53 / 137

Why should spoiled food be thrown out quickly?

54 / 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?

55 / 137

What kind of containers or equipment should food be held in once transported to the off-site service location?

56 / 137

What kind of surface should outdoor garbage containers be stored on?

57 / 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?

58 / 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?

59 / 137

What air temperature does frozen food need to be stored at?

60 / 137

Why do many operations use the First-In-First-Out (FIFO) method of stock rotation?

61 / 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?

62 / 137

What is an insulated food container?

63 / 137

How do you check the meat, poultry, and fish temperature during receiving and inspecting?

64 / 137

Molds can grow in food that other pathogens can NOT grow in. Which is an example of this?

65 / 137

How do you check the food temperature in regular, non-vacuum-sealed packages?

66 / 137

Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens?

67 / 137

When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label?

68 / 137

What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service?

69 / 137

What documents must be included with a delivery of shellfish?

70 / 137

Which bacteria is a risk to food in reduced oxygen packaging (ROP)?

71 / 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?

72 / 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

73 / 137

Reject any food or non-food item that has signs of pests. What are some examples?

74 / 137

What should be written on the shellstock identification tag once all the shellfish in the container have been used?

75 / 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?

76 / 137

When does frozen fish need to be delivered with documents indicating how it was correctly frozen before you received it?

77 / 137

What are the temperature requirements for the delivery of most cold TCS foods?

78 / 137

What are some criteria to consider when inspecting the labels and dates of food?

79 / 137

Which statements are true about TCS food?

80 / 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?

81 / 137

Why should you avoid frequently opening the door of a cooler?

82 / 137

What should be avoided when checking the temperature of packaged food items?

83 / 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

84 / 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?

85 / 137

When are food containers required to have these features?

• insulated
• leak proof
• spill-proof
• mixproof
• Approved for food service

86 / 137

Why is stock rotation important?

87 / 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?

88 / 137

How often should you check the internal temperature of food in hot holding?

89 / 137

What should be done if food has exceeded the time and temperature requirements that keep it safe?

90 / 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?

91 / 137

Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

92 / 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?

93 / 137

What is the correct air temperature for cold storage units?

94 / 137

When does a fish delivery need to come with documents?

95 / 137

What are the temperature requirements for the delivery of shell eggs?

96 / 137

Why should food handlers wear the correct size gloves?

97 / 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?

98 / 137

What information is stated on the documents that must be included with farm-raised fish?

99 / 137

To ensure that deliveries can be received correctly, when should you schedule them to arrive?

100 / 137

How should leafy greens like lettuce and spinach be washed before being cut, cooked, or combined with other ingredients?

101 / 137

What information should be on the label of food that will be delivered off-site for service?

102 / 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?

103 / 137

How should dish racks be loaded for the dishmachine?

104 / 137

What should be done with moldy food unless the mold is a natural part of the food?

105 / 137

What are Time-Temperature Indicators (TTI) used for?

106 / 137

How long do shellstock identification tags need to be kept?

107 / 137

What code date indicates how long a product should be offered for sale?

108 / 137

How can chemical contamination occur?

109 / 137

Produce must be washed thoroughly under running water before what?

110 / 137

How should chemicals be thrown out?

111 / 137

A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem?

112 / 137

How can pests be prevented from entering your operation with deliveries?

113 / 137

When can the shellstock identification tag be removed from its container?

114 / 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?

115 / 137

Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where?

116 / 137

What kind of container should shellfish be stored in?

117 / 137

How can using the FIFO system to rotate products in storage help control pests?

118 / 137

How accurate should a thermometer be if it’s used to measure air temperature in food-storage equipment?

119 / 137

What should you focus on when training and monitoring staff?

120 / 137

How can chemical contamination happen in a food service operation?

121 / 137

What should be used to check the temperatures of food during receiving?

122 / 137

What are the temperature requirements for the delivery of milk?

123 / 137

What should be identified on the label of food packaged on-site for retail sale?

124 / 137

Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals?

125 / 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?

126 / 137

How can food and non-food items be protected from contamination during storage?

127 / 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?

128 / 137

Why does food need to be rotated when it’s in storage?

129 / 137

What information is on Shellfish Identification Tags?

130 / 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?

131 / 137

What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)?

132 / 137

When is it NOT necessary to label stored food that will be used on-site?

133 / 137

When performing off-site service, what should the on-site staff put on the food label for the off-site staff?

134 / 137

The acronym FIFO means First In, First Out. Which statement is true about the FIFO method?

135 / 137

What kind of location should food be stored in?

136 / 137

Which is true about time-temperature indicators (TTIs)?

137 / 137

What are the temperature requirements for the delivery of shucked shellfish?