ch6 Flashcards
Containers of raw shucked shellfish bigger than one-half gallon (1.9L) must have the name and address of the packer, the certification number, and a
shucked date
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws.
What is the maximum acceptable receiving temperature for fresh beef?
45 Deg F (7deg C)
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
What is the warmest acceptable receiving temperature for eggs?
45 deg F (7deg C)
Where should raw poultry be placed in a cooler?
On the bottom shelf
why is first-in, first-out (FIFO) storage used?
to ensure that the oldest food is used first
When storing TCS, ready-to-eat food that was prepared on-site, what information must be included on the label?
Sell-by or discard date
What is the warmest temperature at which ground beef can be safely stored?
41 deg F ( 5 deg C)
Large ice crystals in a case of frozen food are evidence that the product may have been
thawed and refrozen
how should cartons of coleslaw be checked for correct receiving temperature?
Open a carton and insert a thermometer stem into the food
A box of sirloin steaks carries a state department of agriculture inspection stamp. what does this stamp indicate?
The meat and processing plant have met certain standards
At what temperature should dry-storage rooms be kept?
50 deg F to 70 deg F (10deg C to 21 deg C)
When storing food using the FIFO method, the food with the earliest use-by dates should be stored
in front of food with later use-by dates
An operation that has prepped tuna salad can store it at 41 deg F (f deg C) or lower for a maximum of how many days?
7
