Foodservice systems

Question 1

What characteristics indicate seafood freshness

Answer 1

Mild smell
Clear, slightly bulging eyes
Firm/shiny skin
Bright red gills
No discoloration

Question 2

What are the guidelines for storing food

Answer 2

Store food on shelves at least 6” from the ground
Store in containers that protect products from contamination or infestation
Avoid cross contamination
Store meat and poultry products by type
Store ready to eat and precooked foods above raw foods
Store food away from chemicals and cleansers
Store food in well ventilated, cool, dry area

Question 3

What is an appropriate storage temp for freezer

Answer 3

0F maximum

Question 4

What is an appropriate storage temp for deep chill

Answer 4

26-32F

Question 5

What is an appropriate storage temp for refrigerator

Answer 5

41F maximum

Question 6

What is an appropriate storage temp for dry storage

Answer 6

50-70F

Question 7

What range would refrigerated food be at a higher risk for bacteria to grow and multiply

Answer 7

40F-140F

Question 8

When should refrigerated beef be used

Answer 8

Within 3-6 days
Ground beef should be used within 2 days

Question 9

When should fresh eggs be used

Answer 9

Within 1-2 weeks of purchase

Question 10

What temp should cooked fruits, veggies, and any commercially processed food that will be held for an extended time be at

Answer 10

135F

Question 11

What temp should roasts, steaks, chops, fish, and eggs be held at

Answer 11

145F

Question 12

What temp should ground meats, injected meats, and eggs that will not be immediately consumed be held at

Answer 12

155F

Question 13

What temp should poultry, stuffing, and stuffed items be held at

Answer 13

165F

Question 14

How long should temps be sustained to be considered good

Answer 14

Between 4-15 seconds

Question 15

What is the first principle of HACCP

Answer 15

Conduct a hazard analysis in which any food safety hazard, such as those presented by chemical, biological, or physical composition and/or properties is determined

Question 16

What is principle 2 of HACCP

Answer 16

Determine critical control points by setting limits that serve to eliminate and/or reduce any potential food risk.

Question 17

What is principle 3 of HACCP

Answer 17

Develop preventative measures, to include critical limits for each critical control point

Question 18

What is principle 4 of HACCP

Answer 18

Institute critical control monitoring procedures

Question 19

What is principle 5 of HACCP

Answer 19

Develop corrective actions that will rectify any situation in which the monitoring procedures show that critical limits have not been reached

Question 20

What is principle 6 of HACCP

Answer 20

Verify that all procedures as well as the HACCP system are working correctly

Question 21

What is principle 7 of HACCP

Answer 21

Institute an efficient data system to document and maintain HACCP system records