The Flow of Food: Purchasing and Receiving Flashcards Preview

ServSafe > The Flow of Food: Purchasing and Receiving > Flashcards

Flashcards in The Flow of Food: Purchasing and Receiving Deck (12):
1

What type of delivery allows the operation to receive food after-hours when they are closed?

Key drop delivery

2

You must remove an item from inventory and place it in a secure location that is away from food, utensils, equipment, linens and single-use items when it's been _____?

Recalled

3

Cold TCS food must be received at what temperature?

41F or lower, unless otherwise specified

4

Hot TCS food must be received at what temperature?

135F or higher

5

Frozen food must be received at what temperature?

Should be frozen solid

6

Live shellfish must be received at what temperature?

Air temperature of 45F
Internal temperature no greater than 50F
Once received, cool it to an internal temperature of 41F or lower in 4 hours

7

Shucked shellfish must be received at what temperature?

45F or lower
Must be cooled to 41F or lower in 4 hours

8

Milk must be received at what temperature?

45F or lower
Must be cooled to 41F or lower in 4 hours

9

Shell eggs must be received at what temperature?

Air temperature of 45F or lower

10

These tags indicate when and where the shellfish were harvested. They must be kept on file for 90 days from the date the last shellfish was used from its delivery container.

Shellstock identification tags

11

Fish that will be eaten raw or partially cooked must be received with documentation that indicate:

The fish was correctly frozen before you received it
You must keep these documents for 90 days from the sale of the fish

12

When receiving fish that was farm raised, the documents must indicate that:

The fish was raised to FDA standards
Documents must be kept for 90 days from the sale of the fish