Unit 5

Question 1

What should storage temperatures be on the receiving truck?

Answer 1

4 degrees or under for fridge, -18 degrees or under for freezer

Question 2

How should received goods be checked for temperatures?

Answer 2

With a probe thermometer for internal temperatures of 4 degrees or -18 degrees

Question 3

In what order should received foods be put away?

Answer 3

1. potentially hazardous foods like meat, dairy and seafood
2. frozen foods
3. less hazardous like fresh or uncut fruits and veg
4. dry goods

Question 4

What principle should be used when storing food?

Answer 4

First in first out (FIFO) which is pulling older stock to the front and newer to the back so older will be used first

Question 5

How should food be labelled?

Answer 5

All food should be labelled with the product name and date received

Question 6

How should food be stored?

Answer 6

• wrapped and covered
• never in re-used empty containers
• in food-grade containers

Question 7

How far above the floor should food be stored?

Answer 7

at least 15cm

Question 8

What is the rule for storing meat?

Answer 8

Always store it below ready-to-eat foods

Question 9

What can pathogens do inside of shellfish?

Answer 9

Grow and multiply

Question 10

What is essential to do with oysters?

Answer 10

• Keep a written record of the harvest tags as they are served
• them cold and do not accept if they are above 4 degrees or do not have a harvest tag
• keep harvest tags for 90 days
• put them in the fridge immediately after shucking
• displayed oysters should have ice on the bottom and top and be displayed cup side down
• Servings should be on plates of ice and in small batches of 6 -12
• a warning sign may be required