Unit 6 Flashcards
(38 cards)
When reviewing a potential vendor’s inspection reports, make sure look for ___ and ___ inspection results.
GMP
GAP
Ultimately the safety of the food you purchase is ____ responsibility. This means that your establishment must have food purchasing, receiving and inspection
processes that prevent ____ food from entering your kitchen.
YOUR
contaminated
Much like restaurants and other food service establishments, food vendors are ____ on a regular basis. These inspections are ____ record so you should
review the vendor’s inspection reports before making any purchases.
inspected
public
Food producers and suppliers should follow Good Manufacturing Practices (___)
and Good Agricultural Practices (___).
GMP
GAP
Food prepared in a private home is ___ permissible for use in a food establishment, nor may it be offered for consumption by the establishment.
never
Wild game animals, either live-caught or field-dressed, must be inspected, slaughtered, and processed in accord with the relevant animal health ___.
agency
Fish may be obtained only from sources that ___ raise, catch, or harvest, properly freeze, and/or otherwise correctly handle fish.
lawfully
Whole-muscle, intact beef steaks that may be intentionally ___, may be obtained from a food processing plant that packages and labels the steaks indicating them as whole-muscle, intact beef steaks.
undercooked
Packaged meat or poultry that is not intended for consumption as a ready-to-eat food must be appropriately ___ including instructions for safe handling against cross-contamination.
labeled
Eggs which have not been treated against ___ bacteria must also be labeled with safe-handling instructions.
Salmonella
Foods in hermetically sealed containers may be obtained only from ___ regulated food processing plants.
agency
Milk and milk products may be obtained from supply sources that lawfully comply with ___ ___ standards in accordance with the requirements of the United States
Public Health Service’s ___ ___ Pasteurized Milk Ordinance.
Grade A
Grade A
Pre-packaged juice may be obtained only from processors with an approved ___ plan.
HACCP
Molluscan shellfish, such as oysters, clams and mussels, may be obtained from sources which lawfully abide by the requirements of the Department of Health and
Human Services’ National ___ ___ Program Guide for the Control of Molluscan Shellfish.
Shellfish Sanitation
Shellfish caught recreationally are ___ permissible for use or sale in a food establishment.
never
Wild mushrooms may be obtained from:
· an agency-regulated food processing plant
· from an agency-regulated mushroom cultivation operation, or
· from a supply source which ensures that each individual mushroom is inspected for safety by an approved ___ ___ expert.
mushroom identification
Game animals used for food must have been commercially raised for food and raised, slaughtered, and processed under inspection of an approved ___.
agency
· For TCS foods requiring refrigeration, received foods should be transported in a refrigeration unit so that they remain below and are received at a temperature
below ___°F (5°C) at delivery.
41
· Raw shell eggs should be transported and received within an ambient temperature of ___°F (7°C) or less.
45
Foods which are labeled frozen must be shipped so as to remain frozen and should be ___ upon receipt. Frozen foods that have been temperature abused may have large ice ___ in the container where ice has melted and re-frozen.
frozen
crystals
Foods which are intended to be delivered cooked and hot must be received at a temperature of at least ___°F (57°C).
135
Eggs should be received clean, unbroken, and not exceeding tolerance restrictions as specified within the USDA’s United States Standards, Grades, and
Weight Classes for Shell Eggs for Consumer Grade ___ eggs.
B
Egg products, as well as all milk and milk products, must be received ____.
pasteurized
Pre-packaged juice must be received ___ or otherwise treated for the reduction of microorganisms according to the FDA regulation Process Controls
pasteurized
