CFPM Food Receiving & Storage Flashcards

Which of the following is an approved method for thawing frozen TCS foods?

Answer: Under refrigeration at 41°F or below

Approved thawing methods include refrigeration at 41°F or below, submerging under cold running water, as part of the cooking process, or in a microwave if cooked immediately.

At what minimum temperature must hot TCS foods be received to be accepted?

Answer: 135°F (57°C)

Hot TCS foods must be received at a minimum of 135°F (57°C) to ensure they have been maintained above the danger zone during transport.

What does cross-contamination in dry storage mean?

Answer: All of the above

Cross-contamination in dry storage can occur from proximity to chemicals, improper stacking of old and new stock, or food stored on the floor — all must be prevented.

Why must food be stored at least 6 inches off the floor in a storage area?

Answer: To prevent contamination from flooding, pests, and cleaning activities, and to allow air circulation

Storing food 6 inches off the floor protects it from contamination by pests, floor cleaning splash-back, and flooding while also allowing proper air circulation.

Which of the following should cause a food manager to reject a shellfish delivery?

Answer: The shellfish have a strong ammonia odor and open shells that do not close

Shellfish with a strong ammonia odor or open shells that do not close when tapped are dead and must be rejected as they pose a significant foodborne illness risk.

What is the primary reason TCS foods must not be stored in the refrigerator door?

Answer: Door shelves experience the most temperature fluctuation from frequent opening

Refrigerator door shelves experience the greatest temperature swings due to frequent opening, making them unsuitable for TCS foods that require consistent cold holding.