Purchasing, Receiving and Storage Test 2
Which one of the following food sources is considered unapproved for serving in a restaurant:
McDonald’s is not an approved food source for serving in a restaurant. While there is no food safety violation with McDonald's food, it is illegal to buy finished foods at any restaurant and serve them in your own restaurant.
What degree should the majority of cold TCS food be delivered at?
Most cold Time/Temperature Control for Safety (TCS) food should be delivered at a temperature of 41°F (5°C) or lower. This temperature range is considered safe for preserving the quality and safety of perishable food items.
Which item has not been stored properly?
Which of the following is a potentially hazardous food?
Ice cream is considered a potentially hazardous food. In addition to melting, ice cream which is exposed to temperatures within the Danger Zone then re-freeze can allow microbes time to increase in number within the ice cream, making the dessert unsafe to consume.
Which event could lead to the contamination of food?
Storing chemicals on top of rice can lead to the contamination of food. If the chemicals ever leak, they can easily make their way to the rice. To avoid this situation, make sure to store cleaning chemicals in a different section of the restaurant.
The cold storage time for ground beef in a refrigerator set to 40°F or below is:
The cold storage time for refrigerated ground beef is one to two days. Any amount of time beyond this limit will increase the chances of food borne illness caused by E. coli and other pathogens. Ground beef is of particular concern due to the anaerobic nature of the ground meat.
Under which listed condition should you reject the delivery of a carton of raw chicken?
A shipment of chicken should be rejected when the surface temperature of the meat is 80°F. This temperature is a serious indication that the chicken has been transported in a van or truck that has a broken refrigerator unit or has none at all. Since you cannot accurately assess the amount of time the chicken has been exposed to such high temperatures, it is best that you reject the delivery.
How long should you keep on-site prepared, ready-to-eat TCS food in storage?
The maximum recommended storage time for ready-to-eat TCS (Time/Temperature Control for Safety) food that is prepared on-site is typically 7 days. TCS foods are those that require specific temperature control to prevent the growth of harmful bacteria and maintain food safety.
In what area of the restaurant should pesticides be stored?
Pesticides should be stored in a locked compartment within the restaurant. This locked compartment should not be mixed with any other good inside the restaurant, even if the good is for cleaning purposes. Since pesticides can lead to extremely serious if not deadly health risks, it is important to sequester these chemicals to a place that only management can access.
What determines the selection of an authorized supplier?
It's important to conduct thorough research, perform on-site visits, and engage in discussions with potential suppliers to assess their suitability based on your specific needs and requirements. While compliance with laws and regulations is crucial, considering these additional factors will help ensure you choose a reputable and reliable supplier for your business.
Rotating your stock should be done.
Stock rotation should follow the "First In, First Out" (FIFO) principle. FIFO is a commonly used method for inventory management, particularly in the food industry. It involves using the oldest stock or inventory items first before utilizing newer stock.
How should a fresh pork roast, fresh ground beef, fresh salmon, a carton of lettuce, and a pan of fresh poultry be organized in a cooler, from top to bottom?
Proper organization and storage practices help prevent cross-contamination and maintain the quality and safety of the stored food items.
For how many days after the date of the shellfish's harvest must shellshock identifying tags be kept on file?
When storing shellfish identification tags, ensure they are organized, easily accessible, and properly labeled with relevant information. Additionally, follow any specific guidelines or recommendations from local health authorities or regulatory bodies regarding the retention period for shellfish identification tags.
When you are receiving a food order from one of your suppliers, it is important to:
Checking the internal temperature of potentially hazardous foods should occur when receiving an order from a supplier. Since it is quite possible for PHFs to increase in temperature above 41°F when being transported in the truck, it is important that you monitor the temperature of these foods when they arrive at the restaurant.
Perishable foods should not be left at room temperature for more than:
Perishable foods should not be left at room temperature for more than two hours. This ensures that food-borne pathogens do not have the time to reproduce to harmful levels.
What attributes make a supplier credible and approved?
APPROVED SUPPLIER: Has undergone inspection and complies with all relevant regional, state, and national laws.
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ServSafe Purchasing, Receiving, And Storage Test 3