Purchasing, Receiving And Storage Test 3
When throwing away food items, it's crucial to:
When discarding food products, it is indeed important to consider donating them to a food bank or shelter whenever possible. Food donation can help reduce food waste and provide support to those in need.
Cross-contamination must be avoided by taking the following precautions:
It is important to use different cutting boards for raw meats and produce to prevent cross-contamination. Cross-contamination occurs when bacteria or other pathogens from one food item are transferred to another, potentially leading to foodborne illnesses.
How is the temperature of fresh fish, poultry, and meat determined?
To determine the temperature of fresh fish, poultry, and meat, you can use a food thermometer and insert it into the thickest part of the meat.
Which products on the list ought to be sent back to the supplier after inspection?
If you discover rusty goods upon inspection, it is generally recommended to return them to the supplier. Rust on products can be an indication of potential contamination or compromised quality, and it is important to prioritize food safety and quality.
Receiving shell eggs requires an ambient temperature of _________F or lower.
The correct air temperature requirement for receiving shell eggs may vary depending on the specific regulations and guidelines of different regions. However, in general, shell eggs should be received and stored at a temperature of 45°F (7°C) or below to maintain their quality and reduce the risk of bacterial growth.
Reject or Accept? sugar bags with a dark stain on them.
When receiving food deliveries, it is crucial to thoroughly inspect the packaging for any signs of spoilage, damage, or abnormalities. If you notice any concerning issues, such as staining, leaks, or other signs of potential contamination, it is recommended to reject the affected bags and notify the supplier or appropriate personnel.
The term "first in first out" refers to a storage technique in which the food with the earliest use-by date is placed at the front of the shelf.
FIFO, which stands for "First In, First Out," is a storage method used in the food industry to ensure that food with the earliest use-by or expiration date is used or sold first. In this method, items that are received or prepared first are placed in front of or above items that are received or prepared later.
It's crucial to take the following steps to make sure food products are safe to eat:
Following proper sanitation practices is crucial to ensuring that food products are safe to consume. Sanitation plays a vital role in preventing the spread of bacteria, viruses, and other contaminants that can cause foodborne illnesses.
What could cause food to get contaminated?
Storing chemicals on top of rice or any food items could potentially lead to the contamination of food. Chemicals can pose a risk if they come into direct contact with food, even if the packaging appears intact.
When acquiring food from unreliable or dubious sources, it is seen as:
Purchasing food from unapproved or questionable sources is considered a bad practice and can pose various risks to food safety and public health.
In order to properly store food products, it is crucial to
When storing food products, it is important to properly re-package them for storage in certain situations.
How can you determine the temperature of food that has been vacuum- or reduced-oxygen packaged?
When checking the temperature of food in Reduced Oxygen Packaging (ROP) or vacuum-sealed packages, it is recommended to use a food thermometer and follow proper guidelines to ensure accurate readings.
When should tuna that was cooked on April 24 be discarded?
If tuna fish is prepared on April 24, it should be thrown out by April 30. This timeframe follows the general guideline of storing ready-to-eat potentially hazardous foods for a maximum of 7 days at a refrigeration temperature of 41°F (5°C) or below.
Which of the following foods has the potential to be dangerous?
Ice cream is generally considered a potentially hazardous food. Potentially hazardous foods are those that provide a favorable environment for the growth of pathogenic microorganisms or the production of toxins if not properly handled or stored. Ice cream meets the criteria for being a potentially hazardous food due to its composition and characteristics.
If you are preparing a fish dish that contains clams and mussels and notice the clams and mussels are open before cooking you should:
If you are preparing a shellfish dish and the clams and mussels are open prior to cooking, you should throw the shellfish out. Opened clams and mussels is a sure sign of food spoilage. Therefore, it is important to throw such foods in the garbage.
Scombroid poisoning can be prevented by:
The only way to prevent scombroid poisoning is to follow proper temperature controls immediately after catching fish. For this reason, the restaurant manager should ensure that seafood such as tuna, dolphin, and bluefish are bought from a reputable dealer. Scombroid poisoning is caused by histamine produced after fish have been caught, so it cannot be removed after the fact by being cooked within 24 hours or by cooking to any temperature.
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