Receiving and Storing Food Flashcards

Fresh fish received at a food establishment should have which characteristic?

Answer: A mild, ocean-like smell

Fresh fish should have a mild, ocean-like or seawater smell; a strong fishy odor indicates spoilage.

What is the maximum receiving temperature for shell eggs to be accepted?

Answer: 45°F (7°C)

Shell eggs must be received at an air temperature of 45°F (7°C) or lower.

When storing chemicals in a food establishment, they should be kept:

Answer: In a separate area away from food and food-contact surfaces

Chemicals must be stored separately from food, utensils, and food-contact surfaces to prevent contamination.

A delivery of canned goods arrives and several cans have swollen ends. The correct action is to:

Answer: Reject the entire delivery of swollen cans

Swollen cans may indicate Clostridium botulinum growth and must be rejected as they are unsafe to use.

The FIFO (First In, First Out) method of food rotation means:

Answer: Using older stock before newer stock

FIFO ensures older products are used first by placing newer deliveries behind existing stock.

Whole muscle intact beef may be received at a higher temperature than ground beef because:

Answer: Pathogens on whole muscle are on the surface and more easily killed during cooking

Surface pathogens on whole muscle beef are exposed to high temperatures during cooking, unlike ground beef where pathogens can be mixed throughout.

When receiving a shipment, you notice the delivery truck is clean but the driver is coughing and sneezing. You should:

Answer: Reject the entire delivery because the driver may be ill

A driver showing signs of illness poses a contamination risk, and the safest action is to reject the delivery.