Please select 2 correct answers
The cooling requirements for shellfish and milk products may vary depending on local health regulations and specific guidelines. However, it is a general food safety practice to cool potentially hazardous foods, including shellfish and milk products, to 41 degrees Fahrenheit (5 degrees Celsius) or below within 4 hours of delivery.
Foods can be stored for two hours above the temperature of 41°F if your refrigerator breaks. If your food remains above this temperature for more than two hours, you should throw all the perishable foods in the refrigerator in the garbage. For this reason, it is important to get some form of insurance when running your food service establishment.
A package of opened hot dogs should only be used for a period of one week or less. Any time above this limit might result in food borne illness.
"You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers" is false.
Strawberries are considered a potentially hazardous food. This is due to the perishable nature of strawberries and the fact that they need to be refrigerated to avoid decomposition. For this reason, it is important to limit the amount of time the fruit remains out of the refrigerator.
It is generally true that you should reject delivery of frozen steaks covered in ice crystals. Ice crystals on frozen food can indicate that the product has been thawed and refrozen, which may compromise its quality and safety.
Adulterated Foods are foods that are decomposed or have been produced in unsanitary conditions. Since these two conditions will most certainly lead to food borne illness, it is important to label foods with their date of entry into the restaurant, as well as source foods from reputable sources.
It is true that you should arrange stored food by its use-by date and use the oldest food first. This practice is commonly known as the "First In, First Out" (FIFO) method and is essential for maintaining food safety and minimizing food waste.
All of the above are areas require some form of thermometer to ensure that foods that are susceptible to food borne illness can be controlled within the proper temperature. While a thermometer might seem awkward on a dishwasher, making sure the dishwasher reaches the proper sanitation temperature is extremely important to ensure a safe food supply.
Food should not be kept in the Danger Zone for more than four hours. Any amount of time more than four hours is considered long enough to allow food pathogens to grow to dangerous levels within food.
Your refrigerator should always be kept at a temperature of 40°F or below. Since the Danger Zone starts at 41°F, it is important to keep all perishable foods at a temperature of 40°F or below.
Placing a date of arrival on all foods that enter the restaurant helps to avoid food spoilage since it gives you a firm answer as to when the food arrived. From here, you can determine the shelf life of the individual ingredient so that there is no question as to the freshness. While the remaining answers might have some merit, they are incomplete and do not assure the date of entry into the restaurant.
Clams and oysters (and other crustaceans) require that you remove and save the tags, which display information regarding the date and place of origin. Since these two foods are often eaten raw and are associated with food borne illness, it is important that you keep the tags related to any of these products in your records.
When using the FIFO (First In, First Out) method for storing food, the food with the earliest use-by dates should be stored in front of or on top of the food with later use-by dates. This ensures that older food is used or sold first, reducing the risk of food waste and maintaining food freshness and safety.
To maintain proper food safety and sanitation, it is recommended to store food at least 6 inches (15 centimeters) off the floor, not 16 inches. This guideline helps prevent contamination and facilitates cleaning and inspection of the storage area.
ROP (Reduced Oxygen Packaging) methods are used to prevent the growth of microorganisms in packaged food by reducing the oxygen levels inside the packaging. This method helps to extend the shelf life of certain perishable foods and maintain their quality.
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ServSafe Purchasing, Receiving And Storage Test 2
