Purchasing, Receiving and Storage Flashcards

Which item has not been stored properly?

Answer: Flour stored on the floor

Storing any food item, including flour, directly on the floor is a violation of food safety regulations. Food stored on the floor is susceptible to contamination from dirt, pests, and cleaning chemicals. All food products must be stored at least six inches off the floor to maintain sanitation and prevent contamination.

Perishable foods should not be left at room temperature for more than:

Answer: Two hours

Perishable foods, also known as Time/Temperature Control for Safety (TCS) foods, should not be left at room temperature (within the temperature danger zone of 41°F to 135°F) for more than two hours. After two hours, the risk of bacterial growth to unsafe levels significantly increases, making the food potentially hazardous and requiring it to be discarded.

Which of the following is a potentially hazardous food?

Answer: Ice cream

Potentially Hazardous Foods (PHF), or Time/Temperature Control for Safety (TCS) foods, are those that require strict temperature control to prevent the growth of harmful microorganisms. Ice cream fits this category because it contains dairy and sugar, providing nutrients and moisture that support bacterial growth if not kept frozen or properly chilled. Dry rice, canned soda, and caraway seeds are shelf-stable and not typically TCS.

The cold storage time for ground beef in a refrigerator set to 40°F or below is:

Answer: 1 to 2 days

Ground beef is a highly perishable food due to its increased surface area, which allows for more bacterial exposure. When stored in a refrigerator at 40°F (4°C) or below, raw ground beef should be used within 1 to 2 days to ensure safety and prevent the growth of spoilage bacteria and pathogens. Beyond this period, the risk of foodborne illness increases significantly.

Which event could lead to the contamination of food?

Answer: Storing chemicals on top of rice

Storing chemicals above food items like rice creates a significant risk of chemical contamination. If chemicals spill or leak, they can directly contaminate the food below, making it unsafe for consumption. Food safety regulations mandate that chemicals and cleaning supplies always be stored separately and below food items to prevent this hazard.

When you are receiving a food order from one of your suppliers, it is important to:

Answer: Check the internal temperature of potentially hazardous foods

Checking the internal temperature of potentially hazardous foods (TCS foods) upon delivery is critical for food safety. This verifies that the food has been held at safe temperatures during transport, preventing the growth of harmful bacteria. Receiving food outside of safe temperature ranges indicates it may already be unsafe and should be rejected.

In what area of the restaurant should pesticides be stored?

Answer: In a locked compartment

Pesticides are toxic chemicals and must be stored in a locked compartment, separate from food and food preparation areas. This prevents accidental contamination of food, unauthorized access, or misuse, which could lead to severe illness. Proper storage of hazardous chemicals is a fundamental food safety practice.

Under which listed condition should you reject the delivery of a carton of raw chicken?

Answer: The surface temperature of the chicken is 80°F

Raw chicken is a potentially hazardous food (TCS food) and must be received at an internal temperature of 41°F (5°C) or lower. A surface temperature of 80°F indicates that the chicken has been in the temperature danger zone for an extended period, allowing for rapid bacterial growth. Accepting such a delivery would pose a serious risk of foodborne illness.

Which one of the following food sources is considered unapproved for serving in a restaurant:

Answer: McDonald’s

Approved food sources for a restaurant must come from licensed and inspected suppliers that comply with all local, state, and federal food safety regulations. McDonald's is a retail food establishment, not a food supplier for other restaurants. Purchasing food from another retail establishment bypasses critical food safety controls and traceability requirements, making it an unapproved source.

Rotating your stock should be done.

Answer: FIRST- IN, FIRST-OUT (FIFO)

FIRST-IN, FIRST-OUT (FIFO) is an essential inventory management principle in food service. It ensures that the oldest food items are used before newer ones, preventing spoilage, waste, and the risk of serving expired or unsafe food. This practice is crucial for maintaining food quality and safety by ensuring proper stock rotation.

What determines the selection of an authorized supplier?

Answer: It has been inspected and complies with local, state, and federal laws

An authorized supplier is one that has been inspected by regulatory authorities and complies with all applicable local, state, and federal food safety laws. This compliance ensures that the supplier follows safe practices in sourcing, handling, and transporting food. Relying on authorized suppliers is fundamental to preventing foodborne illnesses and ensuring the safety of food products.

For how many days after the date of the shellfish's harvest must shellshock identifying tags be kept on file?

Answer: 90 Days

Shellstock identification tags are crucial for tracing the origin of shellfish in case of a foodborne illness outbreak. ServSafe guidelines require these tags to be kept on file for 90 days from the date the last shellfish from that lot was sold or served. This extended retention period allows health authorities sufficient time to investigate and trace contaminated products back to their source.

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?

Answer: Lettuce, salmon, pork roast, ground meat, poultry

Proper storage order in a cooler prevents cross-contamination, especially from raw meats to ready-to-eat foods. Foods should be stored top-to-bottom based on their minimum internal cooking temperature. Ready-to-eat foods (lettuce) go on top, followed by seafood (salmon), whole cuts of raw meat (pork roast), ground meat, and finally raw poultry on the bottom, ensuring juices from raw items don't drip onto foods requiring less cooking.

What attributes make a supplier credible and approved?

Answer: All of the above

A credible and approved supplier must meet comprehensive food safety standards, which include being inspected and complying with all applicable local, state, and federal laws. Adherence to these regulations ensures that the supplier follows safe practices in sourcing, handling, and transporting food. This multi-level compliance is essential for minimizing the risk of contamination and foodborne illness.

How long should you keep on-site prepared, ready-to-eat TCS food in storage?

Answer: Maximum 7 days

On-site prepared, ready-to-eat TCS (Time/Temperature Control for Safety) food can be stored for a maximum of 7 days at 41°F (5°C) or lower. This limit is based on the growth rate of pathogens like Listeria monocytogenes, which can grow at refrigeration temperatures. After 7 days, the risk of pathogen growth becomes too high, and the food must be discarded to ensure safety.

What degree should the majority of cold TCS food be delivered at?

Answer: 41˚F or Lower

Cold TCS (Time/Temperature Control for Safety) food must be delivered at 41°F (5°C) or lower. This temperature is critical to prevent the rapid growth of harmful bacteria that thrive in the temperature danger zone (41°F to 135°F). Receiving food at this specific temperature confirms it has been held safely during transport and is safe to accept.