Receiving and Storing Food Flashcards

Live shellfish such as oysters and clams must be received with an internal temperature no higher than:

Answer: 45°F (7°C)

Live shellfish must be received at 45°F (7°C) or lower air temperature to ensure they are still alive and safe.

What does the shellstock identification tag on live shellfish indicate?

Answer: Where and when the shellfish were harvested

Shellstock tags document the harvest location and date, which are critical for tracing shellfish-related illness outbreaks.

Raw ground beef should be stored on which shelf in a walk-in cooler relative to other raw proteins?

Answer: Bottom shelf, below poultry and pork

Ground beef has a lower required final cooking temperature than poultry but higher than whole muscle beef, so it is stored below whole beef but above poultry.

How long must shellstock identification tags be kept on file after the last shellfish from that batch is used?

Answer: 90 days

Shellstock identification tags must be retained for 90 days from the date the last shellfish from the container was sold or served.

A food manager receives fresh produce that appears to be at a safe temperature. Before accepting, what else should be checked?

Answer: Signs of pest infestation or unusual odors

Produce should be checked for pest damage, mold, unusual odors, and physical contamination in addition to temperature.

Dry goods like flour and sugar should be stored at least how far off the floor?

Answer: 6 inches (15 cm)

All food must be stored at least 6 inches off the floor to allow for cleaning and to prevent pest access.

Which of the following is a sign that frozen food may have been thawed and refrozen during shipment?

Answer: Large ice crystals or water stains on the packaging

Large ice crystals and water stains on packaging indicate the product may have partially thawed and refrozen, a sign of temperature abuse.