采购、接收和存储测试 2
以下哪一种食物来源被视为未获准在餐厅供应：
麦当劳不是经批准可在餐厅供应的食物来源。虽然麦当劳的食品不存在食品安全违规行为，但在任何一家餐厅购买成品食品并在自己的餐厅供应是违法的。
以下哪项是潜在危险食品？
冰淇淋被认为是一种潜在的危险食品。除了融化之外，暴露在危险区内的温度然后重新冷冻的冰淇淋会让冰淇淋中的微生物有时间增加数量，使甜点无法安全食用。
易腐烂的食物不应在室温下放置超过：
易腐烂的食物不应在室温下放置超过两个小时。这确保食源性病原体没有时间繁殖到有害水平。
Rotating your stock should be done.
Stock rotation should follow the "First In, First Out" (FIFO) principle. FIFO is a commonly used method for inventory management, particularly in the food industry. It involves using the oldest stock or inventory items first before utilizing newer stock.
What attributes make a supplier credible and approved?
APPROVED SUPPLIER: Has undergone inspection and complies with all relevant regional, state, and national laws.
当您从您的供应商之一收到食品订单时，重要的是：
在收到供应商的订单时，应检查有潜在危险的食品的内部温度。由于 PHF 在用卡车运输时温度很可能会升高到 41°F 以上，因此在这些食物到达餐厅时监控它们的温度非常重要。
What determines the selection of an authorized supplier?
It's important to conduct thorough research, perform on-site visits, and engage in discussions with potential suppliers to assess their suitability based on your specific needs and requirements. While compliance with laws and regulations is crucial, considering these additional factors will help ensure you choose a reputable and reliable supplier for your business.
在列出的哪种情况下，您应该拒收一箱生鸡肉？
当肉的表面温度为 80°F 时，应拒收一批鸡肉。这个温度是一个严重的迹象，表明鸡是用一辆冰箱单元坏了或根本没有的面包车或卡车运输的。由于您无法准确评估鸡肉暴露在如此高温下的时间，因此您最好拒绝收货。
For how many days after the date of the shellfish's harvest must shellshock identifying tags be kept on file?
When storing shellfish identification tags, ensure they are organized, easily accessible, and properly labeled with relevant information. Additionally, follow any specific guidelines or recommendations from local health authorities or regulatory bodies regarding the retention period for shellfish identification tags.
哪些物品没有妥善存放？
哪些事件可能导致食品受到污染？
将化学品存放在米饭上会导致食物受到污染。如果化学品泄漏，它们很容易进入大米。为避免这种情况，请确保将清洁化学品存放在餐厅的不同区域。
杀虫剂应存放在餐厅的哪个区域？
杀虫剂应存放在餐厅内上锁的隔间内。这个上锁的隔间不应与餐厅内的任何其他物品混在一起，即使这些物品是用于清洁目的。由于杀虫剂即使不是致命的健康风险也可能导致极其严重的风险，因此将这些化学品隔离到只有管理层才能进入的地方非常重要。
What degree should the majority of cold TCS food be delivered at?
Most cold Time/Temperature Control for Safety (TCS) food should be delivered at a temperature of 41°F (5°C) or lower. This temperature range is considered safe for preserving the quality and safety of perishable food items.
碎牛肉在设置为 40°F 或以下的冰箱中的冷藏时间为：
冷藏碎牛肉的冷藏时间为一到两天。超过此限制的任何时间都会增加由大肠杆菌和其他病原体引起的食源性疾病的机会。由于绞肉的厌氧性质，绞碎牛肉尤其受到关注。
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?
Proper organization and storage practices help prevent cross-contamination and maintain the quality and safety of the stored food items.
How long should you keep on-site prepared, ready-to-eat TCS food in storage?
The maximum recommended storage time for ready-to-eat TCS (Time/Temperature Control for Safety) food that is prepared on-site is typically 7 days. TCS foods are those that require specific temperature control to prevent the growth of harmful bacteria and maintain food safety.