SS 5-6

Question	Answer
When should food be inspected? What guidelines should be in the report?	Food should be delivered when staff has time to report. Inspection should include details about receiving, storage, processing, shipping, cleaning, sanitizing, personal hygiene, staff training, recall program, and HACCP
What is a key drop and describe some of the guidelines an employer must follow?	:food delivered after hours; it must be 1. from an approved source 2. placed in correct storage to keep temp 3. protected from contamination in storage 4. has not been contaminated 5. honestly presented
Describe how an item should be rejected.	1. set rejected items away from accepted 2. Give to driver and get signed credit 3. Log on invoice/receiving document *Sometimes items can be reconditioned (cleaning dirty cans)
Name 4 guidelines when a food recall has been issued by the FDA or USDA?	1. identify food by matching w/ notice (manufacturer's id, time, use-by date) 2. Remove item from inventory; store seperate from food, equipment, linens 3. Label to prevent from being placed back in inventory (Do Not Use/Discord) 4. Use notification to find out what to do with it
How should the temperature be measured of a vacuum-packed/sealed package?	Insert thermometer b/t two packages.
Describe the temperature criteria on delivery of the following: Cold food, Live shellfish, Shucked shellfish, Milk, Shell Eggs, hot food	Cold food: 41 F/5 C or lower Live Shell: air temp of 45/7 or Lower; internal 50F/10C; cool to 41 F w/in 4 hrs Shucked Shell: Receive at 45F/7C, cool to 41 Milk: same as Shucked Shell Shell eggs: receive at air tem of 45F/7C Hot food: tcs at 135 F/57C or higher
Describe the temperature criteria for frozen food upon receival.	1. should be frozen solid when received Reject if... 1. fluids or water stains appear in cases/bottom of packaging 2. ice crystals/frozen liquids on food/packaging (evidence of thawing/refeezing
Describe the 4 criteria of rejecting food and nonfood items due to PACKAGING.	1. Damage: wear, tear, hole, tampering, dirty broken 2. Liquid: leaks, damp, water stains 3. Dates: correctly labeled, not expired 4. Pest: signs of pest damage
Describe the kind of documentation needed upon delivery for certain types of fish.	Shellfish: shellstock identification tags Fish eaten raw/partially cooked: corectly frozen Farm raised: document for FDA *** keep all documents 90 days after the sale of the fish or date last shellfish was used
What are 3 signs of poor food quality?	1. Appearance: mold, weird color, moist when it should be dry, pest, pest damage 2 . Texture: reject meat, fish, or poultry that's slimy, sticky, or dry, soft flesh that leaves an imprint when touched 3. Odor: abnormal or unpleasant *reject anything that doesn't meet company's standards of quality
Describe 3 guidelines for labeling food onsite?	1. All items that are not in original containers labeled 2. use common name on label 3. not necessary to label if it won't be mistaken w/ something else
What is included in the label for food that is packaged on site? (6)	1. Common name of food 2. Quatity 3. ingredients, subingredients, by weight if it contains 2 or more ingredients 4. Artificial colors/flavors/preservatives 5. name/place of business, manafucturer, packer, and distribution 6. source of each major food allergen contained in food: not necessary if source is already part of common name of ingredient ** doesn't apply to leftovers in to-gos
Describe the guidelines of holding ready-to-eat food in refrigerators.	1. Must be marked if held for longer that 24 hours 2. Marked on when sold, eaten, and thrown out 3. stored 7 days if 41 F or lower
Describe some temperature guidelines for storing food.	1. Lower that 41 F or higher than 135 F 2. storage must have 1 air temperature located in warmest part of refrigerated unit 3. don't overload 4. fridge/freezer 5. open shelving: don't line 6. monitor temp regularly
How should supplies be stored to prevent cross-contamination?	1. store in designated areas 2. store away from walls and 6 inches off floor 3. store single- use items (cups), in original packaging
How should containers be stored to prevent cross-contamination?	1. Store in food in containers made for food 2. containers should be durable, leak proff, able to be sealed/covered 3. never use empty food containers to store chemicals; never put food in chemical containers
What should dirty linens be stored in?	1. away from food 2. clean non-absorbent containers or washable laundry bags
Describe the order of foods from top to bottom in the fridge?	1. ready-to- eat 2. seafood 3. whole cuts beef/pork 4. ground meet/fish 5. whole/ground poultry
Name 5 places that food can never be stored?	1. locker/dressing rooms 2. restroom/garbage rooms 3. mechanical rooms 4. under unshielded/leaking sewer lines 5. under stairwells
Describe the guidelines for using additives in food	1. only use additives that have been approved by local regulatory authority; never use more than allowed by law 2. never sell produce treated w/ sulfites before it was received; don't add to produce eaten raw
How should food be presented to guests.	1. does not mislead /misinform; judge true appearance, color, quantity 2. Don't use additives, colored overwraps, or lights to misrepresent appearance of food *throw out if dishonestly represented
Describe 3 situations where food is always thrown out.	1. handled by staff that is restricted/excluded due to illness 2. contaminated by hands/bodily fluids from nose/mouth 3. exceeded time/temp requirements
How do you thaw food under running water?	1. submerge under running drinkable water at 70 F or lower 2. flow is strong enough to wash stray bits of food down drain 3. temp of food can't go above 41 F
Describe how to when fish is removed from reduced oxygen packaging (ROP) during thawing process?	Fish must be removed at these times 1. before thawing it under refrigeration 2. before/immediately after thawing it under running water ,k
Describe the guidelines to prep produce.	1. Prevent cross contamination 2. Wash all produce under running water with water a bit water than produce 3. May treat in ozone water to prevent pathogen 4. Don't store more than 1 type of veg. when storing in water/soaking
How should fresh-cut produce and raw seed sprouts be stored?	Fresh: refrigerate/hold sliced melons, cut tomatoes, and cut leafy greens at 41F or lower Raw: if mainly serves high risk, do not serve raw seed sprouts
How should pooled eggs and pasteurized eggs be prepped?	Pooled: cracked and combined in container;cook quick after mixing, clean after making new batch Pasteurized: use for dishes that won't be cooked as much like dressing, mousse **High Risk: use fully cooked shell eggs or pasteurized eggs
Describe special guidelines for salads involving chicken, tuna, egg, pasta, and potato salads?	Leftovers: only use if cooked, held, and cooled properly Storing: throw out food being held 41 F or below after 7 days
Describe guidelines on ice.	1. Make from drinkable water 2. never use ice as ingredient if used to keep food cold 3. use clean/sanitized scoops to transfer ice to other containers 4. keep scoopoutside machine in clean container
Describe 8 situations that will need a variance in prepping and require establishment to produce HACCP plan?	1. packaging fresh juice for sale at later time(unless it has label warning) 2. smoking food as preserving 3. using food additives (vinegar) to preserve and no longer needs time/temp 4. curing 5. hunting animals to sell in store 6. packaging food using ROP 7. sprouting seeds/beans 8. offering live shellfish from display tank
What are the risks to vacuum packed, MAP, sous vide food, and ROP?	Clostridium botulinum and listeria monocytogenes
What foods have a min. cooking temp of 165 F for 15 seconds?	1. Poultry, 2. Stuffing made with fish/meat/poultry 3. Stuffed meat, seafood, poultry 4. Dishes that include previously cooked TCS ingredients ( raw should be cooked to min. internal temps)
What foods have a min. cooking time of 155 F for 15 seconds?	1. Ground meat 2. Injected meat (brined, injected roasts) 3. Mechanically tenderized meat 4. ratites like ostrich/emu 5. Ground seafood (chopped/minced) 6. Shell eggs
What foods should be cooked to min. internal temp of 145 F for 15 sec?	1. Roasts, beef, veal, and lamb 2. roasts cooked to alternative times ( on 6.10
What foods should be cooked to minimum internal temps of 135?	1. Fruit, vegetables, grains, and legumes (bean, refried beans0 that will be held for hot service
How should food be cooked in a microwave oven?	1. cover food to prevent drying out 2. Meat, seafood, poultry, eggs >> 165F 3. Rotate/ stir halfway through cooking 4. let stand 2 minutes to let temp even out 5. check temp in at least 2 places
Explain guidelines on how to partially cook food during prep?	1. initial cooking no longer than 60 min. 2. cool food right after cooking 3. freeze/refridge after cooling at 41> 4. Heat to min. temp before serving 5. cool food immediately if not serving
Describe guidelines on how to cool food?	Cool from 135 to 41 F w/in 6 hours 1. cool from 135 to 70 F w/in first 2 hours * If 70 F isn't reached, heat and cool again 2. cool from 70 to 41 F in four hours ** if food reaches 70 in less than 2, get to 41 in remaining time of 6 hours
List methods for cooling food faster	1. thicker = longer 2. cut to smaller pieces (never cool large amounts in cooler) 3. ice water bath (stir food) 4. blast chill 5. ice paddle 6. ice/cold water as ingredient for soups, etc.
How should food be reheated for immediate service vs. for hot holding?	immediate: reheat to any temp as long as cooked/cooled correctly reheated by hot-holding: heat to internal temp of 165 F for 15 seconds; commercially processed/packaged to 135 F
What food should be cooked to 145 F for 15 s of less	1. Seafood (shellfish too) 2. steak/chops, pork, veal, lamb 3. Commercially raised game 4. Shell eggs that are served immediately

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	Created by Ayanna Patterson almost 8 years ago