CHAPTER 6 SERVSAFE: THE FLOW OF FOOD- SPECIFIC

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CHAPTER 6 SERVSAFE: THE FLOW OF FOOD- SPECIFIC

CRITERIA FOR RECEIVING AND REJECTING FOOD ITEMS

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When and how should a business receive food deliveries?

Answer:

-They should only have food delivered when staff are available and ready to inspect the items.-The staff should follow safety, procedures, plan ahead for shipments, and inspect deliveries as soon as they arrive.

Question 2: When to reject packages of food items?

Answer:

When they have:

-Tears, holes, or punctures in packaging -Cans-Severe dents in the seam or body, missing labels, swollen or bulging ends, holes, leaks, rust -ROP food-Bloating or leaking -Broken cartons or seals -Dirty and discolored packaging -Leaks, dampness, or water stains -Signs of pests or pest damage -Signs of tampering Missing or incorrect labels -Expired use-by/expiration dates

Question 3: What products require inspection stamps?

Answer:

Meat and poultry -Carcass or packaging must have a USDA or state department of agriculture stamp.Stamp indicates product and processing plant have met certain standards.Egg products -Liquid, frozen, and dehydrated eggs must also have a USDA inspection mark.

Question 4: How to reject items?

Answer:

-Separate rejected items from accepted items.-Tell the delivery person what is wrong with the item.-Get a signed adjustment or credit slip before giving the rejected item to the delivery person.-Log the incident on the invoice or receiving document.

Question 5: How to check temperatures of meat, poultry, and fish?

Answer:

Insert the thermometer stem or probe into the thickest part of the food (usually the center).Question 6: How to check temperatures of ROP Food (MAP, vacuum-packed, and sous vide

food):

Answer:

-Insert the thermometer stem or probe between two packages.-As an alternative, fold packaging around the thermometer stem or probe.

Question 7: Dairy Products Accept Criteria

Answer:

-Milk: Sweetish flavor

-Butter: Sweet flavor; uniform color; firm texture

-Cheese: Typical flavor and texture; uniform color; clean and unbroken rind

Question 8: Eggs Accept Criteria

Answer:

-No odor -Clean and unbroken shells

Question 9: Shellfish Accept Criteria

Answer:

-Odor: mild ocean or seaweed smell

-Shells: closed and unbroken, indicating that the shellfish are alive

-Condition: if fresh, they must be received alive

Question 10: Key Drop Deliveries

Answer:

Suppliers delivering food after hours of the operation. Food must be stored correctly upon receiving.

Guidelines:

-Supplier is given after-hour access to the operation to make deliveries.-Staff must inspect the deliveries upon arrival at the operation.

-Deliveries must meet the following criteria: From an approved source,

Placed in the correct storage location to maintain the required temperature, Protected from contamination in storage, NOT contaminated Presented honestly

Question 11: What kind of documentation do food need to have?

Answer:

-when food was harvested or raised and location of farm -documentes that state animals were raised to FDA standards -documents must be kept for 90 days from sale of food or last food was used from its delivery container

Question 12: Dairy Products Reject Criteria

Answer:

-Milk: Sour, bitter, or moldy taste; off odor; expired sell-by date

-Butter: Sour, bitter, or moldy taste; uneven color; soft texture; contains foreign matter -Cheese: Abnormal flavor or texture; uneven color; unnatural mold; unclean or broken rind

Question 13: Fresh Produce Accept Criteria

Answer:

-Temperature: varies according to the product

-Condition: varies according to the product

Question 14: Fresh Produce Reject Criteria

Answer:

-Evidence of mishandling or insects (including insect eggs and egg cases) -Mold, cuts, wilting, unpleasant odors, discoloration, etc. (will depend on the produce involved)

Question 15: Crustaceans Reject Criteria

Answer:

-Strong fishy smell -Dead on arrival

Question 16: Fresh Fish Reject Criteria

Answer:

-Dull gray gills; dull dry skin -Soft flesh that leaves an imprint when touched -Strong fishy or ammonia smell -Cloudy, red-rimmed, sunken eyes -Tumors, abscesses, or cysts on the skin

Question 17: Poultry Reject Criteria

Answer:

-Purple or green discoloration around the neck; dark wing tips (red are acceptable) -Stickiness under the wings and around joints -Abnormal, unpleasant odor

Question 18: How to check temperatures of packaged food?

Answer:

Open the package and insert the thermometer stem or probe into the food.

Question 19: Crustaceans Accept Criteria

Answer:

-Mild ocean or seaweed smell -Shipped alive, packed in seaweed, and kept moist

Question 20: What temperature should my items be at?

Answer:

-Cold TCS food: Receive at 41?F (5?C) or lower, unless otherwise specified.

-Live shellfish (oysters, mussels, clams, and scallops ): Receive at an air temperature of 45?F (7?C) and an internal temperature no greater than 50?F (10?C).