ServSafe –Purchasing, Receiving, and Storage
Video Handout/Chapter 4 & 5 Study Guide
Preventing Cross-Contamination
What is cross-contamination? ______
How can cross-contamination be prevented?
1. Designate specific cutting boards and utensils for raw food and a different set for ready-to eat food.______
2. Clean and sanitize work surfaces, equipment, and utensils after each task.______
3.______
Controlling Time and Temperature
To keep food safe, it must be kept out of the temperature danger zone, ____ to ____.
By preventing time and temperature abuse, you can minimize the time food spends in the
______.
What must be done with food that has spent 4 or more hours in the temperature danger zone? ______
Purchasing Principles
What is an approved food source?
______
Receiving Principals
What can be done to ensure that receiving staff has adequate time to inspect deliveries?
- Schedule deliveries for off-peak hours.
- ______
How can time and temperature abuse be prevented when receiving products? Inspect deliveries ______and put them away as quickly as possible.
General Receiving and Inspection Guidelines
At what temperature should hot and cold TCS food be received?
-Hot TCS food should be received at ______or higher.
-Cold TCS food should be received at ______or lower.
How should frozen food be received?
______
What are signs that frozen food has thawed and been refrozen?
- Fluids or frozen liquids in the bottoms of cases or ice crystals on the product or packaging.
- ______
What should you look for when inspecting food packaging?
The packaging of food and nonfood items should be intact and ______and protect food and food-contact surfaces from ______.
What types of damage to food packaging would be grounds for rejecting the food?
-Tears, holes, or punctures
-Dirty wrappers or broken cartons or seals
-______
-Expired code or use-by dates
-______
When should canned food be rejected?
______
When checking the texture of meat, fish, or poultry, what signs tell you that the items should be rejected?
-If they are slimy, sticky or dry.
-If the fish is soft and leaves an imprint when touched
What does a USDA or state department of agriculture inspection stamp on meat and poultry indicate?
-The product is coming from an approved source
-______
General Storage Guideline
What are some general guidelines for storing food?
-______
-Store products so the oldest inventory is used first, also referred to as ______.
-Discard food items that have passed their use0by or manufacturer’s expiration dates.
-Store food as soon as it has been______.
-Store food in designated storage areas.
-Keep all storage areas______and ______.
When labeling food that has been prepared on-site that will be held for longer than twenty-hour hours, what should you include on the label?
-______
-Date by which it should be sold, consumed, or discarded.
How long can you store ready –to-eat TCS food that was prepared on-site?
Maximum of______days if it is held at ______or lower.
Refrigerated and Frozen storage
What should the internal temperature of refrigerated food be?
______
Why should you avoid overloading refrigerators and freezers?
Storing too many products prevents good ______and makes the units work harder to stay cold.
Why should refrigerator and freezer doors be kept closed as much as possible?
Frequent opening lets ______inside, which can affect the food safety and makes units work harder.
What is the proper storage order when refrigerating food items?
-______and ______must be stored above raw meat, poultry, and fish.
What is the top-to-bottom order of raw meat, poultry and fish?
-Whole fish
-______
-Ground meat and fish
-______
Dry Storage
Dry storage area should be between ______and ______.
Food should be _____ inches off the floor.
Label the Proper Storage Order