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A set of flashcards for every chapter of the ServSafe Foodhandlers coursebook, 6th edition

General Food Purchasing Principles

-Buy only from suppliers who get their products from approved food sources.

- Make sure suppliers are reputable.

- Consider reviewing inspection reports

Principals of Receiving Food Shipments

-Schedule deliveries for off-peak hours when staff can do the inspection.

- Provide staff with the tools they need.

-Receive only one delivery at a time.

-Inspect deliveries and put items away immediately.

-Make sure enough trained staff are available to receive, inspect, and store food.

-Check shipments for intact packaging and signs of refreezing, prior wetness, and pest infestation.

-Use calibrated thermometers to sample temperatures of received food items.

Key drop delivery

If food is received after hours it is called a _________ __________ ___________. The supplier is given access to the operation for delivery and it must be inspected once employees arrive.

Procedure for rejecting items

- Tell the delivery person exactly what is wrong.

- Be sure to get a signed adjustment.

- Log the incident on invoice or receiving document.

Criteria for receiving fish.

-Temperature of 41 F (5 C) or lower.

-Bright red gills; bright shiny skin.

-Firm flesh that springs back when touched.

-Mild ocean or seaweed smell.

-Bright, clear, full eyes.

-Product should be crushed, self-draining ice.

Criteria for receiving shellfish.

-Mild ocean or seaweed smell.

-Closed and unbroken shells.

-Alive, if received fresh.

Temperature for receiving Live Shellfish

Air temperature of 45 F or higher
Internal temperature of 50F or higher
Once received must be cooled to 41F or lower in 4 hours.

Criteria for receiving crustaceans.

-Mild ocean or seaweed odor.

-Shipped alive: (Tail should curl when lobster is picked up indicating is is alive); packed with seaweed and kept moist.

-Processed: internal temperature of 41 F ( 5 C).

Criteria for receiving shell eggs.

-No odor.

-Shells clean and unbroken.

-Air temperature of 45 F (7 C) or lower.

Criteria for receiving dairy foods.

-Temperature of 45 F (7 C) or lower (unless otherwise specified by law).

-Milk should have a sweetish flavor.

-Butter should have a sweet flavor, uniform in color, firm texture.

-Cheese should have typical flavor, texture, and uniform color.

Criteria for receiving ready-to-eat food

-Temperature of 41 F (5 C) or lower (unless otherwise specified by law).

-Packaging intact in good condition.

Signs of spoilage in fresh produce.

-Insect infestation.
-Mold
-Cuts
-Wilting and mushiness
-Discoloration and dull appearance
-Unpleasant odors and tastes

Criteria for receiving frozen processed food

-Frozen foods should be frozen.

-Ice cream should be 6 F to 10 F (-14 C to -12 C).

-Packaging should be intact and in food condition.

Criteria for receiving/storing ROP food

-Frozen foods should be frozen.

-Temperature of 41 F (5 C) or lower (unless specified by the manufacturer).

-Product should have acceptable color.

-Packaging intact and in good condition; current code dates.

Criteria for receiving dry food and canned goods

-Packaging is intact and in good condition.

-Product has normal color and odor.

Criteria for receiving bakery goods

-Packaging should be intact and in good condition.

--Product should be at temperatures specified by manufacturer.

Criteria for receiving potentially hazardous hot food

-Temperature of 135 F (57 C) or higher.

-Containers are undamaged and able to maintain proper temperatures.

Procedure for checking temperature of meat, poultry, fish

Insert thermometer stem or probe into the thickest part of the food

Procedure for checking temperature of ROP food (MAP, vacuum packed, and sous vide food)

Insert thermometer stem or probe between two packages. Do NOT puncture the package.

Procedure for checking temperature of other packaged food such as dairy products

Open package and insert the thermometer stem or probe into the food. Do not let the stem touch the package.

Procedure for labeling food for use onsite

- All items that are not in original container must be labeled

- Food must be labeled with what it is.

- Items must be date marked

Procedure for labeling food for retail sale

- Common name of food

- Quantity of food

- Ingredients in descending order by weight

- List of artificial colors and flavors and chemical preservatives

- Name and address of business/manufacturer or distributor

- Potential Allergens

Ready to eat TCS food can be stored for how many days before consumption or discarding?

7 days

FIFO is an acronym for....

First In, First Out and is used as a method of product rotation

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