ServSafe Study ch 5-10

Front

What should you always use when purchasing food?

Back

Approved, reputable suppliers.

Front

What should you do when a delivery arrives?

Back

Visually inspect every delivery immediately.

Front

When should you reject food?

Back

If packaging is damaged, cans are missing labels or are bulging, product is leaking, product dates are expired, frozen food shows ice crystals, or the temperature of the product is not correct.

Front

What is the correct temperature for cold food?

Back

41°F or lower.

Front

What is the correct temperature for shucked shellfish, surface temp of live shellfish, milk, and eggs?

Back

45°F or lower.

Front

What is the correct temperature for live shellfish internal temperature?

Back

Not more than 50°F.

Front

What is the correct temperature for hot food?

Back

135°F or higher.

Front

How long must shellstock ID tags be kept?

Back

For 90 days after the last shellfish from that stock was used.

Front

What must all food be labeled with if not in the original container?

Back

Common name and date marking.

Front

What must food packaged on-site for retail sales be labeled with?

Back

Common name, quantity of food, list of ingredients, list of artificial colors and flavors, name and place of manufacturer, and source of major food allergen.