SS Chapter 6 Quiz Redo

What is the most important factor in choosing a food supplier?

• It has been inspected and complies with local, state, and federal laws.

• It has a HACCP program or other food safety system.

• It has documented manufacturing and packing practices.

• Its warehouse is close to the operation, reducing shipping time.

What is the best method of checking the temperature of a delivery of fresh fish?

• Use an infrared thermometer to check the fish's temperature.

• Feel the fish, making sure that it is cold to the touch.

• Insert a thermometer probe into the thickest part of the fish.

• Place a time-temperature indicator on the surface of the fish.

What is the correct temperature for receiving cold TCS food?

• 50°F (10°C) or lower

• 32°F (0°C) or lower

• 41°F (5°C) or lower

• 45°F (7°C) or lower

Which item can be received at 45°F (7°C)?

• Chopped tomatoes

• Shell eggs

• Ground beef

• Bean sprouts

What causes large ice crystals to form on frozen food and its packaging?

• Incorrect cleaning and sanitizing

• Cross-contact

• Cross-contamination

• Time-temperature abuse

What is required when receiving fish that will be served raw or partially cooked?

• It must be correctly frozen before you receive it.

• It must be alive when received.

• It must be thawed in the microwave.

• It must be used within 24 hours.

How should the temperature of vacuum-packed meat be checked during receiving?

• Insert the thermometer stem or probe through the package into the product.

• Lay the thermometer stem or probe on the surface of the top package.

• Place the thermometer stem or probe between two packages of product.

• Open a package and insert the thermometer stem or probe into the product.

How should cartons of coleslaw be checked for the correct receiving temperature?

• Open a carton and insert a thermometer stem into the food.

• Touch the carton to see if its cold.

• Place a thermometer against the outside of the carton.

• Check the interior air temperature of the delivery truck.

What should be done with an item that has been recalled?

• Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded.

• Arrange for the vendor to pick up the item, notify staff, and document the recall.

• Recondition the item, heat it to its minimum internal temperature, or throw it out.

• Record the item's use-by date, place the item in storage, and note the loss for bookkeeping.

Which is a requirement for key drop deliveries?

• The items are placed in the correct location.

• The items are set apart from other inventory.

• The items are able to be reconditioned safely.

• The items are delivered just before staff arrive.