Foods 2 Module 2

The movement of the food operation from purchasing to service to a customer:

• preservation

• shelf-life

• flow of food

• deyhdration

Which is not a requirement for approved suppliers?

• Provide training for delivery personnel

• Insure delivery vehicles look and smell clean

• Insure delivery vehicles maintain correct temperature controls

• Schedule deliveries for times most convenient for the delivery driver

Which of the following is NOT required of the food service establishment?

• Schedule multiple deliveries at one time

• check invoices for quantity and quality

• Have clean carts and hand trucks for moving food

• Check temperatures for perishable foods

Which is NOT a reason to "reject"?

• Proper temperatures hot above 135 and refrigerated below 41

• Frozen food has large ice crystals

• Cans are dented and swollen on ends

• Food has been prepared in an uninspected home kitchen

Which is a reason to REJECT eggs?

• Liquid eggs at 41 degrees or colder

• Shell eggs at 50 degrees

• Shells clean and uncracked

• No signs of tampering on package

Which would be the reason to REJECT a canned good?

• No rust or corrosion

• No bulges

• Label is intact

• Dents are sharp and/ or on the seam

Which is a reason to REJECT raw seafood?

• No "off" ammonia odor

• Skin and flesh is moist but not slimy

• Flesh is soft and shiny

• 41 degrees or colder

The last date recommended for the use of the product while at peak quality:

• Use-by-date

• Sell-by-date

• Expiration date

• Closed date

Tells the store how long to display the product for sale:

• Use-by-date

• Sell-by-date

• Expiration date

• Closed date

Move perishable foods to storage or service before non-perishables.

• True

• False