Food Handling Procedures

Make sure that all food comes from a ____ supplier

Frozen foods should be transported in a ______ truck

Store raw food on _____ shelves so it can't leak down on other food

Upon delivery, check goods for

• quality

• temperature

• intact packaging

• dates (expiry, best before, manufacturing)

• quantity received matches what you ordered

Cover or wrap food to control

Store all food off the floor

• True

• False

Control your preparation and cooking area by

• limiting who enters the area

• not allowing customers in

• making sure visitors follow the rules

• not allowing crates and other equipment from other departments to enter your area

• having screens to prevent pets and birds from entering

Preserve, pickle or marinate to change the ____ of food

Cook to the correct temperature of above

• 60 ^oC

• 70 ^oC

• 74 ^oC

• 80 ^oC

When cooling products, you should

• Cool them rapidly by placing over ice

• put them into shallow dishes less than 10 cm deep

• make sure they are covered while cooling

• be at room temperature for less than 4 hours

• store below 5^oC