Food Product Flow

Which of the following is not a rule that should be closely followed when purchasing food?

• Foods prepared in a private home may not be used or offered for human consumption in retail food establishments.

• Buyers should only purchase food that is safe, wholesome, and from an approved source.

• Avoid the use of commercially raised game animals as meat and poultry items.

• Only buy meat and poultry that has been inspected by USDA or state agency officials.

The method for measuring the temperature of frozen food products is by:

• Inserting the sensing probe into the center of a frozen food package until the recorded temperature stabilizes.

• Inserting the sensing probe between two packages of frozen foods until the recorded temperature stabilizes.

• Measuring the ambient temperature of the frozen food compartment of the delivery vehicle.

• Looking for signs of freezing and thawing, such as large ice crystals and frozen juices in the bottom of the box.

Frozen foods should not be accepted at a food establishment if:

• They have large ice crystals on the surface.

• There are frozen juices on the bottom of the package.

• If the temperature is above 0°C

• All of the above.

Which of the following foods should not be rejected upon delivery?

• Fresh fish that has dull, sunken, eyes, and soft flesh.

• Poultry with darkened wingtips and soft flesh.

• Canned fruit with small amounts of surface rust on the lid of the can.

• Fresh beef products that are delivered at 7°C

Which of the following statements about fish and seafood is false?

• Fish and shellfish are less likely to spoil than red meat and poultry

• Quality in fish and shellfish is measured by smell and appearance.

• Fish that may be eaten raw must be commercially frozen prior to consumption.

• Molluscan shellfish tag must be kept for 90 days from the date the container is emptied.

Which of the following storage practices should prompt a manager to take corrective action?

• Products in the dry storage area are being rotated on a First-In-First-Out stock basis.

• Foods stored in the walk-in freezer are stored on slatted shelves that are 6 inches above the floor.

• Raw poultry is stored above potato salad in the walk-in refrigerator.

• Cleaning and sanitizing agents and pesticides are stored in a locked and labeled cabinet in the dry food storage area.

Pork roasts should be cooked to an internal temperature of at least ____________ for 3 minutes to be considered safe.

• 60°C

• 63°C

• 68°C

• 74

Which of the following is the preferred method for thawing potentially hazardous foods?

• In the microwave oven.

• At room temperature.

• In the refrigerator.

• Under 21°C running water.

Hot foods should be held at ________________ or above and cold foods should be held at _______________ or below.

• 74°C;5°C

• 74°C;0°C

• 57°C;5°C

• 57°C;0°C

Poultry and stuffed meats should be cooked to an internal temperature of ________________ for 15 seconds to be considered safe.

• 60°C

• 63°C

• 68°C

• 74°C