Ch 6 Food Safety Quiz

What are the characteristics of an approved supplier?

• They have a clean and sanitized facility

• They have good personal hygiene and staff training

• They have been inspected and meet all applicable laws

• They have a recall program and HACCP system

What are the guidelines for receiving and inspecting deliveries?

• Take sample temperatures of all TCS food

• All of the above

• Check for damage and repackaging of food items

• Inspect the delivery truck and count quantities of food items

What are the requirements for key drop deliveries?

• Deliveries must be placed in the correct storage location

• Deliveries must be from an approved source

• All of the above

• Deliveries must be protected from contamination

What is the procedure for handling food recalls?

• All of the above

• Label the recalled food items and remove them from inventory

• Store the recalled items separately and inform staff not to use them

• Refer to the vendor's notification or recall notice for further instructions

How do you check the temperature of meat, poultry, and fish?

• Insert the thermometer stem or probe into the thickest part of the food

• Insert the thermometer stem or probe between two packages

• Open the package and insert the thermometer stem or probe into the food

• None of the above

What are the temperature requirements when receiving food?

• Cold TCS food should be received at 41°F or lower

• Live shellfish should be received at an air temperature of 45°F and an internal temperature no greater than 50°F

• Shucked shellfish should be received at 45°F or lower

• All of the above

What are the packaging requirements when receiving food?

• All of the above

• Reject packaged items with tears, holes, or punctures in packaging

• Reject canned items with severe dents in the seam or body

• Reject ROP food with bloating or leaking

What documentation is required when receiving food?

• Shellfish must be received with shellstock identification tags

• Fish that will be eaten raw or partially cooked must have documentation showing correct freezing

• Farm raised fish must have documentation stating they were raised to FDA standards

• All of the above

What government inspection stamps are required when receiving food?

• Meat and poultry must have a USDA or state department of agriculture inspection stamp

• All of the above

• Egg products must have a USDA inspection mark

• Grading stamps are voluntary and paid for by processors and packers

What are the quality requirements when receiving food?

• Reject food that is moldy or has an abnormal color

• Reject meat, fish, or poultry if it is slimy, sticky, or dry

• All of the above

• Reject food with an abnormal or unpleasant odor