Safe Food Receiving Practices

At what temperature should cold TCS foods be received?

• 41°F (5°C) or lower

• 50°F (10°C)

• 135°F (57°C) or higher

• 45°F (7°C)

What is the maximum receiving temperature for hot TCS foods?

• 45°F (7°C)

• 41°F (5°C)

• 50°F (10°C)

• 135°F (57°C) or higher

Within how many hours must milk received at 45°F (7°C) be cooled to 41°F (5°C) or lower?

• 4 hours

• 2 hours

• 24 hours

• 6 hours

At what temperature should shell eggs be received?

• 50°F (10°C)

• 135°F (57°C)

• 45°F (7°C) or lower

• 41°F (5°C)

What is the correct receiving temperature for shucked shellfish?

• 41°F (5°C)

• 45°F (7°C) or lower

• 135°F (57°C)

• 50°F (10°C)

Live shellfish must have an internal temperature no greater than:

• 41°F (5°C)

• 135°F (57°C)

• 45°F (7°C)

• 50°F (10°C)

How quickly must live shellfish be cooled to 41°F (5°C) after receiving?

• Immediately

• Within 4 hours

• Within 2 hours

• Within 24 hours

Frozen food should be rejected if:

• Packaging is intact with no visible damage

• It is at a temperature of 0°F (-18°C)

• There are fluids or water stains on the case

• It is frozen solid with no signs of thawing

Signs of thawing and refreezing in frozen food include:

• Uniformly frozen contents

• Ice crystals or frozen liquids on the food

• Solid ice formation

• Dry packaging

What is the correct action if frozen food shows signs of thawing and refreezing?

• Store at room temperature for inspection

• Cool to 41°F (5°C) within 4 hours

• Accept and use immediately

• Reject the food