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Worksheetschapter 4 flow of food
Total questions: 20
Worksheet time: 10mins
- Why is buying from an approved source so important?
You can get a better deal from approved sources
It saves money
Unapproved sources can't guarantee sanitation and safety
It costs more to buy from approved sources
When should you schedule deliveries to your establishment?
Off peak hours
When you are open for business
any time is good as long as the restaurant is open
During lunch to make sure all employees are there
Why don't you want to schedule deliveries during peak hours?
You can't examine if you are in a hurry
You might be too busy to pay attention to the delivery
All employees are too busy
all of the above
What are TCS foods?
time/temperature controlled for safety foods
foods that need refrigeration for storage to stay fresh
example would be milk, eggs, dairy
all of the above
What should you do to each box or container before you accept it?
just check it off against the invoice
put it directly in the storage shed
inspect for signs of broken, contaminated, or pests
put it directly in the refrigerator
What happens if you see chemicals near food items?
accept and check to make sure nothing was infected
reject the delivery
reject the chemicals and the food items but take the rest
Put it in the storage area
What should you do to the sealed boxes of frozen foods
open them to inspect each
take the temperature of a sampling of items
check that it is frozen
all of the above
Which description best describes how your delivery area should be kept?
clean and well lit
in the back of the restaurant
large enough for a truck
installed with flood lights.
If you find ice crystals on the food, what does this indicate?
the food has been hard frozen
the food could have been totally thawed then refrozen
It could have had pests
it might not be clean
What is the harm of serving food that has ice crystals on it?
it could cause a foodborne illness in the food
it had a chance to grow bacteria due to being thawed completely
it might be infected
all of the above
When accepting deliveries, remember
schedule during slow times
look at the condition of the truck
check temperatures in random packages
all of the above
When looking over the delivery truck, you need to observe
signs of pests
snakes
the driver and if he has a license
the car plates and if they are valid
If dry goods feel wet, then ___________ could have happened.
thawing
freezing
contamination
exposure
FIFO stands for
first in, second out
first in, first out
stock rotation
first inside the building
Always separate your raw and ready to eat foods in order
to prevent cross contamination
to keep them from touching
to keep them from freezing
to keep juices from spilling on them
The proper temperature of meat at delivery is
45 or lower
at room temeprature
41 or lower
air temperature of truck
A food thermometer is required for each of the following except:
when checking in or receiving food deliveries
when cooling food for overnight storage after a meal period
when making a trash run
when calibrating a thermometer
When inspecting a produce delivery, which of the following is acceptable:
cut produce at room temperature
produce boxes that are wet and damaged
produce from a foreign country without a label
whole produce in good condition at room temperature
The receiving area should be well-lighted, secure and _____.
open
clean
dirty
filled with boxes
FIFO is a form of _____.
way of remembering how to put your deliveries onto the shelf
way to move oldest inventory out of your establishment
stock rotation
all of the above
