WorksheetsServsafe Ch.5 Receiving and Storage
Total questions: 33
Worksheet time: 33mins
When should suppliers deliver food?
In the mornings
In the evenings
On weekdays
When staff has enough time to inspect the food
The key concept in usage of stored food is ____.
last in, first out
first in, last out
first in, first out
keep hot foods hot and cold foods cold
Process of making sure the items delivered are the items that were ordered.
purchasing
receiving
storage
inventory
Safe, secure place in which items are placed until they are needed.
purchasing
receiving
storage
inventory
Which of the listed tools is need to inspect food items at the time of delivery?
flashlight
hand truck
Thermometer
gloves
Which is NOT a reason to reject a food delivery
Truck is clean but truck driver looks dirty
Dairy products at 50% when checked with the themometer
Frozen food has ice build up on box
Box looks like it was chewed, mouse droppings
Temperature Cold Foods should be received?
41 or less
51 or less
71 or less
165 or less
A package of canned tomato sauce with rust and dents should be
Thrown Away
Put on the shelf 1st
Used immediatly
Rejected and credited
A package of bread that has a tear in it should
be rejected and credited
used for bread crumbs
thrown away
used 1st
What do you look for when checking poor food quality
Appearance, Texture, Odor
Price, Availability, Ripeness
Selection, Dates, Packaging
Frozen, Fresh, Raw
What does FIFO mean?
Food In, Food Out
First In, First Out
Food In, First Out
Food Out, First In
Supplies need to be kept
6 inches off the ground and away from the walls
6 inches off the walls and away from the ground
In a closed shelf or closet
In the fridge or cabinets
Store Ready to Eat Foods ......
Above red meat, below eggs
Above ground meat, below seafood
Above seafood and raw meat, with other ready to eat foods
above ground meat, with eggs
What should happen after you reject a food delivery?
Sign a credit or adjustment slip to give back to the delivery person.
Inform the staff you found a possible food contamination
Find a new reputable supplier
What order should meat be stored in a refrigerator from top to bottom?
ground meat, poultry, whole meat, fish
fish, ground meat, whole meat, poultry
fish, whole meat, ground meat, poultry
poultry, whole meat, fish, ground meat
Food safety begins at what stage in the restaurant process?
Receiving
Purchasing
Cooking
Storage
Under which condition should you NOT reject the delivery of a carton of raw chicken?
The chicken is slimy when touched.
Packaging has a USDA inspection stamp
The surface temperature of the chicken is 35 degree F
The chicken is individually wrapped in plastic
When you are receiving a food order from a supplier, it is important to
Check the internal temperature of potentially hazardous foods.
Talk to the delivery driver about the weather
Make sure all items on the invoice have arrived
Have all personnel in the restaurant help you unload the goods.
A TCS time-control-safety food can be stored
for only 3 days under 41 degrees
for only 5 days under 41 degrees
for only 2 days under 41 degrees
for only 7 days under 41 degrees
How long do you need to keep seafood documentation for?
1 week
1 year
90 days
Until their expiration date
A food safety management system is a group of practices and procedures intended to:
Make sure your operation is financially successful
Prevent foodborne illnesses
Keep people from bringing pets into restaurants
None of the above
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
- 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
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
What is the flow of food?
The path that food takes through your operation: Starting with Cooking and ending with Service
The path that food takes through your operation: Starts with proper storage and ends with proper cooking
The path that food takes through your operation: Starting with Purchasing and ending with Service
Food going down the garbage disposal
Raw meat should be stored at the bottom of the fridge, this is so that the juices do not onto other foods within the fridge and cause contamination.
(a)
What type of expiry date definition is this?
Shown on perishable products. Indicates the end of shelf life at the store. Can usually be eaten after this date if it is still within its ‘use by’ date.
Use by
Best before
Sell by
Checking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct IMMEDIATELY?
Raw foods are stored on a shelf above ready-to-eat foods
Loosely covered foods are cooling on the top shelf
Ice bath is being used to cool spaghetti sauce in a shallow pan
Food being stored in plastic containers with tight-fitting lids after cooling
Do not store food in
bathroom
Pantry
locker room
walk in refrigerator
Dry storage must be between 50-70F.
false
true
What is the maximum storage temperature for refrigerated storage?
55F
45F
41F
35F
Refrigerated storage must be kept at or below 45F.
false
true
