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WorksheetsFood Safety Sources & Receiving
Total questions: 20
Worksheet time: 27mins
The ________ ______ is not a federal law, but becomes legally binding in states that adopt it.
ServSafe
food code
food inspection
food grading
_______ for food wholesomeness is mandatory and paid for by U.S. tax dollars. ______ is for quality is voluntary and paid for by the processor.
Grading, Inspection
Recalls, Labeling
Inspection, Grading
Labeling, Recalls
Must be discarded when this is reached (a)
Product is as it's freshest, but does not need to be discarded. (b)
This is when the store or restaurant may no longer sell the product. (c)
How must a product be labeled if it has been recalled?
"DO NOT DISCARD"
"DO NOT USE/THROW IT OUT
"USE LAST/THROW OUT AFTER 7 DAYS"
"DO NOT USE/DO NOT DISCARD"
This is added to raw meat, poultry, or packaged/processed meats. (a)
A _ is the removal or correction of a product that contains contaminants, or is mislabeled. (b)
A distributor/vendor is provided after-hours access for deliveries. (c)
Any ice in a food operation must use _ water. (d)
The initial point of entry for all deliveries of food and supplies. (e)
This toxin is associated with tuna fish, mahi-mahi, blue fish, bonito, mackerel. (a)
This toxin is associated with corn & corn products, peanuts & peanut products, milk, tree nuts. (a)
This toxin is associated with canned food and ROP (reduced oxygen packaging). (a)
Must be purchased from sources that comply with Grade A standards (a)
Shall be a commercially raised food, & a restaurant may not sale or serve any animal on the endangered species list. (b)
Shipments must be from sources on the Interstate Shipment List. (c)
Commercially caught or harvested, and approved for sale. (d)
If picked in the wild, they may not be offers for sale or service by a food establishment. (e)
Reasons to reject a food shipment may include some of the following:
wrong temperature, undented cans, solid frozen food
dents, stains, cuts, signs of insect or rodent damage
mislabeled, leaking liquids, tears
Which food(s) must be received at 41 degrees F or lower. (a)
Which food(s) must be received at 45 degrees F or lower. (b) Which foods must be received at 135 degrees F or above? (c)
Molluscan shellfish must be received in nonreturnable containers bearing a _.
shellstock identification tag
label with name of the ingredient
nutrition label
preparation directions
A shellstock tags, labels, or invoices, must be kept on file for _ days after the last molluscan shellfish is sold or served.
30
60
90
120
Received at 41 degrees or lower, no odor, not slimy, appropriate coloring.
Received at 41 degrees or lower, inspection stamp, no odor, firm, not sticky, no discoloration
Received at 45 degrees or higher, packaging clean and intact, no sulfur odor
Received at 45 degrees or higher, labeled as Grade A, pasteurized, no sour odor, & no curdling
Received at 41 degrees or lower, labeled as pasteurized, not spoiled, not moldy
Receiving temperature can vary, free of pests, no signs of decay, or slimy
Received at 0 degrees or lower, has a use by date, no ice crystals
Received at 41 degrees or lower, if iced it must be crushed & self draining
Received at 45 degrees or lower, non-returnable cast, not strong fishy smell
Received at 50 degrees or lower, proper ID tag, closed, unbroken
Received at 41 degrees or lower, clean packaging, use-by date on label, no odor
Received at 41 degrees or lower, mild seafood smell, unbroken, received alive
Clean, no dents, label intact, no pest droppings
Packaging is clean and intact, no signs of pest damage, no signs of mold.
What should the internal temperature be for cooked chicken?
135 degrees F
155 degrees F
165 degrees F
145 degrees F
What temperature should you reheat cooked food to?
165 degrees F
155 degrees F
145 degrees F
135 degrees F
What should the internal temperature of cooked ground beef be?
135 degrees F
145 degrees F
155 degrees F
165 degrees F
