Purchasing, Receiving and Storage Flashcards

A shipment of frozen fish arrives and the boxes show signs of large ice crystals throughout the product. What does this indicate?

Answer: The fish was thawed and refrozen

Large ice crystals inside frozen fish indicate the product was previously thawed and refrozen, which is a sign of temperature abuse.

When receiving a delivery of shell eggs, the acceptable internal temperature must be:

Answer: 45°F (7°C) or lower

Shell eggs must be received at an air temperature of 45°F (7°C) or lower per ServSafe guidelines.

Which storage practice correctly prevents cross-contamination in a walk-in cooler?

Answer: Store ready-to-eat foods above raw meat

Ready-to-eat foods must always be stored above raw meat, poultry, and seafood to prevent contamination from dripping juices.

A food handler notices that a can of tomatoes has a deep dent on the seam. What is the correct action?

Answer: Reject the can and return it to the supplier

Cans with deep dents on the seam must be rejected because seam damage can compromise the seal and allow contamination or bacterial growth.

Which document should a food service operation keep on file to verify that suppliers meet food safety standards?

Answer: An approved supplier list or supplier audit records

Maintaining an approved supplier list or supplier audit records documents that vendors meet regulatory and safety requirements.

Dry goods such as flour and sugar should be stored at least how far off the floor?

Answer: 6 inches

Dry storage items must be stored at least 6 inches (15 cm) off the floor to allow for cleaning and to prevent pest access.

When checking the temperature of fresh fish upon delivery, where should the thermometer probe be inserted?

Answer: Into the thickest part of the fish

The thermometer should be inserted into the thickest part of the fish to get an accurate core temperature reading.