Fresh pork should be... pink with white fat. Fresh beef should be... bright cherry red. What does a USDA inspection stamp mean?

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1 What does a USDA inspection stamp mean? Food producer or processor meets MINIMUM safety standards required. What does a USDA Grade Stamp mean? Grade stamps evaluate the quality of food and give it a rating (Prime, choice etc.) Fresh pork should be... Fresh beef should be... pink with white fat bright cherry red Regardless of USDA grade or stamp, fresh meat, chicken or fish is only safe if... cooked to the right temperature for the correct amount of time How do you check a shipment of vaccuum packed meat? insert probe between packages, being careful not to puncture (poke a hole in) the packages

2 What are general purchase and receiving principles? 1. Buy from approved reputable suppliers <br>2. Schedule deliveries at off-peak (not busy) hours <br>3. Check shipments for intact packages <br> Check temperatures of food when received What is maximum temperature that shell eggs can be at receiving? 45F What kind of cans should be rejected? ones with dents, rust or swollen or bulging lids How should fresh chicken and fish be shipped and received? in clean containers filled with crushed self-draining ice What are steps to ice-point method of calibrating a thermometer? Fill clean container with crushed ice <br> fill with cold water <br> grasp thermometer with pliars and insert thermometer probe making sure sensing area dimple is submerged<br>wait for reading to settle <br>adjust the calibration nut until needle reads 32F What are the steps to using boiling point method to calibrate a thermomter? Bring pot of clean water to boil <br>grasp thermometer with pliars and submerge in boiling water making sure sensing dimple is submerged <br> wait for reading to settle <br> turn calibration nut until needle reads 212F or boiling point at your elevation

3 Dry goods should be stored at a temperature between: 50 and 70F How many days can potentially TCS, ready-to-eat food be stored in a refrigerator before throwing it out? 7 (seven) How often should the temperature of a commercial refrigerator and freezer be checked? daily To prevent pests, how should food supplies be stored? six inches off floor and away from wall What does the term "first in, first out" mean? (FIFO) use oldest supplies first to prevent wasted money and spoilage What are the rules for "stacking your fridge"? ready to eat food on top shelf; cooked products and other foods below the top shelf; items stored by final cooking temperature which means chicken always goes on the bottom; everything should be covered

4 What product should never be stored with food? chemicals and cleaners Ground beef, pork, and fish should be cooked to what temperature for 15 seconds? 155F In two-stage cooling, cooked food must be cooled to 41ºF within how many hours? four (4) What is the proper way to cool a large pot of spaghetti sauce? use ice paddle, ice jacket, or portion in small, shallow containers Which food has the highest end cooking temperature? poultry (chicken, duck, goose, turkey etc.) at 165F How should vegetables be handled? wash before using; pull apart leafy greens for washing; wash under cold running water; store at 41F or lower

5 What risk factor is associated with mixing new food with food already on a buffet? check the internal temperature befoe putting out on the line. What risk factor is associated with mixing new food with food already on a buffet? cross-contamination How do you store utensils (likes spoons or dippers) on a buffet? Handles must extend (stick up) above the rim of the container. Why should servers not carry cups or glasses by the rim or touch the top surfaces of plates? To prevent cross-contamination What is correct way to add more food to a container on a buffet? Add only small amounts to prevent reducing temperature into danger zone What are some rules for transporting food offsite (for picnics or catering jobs)? 1-Clean and sanitize inside of delivery vehicles regularly 2-use rigid containers that can maintain proper temperatures; cover all food; practice good hygiene when loading food

6 What kind of items can be re-served (put out again if not used) in restaurants? unopened sealed packets of food (like crackers, ketchup, mustard and mayonnaise) HACCP plans were developed to Identify, monitor and control hazards in the flow of food throughout a restaurant HACCP plans are based on flow charts for each food Who is affected by a HACCP plan? everyone -- manager, workers, and customers