prometric exam (modules 7-14)
thermometers must be used to check - answer incoming shipments of food
final cooking temp
cooling temp
hand held digital thermometers are quicker and more convenient to use than
__________________ and require yearly calibration - answer bimetallic thermometers
campylobacter is - answer frequently found in beef, pork, lamb, poultry, unpasteurized
milk and sometimes in contaminated veggies
to prevent problems with purchasing - answer communicate purchasing specifications
for quality and safety
changes in receiving policies or procedures
acceptable times for deliveries
E coli O157:H7 - answer dangerous bacterium passed on in feces
nontoxic chemicals can be included in shipments with food products and on the same
pallet as long as - answerthey are properly packaged and secured
chill products should be received at or less than - answer41F
hot food should be received at or greater than - answer135F
Receiving temp of fresh meat is less than - answer41F
receiving temp of frozen meat is less than - answer0F
acceptable raw beef is ______ color - answerbright cherry
acceptable raw pork is ______ - answerpink with white fat
acceptable lamb is _______ - answerlight red
shellfish identification tags must be kept for minimum of ______ days - answer90
fresh fish should be delivered with a receiving temp less than ______ whereas live
shellfish should be delivered with a receiving temp less than _______ - answer41F; 45F
fresh healthy fish have - answerbright red gills and firm and elastic flesh
, milk must be - answergrade A pasteurized and have been transported at less than 41F
these are acceptable - answerraw eggs where white clings to yolk and a block of
cheese that uniform in color and texture
frozen products rejected when - answerexcessive frost on outside of package
packaging is torn or distorted
excessively large ice crystals on outside of the carton and ice at the bottom of carton
to prevent botulism, vacuum package PHF's other than fish must have a receiving temp
of less than ______. vacuum packaged fish must have a receiving temp of less than
______. - answer41F; 38F
food products should be stored a minimum of ____ inches off the floor - answer6
hepatitis A affects - answerthe liver
dry storage areas should be kept at temp range between ________ with a relative
humidity around _______. - answer50-70F; 50%
the most important factors to consider in storage are ____________ and
____________. - answermoisture and temperature
CANNOT be used for storage containers - answercopper, brass, tin, galvanized metal
or enamelware plated with antimony or calcium
refrigerator should be kept at - answer36-38F
alkaline foods include - answersoda crackers and egg whites
toxic pest control substances and poisons should only be - answerapplied by a licensed
pest control operator
vibrio bacteria are commonly found in - answerseafood such as oysters, crab and
shrimp
it is acceptable to touch ready to eat foods with bare hands when.... - answerwashing
uncut fruits and uncut vegetables
to avoid cross contamination during food preparation... - answeruse clean, sanitized
utensils and cutting boards
clean and sanitize food contract surfaces that have touched raw food before preparing
cooked food
keep raw and cooked foods separate
thermometers must be used to check - answer incoming shipments of food
final cooking temp
cooling temp
hand held digital thermometers are quicker and more convenient to use than
__________________ and require yearly calibration - answer bimetallic thermometers
campylobacter is - answer frequently found in beef, pork, lamb, poultry, unpasteurized
milk and sometimes in contaminated veggies
to prevent problems with purchasing - answer communicate purchasing specifications
for quality and safety
changes in receiving policies or procedures
acceptable times for deliveries
E coli O157:H7 - answer dangerous bacterium passed on in feces
nontoxic chemicals can be included in shipments with food products and on the same
pallet as long as - answerthey are properly packaged and secured
chill products should be received at or less than - answer41F
hot food should be received at or greater than - answer135F
Receiving temp of fresh meat is less than - answer41F
receiving temp of frozen meat is less than - answer0F
acceptable raw beef is ______ color - answerbright cherry
acceptable raw pork is ______ - answerpink with white fat
acceptable lamb is _______ - answerlight red
shellfish identification tags must be kept for minimum of ______ days - answer90
fresh fish should be delivered with a receiving temp less than ______ whereas live
shellfish should be delivered with a receiving temp less than _______ - answer41F; 45F
fresh healthy fish have - answerbright red gills and firm and elastic flesh
, milk must be - answergrade A pasteurized and have been transported at less than 41F
these are acceptable - answerraw eggs where white clings to yolk and a block of
cheese that uniform in color and texture
frozen products rejected when - answerexcessive frost on outside of package
packaging is torn or distorted
excessively large ice crystals on outside of the carton and ice at the bottom of carton
to prevent botulism, vacuum package PHF's other than fish must have a receiving temp
of less than ______. vacuum packaged fish must have a receiving temp of less than
______. - answer41F; 38F
food products should be stored a minimum of ____ inches off the floor - answer6
hepatitis A affects - answerthe liver
dry storage areas should be kept at temp range between ________ with a relative
humidity around _______. - answer50-70F; 50%
the most important factors to consider in storage are ____________ and
____________. - answermoisture and temperature
CANNOT be used for storage containers - answercopper, brass, tin, galvanized metal
or enamelware plated with antimony or calcium
refrigerator should be kept at - answer36-38F
alkaline foods include - answersoda crackers and egg whites
toxic pest control substances and poisons should only be - answerapplied by a licensed
pest control operator
vibrio bacteria are commonly found in - answerseafood such as oysters, crab and
shrimp
it is acceptable to touch ready to eat foods with bare hands when.... - answerwashing
uncut fruits and uncut vegetables
to avoid cross contamination during food preparation... - answeruse clean, sanitized
utensils and cutting boards
clean and sanitize food contract surfaces that have touched raw food before preparing
cooked food
keep raw and cooked foods separate
