FOOD PROTECTION MANAGER ACTUAL LATEST
QUESTIONS AND ANSWERS SURE A+
✔✔Receiving Criteria for Frozen Processed Food - ✔✔Check for time and temperature
abuse. Store in Freezer until use.
✔✔Receiving Criteria for Canned Food - ✔✔BOTULISM CAN OCCUR IN CANNED OR
VACUUM PACKED FOODS, AND IT IS EXTREMELY DANGEROUS. Check for
swollen cans, leakage, broken seals, dents along seams, rust or missing labels. Reject
the cans if these conditions are detected.
✔✔Receiving Criteria for Dry Food - ✔✔Check they are in good condition. Look for
holes or tears.
✔✔Label Food - ✔✔Potentially hazardous, ready-to-eat food prepared on-site must
contain a label that includes:
• The name of the food (A common name that describes the food correctly.)
• The date by which it should be sold, consumed or discarded
✔✔Rotate products to ensure the oldest inventory is used first. One way to rotate
products is to: - ✔✔One way to rotate products is to follow FIFO:
• Identify the use-by or expiration date of products
• Shelve products with the earliest dates in front of those with later dates
• Use products stored in front first
✔✔When to discard food: - ✔✔Discard food that has passed the manufacturer's
expiration date. Potentially hazardous, ready-to-eat food that was prepared in-house:
• Can be stored for 7 days at 41°F (5°C) or lower
• Must be thrown out after 7 days
✔✔Do not store food in - ✔✔• In Restrooms
• In janitor closets
,• In storage rooms
• Under stairways or pipes
• In locker rooms
• In furnace, mechanical or A/C rooms
• Near chemicals or cleaning supplies
✔✔Refrigerated storage - ✔✔o Used to hold potentially hazardous food at 41°F (5°C) or
lower
o Slows the growth of microorganisms
✔✔How to Monitor food temperature regularly - ✔✔o Randomly sample the internal
temperature of stored food with a calibrated thermometer
✔✔Never place hot food in refrigerators - ✔✔o This can warm the interior and put other
food into the temperature danger zone
✔✔Store raw meat, poultry, and fish: - ✔✔o Separately from cooked and ready-to-eat
food
OR
o Below cooked and ready-to-eat food
✔✔Frozen Storage Guidelines - ✔✔• When storing food in freezers:
• Keep freezers at a temperature that will keep products frozen
• Check freezer temperatures regularly
• Place deliveries in freezers as soon as they have been inspected
• Clearly label frozen food that was prepared on site
✔✔Dry Storage Guidelines: Keep storerooms - ✔✔• Cool (50°F to 70°F [10°C to 21°C])
• Dry (50% to 60% humidity)
• Well ventilated
• Clean
✔✔Dry Storage Guidelines: When storing food in dry storage keep it: - ✔✔• Away from
walls
• Out of direct sunlight
• At least 6" (15 cm) off the floor
✔✔Storing Meat
When storing fresh meat: - ✔✔• Store it at an internal temperature of 41°F (5°C) or
lower
• Wrap it in airtight, moisture-proof material
OR
• Place it in a clean, sanitized container
✔✔Storing Poultry
, When storing fresh poultry: - ✔✔• Store it at an internal temperature of 41°F (5°C) or
lower
• Store ice-packed product as is in self-draining containers
o Change the ice often
o Clean and sanitize the container regularly
✔✔Storing Fish
When storing fresh fish: - ✔✔• Store it at an internal temperature of 41°F (5°C) or lower
• Store ice-packed product as is in self-draining containers
• Keep fillets and steaks in original packaging
• Store frozen fish in moisture-proof wrapping
✔✔Storing Eggs and Egg Products
Shell Eggs: - ✔✔• Store at an air temperature of 41°F (7°C) or lower
• Keep eggs in refrigerated storage until used
• Use eggs within 4-5 weeks of packing date
✔✔Storing Eggs and Egg Products
Liquid Eggs - ✔✔Liquid Eggs:
• Store according to manufacturer's recommendations
• Keep in refrigerated storage until used
✔✔Storing Eggs and Egg Products: dry eggs - ✔✔Dried Eggs:
• Store product in a dry, cool storeroom
✔✔Storing Shellfish
When storing shellfish: - ✔✔• Store alive at an air temperature of 41°F (7°C) or lower
• Store in original containers
• Keep shellstock tags on file for 90 days from the harvest date of the shellfish
• Obtain a variance if storing shellfish in a display tank prior to service
✔✔Storing Dairy
When storing dairy: - ✔✔• Store fresh at 41°F (5°C) or lower
• Follow FIFO
• Discard product that has passed use-by or expiration dates
✔✔Storing Produce
When storing fresh produce: - ✔✔• Storage temperatures will vary by product
• Product packed on ice can be stored that way
• Do not wash product prior to storage
• When soaking or storing product in standing water or an ice water slurry:
o Do not mix different items
o Do not mix multiple batches of the same item
QUESTIONS AND ANSWERS SURE A+
✔✔Receiving Criteria for Frozen Processed Food - ✔✔Check for time and temperature
abuse. Store in Freezer until use.
✔✔Receiving Criteria for Canned Food - ✔✔BOTULISM CAN OCCUR IN CANNED OR
VACUUM PACKED FOODS, AND IT IS EXTREMELY DANGEROUS. Check for
swollen cans, leakage, broken seals, dents along seams, rust or missing labels. Reject
the cans if these conditions are detected.
✔✔Receiving Criteria for Dry Food - ✔✔Check they are in good condition. Look for
holes or tears.
✔✔Label Food - ✔✔Potentially hazardous, ready-to-eat food prepared on-site must
contain a label that includes:
• The name of the food (A common name that describes the food correctly.)
• The date by which it should be sold, consumed or discarded
✔✔Rotate products to ensure the oldest inventory is used first. One way to rotate
products is to: - ✔✔One way to rotate products is to follow FIFO:
• Identify the use-by or expiration date of products
• Shelve products with the earliest dates in front of those with later dates
• Use products stored in front first
✔✔When to discard food: - ✔✔Discard food that has passed the manufacturer's
expiration date. Potentially hazardous, ready-to-eat food that was prepared in-house:
• Can be stored for 7 days at 41°F (5°C) or lower
• Must be thrown out after 7 days
✔✔Do not store food in - ✔✔• In Restrooms
• In janitor closets
,• In storage rooms
• Under stairways or pipes
• In locker rooms
• In furnace, mechanical or A/C rooms
• Near chemicals or cleaning supplies
✔✔Refrigerated storage - ✔✔o Used to hold potentially hazardous food at 41°F (5°C) or
lower
o Slows the growth of microorganisms
✔✔How to Monitor food temperature regularly - ✔✔o Randomly sample the internal
temperature of stored food with a calibrated thermometer
✔✔Never place hot food in refrigerators - ✔✔o This can warm the interior and put other
food into the temperature danger zone
✔✔Store raw meat, poultry, and fish: - ✔✔o Separately from cooked and ready-to-eat
food
OR
o Below cooked and ready-to-eat food
✔✔Frozen Storage Guidelines - ✔✔• When storing food in freezers:
• Keep freezers at a temperature that will keep products frozen
• Check freezer temperatures regularly
• Place deliveries in freezers as soon as they have been inspected
• Clearly label frozen food that was prepared on site
✔✔Dry Storage Guidelines: Keep storerooms - ✔✔• Cool (50°F to 70°F [10°C to 21°C])
• Dry (50% to 60% humidity)
• Well ventilated
• Clean
✔✔Dry Storage Guidelines: When storing food in dry storage keep it: - ✔✔• Away from
walls
• Out of direct sunlight
• At least 6" (15 cm) off the floor
✔✔Storing Meat
When storing fresh meat: - ✔✔• Store it at an internal temperature of 41°F (5°C) or
lower
• Wrap it in airtight, moisture-proof material
OR
• Place it in a clean, sanitized container
✔✔Storing Poultry
, When storing fresh poultry: - ✔✔• Store it at an internal temperature of 41°F (5°C) or
lower
• Store ice-packed product as is in self-draining containers
o Change the ice often
o Clean and sanitize the container regularly
✔✔Storing Fish
When storing fresh fish: - ✔✔• Store it at an internal temperature of 41°F (5°C) or lower
• Store ice-packed product as is in self-draining containers
• Keep fillets and steaks in original packaging
• Store frozen fish in moisture-proof wrapping
✔✔Storing Eggs and Egg Products
Shell Eggs: - ✔✔• Store at an air temperature of 41°F (7°C) or lower
• Keep eggs in refrigerated storage until used
• Use eggs within 4-5 weeks of packing date
✔✔Storing Eggs and Egg Products
Liquid Eggs - ✔✔Liquid Eggs:
• Store according to manufacturer's recommendations
• Keep in refrigerated storage until used
✔✔Storing Eggs and Egg Products: dry eggs - ✔✔Dried Eggs:
• Store product in a dry, cool storeroom
✔✔Storing Shellfish
When storing shellfish: - ✔✔• Store alive at an air temperature of 41°F (7°C) or lower
• Store in original containers
• Keep shellstock tags on file for 90 days from the harvest date of the shellfish
• Obtain a variance if storing shellfish in a display tank prior to service
✔✔Storing Dairy
When storing dairy: - ✔✔• Store fresh at 41°F (5°C) or lower
• Follow FIFO
• Discard product that has passed use-by or expiration dates
✔✔Storing Produce
When storing fresh produce: - ✔✔• Storage temperatures will vary by product
• Product packed on ice can be stored that way
• Do not wash product prior to storage
• When soaking or storing product in standing water or an ice water slurry:
o Do not mix different items
o Do not mix multiple batches of the same item
