SNHD HEALTH CARD TEST
Study online at https://quizlet.com/_5xu72y
1. What is an approved a reputable supplier that has been inspected and follows regulations.
source?
2. temperatures for re- 135 degrees f(Hot foods)
ceiving TCS food
DANGER ZONE! (between 41 F and 135F)
45 degrees f (acceptable to receive eggs, milk and live shell stock at 45
degree F.
3. Proper Labeling and Food must be identified as to what it is and where it came from.
Invoices
4. Shellstock Tags Shellfish tags must be kept on file for 90 days.
5. Frozen Foods Reject frozen foods that have ice crystals or liquids in the packages.
6. Signs of Contamina- Packages should be clean, dry, and intact.
tion from Pests or
Spills
7. Parasite Destruction Fish served undercooked or raw must have documents from the supplier
for Some Fish explaining how fish is frozen or raised.
8. Reject foods when.. If it does not meet standards rather than accepting it from the supplier.
9. cross-contamination Cross contamination occurs when germs are moved from one food or
surface to another
10. cleaning and sanitiz- Make sure equipment is clean and sanitized by washing as often as nec-
ing essary. When in use, clean and sanitize utensils and equipment every four
hours
11.
1/3
Study online at https://quizlet.com/_5xu72y
1. What is an approved a reputable supplier that has been inspected and follows regulations.
source?
2. temperatures for re- 135 degrees f(Hot foods)
ceiving TCS food
DANGER ZONE! (between 41 F and 135F)
45 degrees f (acceptable to receive eggs, milk and live shell stock at 45
degree F.
3. Proper Labeling and Food must be identified as to what it is and where it came from.
Invoices
4. Shellstock Tags Shellfish tags must be kept on file for 90 days.
5. Frozen Foods Reject frozen foods that have ice crystals or liquids in the packages.
6. Signs of Contamina- Packages should be clean, dry, and intact.
tion from Pests or
Spills
7. Parasite Destruction Fish served undercooked or raw must have documents from the supplier
for Some Fish explaining how fish is frozen or raised.
8. Reject foods when.. If it does not meet standards rather than accepting it from the supplier.
9. cross-contamination Cross contamination occurs when germs are moved from one food or
surface to another
10. cleaning and sanitiz- Make sure equipment is clean and sanitized by washing as often as nec-
ing essary. When in use, clean and sanitize utensils and equipment every four
hours
11.
1/3
