ServSafe Quiz 5: The Flow of Food, Purchasing, Receiving and Storage Already Passed

ServSafe Quiz 5: The Flow of Food, Purchasing, Receiving and Storage Already Passed True or false: You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers. False True or false: You can store food in any durable container that you can cover. False: Containers that have been used for chemical storage should never be used to store food. True or false: You should rrange stored food by its use-by-date so that you use the oldest food first. True FIFO stands for First In First Out True or false: You should reject a delivery of frozen steaks covered in ice crystals. True: Ice cystals indicate the product has defrosted and refrozen. You would have no way to tell if or even how long the product had been in the temperature danger zone. You prep a fruit salad on Sunday 8/3 at 2 PM to be used the next day. What three pieces of information should be on the "Use By" label? 1) Date made 2) Time made 3) Food name Store food at least __________ inches off the floor. six inches Store raw meat, poultry and seafood ______________ ready to eat food. Below Purchase food from ________________ reputable suppliers. approved Store RTE TCS food that is prepared on-site for no more than _____________ days. seven Top to bottom, list the order these foods should be shelved in a walk in: Raw Poultry, a birthday cake, raw ground beef. Cake, ground beef, poultry What does ROP stand for? Reduced Oxygen Packaging What is the best way to temp out ROP foods at time of receiving? 1) Insert the thermometer stem or probe between two packages. 2) If the package allows, fold it around the thermometer stem or probe. 3) Be careful NOT TO PUNCTURE THE PACKAGE. How long must a shellstock identification tag be kept on file? 90 days. If RTE TCS food is to be held for longer than 24 hours, what additional information should be included when labeling. A use by date & time.