Chapter 6 Summary & End of
Chapter Questions and
answers (graded A+)
It is your responsibility to check the quality and safety of food that
comes into your operation. - answerFood must be purchased from
approved, reputable suppliers. These suppliers must be inspected
and meet applicable local, state, and federal laws.
Deliveries must be inspected by designated staff trained to follow
food safety guidelines. That will include a visual inspection of food
as well as checks to make sure the food has been received at the
correct temperature. - answerSometimes food items will be recalled
by the manufacturer. Identify these items, remove them from
inventory, and secure them in appropriate location. Mark them so
that staff does not use them.
Cold TCS food must be received at 41F (5C) or lower. Hot TCS food
must be received at 135F (57C) or higher. Frozen food should always
be received frozen. Some items have other temperature
requirements. Received food should have the correct color, texture,
and odor. - answerThe packaging of delivered food items must be
intact and clean and it must protect food from contamination. There
should also be no sings of pests or dampness. Food items should be
correctly labeled and contain the correct documentation.
Food items must be delivered with the correct documents. Shellfish
must be delivered with shellstock tags identifying when and where
the shellfish were harvested. Fish that will be eaten raw or partially
cooked must be delivered with documentation indicating the fish
was correctly frozen. - answerPoor food quality can be a sign that
the food has been time-temperature abused and , therefore, may be
unsafe. Work with your suppliers to define specific safety and
, quality criteria for the food regarding its appearance , texture, and
odor.
Discussion Questions - answer
1. What are some general guidelines for receiving food safety? -
answer- Have suppliers deliver food when there is time to inspect it
-Make specific staff responsible for receiving. Train them to follow
food-safety procedures including checking items for correct
temperatures, expired code dates, signs of thawing and refreezing,
and pest damage.
-Make sure there are enough trained staff to receive and inspect
food promptly.
-Visually inspect delivery trucks for signs of contamination
-Inspect each delivery immediately to check for damaged food and
look for items that might have been repacked or mishandled. Take
sample temperatures of all TCS food.
-Inspect and store each delivery before accepting another one.
-Make sure packaging is intact and clean and protects food and food
contact surfaces from contamination. Reject items with leaks,
dampness, or water stains.
-Receive cold TCS food at 41F (5C) or lower unless otherwise
specified. Receive hot TCS food at 135F (57C) or higher.
-Reject food that is moldy or has an abnormal color. Food that is
moist when it should be dry, such as salami should also be rejected.
Reject frozen food that has large ice crystals on it. This may be
evidence of thawing and refreezing.
2. What are correct methods for checking the temperature of fresh
poultry delivered on ice and a carton of milk? What should the
temperature be for each? - answerHere is how to check the
temperature of each product:
Fresh poultry: insert the thermometer stem or probe into the
thickest part of the poultry. The center is usually the thickest part.
The temperature should be 41F (5C) or lower.
Chapter Questions and
answers (graded A+)
It is your responsibility to check the quality and safety of food that
comes into your operation. - answerFood must be purchased from
approved, reputable suppliers. These suppliers must be inspected
and meet applicable local, state, and federal laws.
Deliveries must be inspected by designated staff trained to follow
food safety guidelines. That will include a visual inspection of food
as well as checks to make sure the food has been received at the
correct temperature. - answerSometimes food items will be recalled
by the manufacturer. Identify these items, remove them from
inventory, and secure them in appropriate location. Mark them so
that staff does not use them.
Cold TCS food must be received at 41F (5C) or lower. Hot TCS food
must be received at 135F (57C) or higher. Frozen food should always
be received frozen. Some items have other temperature
requirements. Received food should have the correct color, texture,
and odor. - answerThe packaging of delivered food items must be
intact and clean and it must protect food from contamination. There
should also be no sings of pests or dampness. Food items should be
correctly labeled and contain the correct documentation.
Food items must be delivered with the correct documents. Shellfish
must be delivered with shellstock tags identifying when and where
the shellfish were harvested. Fish that will be eaten raw or partially
cooked must be delivered with documentation indicating the fish
was correctly frozen. - answerPoor food quality can be a sign that
the food has been time-temperature abused and , therefore, may be
unsafe. Work with your suppliers to define specific safety and
, quality criteria for the food regarding its appearance , texture, and
odor.
Discussion Questions - answer
1. What are some general guidelines for receiving food safety? -
answer- Have suppliers deliver food when there is time to inspect it
-Make specific staff responsible for receiving. Train them to follow
food-safety procedures including checking items for correct
temperatures, expired code dates, signs of thawing and refreezing,
and pest damage.
-Make sure there are enough trained staff to receive and inspect
food promptly.
-Visually inspect delivery trucks for signs of contamination
-Inspect each delivery immediately to check for damaged food and
look for items that might have been repacked or mishandled. Take
sample temperatures of all TCS food.
-Inspect and store each delivery before accepting another one.
-Make sure packaging is intact and clean and protects food and food
contact surfaces from contamination. Reject items with leaks,
dampness, or water stains.
-Receive cold TCS food at 41F (5C) or lower unless otherwise
specified. Receive hot TCS food at 135F (57C) or higher.
-Reject food that is moldy or has an abnormal color. Food that is
moist when it should be dry, such as salami should also be rejected.
Reject frozen food that has large ice crystals on it. This may be
evidence of thawing and refreezing.
2. What are correct methods for checking the temperature of fresh
poultry delivered on ice and a carton of milk? What should the
temperature be for each? - answerHere is how to check the
temperature of each product:
Fresh poultry: insert the thermometer stem or probe into the
thickest part of the poultry. The center is usually the thickest part.
The temperature should be 41F (5C) or lower.
