Assistant meat manager public
Study online at https://quizlet.com/_bym8e7
1. Approved products Bone and fat
for disposal in bone Raw, cooked, and processed
can Meat
Chicken
Fish
Consumer-packaged goods
Fried chicken
2. Non approved prod- Product packaging
ucts for disposal in Dri-loc pad
bone can String
Bread
Produce
Dairy
Cheese
Shellfish
3. Temperature Dan- 40-140 degrees F
ger Zone (TDZ)
4. Freezer should be 0° or below
kept at what degree
5. Beef should be 34°F
stored at what tem-
perature?
6. Chicken should be 32°F
stored at what tem-
perature?
7. 5°
, Assistant meat manager public
Study online at https://quizlet.com/_bym8e7
Meat freezer should
be kept at what tem-
perature?
8. 4 inch rule Allowing proper air flow within cooler and items
9. 6 inch rule All product should be kept 6 inches off floor
10. 12 feet to 18 inch Products stored higher than 12 feet from the ground and no closer than 18
rule inches from fire sprinkler
11. 3 foot rule 3 feet from the building when stored outside & and three foot pathway
12. Storing proteins to- Beef over pork
gether Beef and pork over chicken
13. Products that are ex- Beer
empt from 6 inch Soda
rule Water
Jars
Cans
Wine
14. 5 "S" procedure Sort and remove
Shine
Set locations & visual cues
Standardize
Sustain
15. Bloom Appearance of freshness
16. Marbling fat within the meat
17. Perishables Short shelf life
Study online at https://quizlet.com/_bym8e7
1. Approved products Bone and fat
for disposal in bone Raw, cooked, and processed
can Meat
Chicken
Fish
Consumer-packaged goods
Fried chicken
2. Non approved prod- Product packaging
ucts for disposal in Dri-loc pad
bone can String
Bread
Produce
Dairy
Cheese
Shellfish
3. Temperature Dan- 40-140 degrees F
ger Zone (TDZ)
4. Freezer should be 0° or below
kept at what degree
5. Beef should be 34°F
stored at what tem-
perature?
6. Chicken should be 32°F
stored at what tem-
perature?
7. 5°
, Assistant meat manager public
Study online at https://quizlet.com/_bym8e7
Meat freezer should
be kept at what tem-
perature?
8. 4 inch rule Allowing proper air flow within cooler and items
9. 6 inch rule All product should be kept 6 inches off floor
10. 12 feet to 18 inch Products stored higher than 12 feet from the ground and no closer than 18
rule inches from fire sprinkler
11. 3 foot rule 3 feet from the building when stored outside & and three foot pathway
12. Storing proteins to- Beef over pork
gether Beef and pork over chicken
13. Products that are ex- Beer
empt from 6 inch Soda
rule Water
Jars
Cans
Wine
14. 5 "S" procedure Sort and remove
Shine
Set locations & visual cues
Standardize
Sustain
15. Bloom Appearance of freshness
16. Marbling fat within the meat
17. Perishables Short shelf life
