Question

chapter 6: the flow of food: purchasing and receiving

1. a recall has been issued for a specific brand of orange juice. the store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. what should the manager do next?

a. refer to the vendor notification for next steps.
b. contact the supplier and arrange for product pick up.
c. label the item to prevent it from accidentally being placed back in inventory.
d. inform the local media, customers, and employees of the reason for the recall.

1. what must a manager do with a recalled food item in the operation?

a. combine the item with non - recalled items during preparation.
b. record the names of customers who purchase the item.
c. store the recalled item separately from other food.
d. sell all recalled items within 24 hours.

1. where should a manager check to find recall notices?

a. public health service (phs)
b. food and drug administration (fda)
c. centers for disease control and prevention (cdc)
d. environmental protection agency (epa)

1. how should the temperature of a shipment of sour cream be taken when it arrives at an operation?

a. place a hand on a container to see if it is cool to the touch.
b. hold an infrared thermometer as close as possible to a case.
c. place the thermometer stem between shipping boxes for a reading.
d. remove the lid of a container and put the thermometer stem into the sour cream.

1. how should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives at an operation?

a. place a hand on a package to see if it is cool to the touch.
b. hold an infrared thermometer as close as possible to a case.
c. place the thermometer stem between two packages for a reading.
d. open a package and put the thermometer stem into the ground beef.

1. where should the thermometer stem be placed when checking the temperature of a chicken breast?

a. in the thinnest part
b. in the thickest part
c. between two chicken breasts
d. underneath a chicken breast

1. at what internal temperature should cold tcs food be received?

a. 41°f (5°c) or lower
b. 45°f (7°c) or lower
c. 51°f (10°c) or lower
d. 55°f (13°c) or lower

1. what must be done with live oysters received at an air temperature of 45°f (7°c)?

a. they must be rejected.
b. they must be discarded.
c. they must be heated to 155°f (68°c).
d. they must be cooled to 41°f (5°c) or lower.

1. at what maximum temperature can milk be received?

a. 55°f (13°c)
b. 50°f (10°c)
c. 45°f (7°c)
d. 41°f (5°c)

1. at what maximum temperature can shell eggs be received?

a. 55°f (13°c)
b. 50°f (10°c)
c. 45°f (7°c)
d. 41°f (5°c)

1. at what minimum temperature must hot tcs food be received?

a. 140°f (60°c)
b. 135°f (57°c)
c. 125°f (52°c)
d. 110°f (43°c)

Explanation:

1. After matching recall notice info, removing item from inventory and storing it, the next step is to refer to the vendor notification for further actions.
2. Recalled food items must be stored separately from other food to prevent mix - up.
3. The Food and Drug Administration (FDA) is a key source for recall notices related to food products.
4. To accurately measure the temperature of sour cream, the thermometer stem should be put into the sour cream after removing the lid.
5. For raw ground beef in bulk vacuum packages, the thermometer stem should be put into the beef by opening a package.
6. When checking the temperature of a chicken breast, the thermometer stem should be placed in the thickest part for an accurate reading.
7. Cold TCS (Time/Temperature Control for Safety) food should be received at 41°F (5°C) or lower.
8. Live oysters received at 45°F (7°C) must be rejected as they are not at the proper receiving temperature.
9. Milk can be received at a maximum temperature of 45°F (7°C).
10. Shell eggs can be received at a maximum temperature of 45°F (7°C).
11. Hot TCS food must be received at a minimum temperature of 140°F (60°C).

Answer:

1. a. Refer to the vendor notification for next steps.
2. c. Store the recalled item separately from other food.
3. b. Food and Drug Administration (FDA)
4. d. Remove the lid of a container and put the thermometer stem into the sour cream.
5. d. Open a package and put the thermometer stem into the ground beef.
6. b. In the thickest part
7. a. 41°F (5°C) or lower
8. a. They must be rejected.
9. c. 45°F (7°C)
10. c. 45°F (7°C)
11. a. 140°F (60°C)