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When should food be inspected? What guidelines should be in the report?
What is a key drop and describe some of the guidelines an employer must follow?
Describe how an item should be rejected.
Name 4 guidelines when a food recall has been issued by the FDA or USDA?
How should the temperature be measured of a vacuum-packed/sealed package?
Describe the temperature criteria on delivery of the following: Cold food, Live shellfish, Shucked shellfish, Milk, Shell Eggs, hot food
Describe the temperature criteria for frozen food upon receival.
Describe the 4 criteria of rejecting food and nonfood items due to PACKAGING.
Describe the kind of documentation needed upon delivery for certain types of fish.
What are 3 signs of poor food quality?
Describe 3 guidelines for labeling food onsite?
What is included in the label for food that is packaged on site? (6)
Describe the guidelines of holding ready-to-eat food in refrigerators.
Describe some temperature guidelines for storing food.
How should supplies be stored to prevent cross-contamination?
How should containers be stored to prevent cross-contamination?
What should dirty linens be stored in?
Describe the order of foods from top to bottom in the fridge?
Name 5 places that food can never be stored?
Describe the guidelines for using additives in food
How should food be presented to guests.
Describe 3 situations where food is always thrown out.
How do you thaw food under running water?
Describe how to when fish is removed from reduced oxygen packaging (ROP) during thawing process?
Describe the guidelines to prep produce.
How should fresh-cut produce and raw seed sprouts be stored?
How should pooled eggs and pasteurized eggs be prepped?
Describe special guidelines for salads involving chicken, tuna, egg, pasta, and potato salads?
Describe guidelines on ice.
Describe 8 situations that will need a variance in prepping and require establishment to produce HACCP plan?
What are the risks to vacuum packed, MAP, sous vide food, and ROP?
What foods have a min. cooking temp of 165 F for 15 seconds?
What foods have a min. cooking time of 155 F for 15 seconds?
What foods should be cooked to min. internal temp of 145 F for 15 sec?
What foods should be cooked to minimum internal temps of 135?
How should food be cooked in a microwave oven?
Explain guidelines on how to partially cook food during prep?
Describe guidelines on how to cool food?
List methods for cooling food faster
How should food be reheated for immediate service vs. for hot holding?
What food should be cooked to 145 F for 15 s of less
