Food Manager Cert. L3

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  1. What are the 10 steps in Food Flow in a Food Establishment?
    • Purchasing.
    • Receiving.
    • Storing.
    • Thawing.
    • Preparation.
    • Cooking.
    • Holding.
    • Serving.
    • Cooling.
    • Reheating.
  2. What should you be aware of when Purchasing?
    • Is the food from an Approved Source?
    • Is the Vendor Licensed?
    • Is the Vendor Permitted and Inspected by the Local Governing Agencies?
    • If any Hermetically sealed containers are purchased, they must be from REGULATED Processers.
    • Will the Vendor deliver the food at the correct temperatures?
  3. Can you Purchase from private individuals?
    • No.
    • Foods made in private homes, or unregluated facilities are not permitted.
  4. When Receiving, what 6 things should you check for?
    • Are they from the Approved Vendor you purchased from?
    • Are the delivery temperatures correct?
    • Are the goods protected from contamination?
    • Are the goods in original, sealed containers, or do they appeared tampered with?
    • Are the goods accurately presented?
    • Do the goods have the correct government inspection tags/certificates/labels?
  5. When inspecting Received Goods, what would cause you concern?
    • Any evidence of previous temperature abuse.
    • Spoiled foods.
    • Rotting foods.
    • Melting foods.
    • Defrosting foods.
    • Foods sitting/submerged in water.
    • Warm foods.
    • Dirty foods.
    • Leaking containers.
    • Soiled containers.
    • Damaged containers.
    • Foods near or past their expiration dates.
  6. How long can Received Goods sit before moving them to the correct storage areas?
    • The shortest time possible.
    • Frozen Goods must remain frozen.
    • Chilled Goods must remain below 41f.
  7. When Receiving Goods, what should you reject?
    • Broken/Cracked Eggs.
    • Potentially hazardous foods in the DANGER ZONE 41f-135f.
    • Thawed or partially thawed frozen foods.
    • Dented, bluging, rusty or leaking cans.
    • Mold or slime on foods.
    • Wet or torn packaged foods.
    • Foods that should have inspection tags, that DON'T (meat, fish, shellfish, poultry).
    • Foods with expired date codes.
    • Discolored, soured, off-odor foods.
  8. What should you see on a food label?
    • The Common name of the product.
    • The Name and Address of the manufacturer.
    • List of Ingredients, in descending order of net weight.
    • Net Quantity/Weight.
  9. What is USDA?
    United States Department of Agriculture
  10. What is the responsibility of the USDA?
    • To the Food Industry Specifically, it is responsible for INSPECTING all meats and poultry.
    • All Meats and Poultry must have a USDA stamp, if not, reject the product.
  11. Are State issued Inspection Stamps acceptable?
    • Only within the State that they are issued.
    • Example; Colorado State Inspection Stickers are valid only in Colorado, NOT Texas.
  12. When Receiving Milk and Milk products, what should you look for?
    • Correct delivery temperatures (below 41f).
    • Confirmation that correct temperatures have been maintained (not warmed, then chilled again).
    • Confirm that the products are Pasturized.
    • Confirm that the products are Grade A.
  13. List 3 disease causing bacteria that are often found in Milk and Milk Products.
    • Bacteria -
    • Escherichia Coli (E. Coli).
    • Salmonella.
    • Listeria monocytogenes.
  14. What is the Shipping temperature of Shellfish?
    • 45f or below.
    • 45f is the MAX shipping temperature, product MUST be chilled rapidly to 41f upon receipt and maintained at or below 41f.
    • 46f is NOT acceptable.
  15. What is the correct Shipping Packaging for Shucked shellfish?
    • Shucked shellfish must be packed in ice at all times and maintained below 41f.
    • Ice must be drained.
    • They must be shipped in accordance with TEXAS MOLLUSCAN SHELLFISH RULES.
    • They must have their Identification Tags on.
    • You must retain their Identification Tags.
    • Packaging must be non-returnable and identify the name and address of the original supplier and their certification number.
  16. Because Shellfish are High Risk, they have specific Tag rules. What are they?
    • Identify the Origin of the Shellfish.
    • Identify the Name and Address of the Supplier.
    • Identify the Certification Number of the Supplier.
    • Identify the "Sell by" or "Shucked" Date.
    • Tags must be kept with the Shellfish.
    • Each Tagged group must be kept separate at all times (unless the tags are IDENTICAL).
    • Tags are KEPT when the shellfish has been sold or served.
    • Tags must be retained for 90 days, in Date Order.
    • If the Shellfish are SOLD vs served, Tag records will also Identify the Source, record the Sold date, and Lot ID.
Card Set
Food Manager Cert. L3
Food Manager Certification Lesson 3, Harris County
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