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
2011-05-15 16:20:50
Food Manager Certification Lesson

Food Manager Certification Lesson 3, Harris County
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