Food Safety Flashcards: Grain Storage Guidelines

Questions and Answers

Rotating stock so that the oldest items move first is often referred to as?

FIFO

To ensure proper protection for foods during storage, the bottom shelf should be at least how many inches off the floor?

The best place to store grains to reduce the risk of cross-contamination is?

Under the ground beef

Under the strawberries

Next to canned peaches (correct)

Next to frozen fish

What are the signs of thawing and refreezing in a shipment of frozen fish?

Too much ice on the bottom of the cartons and brown edges on the fish fillets. Signup and view all the answers

According to the food code, proper food labels should NOT contain?

The date the frozen preparation-needed foods are to be consumed Signup and view all the answers

Employees trained to receive foods properly will complete all of the following steps EXCEPT?

Label and date rejected items Signup and view all the answers

What is the difference between USDA stickers and USDA Grade stamps on chicken?

Stamps mean the chicken's quality has been rated Signup and view all the answers

An effective way to choose reputable suppliers is to?

Visit their warehouses Signup and view all the answers

Labels should include all of the following EXCEPT?

Possible contaminants Signup and view all the answers

Which of these food items upon receiving should be given priority in storage?

Frozen items Signup and view all the answers

Study Notes

Food Storage and Labeling Practices

FIFO (First In, First Out) is a method ensuring older food items are used before newer stock, minimizing waste and spoilage.
To protect foods during storage, foods should be stored at least 6 inches off the floor to avoid contamination.
Grains should be stored next to canned peaches to reduce the risk of cross-contamination with other food items.

Signs of Food Quality Issues

Excess ice on shipping cartons and brown edges on fish fillets indicate thawing and refreezing, posing risks to food safety.

Food Labeling Regulations

Proper food labels must not state the date frozen preparation-needed foods are to be consumed, as this is not required by food code.
Critical food label information includes the 24-hour time limit for thawed foods and when ready-to-eat foods were stored before freezing.

Food Receiving Procedures

Employees trained in receiving food do not need to label and date rejected items; they should instead focus on quick storage, order matching, and prompt inspection upon delivery.
Chicken with USDA stamps indicates quality rating, whereas USDA stickers suggest compliance with safety standards.

Supplier Evaluation

To choose reputable suppliers, it is advisable to visit their warehouses for an on-site assessment rather than solely comparing prices or delivery times.

Prioritizing Food Items in Storage

Frozen items should be prioritized when receiving supplies to maintain their quality and safety over other items like eggs, watermelons, or cereal.

Description

Test your knowledge with these flashcards based on Lesson 6 of food safety practices. This quiz covers important concepts such as FIFO storage, proper shelving heights, and cross-contamination risks. Review these key ideas to ensure safe food handling in your kitchen.