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What are the 10 steps in Food Flow in a Food Establishment?
- Purchasing.
- Receiving.
- Storing.
- Thawing.
- Preparation.
- Cooking.
- Holding.
- Serving.
- Cooling.
- Reheating.
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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?
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Can you Purchase from private individuals?
- No.
- Foods made in private homes, or unregluated facilities are not permitted.
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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?
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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.
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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.
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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.
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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.
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What is USDA?
United States Department of Agriculture
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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.
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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.
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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.
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List 3 disease causing bacteria that are often found in Milk and Milk Products.
- Bacteria -
- Escherichia Coli (E. Coli).
- Salmonella.
- Listeria monocytogenes.
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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.
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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.
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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.
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