Chapter 5

Question 1

Why is it important to use only approved sources for food?

Answer 1

To ensure the food we are serving in our establishments has been inspected and is safe.

Question 2

Reasons why a product shipment may be rejected? (4)

Answer 2

Dirty, torn, partially thawing, evidence of pests.

Question 3

4 proper procedures for receiving a food delivery.

Answer 3

1. ensure all chemicals have been stored separately
2. check all temperatures of fridges and freezers
3. use a thermometer to check temperature of food
4. so not except spoiled damaged or past best before date.

Question 4

List foods in orders they should be stored after delivery.

Answer 4

1) potentially hazardous foods that require refrigeration
2) frozen foods
3) less hazardous foods that require refrigeration
4)dry goods

Question 5

What does FIFO stand for?

Answer 5

First In First Out

Question 6

How far off the floor should food be stored at?

Answer 6

At least 15cm