servsafe module 4

Question 1

cross-contamination receiving

Answer 1

• Reject items in dirty, discolored, or water-stained packaging
• Packaging should not be damaged (cans should not be dented)

Question 2

how to store food

Answer 2

• food cannot be stored against walls, on the floor, or near chemicals
• food should be stored at least 6 in. off the floor
• wrap/cover food
• never use old chemical containers
• raw & ready-to-eat food should ideally be separated

Question 3

order of storing food (top to bottom)

Answer 3

1. ready to eat food
2. seafood
3. whole cuts of beef & pork
4. ground meat & ground fish
5. poultry

Question 4

cross-contamination prepping food

Answer 4

• prep raw meat & seafood at a different time than vegetables & ready to eat food
• keep ready to eat/washed produce away from unwashed produce
• clean & sanitize the prep sink and area BEFORE prep
• use warm water to wash produce

Question 5

storing chemicals

Answer 5

• always store chemicals in their original container
• chemicals moved to a new container must be labelled with the common name for the chemical
• the chemicals must be in a designated area away from food

Question 6

the big 8

Answer 6

milk, eggs, soy, fish, tree nuts (almonds, walnuts, pecans), peanuts, crustacean shellfish, wheat