Receiving and Storing Food: Temperatures, Rejection and Shelf Order

Quick quiz: receiving and storage

1. Question 1 of 5 · Purchasing and storageWhich item meets the definition of a food-contact surface?

   The handle of a walk-in door The floor beneath a prep table The exterior of a refrigerator The inside of a mixing bowl

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   The inside of a mixing bowl

   A food-contact surface is a surface of equipment or a utensil that food normally comes into contact with, or one from which food may drain, drip, or splash into food or onto a surface normally in contact with food. The inside of a mixing bowl meets this. Door handles and appliance exteriors are non-food-contact surfaces with different cleaning requirements.

   Source: FDA Food Code, § 1-201.10(B)

2. Question 2 of 5 · Purchasing and storageA case of canned tomatoes arrives with one can showing a deep dent along its side seam. That can should be

   rejected, because packages must be in good condition and protect the integrity of the contents. accepted and used first. accepted, since the contents are commercially sterile. accepted if it is not leaking.

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   rejected, because packages must be in good condition and protect the integrity of the contents.

   Food packages must be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants. A dent on a seam can compromise the hermetic seal, admitting Clostridium botulinum, and the damage may not be visible as a leak.

   Source: FDA Food Code, § 3-202.15

3. Question 3 of 5 · Purchasing and storageA case of frozen fish shows large ice crystals inside the packaging and a water stain on the box. This is evidence of

   condensation from the delivery vehicle, which is acceptable. previous temperature abuse, and the food must be rejected. normal freezer burn, which is a quality issue only. improper packaging, which the supplier should be notified about.

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   previous temperature abuse, and the food must be rejected.

   On receipt, TCS food must be free of evidence of previous temperature abuse. Large ice crystals and water stains indicate the product thawed and refroze at some point, which means it spent unknown time in the danger zone. This is a receiving criterion in its own right, separate from the temperature reading.

   Source: FDA Food Code, § 3-202.11(F)

4. Question 4 of 5 · Purchasing and storageShellstock may be removed from its original container and displayed on drained ice if

   the source is identified on the display and recorded, and the product is protected from contamination. the container is kept in the back of house. the shellfish are sold within 8 hours. the display is refreshed daily.

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   the source is identified on the display and recorded, and the product is protected from contamination.

   For display purposes, shellstock may be removed from its container and displayed on drained ice if the source is identified as required by the tagging provisions, recorded in the establishment's records, and the product is protected from contamination. The tag information must follow the product to the display, not stay in the back.

   Source: FDA Food Code, § 3-203.11(C)

5. Question 5 of 5 · Purchasing and storageWhich food is exempt from the date marking requirements?

   House-made potato salad Cooked rice held under refrigeration Shellstock Opened deli meat

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   Shellstock

   Shellstock is exempt from date marking, because live molluscan shellfish are already tracked through their own tagging and record-keeping system. Also exempt are individual meal portions served or repackaged from a bulk container on request, and certain commercially processed items such as hard cheeses, cultured dairy products, and shelf stable dry fermented sausages.

   Source: FDA Food Code, § 3-501.17(F)

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