Servsafe Chapter 6
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Chapter 6 of the Servsafe Manager
Topics of this game:
- What is the most important factor in choosing an approved food supplier?
- An approved supplier
- Which agency subjects suppliers to food safety inspections?
- A chef purchases fresh fish from a local fisherman. Is this an approved supplier?
- What are Good Manufacturing Practices (GMP) as defined by the FDA?
- When checking a shipment of fresh salmon filets, a food handler notices that the flesh is soft and leaves an imprint when touched. What should be done with the fish?
- A food handler notices that a shipment of fresh meat appears to be dry. What should be done with the meat?
- What should be done with a shipment of fresh clams that have a slight seaweed smell?
- Which item should be rejected?
- A food item that is received with an expired use-by date should be
- Beef that has been received is bright cherry red and has flesh that fprings back when touched. What should be done with the beef?
- A shipment of whole chickens has been received with dark wings tips and a purple color around the neck. What should be done with the chickens?
- When receiving a delivery of food for an operation, it is important to
- What is the first thing that should be done when a food delivery arrives?
- Should employees be cross-trained so more people have the skills to receive deliveries?
- A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
- What must a manager do with the recalled food item in the operation?
- Where should a manager check to find recall notices?
- How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
- What must be done with live oysters received at an air temperature of 45F?
- What is the meaning of large ice crystals on frozen food?
- A product's "best by" date states when it should be
- Fish that will be farm-raised must meet the standards of what agency?
- Poor food quality can be a sign of
