What this section covers: Approved sources, Receiving temperatures and rejection, Shellfish identification and parasite destruction records, Storage order, labeling, date marking, FIFO.
6 free practice questions
Click an answer: you see at once whether it is right, with the explanation.
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Question 1At what air temperature must raw shell eggs be held when received?
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Answer: D — 45°F or less.
Raw shell eggs must be received in refrigerated equipment that keeps an ambient air temperature of 45°F (7°C) or less.
Checked against: FDA Food Code 2022, 3-202.11 Temperature (C)
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Question 2Raw salmon will be served as sashimi. Which freezing method meets the Food Code?
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Answer: A — Frozen and stored at -4°F or below for at least 7 days.
Fish served raw must be frozen to destroy parasites: -4°F for at least 7 days, or frozen solid at -31°F and stored at -31°F for 15 hours, or frozen solid at -31°F and stored at -4°F for 24 hours. Some farmed fish and certain tuna are exempt.
Checked against: FDA Food Code 2022, 3-402.11 Parasite Destruction
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Question 3Your restaurant freezes fish on site for parasite destruction. How long must the freezing records be kept?
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Answer: C — 90 calendar days beyond the time of service or sale of the fish.
The person in charge records the freezing temperature and time and keeps the records for 90 calendar days beyond the time the fish is served or sold. A written statement from the supplier can replace them when the supplier does the freezing.
Checked against: FDA Food Code 2022, 3-402.12 Records, Creation and Retention
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Question 4What does FIFO mean in food storage?
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Answer: D — First in, first out: use the oldest stock first.
Rotating stock so that the oldest product (the earliest use-by date) is used first keeps food from passing its date and being held too long.
Checked against: FDA Food Code 2022, Annex 4 (First-In-First-Out procedures); 3-501.17 Date Marking
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Question 5Chicken salad made on Monday is mixed on Wednesday with egg salad made that Wednesday. Which date marking must the mixture keep?
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Answer: C — The date of the earliest-prepared ingredient, the chicken salad.
When ready-to-eat TCS ingredients are combined, the mixture keeps the date marking of the earliest-prepared ingredient.
Checked against: FDA Food Code 2022, 3-501.17 Ready-to-Eat, TCS Food, Date Marking (C)
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Question 6Which delivery should be rejected?
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Answer: D — Vacuum-packed fish with a broken seal.
Food packages must be in good condition and protect their contents. A broken vacuum seal can let bacteria in and changes the conditions the product was made for.
Checked against: FDA Food Code 2022, 3-202.15 Package Integrity
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Receiving and storage rules to know
| Rule | Food Code 2022 |
|---|---|
| Food only from approved sources that comply with law | 3-201.11 |
| Refrigerated TCS food received at 41°F or below (unless a law allows otherwise, as for milk or shellstock) | 3-202.11 |
| Raw shell eggs received in refrigeration at 45°F air temperature or less | 3-202.11 |
| Hot TCS food received at 135°F or above; frozen food received frozen | 3-202.11 |
| Food received above 41°F as allowed by law is cooled to 41°F within 4 hours | 3-501.14 |
| Shellfish tags kept on the container until empty, then 90 days from the date the last shellfish was served | 3-203.12 |
| Fish served raw frozen for parasite destruction (for example -4°F for 7 days); records kept 90 days | 3-402.11, 3-402.12 |
| Food stored at least 6 inches above the floor, never in toilet or locker rooms | 3-305.11, 3-305.12 |
| Ready-to-eat TCS food date-marked: 7 days at 41°F, day of preparation or opening = day 1 | 3-501.17 |
Store raw animal foods below ready-to-eat food and separate them by required cooking temperature, poultry at the bottom. Source: FDA Food Code 2022.
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