Receiving Storing Preparation Cooking Holding Cooling Reheating Flow

Receiving Storing Preparation Cooking Holding Cooling Reheating Flow of Food Chapter 5 -7 Serving WHO AM I?

I am used to check the internal temperature of food? Who am I?

Thermometer

Food must be purchased from me. I have been inspected and can show you inspections report. Its important to build relationships with me? Who am I?

Approved reputable Suppliers Who am I?

You set me to the side because I do not fit in with the “good” food. Make sure you get a signed adjustment or credit slip before giving me back to the delivery person. Who am I?

Rejected Food!!

You receive me at an air temperature of 45 F and an internal temperature no greater than 50 F but I must be cooled to 41 F in ___ hours. Who am I?

Live Shellfish: Oysters, mussels, clams and scallops in 4 hours

Receive me at 45 F or lower. Cool me to 41 F or lower in 4 hours. Who am I?

Shucked shellfish

Receive me at 45 F or lower. Cool the milk to 41 F or lower in 4 hours. Who am I?

FIFO Who am I?

First In First Out

I am, First in the storage order and held at 135 F Who am I?

Ready to eat Foods

I am the temperature for receiving cold foods? Who am I?

41 F Cold!!!

You can Thaw Foods in 4 ways? Name Me?

Refrigeration Running Water Microwave Cooking

You can serve me to high risk populations such as in nursing homes & hospitals? Who am I?

Pasteurized Eggs or egg products