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What information must be included on the label of food packaged on-site for retail sale?

What information must be included on the label of food packaged?

All countries have requirements regarding information that is printed on food packaging labels . Usually a label has to convey the following: name of the product, the manufacturer’s name and address, net weight, serving size, list of ingredients and nutrition information per serving.

When transporting food items offsite The label should include the name of the food use by date and time and?

food . For this reason, when transporting food off-site, the label must include the name of the food , expiration date and time and instructions for conduct and delivery.

What must be included on the label of TCS food that was prepped in house?

identify food items use or expiration date, store items with earliest date in front of items with later dates. What must be included on the label of TCS food that was prepped in-house ? Date that the food should be thrown out.

What are some general guidelines for receiving food safely?

In every step of food preparation , follow the four guidelines to keep food safe: Clean—Wash hands and surfaces often. Separate—Don’t cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer. Chill—Refrigerate promptly. Shopping. Storage. Thawing. Preparation .

What are the 5 required food label components?

Terms in this set (5) A statement of identity. common name of the product. The net contents of the package. quantity of the food product in the entire package. Ingredient list. The name and address of the food manufacturer, packer, distributor . Nutrition Information .

What info must be on the label of packaged meat?

The labels must list the number of calories , grams of total and saturated fats and cholesterol. If a package label shows the percentage of lean meat, it must also show the percentage of fat . For example, if a ground meat product is advertised as 80 percent lean, the label must also say the product is 20 percent fat .

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Which item should be rejected Servsafe?

Food that is moist when it should be dry, such as salami, should also be rejected . Do not accept any food item that shows signs of pests or pest damage. Texture Reject meat, fish, or poultry that is slimy, sticky, or dry. Also reject it if it has soft flesh that leaves an imprint when you touch it.

What should be done with a package of flour that has signs of dampness inside?

reject it and return it to the supplier. D. dry the bag as best you can prior to use.

When must bulk unpackaged food be labeled?

ServSafe Chapter 7 – obj. 4.04

A B
Bulk unpackaged foods in self-service areas must be labeled when the manufacturer claims the food is healthy
When can raw, unpackaged meat be offered for self-service? At Mongolian barbeques,

What method should never be used to thaw food?

Perishable foods should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours. There are safe ways to thaw food: in the refrigerator, in cold water , and in the microwave.

What is the correct order for storing food from top to bottom?

Raw meat , poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry. Wrap food properly before storing it. Leaving food uncovered can lead to cross- contamination.

Which may be handled with bare hands?

Bare hand contact is allowed for foods , which will be cooked, such as pizza toppings, raw meats , and ingredients for recipes prior to cooking.

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What is the three basic receiving procedure?

Explanation: Inspect Incoming Goods ( Receiving Staff) Identify and Tag All Received Inventory ( Receiving Staff) Log in Received Items ( Receiving Staff)

Which is a reason to reject a food item in a delivery?

Make sure to reject food if it’s moldy or is the wrong consistency (e.g. moist foods should never be delivered dry). Never accept a product that shows signs of pest damage. Any food that has an abnormal smell or color should be rejected .

What is the first step in receiving goods?

Create a goods receiving process Match the delivery to a purchase order. Check products are not damaged. Log received items into your inventory. Allocate storage space for goods . Notify your accounts payable department.

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