Readers ask: Nder Which Condition Could You Use A Tank To Display Live Mussels You Will Be Serving To Customers?

Under which of the following conditions can you store molluscan shellfish in a display tank?

Live molluscan shellstock must be held in a tank that maintains an internal shellstock body temperature of 50°F (10°C) or less.

What are the procedures for live shellfish identification tags?

The tags must have the following information in order: Dealer’s name/address/certification number, original shipper’s certification number, date of harvest, harvest location, type and quantity of shellfish, statement “This tag is required to be attached until container is empty or retagged and thereafter kept on file

What is a sign that live shellfish are safe to receive?

Live shellfish Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C). Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours. Shucked shellfish Receive at 45°F (7°C) or lower.

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What should be done to ready-to-eat TCS?

Ready -to- eat TCS dishes can be hot held above 135° or cold held below 41° Fahrenheit. There are times when TCS foods will pass through the temperature danger zone, such as warming and cooling. In order to keep foods safe, do your best to minimize the time food spends in the temperature danger zone.

Which food must be stored at or below 41 F or lower?

TCS foods must be kept out of the Danger Zone ( 41 °- 1359 prevent the growth of microorganisms and the production of toxins. TCS FOODS include Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and Cut Melons.

What is the problem with storing raw ground turkey above raw ground pork?

What is the problem with storing raw ground turkey above raw ground pork? Cross contamination. Due to an operation’s space limits, ready-to-eat and uncooked food must be stored in the same cooler.

What is one way that food should never be thawed?

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.

How long should you keep Shellstock identification tags?

Shellstock tags should also be retained for 90 days in chronological order. Shellfish in the food establishment should be labeled at all times.

What must be written on a Shellstock ID tag?

The tags should provide the most precise identification of the harvest location or aquaculture site as is practicable; this identification must include at least the state (initials) in which the shellstock were harvested in the designated growing area within the state as assigned by the Authority of the producer state.

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What items should be rejected when eating?

The packaging of food should always be inspected during food service deliveries. Any package that has holes should be rejected. For canned products, reject anything with bulging ends. Anything with a broken seal, missing label or dirty packaging should not be accepted.

Can shellfish be received thawed?

Should shellfish, which is labeled frozen but received thawed, be accepted? -Yes, as long at the label is attached and accurate. -Yes, as long as the shellfish is on the packing slip. -No, as long as the label has a different temperature.

At what temperature does seafood spoil?

Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90°F. Bacteria that can cause illness grow quickly at warm temperatures (between 40°F and 140°F).

What are the 12 TCS foods?

Foods that need time and temperature control for safety—known as TCS foods —include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic-

What causes sanitizer to not work well?

The presence of water, food, fatty materials, feces and blood on hands can significantly reduce the effectiveness of an alcohol-based hand sanitizer. Viruses such as norovirus are also a concern in foodservice settings. Norovirus is the leading cause of foodborne outbreaks.

Which is not a TCS food?

Non-Potentially Hazardous Food – Non- TCS A food which will not support the growth of disease-causing bacteria. Examples of such foods are: dry goods, dry cereals, dehydrated and un-reconstituted foods, candy bars, popcorn, potato chips, canned pop and sodas.

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