1.When we receive and inspect items, specifically high-protein foods such as eggs, poultry, dairy products, seafood, and meats, there should be certain best practices that should be in place. Please identify these best practices and how you would train your staff in ensuring that they remain consistent in these. Also, what are some common characteristics to be on the lookout for when rejecting shipments not suitable for our food service establishments?
2.Identify the different types of storage found in a food service establishment. What are some examples of each and what type of food items would you store in each? In addition, what are the proper temperatures that are needed in each in order to be in line with standard storage guidelines?
3.We had previously discussed temperature danger zones, and still there are certain detrimental temperature within that range that can allow harmful microorganisms to grow in certain food items. What is that temperature zone range and how does this relate to time and temperature control?