Purchasing, Receiving, and Storage

Domain 7 is the one experienced cooks skip — and then miss. The exam asks about the receiving step far more than about vendors.

Receiving checks:

• Cold TCS food: 41 F (5 C) or lower.

• Live shellfish: air temperature 45 F (7 C) and internal 50 F (10 C) or lower.

• Milk: 45 F (7 C) or lower.

• Frozen food: solid, no evidence of thaw-and-refreeze.

• Reject any delivery with damaged packaging, water stains, or a smell you would not serve.

Storage order, top shelf to bottom: ready-to-eat, seafood, whole cuts of beef and pork, ground meat, then poultry.

Every one of these items has a drill at FoodSafe Prep.