FSM Exam 2 Study Guide: Food Service and Safety Management Review
Marketing channel - ✔✔How food gets from the producer to the consumer
Producer, manufacturer, wholesaler, distributor, customer
Who keeps the food safe? - ✔✔The government setting HACCP regulations
Industry, manufacturers, and producers by quality control
Customers reporting
What do FDA and USDA regulate - ✔✔USDA: fresh foods
FDA: processed foods
Examples of adulterated - ✔✔Water added to milk
Frog in salad
Blue sugar pellets instead of blueberries
Long and short methods of preparing beans - ✔✔Long: soak for 8 hours, drain, put in fresh
water, and cook accordingly
Short: boil for two minutes, let it stand for an hour, drain and add new water, and cook
accordingly
What 2 conditions determine meat grade - ✔✔Marbling and age
What are the meat grades - ✔✔Prime, choice, select, standard
What is yield grade - ✔✔Measures the amount of edible product
1-5 with 1 being the best yield
Marketing channel - ✔✔How food gets from the producer to the consumer
Producer, manufacturer, wholesaler, distributor, customer
Who keeps the food safe? - ✔✔The government setting HACCP regulations
Industry, manufacturers, and producers by quality control
Customers reporting
What do FDA and USDA regulate - ✔✔USDA: fresh foods
FDA: processed foods
Examples of adulterated - ✔✔Water added to milk
Frog in salad
Blue sugar pellets instead of blueberries
Long and short methods of preparing beans - ✔✔Long: soak for 8 hours, drain, put in fresh
water, and cook accordingly
Short: boil for two minutes, let it stand for an hour, drain and add new water, and cook
accordingly
What 2 conditions determine meat grade - ✔✔Marbling and age
What are the meat grades - ✔✔Prime, choice, select, standard
What is yield grade - ✔✔Measures the amount of edible product
1-5 with 1 being the best yield
