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304 NUTR test > 315NUTR test > Flashcards

315NUTR test Flashcards

1
Q

Food safety and Inspection Service enforces these acts…

A
  • Meat Inspection act
  • Poultry products inspection act
  • eggs inspection act
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2
Q

Misbranded

A

Label does not include info mandated by law, Label info is misleading

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3
Q

USDA

A

Performs mandatory inspection of meats, poultry, and other processed food, uses official inspection stamp to indicate product is high quality and produced under sanitary conditions

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4
Q

FDA

A

Regulates production, manufacture, and distribution of all food involved in interstate commerce except meat, poultry, and eggs

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5
Q

Standards of Fill

A

Regulates the quantity of fill in a container

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6
Q

Agricultural Marketing Service

A

Part of USDA and responsible for COOL

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7
Q

Food, drug, and cosmetic act

A

No food may enter interstate commerce that is deemed adulterated or misbranded

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8
Q

FDA enforces these acts…

A
  • Food, drug, and cosmetic act
  • Fair packing and labeling act
  • Nutritional labeling and education act
  • Food and safety Modernization act
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9
Q

National Marine and Fisheries Service

A

Performs voluntary inspection system for fish, fish products, and grade standards

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10
Q

Standards of Identity

A

Defines what a food product must contain to be called a certain name

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11
Q

Adulterated

A

Contains substances injurious to health; any part of it is filthy or decomposed; prepared of held under unsanitary conditions; contains portions of diseased animals

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12
Q

Standards of quality

A

Limits and defines the number an kind of defects permitted; applies mainly to canned fruits and veggies

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13
Q

Environmental protection agency

A

Sets tolerance levels for pesticide residuals in foods and determine quality standards for water

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14
Q

National Oceanic & Atmospheric Administation

A

Oversees fisheries management in USA: Under authority in 1946 Agricultural Marketing act, provide inspection services for fish, shell fish, and fishery products to the industry

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15
Q

Bureau of Alcohol, Tobacco, & Firearms

A

Monitors the production, distribution, and labeling of alcoholic beverages that contain > 7% alcohol

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16
Q

US Public health service

A

Inspects some shellfish and also advises local and state gov’t on sanitation standards for the production, processing, and distribution of MILK

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17
Q

What is the definition of purchasing (what’s another word for it?)?

A
  • An essential function focused on securing resources needed to operate a foodservice
  • Procurement
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18
Q

What is the basic flow of purchasing activities?

A

Check Figure 6.1 !!

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19
Q

Market

A

A medium through which a change of ownership occurs; moves product from the original source of supply to the point of service

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20
Q

Commodities

A

raw agriculture products used to produce foods

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21
Q

Marketing Channel

A

the food processing and distribution system, beginning with the grower of raw food products and ending at the final customer or of consumption

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22
Q

Distribution System

A

growing, harvesting, storage, processing, manufacturing, transportation, packaging and distribution

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23
Q

Primary Market

A

XX

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24
Q

Secondary Market

A

XX

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25
Q

Local Market

A

XX

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26
Q

Middleman

A

are wholesalers who do not assume ownership of goods but whose responsibility is to bring buyers and sellers together

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27
Q

Brokers

A

serve as a sales representative for a manufacturer or a group of manufacturers. Paid on commission, often a percentage of the product sold to the distributors or the end user. Also introduces new products to potential buyers.

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28
Q

Manufacturer’s representative

A

hired by the manufacturer to sell their products, introduce new products to potential buyers, and address product or delivery issues

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29
Q

Food buyers should be aware of what?

A
  • What is happening in the market
  • Economic trends
  • Government policies or change in laws (NAFTA)
  • Adverse weather conditions (crop damage causing price increase or product scarcity)
  • Changing consumer needs and wants
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30
Q

What is a buyer?

A
  • A member of the professional administrative team and is held to high standards of work performance and ethical behavior
  • Should have good communication skills and be able to negotiate with sellers to reach an agreement
  • The foodservice department must be able to communicate its needs to the buyer
  • The buyer represents the institution in negotiations with the market representative
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31
Q

Discuss ethics in purchasing-kickbacks, collusion, bribes, and conflicts of interest

A
  • Products should be evaluated objectively, and buying decisions made on the basis of quality, price, and service
  • Buyers may be subject to bribes and other types of inducements to influence buying decisions
  • Collusion – a secret arrangement or understanding between the buyer and the seller for fraudulent purposes
  • Example is kickbacks – where the buyer accepts something of value from the vendor in exchange for a sale
  • Other conflicts of interest include the vendor providing gifts, meals, or samples
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32
Q

Centralized purchasing

A

– a purchasing department that is responsible for buying instead of department manager
• Used in large organizations
• Advantages – a large purchasing department may have better negotiating power than an individual; saves department level managers times
• Disadvantages – friction may results if there is not a clear understanding of quality standards

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33
Q

Group OR cooperative purchasing

A
  • buying arrangements are where several independent (not under same management) organizations join together to have more purchasing power
    • The buyer is paid by a fee (based on a percentage by order) by the organizations in the group
    • Deliveries are made to a central warehouse or to each individual business
    • Organizations in the group must agree on food specifications
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34
Q

GPO’s purchasing

A

purchase everything for the whole organization
• Represents members organizations by negotiating with various vendors on behalf of the GPO
• The department manager must use the buying group and is not usually able to buy items not on the buying contract
• Advantage is overall cost savings for the institution rather than the individual units

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35
Q

What is a rebate?

A
  • Money paid to foodservice organizations when a certain volume of purchases are met
  • Used to guarantee sales volume for the food distributor
  • Usually negotiated by large regional foodservice organization
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36
Q

Define vendor

A
  • a seller, a source of supply
    • Selection of vendors is one of the most important decisions that must be made in a purchasing program
    • The buyer should carefully evaluate the product line of the vendor to ensure they meet quality specification of the organization
    Broad line vendors – carry large inventories of products and supplies
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37
Q

Broad line

A

carry large inventories of products and supplies

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38
Q

Specialty

A

carry a limited product line (such as meat or produce)

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39
Q

Prime

A

majority of purchases made with this vendor who carries many product lines

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40
Q

What’s a value added service?

A
  • Vendor will support the equipment or provide service programs with the purchase of certain food products
  • Coffee pots or juice machines
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41
Q

Informal/Open market

A
  • Common in smaller foodservice operations; involves ordering needed food and supplies from a selected list of vendors on daily, weekly, or monthly pricing quotations
  • Orders are made by fax, computer, phone, or personal visit
  • Buyer and vendor must agree on quantities and prices before delivery
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42
Q

Formal/competitive bid

A
  • Written specifications and estimated quantities needed are submitted to vendors with an invitation for them to quote prices
  • Purchasing agents for local, state, and federal government-controlled institutions are usually requires to use this purchasing method
  • Advantages – formal bids minimize understandings about quality, price, and delivery
  • Disadvantages – time consuming and leads to manipulation due to large amount of money involved
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43
Q

Cost-plus purchasing

A

• A buyer agrees to buy certain items from the vendor for an agreed-on period of time based on a fixed mark-up over the vendor’s cost. Used in large volume buying

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44
Q

Prime vending

A

• Involves formal agreement with a single vendor to supply the majority of product needs. Results in time savings and better pricing through volume buying

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45
Q

Blanket Purchase agreement

A

• Used when a wide variety of items are purchased from local suppliers, but the exact items, quantity, and delivery requirements are not known in advance

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46
Q

Just-in-time purchasing

A

• The product is purchased in the exact quantities required for a specific production run and delivered just in time. Goal is to have as little of inventory on hand as possible to maximize cash flow

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47
Q

What factors determines what to buy?

A
  • Menu – food quality; market form of the food; sustainable foods, local foods, foods with certain types of packaging
  • Equipment
  • Labor
  • Cost
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48
Q

What factors determine make vs. buy for a product?

A

• Should we make it ousrselves or buy it from supplier?
o Decision based on food quality, food quantity, and product and labor costs
• Should we make or buy cherry pie?
o Raw food cost = .98 cents/pie
o Time to make = 1 hour
o Frozen prebaked pies = 1.35/pie

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49
Q

Quality standards vs. grades: What is the difference?

A
  • Quality standards – refer to wholesomeness, cleanliness, or freedom from undesirable substances. Quality is denoted by grade, brand, or condition
  • Grades – market classification of quality. Grades have been established by the USDA, but their use is voluntary
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50
Q

What is a brand?

A
  • Assigned by private organization
  • Identified by a trademark or a label
  • Producers, processors, or distributors develop brands to generate customer demand
  • Brands are often inconsistent based on seasonal variations
  • Brands may be lower or higher in quality than the corresponding government trade
51
Q

How do I determine what to buy and the amount?

A

demand

52
Q

What’s requisition?

A

• Form you fill out asking to buy something

53
Q

What’s inventory?

A

Inventory stock level-par stock and mini-max system (pg. 178, figure 6.12)

54
Q

Inventory stock level-par stock and mini-max system

A

PG. 178, figure 6.12

55
Q

What is a specification?

A
  • A detailed description of a product stated in terms clearly understood by the buyer and the seller
  • Name of product
  • Federal grade or brand
  • Unit on which price was quoted
  • Name and size of container
56
Q

What is a bid request?

A

• Provides vendors with an opportunity to submit bids for specific items needed by the buyer. Samples may be requested…. Can-cutting.

57
Q

Sherman Anti-Trust law

A

Protects against conspiracy in restraint of trade

58
Q

FTC ACT

A

Prevent unfair methods of competition

59
Q

Clayton Act

A

amendment to clarity and supplement sherman act

60
Q

Robinson-Patman act

A

Prohibits anticompetitive practice by producers

61
Q

What is the difference between interstate and intrastate commerce?

A

Interstate: Buying and selling goods between states- MUST MEET FED. LAWS & REGULATIONS
Intrastate: Buying and selling goods in YOUR STATE - MUST MEET STATE & LOCAL REGULATIONS AT LEAST EQUAL TO FED. REQUIREMENTS

62
Q

What is the difference between adulterated and misbranded food?

A
  • Adulterated – contains substances injurious to death, any part of it is filthy or decomposed, prepared or held under unsanitary conditions, contains portions of diseased animals
  • Misbranded – Label does not include information mandated by law, label information is misreading
63
Q

Irradiation of foods

A

application of ionizing radiation of food

technology that improve the safety and extends shelf life of foods by reducing/ eliminating microorganisms and insects

64
Q

Genetically altered foods

A

GMO

foods whose genetic structure has been altered by adding or eliminating genes to enhance qualities of the product

65
Q

How will the Food Safety Modernization Act change the FDA’s role in food safety?

A
  • Aims to ensure the US food supply is safe by shifting focus of federal regulators from responding to contamination to preventing it
  • FDA will have mandatory recall authority for all food products
66
Q

How does food get recalled and how is the public notified?

A

• Initiated by the manufacturer to distributor of the meat or poultry, sometimes at the request of FSIS
• All recalled are voluntary
• If the company refuses to recall it products, the FSIS has the legal author to detain and seize these products in commerce
• As soon as FSIS learns that a potentially unsafe or mislabeled meat or poultry product is in commerce, the Agency conducts a preliminary investigation to determine whether there is a need for a recall
o Contacting the manufacturer of the food for more information
o Interviewing any consumers who allegedly became ill or injured from eating the suspected food
o Collecting and analyzing food samples
o Collecting and verifying information about the suspected food
o Discussion with FSIS field inspection and compliance personnel
o Contacting state and local health departments
o Documenting a chronology of events

67
Q

What is the FDA’s role in food recalls?

A
  • The FDA hears about product problems through company notification, agency inspections, and adverse event reports, and through CDC
  • FDA posts regular update about recalls to its Web site, and all recalls appear in the agency’s weekly Enforcement Reports
  • FDA reviews all of a company’s corrective actions to determine when a recall is complete
68
Q

What are Class I, II, and III recalls? What are they based on?

A

o Class I – involves a health hazard situation in which there is a reasonable probability that eating the food will cause health problems or death
o Class II – involves potential health hazard situation in which there is a remote probability of adverse health consequences from eating the food
o Class III – involves a situation in which eating the food will not cause adverse health consequences

69
Q

What is an approved, reputable supplier?

A
  • Have been inspected (usually by 3rd party)

* Meet all applicable local, state, and federal laws

70
Q

Define receiving and its purpose

A

Point at which an organization takes legal ownership and physical procession of items ordered
• Purpose is to ensure that food and supplies delivered match the pre-established specification for quality and quantity
• Process involves inspection of the product, completion of documents, and transfer of products into storage
• Receiving involves other departments: purchasing, production, and accounting

71
Q

Disadvantages of a good/poorly planned receiving program

A
  • Short weights
  • Short dates
  • Sustained quality
  • Double billing, inflated prices
  • Mislabeled merchandise substitutions
  • Spoiled or damaged merchandise
  • Pilferage or theft
72
Q

Where should a well-designed receiving area be located? Why?

A
  • Should be close to the delivery docks and storage
  • Reduces traffic through the production area
  • Provides good security
  • Area should be large enough to allow for several deliveries at once
73
Q

Discuss security issues in receiving

A
  • Clearly defined and consistently enforced security measures prevent theft and deliberate contamination of food and supplies
  • Unauthorized personnel should not have access to the receiving area
  • Deliveries should be checked in upon arrival and then moved into storage to prevent product deterioration and theft
  • Door to the receiving area should be kept locked (some operations use a doorbell or buzzer)
74
Q

Tips for inspecting deliveries, including food safety issues

A

x

75
Q

How are orders received? Know the 5 key steps, blind method and invoice receiving

A

x

76
Q

What is a key drop delivery?

A
  • Supplier is given after-hour access to the operation to make deliveries
  • Early morning (6-7), mid-morning, mid-afternoon (non-meal peak hours)
77
Q

What should you do if a food is recalled?

A
  • Identify the recalled food items
  • Remove the item from inventory, and place it in a secure and appropriate location
  • Store the item separately from food, utensils, equipment, linens, and single-use items
  • Label the item in a way that will prevent it from being placed back in the inventory
  • Inform staff to not use product
  • Refer to the vendors notification or recall items list to determine what to do with the item
78
Q

Where should dry storage be located?

A

x

79
Q

Where should food not be stored?

A
  • Locker rooms or dressing rooms
  • Restrooms or garbage rooms
  • Mechanical rooms
  • Under unshielded sewer lines or leaking water lines
  • Under stairwells
80
Q

What are the requirements for dry storage?

A

• Area needs to be cool, dry and properly ventilated

81
Q

FIFO

A

FIRST IN FIRST OUT

82
Q

How is cross-contamination prevented during storage?

A

• Store food items in the following top-to-bottom order: Ready to eat food, seafood (145), whole cuts of beef and pork (145), ground meat and ground fish (155), whole and ground poultry (165)

83
Q

What does ambient temperature mean?

A

• The air temperature in the fridge/freezer

84
Q

How do refrigeration/freezer specifics impact food safety?

A

-Keeps the food COLD

85
Q

What temperatures should certain foods be refrigerated?

A
  • Fresh fruits and vegetables: 40-45
  • Meat, poultry, dairy products eggs: 32-41
  • Frozen products: 0- -10
  • TCS temp: 41 or lower
86
Q

What are some of the basic storage recommendations?

A
  • Store deliveries as soon as they are inspected
  • Do not overload fridges or line the shelving with paper
  • Never place hot food in the fridge
  • Fridges and freezers should have thermometers that are checked at regular intervals (place thermometer in the warmest location, near the door)
87
Q

How high must items be stored off the ground?

A

6 inches

88
Q

How should food in storage be labeled?

A
  • All items not in their original containers must be labeled
  • Food labels should include the common name of the food or a statement that clearly identifies it
  • It is not necessary to label food if it can be clearly identified
89
Q

What is date-marking?

A
  • Ready to eat TCS food can be stored for only seven saved if it is held at 41 or lower
  • The count begins on the days that the food was prepared or a commercial container was opened
  • Some operations write the day or date the food was prepared on the label; others write the use-by or date on the label
  • When combining food in a dish with different use-by dates, the discard date of the dish should be based on the earliest made food
90
Q

How is inventory control achieved?

A
  • Inventory records
  • Storeroom issues – one employee should be responsible for this; locked storeroom and freezer, manager controls what comes out
91
Q

Physical inventory

A
  • Is an exact count of product held in storage
  • Better to have 2 people do it
  • May be taken weekly, end of each month, or several times a year
92
Q

Perpetual inventory

A

• Method of continuous tracking of product held in storage

93
Q

Define food production

A

Complex transformation of ingredients to final product

94
Q

What are the objectives of food production?

A
  • Enhance the aesthetic appeal of the raw food product by maximizing the sensory qualities of color, texture, and flavor
  • Destroy harmful organisms to ensure that the food is microbiologically safe for human consumption
  • Improve digestibility and maximize nutrient retention
95
Q

What is a recipe?

A

• Statement of ingredients and procedures required to prepare a food item

96
Q

What is a block format recipe?

A

• Ingredients that are to be combined are grouped

97
Q

What is a standardized recipe?

A

• A recipe is standardized when it has been tested and adapted to the requirements of a specific foodservice operation

98
Q

What are the advantages of a standardized recipe?

A
  • Consistency – flavor, texture, and portion size
  • Ensure consistency of each aspect of quality every time a menu item is prepared
  • Simplifies planning, purchasing, forecasting, recipe costing, and pricing
  • Minimize the effects of employee turnover on food quality and simplify the training of new staff by serving as a form of communication between the food manager and the production staff
99
Q

What are the components of a standardized recipe?

A
  • Title
  • Yield and Portion Size
  • Cooking Time and Temp.
  • Ingredients and Quantities
  • Procedures
100
Q

Terms listed before and after a recipe ingredient mean what?

A

Pretty much how to do it…
SIFT flour
PACK brown sugar

101
Q

Table 8.2-Common abbreviations

A
  • AP – As Purchased
  • AS – As served
  • C – Cup
  • EP – Edible Portion
  • F – Fahrenheit
  • Fl. Oz. – Fluid Ounce
  • Gal – Gallon
  • Lb. – Pound
  • Oz. – Ounce
  • Pkg. – Package
  • Psi. – Pounds per square inch
  • Pt. – Pint
  • Qt. – Quart
  • Tsp. – Teaspoon
  • Tbsp. – Tablespoon
102
Q

What are AP and EP?

A
  • AP = As Purchased

* EP = Edible Portion

103
Q

Calculate EP (yield) from AP

A

n

104
Q

Calculate the difference in cost for AP vs. EP

A

n

105
Q

Calculate new recipe yield if serving size is changed

A

k

106
Q

What are two methods or recipe adjustment?

A
  • Factor Method

- Percentage Method

107
Q

How do you calculate the conversion factor in the factor method?

A

desired yield/ current yield

108
Q

Know how to use the conversion factor to make recipe adjustments?

A

c

109
Q

What is forecasting? What is it based on? What is the reason we use it?

A
  • A prediction of food needs for a day or other specific period of time
  • The goal is to estimate future demand using past data
  • Based on sound historical data that reflect the pattern of actual menu item demand in the foodservice operation
110
Q

What is the difference in a manual tally and a forecasting tool?

A

• Manual tallying is a simple count of menu items actually requested or selected by the customers

111
Q

When would we not use a forecasting tool?

A

• In small healthcare organizations (long-term care facilities or hospitals), amounts can be calculated by simple tallying

112
Q

Calculate number of portions to produce

A

f

113
Q

Calculate amount of food to order based on EP

A

c

114
Q

Calculate cost per EP and AP

A

d

115
Q

How many cups are in a #10 can?

A

12 cups

116
Q

Know common liquid measures

A

3 t= 1 tbps
1 c= 8 fl oz
4 c= 1 qt
4 qt= 1 gal

117
Q

How many ounces are in a pound?

A

16oz/lb

118
Q

What are production sheets?

A

List of procedures
Recipes
and what to do

119
Q

What are prep-and-pull sheets?

A

Provides cooks with an “at a glance” view of what needs to be done for prep

120
Q

What is a production meeting?

A

Talks about production and shit

121
Q

What are the advantages and disadvantages of a central ingredient room?

A
  • Increased production control
  • Improved security
  • Consistent quality control
  • Efficient use of equipment
  • Disadvantage: lack of flexibility, cooks may feel restrained
122
Q

Why is portion control used?

A

• Contain costs and ensure nutrient composition of menu items

123
Q

How is portion control achieved?

A
  • Portioned by weight, measure, or count

* Purchasing function

124
Q

What are scoops, spoodles, etc? What is scoop size based on? How many ounces are in #6 or #8 scoops? Calculate scoop size.

A
  • No. 6 = 2/3 cup → 5.334 ounces

* No. 8= ½ cup→ 4 ounces

304 NUTR test (1 decks)

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