6 Purchasing, receiving, storing food

Question 1

From whom do you purchase food and how do you know?

Answer 1

reputable sources
go inspece thier facilitites, understand the conditions from which food is being received from them

Question 2

At the point of delivery, food should be check for _ and _ any problems. Particulary inportant for _ foods

Answer 2

quality and identify
meats, poultry, seafood
-foods that are voulnable to tempature
-endure all things had arrived
-labeled expire dates

Question 3

what specific things about the food do you inspect upon receiving an order?

Answer 3

-signs of spoilag, damaged pakaging, unlabled items
-frozen food: temp, large crystals, not complelty frozen
-containers: dented, bulging, rusted, leanking
-dry goods with wet packaging
-visible mold, slime, odor, texture change, unsualy flavors

Question 4

Meat such as beef, poultry, eggs, and fisth should be rejected if?

Answer 4

abnormal color
spotting
slimy or smell foul
greenish in color

Question 5

Fish should be rejected if it shows signs of _____

Answer 5

gray gills, dry skin
cloudy eyes

Question 6

raw eggs should be rejected if it shows signs of ____

Answer 6

temp above 45F

Question 7

accepting adulterated or misbranded foods:

Answer 7

there may be penalties for violating regulations

Question 8

Receiving - letter of guarantee on file protects the establishment. who issues it? what is the gov agency guidance from? name cone section? how protect?

Answer 8

-Food, Drug, and Cosmetic Act
-Section 303
-import when dealing with high-risk supplier
-not subject to penalties if establishment has established a good faith guarantee

Question 9

Where do you see USDA Stamp and what does it mean?

Answer 9

-on meet and poultry boxes
-means product met standars at some point (provider had paid extra for USDA stamp)
-does not mean meets standards at delivery (too long in danger zone, harmful microoganisms)

Question 10

Basic hazards of food preperation. Food can be contaminated by (Physical)

Answer 10

-pests, dirt
-deteriorating facility,
paint chips,
package material (staples, cardboard) in food
-uncovered food

Question 10

Cross contaminatoin- separate food during storage, preparation and display by following methods_____

Answer 10

use separate equipment for each type
prepare in differnt areas or times
arrange in fridge to reduce occurances

Question 11

Basic hazards of food preperation. Food can be contaminated by (Biological)

Answer 11

-most foods are already contaminated
-proper storage can slow/ stop bactera growth
-want to reduce cross-contamination (juice of meat on cross other foods)

Question 11

importance of using FIFO and good labeling?

Answer 11

First in, first out
using oldest first limits growth of pathogens, maintain proper product rotation, complay with time/ temp

Question 12

Basic hazards of food preperation. Food can be contaminated by (Chemical)

Answer 12

cleaning supplies
inappropriate containers

Question 13

Food Code (3-305.11) dry location should be at least ____

Answer 13

-6 inches off floor
-not be splashed or covered with dust location

Question 14

Food Code (3-305.12)
rooms not to store foods include
Things not to put next to food include:

Answer 14

-locker, dressing room, mechanicla equipment, garbage room, or restroom
-not be next to stairwells, fire sprinkler lines, leaky water/ sewage lines

Question 15

Name the storage areas for food?

Answer 15

Chiller/ vending machines short term display for foods
Refrigeration units time/temp for highly perishable foods for short times
Freeezers longer storage
Dry Storage canned, bottled grains, spices
Chemical Storage cleaning and equipment

Question 16

what percautions can be taken to ensure seafood storage is done correctly?

Answer 16

store in the coldest part of the fridge -use in 2 days
allow for air to circulate freely around package

Question 17

benefits for correctly storing foods?

Answer 17

prevent foodborne illness
avoid spoliage/ waste
save money by buying larger amounts
maintaining food quality
out of seaon availablity

Question 18

loading the fridge- things to remember

Answer 18

-if can use seperate fridges for raw meats and fresh vegetables
-if not, raw meats then have raw meats below fresh vegetables
-load shelves so that cold air can circulate

Question 19

loading the Freezer- things to remember

Answer 19

20F to 0F -colder stops microorganism actiivty
do not refeeze frozen food if partialy thawed
FIFO apply
in chest freezers dont fill abobe limit line
food kept in supplier’s packaging - clean and unbroken
no unwrapped food allowed

Question 20

loading the Dry storage- things to remember

Answer 20

need cool, dry, well ventilated
ideal 50-70F
need air circulation space
packaging must be secure against pests
FIFO apply
checked for damage/ experiration