6 Purchasing, receiving, storing food Flashcards
From whom do you purchase food and how do you know?
reputable sources
go inspece thier facilitites, understand the conditions from which food is being received from them
At the point of delivery, food should be check for _ and _ any problems. Particulary inportant for _ foods
quality and identify
meats, poultry, seafood
-foods that are voulnable to tempature
-endure all things had arrived
-labeled expire dates
what specific things about the food do you inspect upon receiving an order?
-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
Meat such as beef, poultry, eggs, and fisth should be rejected if?
abnormal color
spotting
slimy or smell foul
greenish in color
Fish should be rejected if it shows signs of _____
gray gills, dry skin
cloudy eyes
raw eggs should be rejected if it shows signs of ____
temp above 45F
accepting adulterated or misbranded foods:
there may be penalties for violating regulations
Receiving - letter of guarantee on file protects the establishment. who issues it? what is the gov agency guidance from? name cone section? how protect?
-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
Where do you see USDA Stamp and what does it mean?
-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)
Basic hazards of food preperation. Food can be contaminated by (Physical)
-pests, dirt
-deteriorating facility,
paint chips,
package material (staples, cardboard) in food
-uncovered food
Cross contaminatoin- separate food during storage, preparation and display by following methods_____
use separate equipment for each type
prepare in differnt areas or times
arrange in fridge to reduce occurances
Basic hazards of food preperation. Food can be contaminated by (Biological)
-most foods are already contaminated
-proper storage can slow/ stop bactera growth
-want to reduce cross-contamination (juice of meat on cross other foods)
importance of using FIFO and good labeling?
First in, first out
using oldest first limits growth of pathogens, maintain proper product rotation, complay with time/ temp
Basic hazards of food preperation. Food can be contaminated by (Chemical)
cleaning supplies
inappropriate containers
Food Code (3-305.11) dry location should be at least ____
-6 inches off floor
-not be splashed or covered with dust location
