Ch. 5 - Flow of Food: Purchasing, Receiving, & Storage Flashcards
Purchasing Tips (4)
- Purchase from approved suppliers
- Develop a relationship with your supplier
- Review supplier’s inspection reports
- Schedule delivery when your staff has time to inspect products
What staffing considerations should be made for receiving? (2)
- Train specific staff to receive
- Schedule enough staff to receive/inspect delivery
What are some tools staff will need to properly receive a delivery? (3)
- Purchase orders
- Thermometers
- Scales
Receiving Process (3)
- Visually inspect truck
- Visually and temp. check food
- Put away delivery quickly and properly
Key Drop Delivery
When a supplier drops off delivery after hours
What should you check the morning after a key drop delivery? (2)
- Food was kept at proper temp
- Food was placed in proper spot
What should you do with rejected items? (3)
- Set aside
- Show and receive credit from delivery person
- Log incident on invoice
Recall Procedure (4)
- Identify recalled item
- Remove from inventory
- Label “Do Not Use, Do Not Discard”
- Refer to vendor notice for instructions
How should you temp received raw meat?
Penetrate, temp thickest part
How should you temp received vacuum-sealed packages?
Temp thermometer between 2 packages; do not puncture
At what temp should cold TCS foods be received?
41F or lower
At what temp should milk, dairy, and shellfish be received?
At 45F or lower, cool to 41F within 4 hours
At what temp should eggs be received?
At 45F or lower
At what temp should hot TCS foods be received?
At 135F or higher
Reasons to reject received frozen foods? (2)
- Signs of water stains/damage
- Formation of ice crystals indicating temp abuse
All packaging of received items should be ____(4)
- Intact
- Clean
- In original packaging
- Properly labeled
Reasons to reject packages (4)
- Physical damage
- Liquid damage
- Pest damage
- Missing Date/Out of Date
Use-By Date
Recommended last date for peak quality by manufacturer
Sell-By Date
How long stores should display product on shelves
Best-By Date
Date that product should be eaten by for best flavor/quality
How should Molluscan shellfish be documented?
When last shellfish is removed from original packaging, date the invoice, keep for 90 days
How should sushi-grade fish be documented?
Keep documentation that fish were frozen for 90 days after sale
Quality reasons to reject food for? (3)
- Poor appearance
- Poor texture
- Foul odor
When can you store things outside of their original package?
When you clearly label the container
When do you not have to label the contents of a container?
When the contents are visually obvious, like apples
When do RTE/TCS foods need labeled?
If they will be held for more than 24 hours
How long can RTE/TCS foods be stored?
7 days after cooking/opening
How do you label the expiration date for a multi-ingredient dish you’ve prepared?
By the ingredient used with the earlier expiration date
At what temps should RTE or TCS food be kept?
41F or lower OR 135F or higher; outside of danger zone
At what temp should frozen food be kept?
Below 32F
What should every cooler/freezer have?
An air thermometer kept in the warmest spot of the unit
Ways to ensure airflow in a cooler/freezer? (2)
- Use open shelving
- Do not overfill
FIFO
First-in, first-out
How should storage shelving be arranged? (2)
- Away from wall
- At least 6in off ground
How should you store single-use items?
Always in their original packaging
What attributes should a storage container have? (3)
- Durable
- Leakproof
- Sealable
How should dirty linens be stored? (2)
- Away from food
- In nonabsorbent containers and/or laundry bags
How should you store RTE foods and raw foods? (2)
- Separately, if possible
- If not, RTE foods above raw foods
How should you store frozen RTE foods and frozen raw foods?
Does not matter
By what metric should you order cooler storage?
By minimum safe cooking temperature
RTE Food:
Min Temp & Shelf
Temp: N/A
Shelf: Top
Seafood:
Min Temp & Shelf
Temp: 145F
Shelf: Second down
Beef/Pork Cuts:
Min Temp & Shelf
Temp: 145F
Shelf: Third down
Ground Meat/Ground Fish:
Min Temp & Shelf
Temp: 155F
Shelf: Fourth down
Whole/Ground Poultry:
Min Temp & Shelf
Temp: 165F
Shelf: Bottom
Attributes all storage locations should have? (3)
- Clean
- Dry
- Away from dust/contaminants
What food should be discarded? (4)
- Expired
- Spoiled
- Mislabeled
- Damaged
