Ch. 5 Purchasing, Receiving and Storing Food

Question 1

What are the general purchasing and receiving principals?

Answer 1

• Purchase food from approved, reputable suppliers
• With key drop deliveries: must be inspected upon arrival, from approved source, correctly stored to keep proper temperature
• rejecting deliveries: separate rejected items from accepted, tell delivery person what was wrong with them, get adjustment signed before giving the rejected item to delivery person and log incident on invoice
• recalls: identify recalled item and remove from inventory, store separate from food, utensils, linens, equipment, single-use items. Label item and inform staff

Question 2

How should the temperature of received foods be checked?

Answer 2

• meat, poultry, fish: insert probe in thickest part of the meat
• ROP (reduced oxygen packaging) food: insert probe in between 2 packages or fold package around the probe
• other packaged food: open the package and insert probe into food

Question 3

What is the temperature criteria for deliveries?

Answer 3

• Cold TCS food: receive at 41 or lower, unless specified
• live shellfish (oysters, mussels, scallops): receive at air temp of 45, internal temp less than 50. Cool to 41 or lower in 4 hrs
• shucked shellfish: receive at 45 or lower. Cool to 41 or lower in 4 hrs
• shell eggs: receive at air temp of 45 or lower
• milk: receive at 45 or lower, cool to 41 or lower in 4 hrs
• hot TCS food receive at 135 or higher
• frozen food must be received frozen

Question 4

When should packaged foods (including cans) be rejected?

Answer 4

• severe or deep dents in seam or body of can
• swollen or bulging ends
• missing labels
• holes, leaking or dampness
• rust
• signs of pest or pest damage
• missing or past expiration date

Question 5

What is a sell-by date? What is a best-by date?

Answer 5

• sell-by: how long to display product for sale

- best-by: date by which should be eaten for best quality

Question 6

What are indicators of time temperature abuse that mean you should reject the food?

Answer 6

• color: moldy or abnormal color
• texture: meat, fish, poultry should not be slimy, sticky, or dry and should not leave an imprint when pressed on
• smell

Question 7

What are the guidelines regarding documentation of shellfish and fish?

Answer 7

• if will be eaten raw or partially cooked must be received with correct documentation
• shellfish must have shellstock tag (where and when harvested, by approved source), NOT to be removed until used, then tag kept for 90 days
• fish eaten raw or partially cooked must have documents saying it was frozen correctly before received, documents for farm raised in accordance with FDA standards, keep documents 90 days from sale of fish

Question 8

How should food for use in the kitchen be labelled?

Answer 8

• name of the food and the expiration date

Question 9

How should food for retail sale be labelled?

Answer 9

• name or statement identifying food
• quantity
• list ingredients in descending order by weight
• list of artificial color and flavors, chemical preservatives
• name and place of business of manufacturer, packer, distributor
• source of each major food allergen contained in the food