CH. 6-The Flow of Food: Purchasing and Receiving Part 1

Question 1

what is an approved, reputable supplier

Answer 1

suppliers who has been inspected and can show an inspection report

Question 2

what areas should an inspection report review

Answer 2

receivine and storage, processing, shipping, cleaning and sanitizing, personal hygiene, staff training, racall program, HACCP (hazard analysis control point) program or other food safety system

Question 3

when should suppliers deliver food

Answer 3

when staff has enough time to isnpect the delivery

Question 4

should staff be crossed trained

Answer 4

No

Question 5

What should be checked first when a food delivery arrives

Answer 5

check the delivery truck for signs of contamination, condition of the vehicle, and signs of pest. If any, reject the delivery

Question 6

What should be checked 1st when a food delivery arrives

Answer 6

check the delivery truck for signs of contamination, condition of the vehicle, and signs of pest. If any, reject the delivery

Question 7

What should be checked 2nd when a food delivery arrives

Answer 7

visual inspect food, look at food quantities of each delivery. check damaged food, look for items that might have been repacked or mishandled. spot-check weights and take sample temps of TCS food. Inspect and store each delivert before acceptinf another one

Question 8

what conditions does a key drop delivery need to meet

Answer 8

from approved supplier, placed in the correct storage location, not been contaminated, and honestly presented

Question 9

steps to rejecting deliveries

Answer 9

1. set the rejected item away from the accepting items
2. tell the delivery person on what is wrong with the item
3. kget a signed adjustment or credit slip from rhe deliveru perrson before giving the item back to the deliveriy person
4. log the incident on the invoice or receiving document. *be specific about the action taken and item involved

Question 10

how can an item be recalled

Answer 10

• suspection or confirmed food contamination
• items have been mislabeled or rebranded

Question 11

guidlines to follow when notified a recall

Answer 11

identify the recalled food items by matching info(manufacture’s ID time item was manufactered, and items used by date) from recall notice.

Question 12

where should u place a recalled item

Answer 12

separately from food with a label notifying people to not use the item

Question 13

what should you do after u separating the recall item

Answer 13

refer to the vendor’s notification or recall notice for what to with the item

Question 14

how to check temp of meat, poultry, and fish

Answer 14

put the thermometer to the thickest part of the food

Question 15

how to check temp of reduced oxygen packing (ROP), modified atmosphere packaging (MAP), vacuum-packed, and sous vide food

Answer 15

insert thermometer inbtween 2 packages

Question 16

how to check temp of other packaged food

Answer 16

open the package and insert the thermometer into the food.

Question 17

recieving cold TCS food

Answer 17

recieve at 41 or lower

Question 18

recieving live shellfish (oysters, mussels, clams, and scallops)

Answer 18

air temp of 45 and internal temp no greater then 50
(cool shellfish to 41 in 4 hrs)

Question 19

recieving shucked shellfish

Answer 19

45 or lower then cool to 41 in 4hrs

Question 20

recieving milk

Answer 20

45 or lower then cool to 41 in 4 hrs

Question 21

recieving shell eggs

Answer 21

air temp of 45 or lower

Question 22

recieving Hot TCS food

Answer 22

135 or higher

Question 23

recieving frozen food

Answer 23

frozen solid,
reject if there is fluids or water stains on packaging, and if there are ice crystals/frozen liquids on packeging