Chapter 5 - Purchasing, Receiving, and Storage

Question 1

Key Drop Deliveries

Answer 1

This is when your supplier has access to your building and delivers food outside of business hours.
Inspect the delivery when you arrive.

Question 2

Reject Items

Answer 2

Set the item aside and get a signed adjustment for that item. Reject anything that you would not serve to your own family.

Question 3

Recalls

Answer 3

Do not use - identify any recalled food items and remove from inventory.
Store the item separately and follow the vendor’s handling instructions.

Question 4

Checking Temps When Receiving:

Answer 4

Meat/Poultry/Fish - insert thermometer into the thickest part of the meat.
Reduced Oxygen Packaging (ROP) - Place the thermometer between two packages - do not puncture package.
Other foods - open container and place thermometer into food.

Question 5

Receiving Temperature - cold food

Answer 5

41F or lower.

Question 6

Receiving Temperature - live shellfish, shucked shellfish, shell eggs, and milk

Answer 6

45F or lower, but must reach 41 or lower within 4 hours.
Different for live shellfish and shell eggs - they can have a higher temp.

Question 7

Receiving Temperatures - Hot Food

Answer 7

135F or higher.

Question 8

Receiving Temperatures - Frozen Food

Answer 8

Frozen solid - reject if you notice ice crystals on the food, bottom of the bag, or box, which could indicate the food was thawed and refrozen.

Question 9

Molluscan Shellfish Documentation

Answer 9

Keep tag on the container until the last one is sold, remove the tag, date the tag, and keep for 90 days.

Question 10

Assess Food for Quality:

Answer 10

Appearance, texture, odor.

Question 11

Labeling Food for Onsite Service

Answer 11

Label anything not in its original container, unless the item cannot be mistaken for another item, like ketchup.

Question 12

Labeling Food for Retail Sale

Answer 12

Must include all information that you find in a grocery store, such as the name, ingredients, etc.

Question 13

Date Marking

Answer 13

Mark ready-to-eat TCS food if held for longer than 24 hours.
RTE TCS foods can be kept for a maximum of 7 days at 41F - day 1 starts when the food is opened or prepared.

Question 14

Proper Storage of Food

Answer 14

In designated storage areas - 6 inches off the floor and away from the wall.
Store single-use items, such as gloves and cups, in original packaging. Dirty linens should be stored in clean, nonabsorbent containers or clean washable laundry bags.

Question 15

Proper Storage Order:

Answer 15

Ready-to-eat Food
Seafood
Whole cuts of beef and pork
Ground meats and ground fish
Whole and ground poultry.