Chapter 6

Question 1

Approved Supplier

Answer 1

Approved suppliers are suppliers that meet applicable local, state, and federal laws. These suppliers have been inspected and can show you an inspection report.

Question 2

Receiving Considerations

Answer 2

Deliveries must be immediately inspect by designated staff. The staff must be trained to follow food safety guidelines and should be given the proper tools. Start by inspecting the overall condition of the delivery trucks. Then inspect the food. Count quantities, check for damage, and look for items that might have been repacked or mishandled. Spot-check weights. Take sample temperatures of all TCS food.

Question 3

Key Drop Delivery

Answer 3

Some foodservice operations receive food after hours when they are closed for business. The supplier is given a key or other access to the operation to make the delivery. Products are then placed in coolers, freezers, and dry storage areas. The delivery must be inspected once you arrive at the operation and must meet the following conditions: it is from an approved supplier, it was placed in the correct storage location to maintain the required temperature and was protected from contamination, it has not been contaminated, and it is honestly presented.

Question 4

Use-by Date

Answer 4

This date is the recommended last date for the product to be at peak quality. Never accept food that is missing a use-by or expiration date.

Question 5

Expiration Date

Answer 5

This date is the recommended last date for the product to be at peak quality. Never accept food that is missing a use-by or expiration date.

Question 6

Sell-by Date

Answer 6

This date tells the store how long to display the product for sale.

Question 7

Best-by Date

Answer 7

This is the date by which the product should be eaten for best flavor or quality.

Question 8

Four Guidelines for Recalls

Answer 8

1) Identify the recalled food items by matching information from the recall notice to the item. This may include the manufacturer’s ID, the time the item was manufactured, and the item’s use-by date. 2) Remove the item from inventory, and place it in a secure and appropriate location. That may be a cooler or dry-storage area. The recalled item equipment, linens, and single-use items. 3) Label the item in a way that will prevent it from being placed back in inventory. Some operations so this by including a “Do Not Use” and “Do Not Discard” label on recalled food items. 4) Refer to the vendor’s notificationior recall notice for what to do with the item. For example, you might be instructed to throw it out or return in to the vendor.

Question 9

Shellstock Identification Tags

Answer 9

This is a tag that must be on shellfish items. It the required tag that documents when and where the shellfish were harvested. They also ensure that the shellfish are from an approved source.

Question 10

Inspection Stamps

Answer 10

Carcasses and packages of meat that have been inspected will have these stamps with the abbreviations from “inspected and passed” by the inspecting agency, along with a number identifying the processing plant.