Chapter 6

Question 1

Approved Supplier

Answer 1

Suppliers who have been inspected, are able to supply an inspection report, and who meet applicable local, state, and federal laws.

Question 2

Receiving Considerations

Answer 2

(1) Suppliers should be scheduled to deliver food when staff has enough time to inspect it.
(2) Store should have specifically trained employees in charge of receiving. They should know food safety procedures, which include temperature of food, expired dates, and signs of damage.
(3) Be prepared with necessary equipment for receiving such as carts or dollies
(4) Deliveries should be inspected immediately upon arrival. Starts with a visual inspection of vehicle, then of food.

Question 3

Key Drop Delivery

Answer 3

The receiving of food by a food service operation while it is closed for business.

Question 4

Use-by Date

Answer 4

Last date recommended for product to be at peak quality.

Question 5

Expiration Date

Answer 5

Last date recommended for a product to be at peak quality.

Question 6

Sell-by Date

Answer 6

Date that tells a store how long display a product for sale.

Question 7

Best-by Date

Answer 7

Date by which a product should be eaten for the best flavor or quality.

Question 8

Shellstock Identification Tags

Answer 8

A tag that identifies when and where shellfish were harvested and the supplier.

Question 9

Inspection Stamps

Answer 9

A stamp indicating that a carcass or package of meat has been inspected by the USDA or state department of agriculture.