Chapter 6 and 7 Wylie Duda

Question 1

Approved Supplier

Answer 1

a reliable source of food

Question 2

Receiving Considerations

Answer 2

check items for correct temperatures, expired code dates, signs of thawing and refreezing and pest damage

Question 3

Key Drop Delivery

Answer 3

operations receive food after-hours when they are closed for business

Question 4

Use-by Date

Answer 4

date when product is suggested to be used by

Question 5

Expiration Date

Answer 5

date when product can be used by before expiration

Question 6

Sell-by Date

Answer 6

date when product should be sold by

Question 7

Best-by Date

Answer 7

date when product is in prime

Question 8

Four Guidelines for Recalls

Answer 8

Containment, Communication, Compliance, Closure

Question 9

Shellstock Identification Tags

Answer 9

important records concerning the origin of shellfish

Question 10

Inspection Stamps

Answer 10

a stamp placed on something to show it has been inspected.

Question 11

Date Marking

Answer 11

a marking that indicates the date of product

Question 12

FIFO

Answer 12

First in First out

Question 13

TCS Internal Temperature

Answer 13

Cold TCS food must maintain a temp of 41° F or colder, while hot TCS food must maintain a temperature of 135° F or hotter

Question 14

Refrigeration Thermometer accuracy and Location

Answer 14

thermometers must be accurate, and located in pocket sleeve

Question 15

ROP

Answer 15

Reduced oxygen packaging

Question 16

The order of food storage

Answer 16

ready to eat food, seafood, steaks and chops, ground, poultry