Chapter 6 - Flow of Food - Purchasing and Receiving

Question 1

Receiving criteria

Answer 1

Schedule when staff has time to inspect it
Staff needs - train them o follow safety procedures
Good preparation - clean hand trucks, dollies, enough storage space
Timing and process for inspections - check delivery immediately upon receiving; visually check for signs of pests, damage etc.

Question 2

Key drop delivery

Answer 2

A key is given to the operation to make the delivery and delivery is inspected once you arrive at the operation

Question 3

What are general inspection guidelines when receiving?

Answer 3

Checking temperature
Packaging
Documents and Stamps

Question 4

Receiving temp for cold TCS foods such as melon, cut lettuce, sliced tomatoes.

Answer 4

41 F or lower

Question 5

Receiving temp for live shellfish - oysters, mussels, clams, and scallops

Answer 5

Receive at air temp of 45 F and internal temp no grater than 50 F
Cool shellfish to 41 F or lower in 4 hours

Question 6

Receiving temp Shucked shellfish

Answer 6

45 F or lower

Cool the shellfish to 41 F or lower in four hours

Question 7

Receiving temp Milk

Answer 7

45 F

Cool to 41 F or lower in 4 hours

Question 8

Receiving temp shell eggs

Answer 8

Receive at an air temperature of 45 F

Question 9

Receiving temp hot TCS food

Answer 9

135 F or higher

Question 10

Receiving temp frozen food

Answer 10

Frozen food should be frozen solid when received

Question 11

When to reject frozen foods?

Answer 11

Fluids or water stains appear in case bottoms or packaging
Ice crystals or frozen liquids on the food or packaging - this may be evidence of thawing and refreezing - time and temp abuse

Question 12

Packaging when receiving - just read

Answer 12

Must be intact 
Reject if damaged - tears/holes/punctures 
ROP - can't be bloated or leaking 
No liquid leaks, dampness, water stains
No pest signs 
Must be labeled correctly

Question 13

Receiving documents and stamps - just read

Answer 13

Don’t remove the tag until last item has been used
Keep it for 90 days
Fish that will be eaten raw or partially cooked must indicate the fish was correctly frozen before you received it.

Question 14

Receiving - Food Quality

Answer 14

Appearance - moldy, abnormal color, ice crystals, signs of pest damage
Texture - slimy, sticky, dry, flaky
Odor - abnormal or unpleasant odor