chapter 6, purchasing and receiving Flashcards
1
Q
approved supplier
A
suppliers that have been inspected and can show proof
2
Q
receiving considerations
A
schedule, staff, preparation, timing and process for inspections
3
Q
key drop delivery
A
food service operations receive food after hours.
4
Q
use by date
A
recommended last date for product to be at its peak quality
5
Q
best by date
A
date which the product should be eaten
6
Q
sell by date
A
tells the store how long to display products for sale
7
Q
four guidelines for recalls
A
damage, liquid,pests, dates
8
Q
shellstock id tags
A
indicates where and when something was gotten
9
Q
inspection stamps
A
carcasses and packages of meat that have been inspected
