Chapter 6 - TFOF Purchasing and Receiving

Question 1

Approved Supplier

Answer 1

Suppliers that have been inspected and can show you an inspection report.

Question 2

Receiving Consideration

Answer 2

Scheduling (schedule deliveries at a time where they can be inspected), Staff Needs (staff is responsible for receiving), Good preparation (planning ahead for deliveries), Timing and process for inspections (deliveries must be inspected immediately upon receipts)

Question 3

Key Drop Delivery

Answer 3

Receiver food after-hours when they are closed for business. The supplier is usually given a key or other access to the operation to make the delivery.

Question 4

Use-by Date

Answer 4

Also known as the expiration date. Last date recommended for the product to be at peak quality.

Question 5

Expiration Date

Answer 5

Also known as the use-by date. Last date recommended for the product to be at peak quality

Question 6

Sell-by Date

Answer 6

Tells the store how long nto display the product for sale.

Question 7

Best-by Date

Answer 7

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

Question 8

Four Guidelines for Recalls

Answer 8

Apperance, texture, odor.

Question 9

Shellstock ID Tags

Answer 9

Tags that indicate when and where the food was harvested.

Question 10

Inspection Stamps

Answer 10

Abbreviations for “inspected and passed”. It is a stamp with the inspecting agency with the number identifying the processing plant.