Chapter 6: the flow of food

Question 1

Approved supplier

Answer 1

Suppliers that can provide an inspection report

Question 2

Receiving Considerations

Answer 2

Scheduling, staff needs, Good prep, Timing and process for inspections

Question 3

Key Drop Delivery

Answer 3

The supplier is given a key and delivers the product while the business is closed

Question 4

Use-by Date

Answer 4

The recommended last date that the product is in top quality

Question 5

Expiration Date

Answer 5

the date at which the item has most likely gone bad

Question 6

Sell-by Date

Answer 6

how long to keep the product on display

Question 7

Best-by Date

Answer 7

the date at which the product is best when eaten

Question 8

Four guidelines for recalls

Answer 8

reject if there are: holes, bulging, missing labels, or if the package is bloated

Question 9

shellstock identification tags

Answer 9

show when/ where the shellfish are harvested

Question 10

inspection stamps

Answer 10

stamps that are put on meat products when inspected