Chapter 6 The Flow of Food: Purchasing and Receiving Flashcards
Approved supplier
These suppliers have been inspected and can show you an inspection report They must meet Applicable for local state and federal laws these standards apply to all suppliers in the food chain which can include growers shippers packers manufacturers distributors and local markets
Receiving Considerations
Scheduling supplier should deliver food when staff have enough time to inspect it.
Staff needs make pacific staff responsible for receiving
Good preparation plan and head for deliveries
Timing in process for inspections deliveries must be inspected immediately upon receiving
Key drop delivery
Some food service operations receive food after hours when they are closed for business. Suppliers are given a key or other access to operations to make the delivery
Use by date
This date is the recommended last date for the product to be at peak quality
Sell by date
Tell the store how long to display the product for sale
Best By date
Is the date by which the product should be eating for best flavor or quality
Ford guidelines for recall
Identify the recalled food item by matching information from the recall notice to the item
Remove the item from inventory and place it in a secure and appropriate location
Label the item in a way that will prevent it from being placed back in inventory
Referred to the vendors notification or recall notice for what to do with the item
Shell shock identification tags
These tags indicate when and where the shellfish our harvest they are so I’m sure that the shellfish or from an approved source
Inspection stamp
Meet must be purchased from plants inspected by the USDA or a state department of agriculture note that inspected does not mean that the product is free of pathogens rather it means that the product and processing plant have met define standards
