Chapter 6 the flow of food: purchasing and receiving

Question 1

approve supplier

Answer 1

meet local, state, and federal laws and apply to all suppliers

Question 2

receiving consideration

Answer 2

scheduling, staff needs, preparation, and timing/process for inspection

Question 3

key drop delivery

Answer 3

when operations receive food-hours when they’re closed for business

Question 4

use-by date

Answer 4

last date product is at peak quality

Question 5

best-by date

Answer 5

the date by which product should product should be eaten for best flavor

Question 6

4 guidelines for recalls

Answer 6

1) identify the recalled items
2) remove item from inventory
3) label it so it won’t be put back in inventory
4) refer to vendor notification or recall notice for what to do

Question 7

shellstock identification tags

Answer 7

indicate when and where the shellfish were harvested

Question 8

inspection stamps

Answer 8

packages of meat that have been inspected will have this

Question 9

sell-by date

Answer 9

date that tells store how long to display item

Question 10

expiration date

Answer 10

last date product is at peak quality