Chapter 6, The Flow of Food: Purchasing and Receiving

Question 1

Approved Supplier

Answer 1

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

Question 2

Receiving considerations

Answer 2

Schedule a time to receive foods while the staff has enough time to inspect it.
Make specific staff responsible for receiving
Plan ahead for deliveries
Deliveries must be inspected upon receipt
Check for signs of contamination
Visually inspect food items

Question 3

Key drop delivery

Answer 3

a delivery that is received after an operation’s hours. the supplier is given a key to make the delivery

Question 4

use-by date

Answer 4

the recommended last date for the product to be at peak quality.

Question 5

expiration date

Answer 5

another name for use-by date

Question 6

sell-by date

Answer 6

tells the store how long to display the product for sale

Question 7

best-by date

Answer 7

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

Question 8

guidelines for recalls

Answer 8

1. identify the recalled food items
2. remove them from the inventory
3. label the item in a way that will prevent it from being placed back in inventory
4. refer to the vendors notification or recall notice for what to do with the item

Question 9

shellstock identification tag

Answer 9

a tag that has to be on shellfish that indicates when and where the shellfish were harvested

Question 10

inspection stamps

Answer 10

carcasses and packages of meat that have been inspected will have this stamp on it