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. They also meet applicable local, state, and federal laws.

Question 2

Receiving consideration

Answer 2

Deliveries have to be immediately inspect by designated staff. The staff must be trained to follow food safety guidelines and should be given the proper tools. Start by inspecting the overall condition of the delivery trucks. Then inspect the food. Count quantities, check for damage, and look for items that might have been repacked or mishandled. Spot-check weights. Take sample temperatures of all TCS food.

Question 3

Key Drop Delivery

Answer 3

When a food service operation receives food after hours when they are closed for business.

Question 4

Use-by Date

Answer 4

The latest date the product with be good to use.

Question 5

Expiration Date

Answer 5

Same as the Use by Date and it shows the last day the product can be used.

Question 6

Best-by Date

Answer 6

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

Question 7

Sell-by Date

Answer 7

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

Question 8

Four Guidelines for Recalls

Answer 8

Four guidelines are
First: Set the rejected item aside from the items you are accepting
Second: Tell the delivery person exactly what is wrong with the item.
Third: Get a signed adjustment or credit slip from the delivery person.
Fourth: Log the incident on the invoice or receiving document.

Question 9

Inspection Stamps

Answer 9

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

Question 10

Shellstock Identification Tags

Answer 10

This is what indicates when and where the shellfish were harvested.