Chapter 6, The Flow of Food: Purchasing and Receiving

Question 1

Approved Suppliers

Answer 1

Suppliers that meet local, state, and federal laws. Reputable suppliers can also show you that they have been inspected and can show you an inspection report.

Question 2

Receiving Considerations

Answer 2

• Scheduling: should be delivered when staff has enough time to inspect.
• Staff Needs: Specialize staff needs to look at correct temperatures, expired code dates, signs of thawing and refreezing, and pest damage.
• Good Preparation: Ensure clean tools are available and enough space is in dry stock and walk in for placement.
• Timing and Process for Inspection: Immediately after receipt, visual inspection of the truck and individual items must be processed.

Question 3

Key Drop Delivery

Answer 3

Often, businesses will have a program for after hour delivery from reputable suppliers.

Question 4

Use-by Date

Answer 4

Refers to the final day the product will be of optimal freshness, flavor, and texture.

Question 5

Expiration Date

Answer 5

The final day of which the product should be served.

Question 6

Sell-by Date

Answer 6

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 the best flavor or quality.

Question 8

Four Guidelines for Recalls

Answer 8

• Matching the item to the recall number.
• Remove the recall and store in a cool or dry stock area where it is not around anything else.
• Label the item as “do not use” or “do not discard” so it is not placed back in inventory.
• Refer to the vendor’s notification of what to do with the recalled item.

Question 9

Shellstock Identification Tags

Answer 9

Tags that show where and when the shellfish was harvested.

Question 10

Inspection Stamps

Answer 10

A stamp on meat that shows that it has been inspected by an inspecting agency.