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; have to meet local, state, and federal laws

Question 2

Receiving Considerations

Answer 2

scheduling, staff needs, good preparation, timing and process for inspections

Question 3

Key Drop Delivery

Answer 3

when food service operations receive food after-hours when they are close for business

Question 4

Use-by Date

Answer 4

items must be rejected if the use by dates are past the current date on delivery

Question 5

Expiration Date

Answer 5

when the product is at the peak of quality; item should not be accepted if it is past the expiration 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

Four Guidelines for Recalls

Answer 8

1. identify by matching information from recall notice to the item
2. Remover the item from inventory, place in secure and appropriate location
3. label item to prevent it from being placed back into inventory
4. refer to vendors notification notice for what to do with the item

Question 9

Shellstock Identification Tags

Answer 9

indicate when and where the product is harvested, and ensure that they are from an approved source

Question 10

Inspection Stamps

Answer 10

a stamp on meat that has been inspected by the USDA or state department of agriculture