Chapter 6, The Flow of Food: Purchasing and Receiving

Question 1

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

Answer 1

Approved suppliers

Question 2

It is important to make sure you you follow scheduling, staff needs, good preparation, and timing and process for inspections.

Answer 2

Receiving Considerations

Question 3

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

Answer 3

Key drop delivery

Question 4

the final day that the product will be at its optimum freshness.

Answer 4

Use-by date

Question 5

a previously determined date after which something should no longer be used.

Answer 5

expiration date

Question 6

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

Answer 6

sell-by date

Question 7

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

Answer 7

best-by date

Question 8

1. Set the rejected item aside from the items you are accepting
2. Tell the delivery person exactly what is wrong with the item.
3. Get a signed adjustment or credit slip from the delivery person.
4. Log the incident on the invoice or receiving document.

Answer 8

Four Guidelines for Recalls

Question 9

Tags that indicate when and where the shellfish were harvested.

Answer 9

Shell-stock identification tag

Question 10

Carcasses and packages of meat that have been inspected will have this.

Answer 10

Inspection Stamps