Chapter 6 The Flow of Food: Purchasing and Receiving

Question 1

Approved Supplier

Answer 1

Suppliers who have been inspected, are able to provide an inspection report, and who meet applicable local, state, and federal laws.

Question 2

Receiving Considerations

Answer 2

Scheduling - Deliver when staff have enough time to inspect it.
Staff needs - train staff in receiving and inspecting food.
Good preparation - plan ahead, hand trucks, carts, containers, storage room.
Timing and process for inspections - Inspect and store each delivery before accepting another one.

Question 3

Key Drop Delivery

Answer 3

The supplier is given a key or other access to the operating to make the delivery after-hours.

Question 4

Use-by Date

Answer 4

Last date recommended for a product to be at peak quality.

Question 5

Expiration Date

Answer 5

Last date recommended for a product to be at peak quality.

Question 6

Sell-by Date

Answer 6

Date that tells a store how long to display a product for sale

Question 7

Best-by Date

Answer 7

Date by which a product should be eaten for best flavor or quality

Question 8

Four Guidelines for Recalls

Answer 8

Identify the recalled food items.
Remove the item from inventory, and place it in a secure and appropriate location.
Label the item that will prevent it from being placed back i inventory. “DO NOT USE” and “DO NOT DISCARD”
Refer to the vendor’s notification or recall notice for what to do with the item.

Question 9

Shellstock Identification Tags

Answer 9

A tag that identifies when and where shellfish were harvested and the supplier

Question 10

Inspection Stamps

Answer 10

A stamp indicating that a carcass or package of meat has been inspected by the USDA or a state department of agriculture.