Chapter 6- The Flow of Safe Food; Purchasing, Receiving; Storage

Question 1

You should always purchase from _______, _________ suppliers. Make sure it meets all applicable ________, __________, and __________ ___.

Answer 1

Approved, Reputable Local, State, Federal laws

Question 2

When should you arrange for a delivery to be dropped off?

Answer 2

• When staff has enough time to be inspected
• When they can be correctly received

Question 3

Why should you make specific staff responsible for receiving deliveries?

Answer 3

So they know what they are doing and the principles of receiving deliveries.

Question 4

You should inspect trucks for signs of ________. Also check _______ items and ________ temperatures.

Answer 4

Contamination

Food, check

Question 5

When should you store food after receiving it?

Answer 5

Right after it’s received.

Question 6

What is a key drop delivery?

Answer 6

When a supplier drops off a delivery after or before hours (But does not put them away like a normal operation would).

Question 7

What critiras should a key drop delivery meet?

Answer 7

• Be inspected upon arrival
• Be from an approved source
• Have been placed in the correct storage area
• Have been protected from contamination
• Is not contaminated Is honestly presented

Question 8

How should you correctivly reject a delivery?

Answer 8

1. Seperate rejected items from the rest of the supply
2. Tell the delivery person what is wrong with the item
3. Get a signed adjustment or credit slip before giving the rejected item to the delivery person
4. Log the incident on an invoice or reciving document

Question 9

How do you handle a recall of a food or an item?

Answer 9

1. Identify food or item
2. Remove the item form the invenory or stock, and place it in a secure location
3. Store items away from food, utensils and other items
4. Label the item so it wont be put back with the orginal stock
5. Inform the staff to not use the item
6. Refer to the recall status to see what you should do with it

Question 10

How should you check the temperture of meat, fish and poultry.

Answer 10

Puting a themometer into the thickest part.

Question 11

How do you check the termperture of ROP (Vacuum-packed) food?

Answer 11

Insert the thermometer betweem the two packages or wrap it around ther thermometer.

Question 12

How do you check the temperture of other packaged food?

Answer 12

Opening the package and sticking a thermometer in.

Question 13

What is the temperture rquirement of reciving cold TCS food?

Answer 13

Recive at 41*F or lower unless specified.

Question 14

What are the criteria for reciving shellfish?

Answer 14

Recive oysters, mussles, claims at an air temperture of 45*F and an internal temperture of no more than 50*F (Once recived shell fish mus be cooled to 41*F in four hours).

Question 15

What are the requirments for receiving shucked shellfish?

Answer 15

Recive at 45*F or lower (Cool to 41*F in four hours onced recived).

Question 16

What is the correct temperture for reciving eggs?

Answer 16

Receive at an air temperture of 45*F or less.

Question 17

What is the correct temperture for reciving milk?

Answer 17

45*F or lower (Cool to 41*F in four hours).

Question 18

What is the temperture of reciving hot TCS foods?

Answer 18

135*F or higher

Question 19

How should you receive frozen food?

Answer 19

Receive them frozen solid.

Question 20

Reject foods if there is evidense of thawing and refreezing. What are 2 signs of thawing and refreezing?

Answer 20

• Fruits and water have stained packaging
• Ice crytals or frozen liquid on top

Question 21

What are other resaons you should reject delivery items?

Answer 21

• Torn packaging
• Bloating or leaking of ROP foods
• Broken cartons or seals
• Dirty and discolored packaging
• Leaks, dampness, or water stains
• Experation
• Evidense of tampering

Question 22

What should shellfish come with when received and how long should you keep them on file?

Answer 22

Shellshock tags, 90 days

Question 23

What does a shellshock tag indicate?

Answer 23

When the shellfish was harvested.

Question 24

When fish is eaten raw or partialy cooked what type of documentaion is required?

Answer 24

Documentaion saying that the food was forzen correcly (Keep for 90 days).

Question 25

What type of documentation is required when serving farm safe fish?

Answer 25

Documentation stating that the fish was raised to FDA standards (Keep documents on file for 90 days).

Question 26

When assessing food quality what should you check?

Answer 26

Apperance- Reject food that is moldey or has abnormal color

Texture- Reject meat, fish, or poultry if its slimy or leaves an imprint in the meat

Odor- Reject food with an unpleadent odor