Chapter Six and Seven Flashcards
an inspected supplier that follows federal, state, and local laws when it comes to shipping, handling, and supplying food
Approved Supplier
Things to take into account when receiving supplies. These include having staff inspect the food, planning ahead for deliveries, and inspecting shipments immediately
Receiving Considerations
Suppliers are given after hours access to the operation to make deliveries
Key Drop Delivery
refers to the final day a food will be at it’s optimum freshness
Use-by Date
the date a food should no longer be used at all, for risk of illness or contamination
Expiration Date
the date a store cannot display the item for purchase, not an indication of expiration
Sell-by Date
the date that a food is recommended to be consumed, not an expiration date
Best-by Date
Locate the recalled item, remove the item and store it away from other items, notify staff not to use the item, and refer to the recall notice for how to handle the item
Recall Guidelines
Indicate when and where the shellfish were harvested, must be marked when using until the last shellfish is used
Shell-stock Identification Tags
stamps assuring the product has been approved by authorities
Inspection Stamps
Marking a container to assure the prevention of disease from expired or spoiled foods
Date Marking
First In, First Out; the first of a shipment or stock must be used before using any newer shipments
FIFO
The temperature a TCS food should be stored at to prevent bacteria growth
TCS Internal Temperature
must be accurate within 3 degrees of the actual temperature and placed in the warmest part of the refrigeration storage
Refrigerator Thermometer accuracy and Location
reduced oxygen packaging
ROP
