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FN 133 LE #3 > Module 8 > Flashcards

Module 8 Flashcards

1
Q

Where do received
stocks go? ONCE SORTED

A

-Direct/Kitchen Issues
-Storage Issues

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2
Q

delivered to production units for immediate use

A

Direct/Kitchen Issues

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3
Q

kept in storage areas for future use

A

Storage Issues

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4
Q

-Include fruits, vegetables, meat, fish
-Anything that easily perish or have a short life is kept here

A

Perishable Stores

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5
Q

-Relatively for longer shelf life
-May include rice, seasonings, spices, canned goods

A

Dry Stores

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6
Q

May be applicable only to food services where drinks are significant part of their menu like bars and taverns

A

Beverage Stores

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7
Q

-Includes dishwashing, soaps, cleared, cleaning agents
-Separate storage room to avoid cross contamination

A

Chemical stores

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8
Q

reason for the different storage areas

A

-optimize the storage conditions
-different food items have different requirements or conditions for proper storage

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9
Q

Different Storage Areas for stocks

A
  1. Perishable Stores
  2. Dry Stores
  3. Beverage Stores
  4. Chemical Stores
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10
Q

3 ways of addressing issues in Storing Foods in Food Services

A
  1. Quality and Safety
  2. Security
  3. Record Keeping
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11
Q

This is for prevention of spoilage and deterioration of products

A

Quality and Safety

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12
Q

This is for protection from theft and pilferage

A

Security

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13
Q

This is connected with physical and perpetual inventory

A

Record Keeping

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14
Q

Addressing Quality Concerns (Food Safety in Storage Areas)
depends on these 3:

A
  1. Storeroom Organization
  2. Physical Requirements
  3. Food Safety Guidelines
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15
Q

STOREROOM ORGANIZATION

T or F

There should be a designated area for food of similar characteristics

A

T.

That’s why you have your division of store rooms (perishable items -> perishable store, dry items -> dry store)

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16
Q

STOREROOM ORGANIZATION

T or F

There’s no designated areas for food and non-food items

A

F.

There should be. Non food items like chemicals should be in a separate storage room -> Chemical stores

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17
Q

STOREROOM ORGANIZATION

T or F

There’s no designated containers for various foods.

A

F.

  • You do not want to interchange container used for foods and chemicals
  • Potential contamination may occur if you use container of chemicals for foods
  • Containers -> much easier to designate on specific food items to also avoid cross contamination (ex. 1 container is for Flour only)
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18
Q

STOREROOM ORGANIZATION

T or F

Foods prepared in-house should be labeled.

A

T.

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19
Q

STOREROOM ORGANIZATION

T or F

FIFO principle should be observed.

A

T.

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20
Q

Which refrigerator exhibits proper storage:

(From top to bottom storage)

Fridge A: Cake, Raw Salmon, Raw beef roast, Raw ground beef, Raw turkey

Fridge B: Cake, Raw turkey, Raw ground beef, Raw salmon, Raw beef roast

A

Fridge A since:

-Cake: RTE foods, will not undergo heat treatment and therefore no chance of killing any microorganisms so should be put on top of fridge

-Salmon - should be placed in a higher part of the fridge to keep away from beef and ground meat which both need higher internal temp than salmon

-Ground beef V.S. Beef Roast - beef roast is placed higher because ground beef has higher chance of being contaminated because of the higher surface since ground

-Turkey - poultry, has higher potential to contaminate and commonly implicated in food borne diseases because of salmonella, Should be put in bottom part of the fridge

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21
Q

What is wrong with this Shelf Storage:

(From top to bottom)

-Chicken
-Lettuce (9/22) and Veg Soup (9/22)
-Covered food items
-Onions (9/20) and Onions (9/21)

A

-Chicken - Poultry, should always be below of the shelf

-Covered food items - without labels of the name and shelf life of food item

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22
Q

In house prepare food items should have ____ to protect from potential contamination and ______ indicating until which it is safe to serve.

A

-Cover
-Label

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23
Q

FIFO stock rotation is based on

A

Expiration Date

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24
Q

In Cold Storage Areas, meat and seafood should be

A

pre-weighed, pre portioned and vacuum packed and with meat tags (duplicate)

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25
Q

In Cold Storage Areas, Vegetables and fruits should be

A

packed according to size and weight

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26
Q

Different food supplies require specific storage conditions to maintain ______ and _______.

A

-quality
-shelf life

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27
Q

Establishing proper __________ warrants knowledge on food safety principles.

A

storage conditions

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28
Q

Proper storage economizes ____, ___, and _______, maximize __________, prolong ___________, and ensure _______

A

-time
-energy
-space
-retention of nutrient
-shelf life of food
- food safety

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29
Q

For physical requirements, storeroom should be ___ and ___ proof

A

-insect
-vermin

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30
Q

For physical requirements, containers shall be made of _______ or equivalent material fitted with _________

A

-metal
-tight covers

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31
Q

For physical requirements, Walls and floors should be

A

-non-porous, easy to clean, not slippery

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32
Q

For physical requirements, Material should be

A

non-corrosive (stainless steel)

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33
Q

Dry Storage Areas should be Close to the _________ and above __________

A

-delivery area
-ground level

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34
Q

Dry Storage Areas Temperature and condition:

A

–Dry, 50◦F to 70◦ F
–not in direct contact with sunlight,
–low humidity (50-70%) and with proper ventilation

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35
Q

Dry Storage Areas Temperature based on Sanitation Code of PH

A

50◦F to 60◦ F

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36
Q

Dry Storage Areas should have Shelves made of durable metal (______________) and are __________

A

-stainless steel
-slatted

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37
Q

Two types of shelves usually used in dry storage:

A

-Flat solid shelves
-Open wire shelves

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38
Q

Ideal if food items to be stored has drippings

A

Flat solid shelves

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39
Q

Give ideal Shelve dimensions:
-Leg:
-Clearance from wall:
-Height of racks:
-Space bet. shelves

A

Legs: 6 inches off the floor
Clearance from wall: 8 cm
Height of racks: 2.3 m
Space between shelves: 50-90 cm

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40
Q

Cold Storage Areas should be Close to _________ and near or beside _____________

A

-delivery areas
-preparation areas

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41
Q

Cold Storage Areas Temperature

A

Chiller: 40- 45◦F
Freezer: 0 to –20◦ F (freezer)

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42
Q

Storage temperature for Most fruits and veggies

A

7-10 deg C

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43
Q

Storage temperature for Dairy products

A

5 - 7 deg C

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44
Q

Storage temperature for Meat and fish

A

0-3 deg C

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45
Q

Storage temperature for shellfish

A

-5 to -1.1 deg C

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46
Q

Storage temperature for Frozen foods

A

Not more than -10 deg F

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47
Q

Refrigerated Storage is for __________ holding of perishable foods at internal temp. of ________

A
  • short term
  • ≤ 41 deg F
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48
Q

Refrigerated Storage should have an Air temp. of

A

2-3 deg F lower than the food temp

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49
Q

T or F

In Refrigerated Storage, Monitor food temperature rarely

A

F.
rarely -> regularly

Ref is prone to temp fluctuation since regularly opened

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50
Q

T or F

In Refrigerated Storage, you can overload the refrigerator

A

F.

Do not overload the refrigerator, Otherwise it can have difficulty maintaining temp

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51
Q

T or F

In Refrigerated Storage, you need to separate diff. species of animals

A

T.

-For food safety since they have diff internal temps and likelihood of cultivating microorganisms
-Part of organization and efficiency as well

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52
Q

T or F

In Refrigerated Storage, Wrap foods properly with covers

A

T.

especially for food items with potential drippings

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53
Q

In Freezer Storage, temperature should be

A

≤0 deg F

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54
Q

In Freezer Storage, Check ____ & food __________ regularly

A

-unit
-temperature

55
Q

In Freezer Storage, Store foods in their __________

A

original containers

56
Q

In Freezer Storage, Wrap foods tightly with _____

A

labels

57
Q

In Freezer Storage, Regularly check foods that may be damaged by ______ (_________)

A

-lengthy freezing
-or freezer burn

58
Q

Chemical Storage contains

A

Toxic chemical cleaners, sanitizers, pesticides

59
Q

This should be Properly labeled and kept separate from food products/ use a locked cabinet

A

Chemical Storage

60
Q

In Chemical Storage, Include ______ on the proper use of the chemicals, preferably posted on __________

A

-directions
-visible locations

61
Q

For Sanitation Practices, areas should be kept _____ & ______

A

-clean
-dry

62
Q

For Sanitation Practices, Products should be distributed _____

A

evenly

63
Q

For Sanitation Practices, __________ should be once a week in depth cleaning

A

Cold storage equipment

64
Q

For Sanitation Practices, __________ should be done minimum monthly

A

pest control

65
Q

Food safety considerations must be integrated in the _______ and ______ of the storage facilities.

A

-design
-construction

66
Q

T or F

Maintenance of food safety warrants constant monitoring of temperature and general conditions of equipment and storeroom facilities.

A

T

67
Q

In General Food Safety Guidelines in Different Food Storages,

Discard food that has passed its manufacturer’s __________

A

expiration date

68
Q

In General Food Safety Guidelines in Different Food Storages,

PHF-TCS and RTE that was prepared in-house should be stored at what temperature?

A

≤41°F (5°C)

69
Q

In General Food Safety Guidelines in Different Food Storages,

PHF-TCS and RTE that was Thawed must be discarded if not used within ____

A

24h

70
Q

In General Food Safety Guidelines in Different Food Storages,

Do not store food items in:

A

– near chemicals or cleaning supplies
– in restrooms
– in locker rooms
– in janitor closets
– under stairway of pipes

71
Q

T or F

In General Food Safety Guidelines in Different Food Storages,

Check the condition of the stocks and equipment regularly

A

T

72
Q

In General Food Safety Guidelines in Different Food Storages,

Food is stored ____ off the floor.

A

6 inches

73
Q

In General Food Safety Guidelines in Different Food Storages,

Dry goods should be in ______

A

airtight containers

74
Q

Needed to be established in Addressing Security Concern

A

Authority in Place

75
Q

Two things done in Addressing Security Concern

A

Designate and Monitor

76
Q

_________ are visible to the management office for monitoring

A

Storage areas

77
Q

For security, storage areas should be ________ and has ____________

A

-locked
-specific schedule

78
Q

Designate access to storage areas to __________ and keep ____________ out of storage areas

A

-key personnel
-unauthorized persons

79
Q

T or F

Prohibit the use of storage areas for staff use

A

T.

For food safety as well since people carry microorganisms, staff should not allow refuge or take break times in such areas

80
Q

_______ should be away from the storage areas

A

Staff closet

81
Q

In Addressing record keeping concerns, these are utilized as formal communication

A

Forms

82
Q

2 types of forms

A

Requisition and Issuance

83
Q

Here, you make a request for stocks to be taken out of the store room

A

Requisition

84
Q

confirmation that storeroom has moved these products requested

A

Issuance

85
Q

T or F

Not all product requests from food production and other sections must be documented.

A

F.

Not All -> ALL!!!!

86
Q

T or F

Not all products going out of the storeroom must be documented.

A

F.

Not All -> ALL!!!!

87
Q

_____________ must be translated in storeroom practices to address quality issues concerning storage of supplies.

A

Food safety guidelines

88
Q

Preventing theft requires control of ________ to the storeroom and constant ____________.

A

-access
-monitoring

89
Q

A typical strategy in monitoring of storeroom contents is the use of forms to account for ___________.

A

product movement

90
Q

A detailed and complete list of goods in stock

A

Inventory

91
Q

Monitor the movement of stock

A

Inventory

92
Q

Stocks may be loss due to:

A

spoilage, theft and pilferage

93
Q

Stocks may be loss due to movements during:

A

delivery, issuance, transfers

94
Q

Objectives of Inventory:

To indicate rate of __________

A

stock usage

95
Q

Objectives of Inventory:

To indicate the ____ and _____ of stock on hand

A

-types
-sizes

96
Q

Objectives of Inventory:

To identify the amount of _____________ needed

A

replacement units

97
Q

Objectives of Inventory:

To determine the _______ of stock on hand

A

peso value

98
Q

An actual count of items in ALL storage areas usually taken periodically

A

Physical Inventory

99
Q

Compute Php value at the end of a period

A

Physical Inventory

100
Q

Congrats! You reached the 100th flashcard for Module 8. You deserve to

A

Review more :) wala ganun talaga

101
Q

A running record of the balance on hand for each item of goods in a storeroom

A

Perpetual Inventory

102
Q

In perpetual inventory, All stock movements are recorded here in ________a.k.a old school way and _________like excel

A

-stock cards (bin card)
-computer software

103
Q

Makes use of records & forms

A

Perpetual Inventory

104
Q

Recorded at the end of the day, everyday

A

Perpetual Inventory

105
Q

_____, _______, and _____ forms aid in perpetual inventory

A

Receiving, purchasing, and storage

106
Q

Includes non food items

A

Physical Inventory

107
Q

Basis of Profit and Loss statement

A

Physical Inventory

108
Q

Basis of inventory

A

Perpetual Inventory

109
Q

Usually on food items only

A

Perpetual Inventory

110
Q

Procedure for Perpetual Inventory

A
  1. Assign a bin card for each inventory item
  2. Indicate the established par stock
  3. Indicate all movements and references
  4. Balance: (Deliveries + On hand) - Issues
111
Q

T or F

Computerized Inventory Worksheet is considered as more efficient

A

T

112
Q

Computerized Inventory Worksheet includes these worksheets:

A

-Purchases worksheet
-Issues worksheet
-Transfers worksheet
-Spoilage worksheet
-Summary worksheet

113
Q

T or F

Not all movements of the product has a worksheet

A

F.

Not all -> Every

114
Q

Total Available stocks =

A

Beginning + Purchases

115
Q

Minus in Total Available stocks:

A

Issues + Spoilage + Transfers + Sold

116
Q

Provide Advantages of the Perpetual Inventory

A

-Provides constant inventory figure
-The stock clerk is alerted for possible shortages or prevent it
-Facilitates purchasing
-Shows item variations and item movement

117
Q

After the __________ has been completed, the value of each item is computed

A

physical inventory

118
Q

used to compute food cost

A

physical inventory

119
Q

Physical Inventory =

A

Beginning Inventory + Total Food Purchases (qty delivered) – the ending inventory

120
Q

In guidelines of Physical Inventory, the first thing to do is to

A

Prepare a pre-listed inventory form

121
Q

In guidelines of Physical Inventory, Avoid ____________ during inventory

A

movement of stocks

122
Q

In guidelines of Physical Inventory, ______, __________, and ________ items must be recorded

A

Damaged, spoiled, and missing

123
Q

T or F

In guidelines of Physical Inventory, Transferred stocks is not needed to be recorded

A

F.

Transferred stocks should also be recorded!

124
Q

T or F

In guidelines of Physical Inventory, Upon completion, the stock clerk and checker signs the inventory forms

A

T

125
Q

In guidelines of Physical Inventory, Completed forms shall be submitted to what department

A

Accounting dept.

126
Q

In Cost control in storage of foods, the main concern is _______ which leads to _______ causing ________.

A

-Main concern: Product deterioration
-Leads to: Decrease in yield
-Causing: Increase food cost

127
Q

T or F

Maintain acceptable quantity of stocks

A

T

128
Q

T or F

under supply risks food spoilage and deterioration in quality while over supply compromises service

A

F.

-under supply compromises service
-over supply risks food spoilage and deterioration in quality

129
Q

Optimum storage conditions is required since food _____ and _________ in quality leads to food wastage

A

-spoilage
-deterioration

130
Q

In Monitoring of Product Movement, anything that goes inside and leaves the storeroom has equivalent ____________

A

monetary value

131
Q

Management of storeroom must emphasize monitoring of product ______ and proper _________.

A

-movement
-inventory

132
Q

Various forms are used to communicate _______ and _________ to the supplies.

A

-loss
-addition

133
Q

Food service store rooms are akin to ______, it must be secured and closely monitored.

A

banks

FN 133 LE #3 (4 decks)

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