Purchasing and Receiving

Question 1

What are the requirements for purchasing food from suppliers?

Answer 1

Food must be from approved, reputable suppliers who:

• have been inspected
• meet all applicable local, state, and federal laws

Question 2

What should be done when receiving deliveries?

Answer 2

• The staff has enough time to do inspections
• When they can be correctly received

Question 3

What is the first principle for receiving food?

Answer 3

Make specific staff responsible for receiving food.

This includes training them to follow food safety guidelines and providing them with the right tools.

Question 4

What tools should be provided to staff responsible for receiving food?

Answer 4

Purchase orders, thermometers, scales, etc.

These tools help ensure proper food safety and handling.

Question 5

Why is it important to have enough trained staff available for receiving food?

Answer 5

To receive food promptly and ensure safety.

Prompt receiving helps prevent food spoilage and contamination.

Question 6

Fill in the blank:

Staff responsible for receiving food should be trained to follow _______.

Answer 6

food safety guidelines

Question 7

What should staff inspect when receiving food deliveries?

Answer 7

Delivery trucks for signs of contamination.

Visual checks help identify potential safety issues before food is accepted.

Question 8

What are key criteria for key drop deliveries?

Answer 8

• It must be inspected upon arrival.
• It should come from an approved source.
• It must be in the correct storage location.
• It should be protected from contamination.
• It should not be contaminated.
• It must be honestly presented.

Question 9

True or False:

It is not necessary to check the temperatures of food items upon receipt.

Answer 9

False

Checking temperatures is crucial to ensure food safety.

Question 10

What should you do to reject deliveries?

Answer 10

• Separate rejected items from accepted items.
• Tell the delivery person what is wrong with the item.
• Get a signed adjustment or credit slip.
• Log the incident on the invoice or receiving document.

Question 11

What steps should be taken for food items recalled by the manufacturer?

Answer 11

• Identify the recalled food items.
• Remove the item from inventory.
• Store it in a secure location.
• Label it to prevent reuse.
• Inform staff not to use the product.
• Refer to the vendor’s notification for further action.

Question 12

What is the proper method for checking the temperature of meat, poultry, and fish?

Answer 12

Insert the thermometer stem or probe into the thickest part of the food (usually the center).

Question 13

What does ROP stand for?

Answer 13

Reduced-Oxygen Packaging

Question 14

How should you check the temperature of Reduced Oxygen Packaging food?

Answer 14

Insert the thermometer stem or probe between two packages or fold packaging around the thermometer stem, avoiding puncturing the package.

Question 15

What does MAP stand for in food packaging?

Answer 15

Modified Atmosphere Packaging

Question 16

Define:

sous vide food

Answer 16

Vacuum sealed and cooked in a water bath.

Question 17

At what internal temperature should TCS food be stored?

Answer 17

41°F (5°C) or lower, or 135°F (57°C) or higher

Frozen food must be kept frozen.

Question 18

What temperature should live shellfish be received at?

Answer 18

• an air temperature of 45°F (7°C)
• an internal temperature no greater than 50°F (10°C)

Question 19

What are signs that frozen food should be rejected?

Answer 19

• fluids or water stains
• ice crystals or frozen liquids

Question 20

What must shellfish be received with?

Answer 20

Shellstock identification tags.

Tags indicate when and where the shellfish were harvested and must be kept on file for 90 days from the date the last shellfish was used from its delivery container.

Question 21

How should you check the temperature of other packaged food?

Answer 21

Open the package and insert the thermometer stem or probe into the food without touching the package.

Question 22

What must shellfish be received with?

Answer 22

Shellfish must be received with shell stock identification tags, which indicate when and where they were harvested.

Question 23

What documentation is required for fish that will be eaten raw or partially cooked?

Answer 23

It must show that the fish was correctly frozen before being received.

Keep documents for 90 days from the sale of the fish to consumer.

Question 24

What must farm-raised fish documentation state?

Answer 24

The fish was raised to FDA standards.

Keep documents for 90 days from the sale of the fish to consumer.

Question 25

What should be checked to **assess food quality** for time-temperature abuse?

Answer 25

appearance, texture, and odor ## Footnote Reject food that is moldy, slimy, sticky, dry, or has an abnormal odor.

Question 26

When is it not necessary to **label food for use on-site**?

Answer 26

If it clearly will not be **mistaken for another item**. ## Footnote Example: dry pasta

Question 27

What must food labels include for items **not in their original containers**?

Answer 27

**Common name** of the food or a statement clearly identifying it ## Footnote All other labeling requirements apply for packaged items.

Question 28

What information is required on **labels for food packaged on-site for retail sale**?

Answer 28

* common name * quantity * ingredients in descending order by weight * artificial colors and flavors * source of major food allergens ## Footnote Include the name and place of business of the manufacturer, packer, or distributor.

Question 29

When must ready-to-eat TCS food be **marked**?

Answer 29

If held **longer than 24 hours** ## Footnote The date mark must indicate when the food must be sold, eaten, or thrown out.

Question 30

How long can ready-to-eat TCS food be **stored**?

Answer 30

**Seven days** if held at 41°F (5°C) or lower ## Footnote The count begins on the day the food was prepared or a commercial container was opened. For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label

Question 31

What should be marked if a commercially processed food has a **use-by date less than seven days**?

Answer 31

The container should be **marked with this use-by date**. ## Footnote The date must be based on food safety.

Question 32

What should the **discard date of a dish** be based on when **combining food with different use-by dates**?

Answer 32

The **earliest** prepared food's use-by date.

Question 33

What are the **temperature criteria** for receiving cold TCS food?

Answer 33

41°F (5°C) or lower, unless specified otherwise

Question 34

What should be ensured about **storage units for food**?

Answer 34

They must have at least **one air temperature measuring device**. ## Footnote The device must be accurate to +/-3°F or +/-1.5°C. Place the device in the warmest part of refrigerated units, and the coldest part of hot-holding units

Question 35

What is the consequence of **overloading coolers or freezers**?

Answer 35

* prevents airflow * makes the unit work harder ## Footnote Frequent opening lets warm air inside, affecting food safety.

Question 36

What type of **shelving** should be used in coolers?

Answer 36

open shelving ## Footnote Lined shelving restricts circulation.

Question 37

Why should food temperatures be **monitored regularly**?

Answer 37

To ensure **food safety**. ## Footnote Randomly sample food temperatures.

Question 38

What is the **FIFO** method in food storage?

Answer 38

FIFO **(First In, First Out)** means: * use items with the earliest use-by dates first * discard food past its use-by date

Question 39

What is the proper order for **storing food items** to prevent cross-contamination?

Answer 39

Store food items in the following **top-to-bottom** order: 1. Ready-to-eat food 2. Seafood 3. Whole cuts of beef and pork 4. Ground meat and ground fish 5. Whole and ground poultry ## Footnote This storage order is based on the minimum internal cooking temperature of each food

Question 40

What **areas** should food **never be stored in**?

Answer 40

* locker rooms * restrooms * mechanical rooms * under unshielded sewer lines ## Footnote Food should be stored in a clean, dry location away from dust and other contaminants.

Question 41

What is a **critical step** after receiving food items?

Answer 41

**Store items promptly** after receiving. ## Footnote Prompt storage minimizes the risk of spoilage and contamination.