Purchasing, Receiving, And Storage Flashcards
You should purchase food from ___ ___ suppliers
Approved reputable suppliers
What is an approved supplier?
A supplier that’s been inspected and can produce an inspection report. They also meet all applicable local, state, and federal laws. For all suppliers in the chain
How do I work with a supplier?
Develop a relationship with your suppliers and get to know their food safety practices.
Ask to see their latest food inspection
How should I prepare for deliveries?
You want to receive them when staff has enough time to inspect them. Train staff members to follow food safeguards guidelines. ACCEPT REJECT CRITERIA, thermometers, scales, and purchase orders.
What should employees look for when receiving deliveries?
Time- Temperature abuse and contamination.
What’s the first thing employees do when a delivery arrives?
Visually inspect the truck. Look for signs of contamination. (Signs of pests). Checking temperature afterwards and correctly storing food
How do I handle key drop deliveries?
Inspect it once members arrive to the operation and make sure it’s from an approved source. Make sure items are in correct locations.
How do I reject deliveries?
Set the item aside from accepted items. Tell the delivery personnel what’s wrong with the rejected item.
When are items typically recalled by the manufacturer?
When food has been contaminated, mislabeled, misbranded, and when allergens have not been identified on the label
Receiving hot TCS food temperature ?
135 degrees or higher
Receiving cold TCS food temperature?
41 degrees or lower
Receiving shucked shellfish or milk what temperature?
45 degrees or lower but must be cooled to 41 degrees or lower within 4hrs
Receiving live shellfish temperature:
An air temperature of 45 degrees and an internal temperature no greater than 50 degrees. MUST BE COOLED TO 41 degrees or lower IN 4 HRS
Receiving shelled eggs temperature:
An air temperature of 45 degrees and an internal temperature no greater than 50 degrees. MUST BE COOLED TO 41 degrees or lower IN 4 HRS
Should packages be clean when receiving them?
Yes!
Quiz
This date tells the store how long to display the product for sale
Sell- by date
Quiz
It’s the date by which the product should be eaten for best flavor or quality
Best-by date
Quiz
It’s the last date recommended for use of the product while at peak quality
Use-by or expiration date
Shell stock identification tag tells you ___ and ___ the shellfish were harvested
When and where. It also shows it’s from an approved source.
You should keep the shellsfish stock tag for ___ days
90 days. Tag must remain on the bag until all shellfish are used.
Label must have:
Common name (ex. Enrico’s Italian Dressing)
Quantity (ex 12 oz)
List of ingredients (and sub ingredients in descending order by weight)
Chemical preservatives (ex artificial colors and flavors)
Manufacturer name and address (ex Italian dining Lenox, WI, 50475)
Major food allergens
Ready to eat TCS foods prepared onsite can be stored for 7 days as long and it’s kept at __ degrees or lower
41 degrees
It’s July 5th you’re prepping tuna salad using a can of tuna with a use-by date of July 8th. What’s the discard date of the tuna salad?
July 8th
What is the discard date of Jambalaya made with shrimp w/ use-by date of 12/8 and sausage with a use-by date of 12/10?
December 8th
In order to prevent cross-contamination FOOD STORAGE
- AWAY from walls
- 6 inches off the ground
- wrapping or covering food and putting it in the designated area
Should raw and ready to eat food be separated?
Yes
Fridge order top to bottom
Ready to eat food
Seafood (145 degrees)
Whole cuts beef and pork (145 degrees)
Ground meat & ground fish (155 degrees)
Whole & ground poultry (165 degrees)
If
- Missing date mark
- Exceeded date mark
- Exceeded time/ temperature requirements
Then you should ___ the food
Discard
Quiz
How can you tell If a supplier is an approved supplier?
It has been inspected, and meets all applicable local, state, and federal laws
Quiz
What’s the best way to check the temperature of vacuum-packed meat?
Place the thermometer stem or probe between 2 packages of the product
Quiz
What’s the correct temperature for receiving cold TCS food?
41 degrees or lower
Quiz
Tuna salad is prepped on July 19th and stored in the cooler. When must it be discarded?
July 25. You get 7 days
Quiz
What is required on the label for food prepped in-house?
Common name of the food.
Or a statement accurately identifying it.
Quiz
Where should food with the earliest use-by dates be stored when using FIFO?
In front of food with later dates
Quiz
How many in. from the floor must food be stored?
6 inches
Big 8
Allergens:
Milk, eggs, soy, fish, treanuts, crustacean shellfish, wheat
A L E R T
Assure Look Employees Reports Threats
