Purchasing, Receiving, And Storage

Question 1

You should purchase food from ___ ___ suppliers

Answer 1

Approved reputable suppliers

Question 2

What is an approved supplier?

Answer 2

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

Question 3

How do I work with a supplier?

Answer 3

Develop a relationship with your suppliers and get to know their food safety practices.

Ask to see their latest food inspection

Question 4

How should I prepare for deliveries?

Answer 4

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.

Question 5

What should employees look for when receiving deliveries?

Answer 5

Time- Temperature abuse and contamination.

Question 6

What’s the first thing employees do when a delivery arrives?

Answer 6

Visually inspect the truck. Look for signs of contamination. (Signs of pests). Checking temperature afterwards and correctly storing food

Question 7

How do I handle key drop deliveries?

Answer 7

Inspect it once members arrive to the operation and make sure it’s from an approved source. Make sure items are in correct locations.

Question 8

How do I reject deliveries?

Answer 8

Set the item aside from accepted items. Tell the delivery personnel what’s wrong with the rejected item.

Question 9

When are items typically recalled by the manufacturer?

Answer 9

When food has been contaminated, mislabeled, misbranded, and when allergens have not been identified on the label

Question 10

Receiving hot TCS food temperature ?

Answer 10

135 degrees or higher

Question 11

Receiving cold TCS food temperature?

Answer 11

41 degrees or lower

Question 12

Receiving shucked shellfish or milk what temperature?

Answer 12

45 degrees or lower but must be cooled to 41 degrees or lower within 4hrs

Question 13

Receiving live shellfish temperature:

Answer 13

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

Question 14

Receiving shelled eggs temperature:

Answer 14

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

Question 15

Should packages be clean when receiving them?

Answer 15

Yes!

Question 16

Quiz

This date tells the store how long to display the product for sale

Answer 16

Sell- by date

Question 17

Quiz

It’s the date by which the product should be eaten for best flavor or quality

Answer 17

Best-by date

Question 18

Quiz

It’s the last date recommended for use of the product while at peak quality

Answer 18

Use-by or expiration date

Question 19

Shell stock identification tag tells you ___ and ___ the shellfish were harvested

Answer 19

When and where. It also shows it’s from an approved source.

Question 20

You should keep the shellsfish stock tag for ___ days

Answer 20

90 days. Tag must remain on the bag until all shellfish are used.

Question 21

Label must have:

Answer 21

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

Question 22

Ready to eat TCS foods prepared onsite can be stored for 7 days as long and it’s kept at __ degrees or lower

Answer 22

41 degrees

Question 23

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?

Answer 23

July 8th

Question 24

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?

Answer 24

December 8th

Question 25

In order to prevent cross-contamination FOOD STORAGE

Answer 25

• AWAY from walls
• 6 inches off the ground
• wrapping or covering food and putting it in the designated area

Question 26

Should raw and ready to eat food be separated?

Answer 26

Yes

Question 27

Fridge order top to bottom

Answer 27

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)

Question 28

If

• Missing date mark
• Exceeded date mark
• Exceeded time/ temperature requirements

Then you should ___ the food

Answer 28

Discard

Question 29

Quiz

How can you tell If a supplier is an approved supplier?

Answer 29

It has been inspected, and meets all applicable local, state, and federal laws

Question 30

Quiz

What’s the best way to check the temperature of vacuum-packed meat?

Answer 30

Place the thermometer stem or probe between 2 packages of the product

Question 31

Quiz

What’s the correct temperature for receiving cold TCS food?

Answer 31

41 degrees or lower

Question 32

Quiz

Tuna salad is prepped on July 19th and stored in the cooler. When must it be discarded?

Answer 32

July 25. You get 7 days

Question 33

Quiz

What is required on the label for food prepped in-house?

Answer 33

Common name of the food.

Or a statement accurately identifying it.

Question 34

Quiz

Where should food with the earliest use-by dates be stored when using FIFO?

Answer 34

In front of food with later dates

Question 35

Quiz

How many in. from the floor must food be stored?

Answer 35

6 inches

Question 36

Big 8

Answer 36

Allergens:

Milk, eggs, soy, fish, treanuts, crustacean shellfish, wheat

Question 37

A
L
E
R
T

Answer 37

Assure
Look
Employees
Reports
Threats