Receiving Deliveries

Question 1

Managers must take action to ensure that the receiving and inspection is smooth and safe by…

Answer 1

Working with the delivery staff to ensure crew members have enough time to put the truck away
Train crew members accordingly to follow food safety guidelines
Provide tools to get the job done: such as an inspection list with rejection criteria, thermometers, etc.
Make sure there is enough staff on hand to receive and inspect upon delivery

Question 2

The delivery must be inspected once a manager or food handler arrives at the operation and must meet the following conditions:

Answer 2

From approved source
Placed in correct storage location
Protected from food contamination in storage
It’s not contaminated
Honestly presented

Question 3

What steps should you take when rejecting a delivered item?

Answer 3

Set aside from other items
Tell the delivery person exactly what is wrong with item
Record on delivery report

Question 4

What steps should you take when dealing with a recalled item?

Answer 4

Follow these guidelines when notified of a recall:
Identify recalled food items by matching info from the recall notice to the item
Remove item from inventory and place in secure and appropriate location
Store away from food, utensils, linen, and single use items
Place food back in inventory in a way that will ensure it will not be used
Refer to recall notice for instructions on the item

Question 5

What does the expiration (use-by) date mean?

Answer 5

it is the last recommended date for use of the product while at peak quality.

Question 6

What does the sell-by date mean?

Answer 6

It is how long the store should display the product for sale.

Question 7

What does the best-by date mean?

Answer 7

It is when the product should be eaten for best flavor or quality.

Question 8

You should reject would with which kind of appearance?

Answer 8

Moldy or has abnormal color

Moist when should be dry

Question 9

You should reject food with what kind of texture?

Answer 9

Slimy sticky or dry

If flesh is soft and finger leaves an imprint on food

Question 10

What information must you include on a food label for retail?

Answer 10

Common name
Quantity of item
List of ingredients
Artificial colors and flavors/Chemical preservatives
Manufacturer name and address
Major food allergens

Question 11

What steps should you take to ensure proper temperatures of food when being stored properly?

Answer 11

Don’t overload
Don’t open doors more than you have to
Don’t line shelves with foils
Monitor temp inside storage unit
One in warmest point, one in coldest point
Monitor temp of food regularly

Question 12

What does FIFO stand for?

Answer 12

First In, First Out

Question 13

All food–especially ready‐to‐eat food–must be thrown out in the following situations…

Answer 13

If staff was excluded due to illness
Food that is contaminated by bodily fluids
If the food has exceeded the TDZ

Question 14

What does the HACCP Plan stand for?

Answer 14

Hazard Critical Control Point Plan

Question 15

What are the proper procedures for cooling TCS Food?

Answer 15

Cool TCS food from 135 F to 70 F or lower within 2 hours. First, cool food from 135 to 70 F
Then cool it from 70 F to 41 F or lower in the next 4 hours.

Cooling time cannot exceed 6 hours.

Question 16

What are some methods for cooling food effectively?

Answer 16

Don't cool large amount of food in cooler
Divide into smaller containers
Put in ice water bath
Stir frequently
Stir food with ice paddle
Add cold water or ice when cooling soup
Blast chiller

Question 17

Cold ready‐to‐eat TCS food can be held without temperature control for up to 6 hours if these conditions are met:

Answer 17

Food must be held at 41 F or lower before removed from refrigeration
Label food removed from refrigeration and the time it expires
Expiration must be 6 hours after it was removed
Food temp must never go higher than 70 F
Sell, serve or throw out food within 6 hours