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CUL 155 > Receiving Guidelines > Flashcards

Receiving Guidelines Flashcards

1
Q

How to reject deliveries

A
  1. set rejected item aside from accepted items
  2. tell delivery person exacly what is wrong with item
  3. get signed adjustment or credit slip from delivery person before giving item back
  4. log the incident on the invoice or recieving document (be specific)
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2
Q

Checking temps

Meat, poultry & fish

A

insert thermometer stem/probe into thickest part of food

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3
Q

Checking temps

ROP, MAP, vacuum-packed and sous vide food

A

insert thermometer stem/probe btw two packages

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4
Q

Checking temps

Other packaged food

A

open package and insert thermometer stem/probe into food

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5
Q

Cold TCS Food

Temp Requirements

A

41°F or lower

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6
Q

Live shellfish (oysters, mussels, clams & scallops)

Temp Requirements

A
  • recieve at air temp of 45°F or lower and and internal temp of 50°F or lower
  • cool to 41°F or lower in four hours
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7
Q

Shucked Shellfish

Temp Requirements

A
  • Recieve at 45°F or lower
  • cool to 41°F or lower in four hours
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8
Q

Milk

Temp Requirements

A
  • recieve at 45°F or lower
  • cool to 41°F or lower in four hours
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9
Q

Shell Eggs

Temp Requirements

A

air temp of 45°F or lower

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10
Q

Hot TCS food

Temp Requirements

A

135°F or higher

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11
Q

Frozen food

Temp Requirements

A

should be frozen solid when recieved

Reject if:
* fluids or water stains appear in case bottoms or on packaging
* there are ice crystals or frozen liquids on food or packaging

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12
Q

Cans

Reject if

A
  • sever dents in can seams
  • deep dents in can body
  • missing labels
  • swollen or bulging ends
  • holes & visible signs of leaking
  • rust
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13
Q

Fresh Fish

Accept Criteria

A

COLOR: bright red gills; bright shiny skin
TEXTURE: firm flesh that springs back when touched
ODOR: mild ocean or seaweed smell
EYES: bright, clear, full
PACKAGING: product surrounded by crushed, self-draining ice

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14
Q

Fresh Fish

Reject Criteria

A

COLOR: dull gray gills; dull dry skin
TEXTURE: soft flesh that leaves an imprint when touched
ODOR: strong fishy or ammonia smell
EYES: ckoudy, red-rimmed, sunken
PRODUCT: tumor, abscesses or cysts on the skin

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15
Q

Shellfish

Accept Criteria

A

ODOR: mild ocean or seaweed smell
SHELLS: closed and unbroken, indication the shellfish are alive
CONDITION: if fresh, must be delivered alive

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16
Q

Shellfish

Reject Criteria

A

TEXTURE: slimy, sticky, or dry
ODOR: strong fishy smell
SHELLS: excessively muddy or broken shells
CONDITION: dead on arrival (open shells that do not close when tapped)

17
Q

Crustaceans

Accept Criteria

A

ODOR: mild ocean or seaweed smell
CONDITION: shipped alive, packed in seaweed and kept moist

18
Q

Crustaceans

Reject Criteria

A

ODOR: strong fishy smell
CONDITION: dead on arrival

19
Q

Meat

Accept Criteria

A

COLOR:
* Beef: bright cherry red; aged beef may be darker; vacuum-packed beef will appear purpulish
* Lamb: light red
* Pork: light pink meat; frim, white fat

TEXTURE: firm flesh that springs back when touched
ODOR: no odor
PACKAGING: intact and clean

20
Q

Meat

Reject Criteria

A

COLOR:
* Beef: brown or green
* Lamb: brown, whitish surface covering the lean meat
* Pork: excessively dark color; soft or rancid fat

TEXTURE: slimy, sticky or dry
ODOR: sour odor
PACKAGING: broken cartons; dirty wrappers; torn packaging; broken seals

21
Q

Poultry

Accept Criteria

A

COLOR: no discoloration
TEXTURE: firm flesh that springs back when touched
ODOR: no odor
PACKAGING: should be surrounded by crushed self-draining ice

22
Q

Poultry

Reject Criteria

A

COLOR: purple or green discoloration around the neck; dark wind tips (red are acceptable)
TEXTURE: stickiness under the wings and around joints
ODOR: abnormal, unpleasant odor

23
Q

Shell Eggs

Accept Criteria

A

ODOR: no odor
SHELLS: clean and unbroken

24
Q

Shell Eggs

Reject Criteria

A

ODOR: sulfur smell or off odor
SHELLS: dirty or cracked

25
Q

Dairy Products

Accept Criteria

A

MILK: sweetish flavor
BUTTER: sweet flavor; uniform color; firm texture
CHEESE: typical flavor and texture; uniform color; clean and unbroken rind

26
Q

Dairy Products

Reject Criteria

A

MILK: sour, bitter or moldy taste; off odor’ expired sell-by date
BUTTER: sour, bitter or moldy taste; uneven color; soft texture; contains foreign matter
CHEESE: abnormal flavor or texture; uneven color; unnatural mold; unclean or broken rind

27
Q

Fresh Produce

Accept Criteria

A

TEMP: varies according to product
CONDITION: varies accroding to product

28
Q

Fresh Produce

Reject Criteria

A

CONDITION: evidence of mishandling or insects (including insect eggs/egg cases)
SPOILAGE: mold, cuts, wilting, unpleasant odors, discoloration, etc.

CUL 155 (14 decks)

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