The Flow of Food: Purchasing and receiving

Question 1

What are approved suppliers

Answer 1

Suppliers that have been inspected and approved and meet all laws

Question 2

What are receiving considerations

Answer 2

Those are what you should consider when in receiving goods

Question 3

What is a key drop delivery

Answer 3

The receipt of food by food service operation after-hours while closed for business

Question 4

What is use-by date

Answer 4

It’s the longest possible date that the food will still remain fresh by

Question 5

What is expiration date

Answer 5

It’s when the product is no longer safe to consume or sell

Question 6

What is sell by date

Answer 6

How long to display a product for sale for inventory management

Question 7

What is best by date

Answer 7

That’s the date that is recommend for use for the best quality of the product

Question 8

What are the 4 guidelines for recalls

Answer 8

1. Identify the recalled food items 2. remove the items from inventory 3. relabel so it doesn’t end up back in inventory 4. refer to vendor’s notification

Question 9

What are shellstock identification tags

Answer 9

They determine when and where the shellfish was harvested

Question 10

What are inspection stamps

Answer 10

They are used by inspectors so you know for sure they were inspected