Trinity Lindemann Ch 6-7

Question 1

Approved Supplier

Answer 1

these suppliers have been inspected and can show you the report that also meet applicable local, state, and federal laws

Question 2

Receiving Considerations

Answer 2

having a procedures in place for inspecting food can reduce hazards before they enter the operation

Question 3

Key drop Delivery

Answer 3

some food service operations receive food after hours when they are closed for business, the supplier is given a key or other access to the operation to make the delivery

Question 4

Use By Date

Answer 4

this date is the recommended last date for the product to be at peak quality

Question 5

Expiration date

Answer 5

when the food is no longer good to eat

Question 6

sell by date

Answer 6

tells the store how long they have to display the product for sale

Question 7

best by date

Answer 7

is the date by which the product should be eaten for best flavor or quality

Question 8

four guidelines for recall

Answer 8

Damage, Liquid, Pests, Dates

Question 9

shell stock identification tags

Answer 9

food ietms must be delivered with the correct documents, these tags indicate when and where the shellfish were harvested

Question 10

inspection stamps

Answer 10

carcasses and packagees of meat that have been inspected will have these stamps with abbreviations for the inspected and passed by inspection agency along with a number identifying the processing plant

Question 11

FIFO

Answer 11

First in First Out, this is method for rotating refrigerated foods

Question 12

TCS Internal Temperature

Answer 12

41 F - 135 F

Question 13

Refrigeration Thermometer accuracy and location

Answer 13

all refridgerations units need a thermometer measuring device. it must be accurate my -+ 3 F OR -+ 1.5 C; should be hanging on a shelf in unit

Question 14

the order of food storage

Answer 14

A - ready to eat foods, B seafood, C whole cuts of beef and pork, C ground meat and ground fish, E whole and ground poultry