chapter 6 - the flow of food: purchasing and receiving

what are three conditions that would result in rejecting a shipment of fresh poultry?

1) temperature within the danger zone 2) abnormal/unpleasant odor 3) green or purple discoloration around the neck

key drop delivery

deliveries that are made after operating hours. suppliers have a key to storage areas where they deposit the delivery. management must inspect delivery as soon as they get to the business and make sure that everything is there/correct/not contaminated

what is the correct way to check temperature of milk delivery, and what should the temperature be?

insert thermometer into milk. make sure it is 45 degrees or lower, and then hold it at 41 degrees or lower

what is the correct way to check temperature of fresh poultry delivery on ice, and what should the temperature be?

insert thermometer into the thickest part of the poultry. make sure it is at 41 degrees or lower

shellstock identification tags

labels on shellfish that show where the fish was harvested, and ensures it was purchased from an approved source

which item can be received at 45 degrees? a. shell eggs b. ground beef c. bean sprouts d. chopped tomatoes

a. shell eggs

what is the correct temperature for receiving cold TCS food? a. 32 or lower b. 41 or lower c. 45 or lower d. 50 or lower

b. 41 or lower

what is the best method of checking the temp of fresh fish delivery? a. feel fish making sure it's cold to touch b. insert therm. probe into thickest part of fish c. place TTI on surface of fish d. use an infrared therm. to check the temp

b. insert therm. probe into thickest part of fish

how should the temp of vacuum-packed meat be checked during receiving? a. lay therm. stem or probe on surface of package b. place therm. stem or probe between two packages c. open package and insert therm d. insert therm. through package of product

b. place therm. stem or probe between two packages

what causes large ice crystals to form on frozen foods? a. cross-contact b. cross-contamination c. TT abuse d. incorrect cleaning and sanitizaing

c. TT abuse

what are general guidelines for inspecting food?

correctly check temperature making sure food meets temperature requirements making sure packaging is not damaged/stained/tampered with checking sell-by and use-by dates checking for correct documents and stamps

what is the most important factor in choosing a supplier? a. it has HACCP program/food safety program b. it has documented manufacturing and packing practices c. its warehouse is close to the operation, reducing shipping time d. it has been inspected and complies with local, state, and federal laws

d. it has been inspected and complies with local, state, and federal laws

which is a requirement for key drop deliveries? a. items are set apart from other inventory b. items are able to be reconditioned safely c. items are delivered just before staff arrives d. items are placed in correct storage location

d. items are placed in correct storage location

what is required when receiving fish that will be served raw or partially cooked? a. must be alive when received b. must be thawed in microwave c. must be used within 24 hours of receiving d. must be correctly frozen before you receive it

d. must be correctly frozen when you receive it

how should cartons of coleslaw be checked for the correct receiving temperature? a. touch carton to see if it's cold b. place therm. against outside of carton c. check interior air temperature of truck d. open carton and insert therm. into food

d. open carton and insert therm. into food

what should be done with an item that has been recalled? a. arrange for vendor to pick up the item, notify staff, document recall b. recondition item, heat to minimum temp, or throw it out c. record item's use-by date, place item in storage, note loss for bookkeeping d. remove item from inventory, put in secure location, label it to keep it from being used or discarded

d. remove item from inventory, put in secure location, label it to keep it from being used or discarded

what types of external damage to cans are causes for rejection?

dents on the seam, deep dents on the body, missing label, swelling, rust, holes/leaking

what are general guidelines for receiving food safely?

have a scheduled delivery time have designated receivers who are trained with the proper tools be prepared to receive a delivery have a standard process for receiving inspect deliveries right when they arrive

expiration date

last date recommended for a product for peak quality

use-by date

last date recommended for a product for peak quality

sell-by date

last recommended date for an item to be displayed for sale

best-by date

last recommended date for food to be at its best taste and quality

approved supplier

meets the applicable local, state, and federal laws and requirements

inspection stamp

stamp ensuring that a carcass/package of meat has been inspected and approved by the FDA