chef 1305 - chapter 6-

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When should food deliveries be​ scheduled?

-Schedule deliveries for off-peak hours when staff can do the inspection. - Provide staff with the tools they need. -Receive only one delivery at a time. -Inspect deliveries and put items away immediately. -Make sure enough trained staff are available to receive, inspect, and store food. -Check shipments for intact packaging and signs of refreezing, prior wetness, and pest infestation. -Use calibrated thermometers to sample temperatures of received food items.

At what minimum temperature should hot TCS food be kept when​ receiving?

135degrees°F ​(57degrees°​C) or higher

What step must be taken after food​ arrives, and before it is placed in​ storage?

Check the temperature of TCS food.

In a key drop delivery:

Food is received after-hours, when the operation is closed for business. The supplier has access to the operation to make the delivery.

For meat, poultry, and fish, insert the thermometer stem into the thickest part, usually the center. For ROP and bulk foods, insert the thermometer stem between two packages, being careful not to puncture the packages. For other packaged food, open the package and insert the thermometer stem or probe into the food.

For meat, poultry, and fish, insert the thermometer stem into the thickest part, usually the center. For ROP and bulk foods, insert the thermometer stem between two packages, being careful not to puncture the packages. For other packaged food, open the package and insert the thermometer stem or probe into the food.

​Suppliers' inspection reports should be based on

Good Manufacturing Practices​ (GMP) or Good Agricultural Practices​ (GAP).

When a food item is recalled by the​ manufacturer, what is the first thing that a manager should​ do?

Identify the recalled food based on the recall notice and remove the item from inventory.

When notified of a food​ recall, which of the following steps should be done​ first?

Identify the recalled food items by matching information from the recall notice to the item.

What is the definition of a key drop​ delivery?

If food is received after hours it is called a key drop delivery . The supplier is given access to the operation for delivery and it must be inspected once employees arrive.

When receiving ROP or​ vacuum-packed food, how should the temperature be​ checked

Insert a thermometer probe between two packages.

What is the most important factor in choosing a food​ supplier?

It has been inspected and complies with​ local, state, and federal laws.

Milk can be received at 45degrees°F ​(7degrees°​C) under what​ condition?

It is cooled to 41degrees°F ​(5degrees°​C) or lower in 4 hours.

What is required when receiving fish that will be served raw or partially​ cooked?

It must be correctly frozen before you receive it.

How should cartons of coleslaw be checked for the correct receiving​ temperature?

Open a carton and insert a thermometer stem into the food.

________ for shipments includes having clean hand trucks, carts, dollies, and containers ready

Planning ahead

Some cans in a delivery of tomato sauce are dented and dirty. What should the food handler who is inspecting the cans​ do?

Reject the cans.

What should be done with an item that has been​ recalled?

Remove the item from​ inventory, and place it in a secure locatio

Beef that is _______ should be rejected.

Salami that is moist should be rejected.

_____________ is a very important aspect to proper receiving in that it allows the receiving party the proper amount of time and attention to inspect a delivery.

Scheduling

Live shellfish must be received with what​ documentation?

Shellstock identification tag

Delivery Decision Could Cost Them A large food delivery arrived at the Sunnydale Nursing Home during the busy lunch hour. It included cases of frozen ground beef​ patties, canned​ vegetables, frozen​ shrimp, fresh​ tomatoes, a case of​ potatoes, and fresh chicken.​ Betty, the new assistant​ manager, thought the best thing to do was to put everything away and check it later as she was very busy. She told​ Ed, who was in charge of​ receiving, to sign for the delivery and put the food into storage. Ed asked her if it would be better to ask the delivery driver to come back later. Because she needed the chicken for​ dinner, Betty asked Ed to accept the delivery​ now, and then she went back to the front of the house. Ed put the frozen shrimp and ground beef patties in the freezer and the fresh chicken in the refrigerator. Then he put the fresh​ tomatoes, potatoes, and canned vegetables in dry storage. When he was​ finished, he went back to work in the kitchen. What was done​ incorrectly?

Suppliers should deliver food when staff has enough time to inspect it. Ed put the frozen shrimp and ground beef patties in the freezer and the fresh chicken in the refrigerator. Make sure that enough trained staff is available to receive and inspect food promptly. Have clean hand trucks, carts, dollies, and containers ready. Make sure there is enough space in dry-storage and walk-in areas for shipments. Timing of inspections Inspect and store each delivery before accepting another one. This will prevent temperature abuse in the receiving area.

A Decision to Make Two​ friends, who met in their senior year of hotel and restaurant management​ school, decided to become partners in a new​ fast-casual concept. The partners felt confident that their college and work experience had prepared them to open their new businesslong dash—something they had been dreaming of for a long time. All of the steps started to fall into place quickly. They identified a perfect location in a suburban strip​ mall, obtained​ financing, and developed a menu. The clock was ticking toward their projected opening​ date, yet they still had not selected their suppliers. Both partners turned their attention toward this important task.

Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws. Receiving and storage Processing Shipping Cleaning and sanitizing Personal hygiene Staff training Recall program HACCP program or other food safety system

Where do supplier inspection reports come​ from?

The​ USDA, the​ FDA, or a​ third-party inspector

When a delivery​ arrives, what is the first step that the receiving staff should​ take?

Visually inspect delivery trucks for signs of any contamination.

Shellstock identification tags must indicate __________ the shellfish was harvested

when and where

Which food requires additional documentation stating that it was raised to FDA​ standards?

​Farm-raised fish

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused​ this?

​Time-temperature abuse

The grading of eggs, meat, and poultry is required.

F

Time-temperature abuse is not a concern in the receiving area.

F

When refusing any delivery that does not meet your standards:

1, Set the rejected item aside from the items you are accepting.ckbox checked 2, Get a signed adjustment or credit slip from the delivery person before the item is removed.

When cold TCS food is​ delivered, what temperature should it​ be?

41degrees°F ​(5degrees°​C) or lowe

What is the correct temperature for receiving cold TCS​ food?

41degrees°F ​(5degrees°​C) or lower

How long is a shellstock identification tag required to be kept on​ file?

90 days from when the last shellfish was used from its delivery container

What is a key drop​ delivery?

A delivery made after hours when the operation is closed.

What is a reason for rejecting a food​ item?

Abnormal smell or odor

Which type of meat should be bright cherry red in order to be considered​ acceptable?

Beef

When checking the temperature of a packaged​ food, what is the first step to​ take?

Calibrate, clean, and sanitize the thermometer.

What are two possible reasons for a food to be recalled by the​ manufacturer?

Damaged goods, thawed/refrozen meats.

When inspecting deliveries, it is not necessary to focus on packaging and documentation

F

Farm-raised fish must come with documentation that shows that it was produced up to ___________ standards.

FDA

What circumstances can cause a food recall to​ occur?

Food contamination is suspected or confirmed

What is the best method of checking the temperature of a delivery of fresh​ fish?

Insert a thermometer probe into the thickest part of the fish.

What do the abbreviations found on an inspection stamp stand​ for?

Inspected and passed

What requirements must be met for a key drop delivery to be safely​ made?

It must be from an approved supplier who stores it correctly in the operation.

What type of food items are required by law to be​ pasteurized?

Liquid or frozen eggs

Which product must be pasteurized if it will be used in a foodservice​ operation?

Liquid, frozen, and dehydrated eggs

Which food items have to maintain an internal temperature no greater than 50degrees°F ​(10degrees°​C) when​ received?

Live shellfish

Which food item should be surrounded by​ crushed, self-draining ice in order to be accepted into​ receiving?

Poultry

Which fresh food should be packaged with​ crushed, self-draining​ ice?

Poultry

What type of special documentation is needed with fish that will be eaten raw or partially​ cooked?

Proof it was frozen correctly before it was received

Good manufacturing​ practices, or​ GMPs, are the​ FDA's minimum sanitation and processing requirements for producing safe food.

T

Live shellfish should be cooled to an internal temperature of 41​ °F or lower within 4 hours of receiving it.

T

Why should you reject frozen food that has large ice crystals on​ it?

Time-temperature abuse

Designated staff members should be able to ___________ for deliveries.

accept, reject, and sign

When a food item shows signs of thawing and​ refreezing, that generally indicates that it has

been​ time-temperature abused.

All food packaged in a reduced-oxygen environment must be rejected if the packaging is ________.

bloated or leaking

A package of​ vacuum-packed bacon should be rejected if the packaging is

bloated.

Fish that will be eaten raw or partially cooked must have proper documentation of being __________ before you received it.

correctly frozen

What is the definition of a shellstock identification​ tag?

each container of live, molluscan shellfish received must have an ID tag that must remain attached to the container until all the shellfish have been used. Tags are to be kept on file for ninety days from date recorded on the tag. Tags document where the shellfish were harvested.

Approved suppliers:

have been inspected can show you an inspection report meet applicable local, state, and federal laws

A supplier that has been approved should be able to provide a foodservice operation with​ a(n)

inspection report.

When checking the temperature of reduced oxygen packaged​ (ROP) and bulk​ food, it is important not to

puncture or damage the package.

Food can be rejected at receiving if it does not meet the

quality standards.

Cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of

reconditioning.

Dairy products should be rejected if they have a

sour smell.

Meat, fish, or poultry that is soft enough to leave an imprint if touched should be rejected.

t

When receiving food​ items, reject items with

tears, holes, or punctures in the packaging.

Poor quality food has most likely been ____________ abused.

time-temperature


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