chef 1305 - chapter 6-
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
