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Chapter 10
The flow of food: purchasing, receiving, and storage.
Question | Answer |
---|---|
What are the objects? | Purchase food from approved, reputable suppliers. Use criteria to accept or reject food during receiving. Label and date food. Store food and nonfood items to prevent time-temperature abuse and contamination |
How Purchase food from approved, reputable suppliers? | That have been inspected. That comply with all applicable federal, state, and local laws |
What are the receiving principles? | Make specific staff responsible for receiving. Have enough trained staff available to receive food promptly. Store items promptly after receiving |
How would be the key drop deliveries? | Supplier is given after-hour access to the operation to make deliveries. Deliveries must meet the following criteria |
What are the rejecting deliveries? | Separate rejected items from accepted items. Tell the delivery person what is wrong with the item.Get a signed adjustment or credit slip before giving the rejected item to the delivery person. Log the incident on the invoice or receiving document. |
What are some requirements for a recall? | Identify the recalled food items. Remove the item from inventory, and place it in a secure and appropriate location. |
What's the requirement for check the temperature of meat, poultry, and fish? | Insert the thermometer stem or probe into the thickest part of the food (usually the center). |
What are the requirements for check the temperature of ROP Food? | Insert the thermometer stem or probe between 2 packages. As an alternative, fold packaging around the thermometer stem or probe |
What are the requirements for check the Temperature of Other Packaged Food? | Open the package and insert the thermometer stem or probe into the food. |
With what I may Reject packaged items? | Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents.Bloating or leaking (ROP food). Broken cartons or seals . Dirty and discolored packaging. |