315NUTR test Flashcards
(124 cards)
1
Q
Food safety and Inspection Service enforces these acts…
A
- Meat Inspection act
- Poultry products inspection act
- eggs inspection act
2
Q
Misbranded
A
Label does not include info mandated by law, Label info is misleading
3
Q
USDA
A
Performs mandatory inspection of meats, poultry, and other processed food, uses official inspection stamp to indicate product is high quality and produced under sanitary conditions
4
Q
FDA
A
Regulates production, manufacture, and distribution of all food involved in interstate commerce except meat, poultry, and eggs
5
Q
Standards of Fill
A
Regulates the quantity of fill in a container
6
Q
Agricultural Marketing Service
A
Part of USDA and responsible for COOL
7
Q
Food, drug, and cosmetic act
A
No food may enter interstate commerce that is deemed adulterated or misbranded
8
Q
FDA enforces these acts…
A
- Food, drug, and cosmetic act
- Fair packing and labeling act
- Nutritional labeling and education act
- Food and safety Modernization act
9
Q
National Marine and Fisheries Service
A
Performs voluntary inspection system for fish, fish products, and grade standards
10
Q
Standards of Identity
A
Defines what a food product must contain to be called a certain name
11
Q
Adulterated
A
Contains substances injurious to health; any part of it is filthy or decomposed; prepared of held under unsanitary conditions; contains portions of diseased animals
12
Q
Standards of quality
A
Limits and defines the number an kind of defects permitted; applies mainly to canned fruits and veggies
13
Q
Environmental protection agency
A
Sets tolerance levels for pesticide residuals in foods and determine quality standards for water
14
Q
National Oceanic & Atmospheric Administation
A
Oversees fisheries management in USA: Under authority in 1946 Agricultural Marketing act, provide inspection services for fish, shell fish, and fishery products to the industry
15
Q
Bureau of Alcohol, Tobacco, & Firearms
A
Monitors the production, distribution, and labeling of alcoholic beverages that contain > 7% alcohol
16
Q
US Public health service
A
Inspects some shellfish and also advises local and state gov’t on sanitation standards for the production, processing, and distribution of MILK
17
Q
What is the definition of purchasing (what’s another word for it?)?
A
- An essential function focused on securing resources needed to operate a foodservice
- Procurement
18
Q
What is the basic flow of purchasing activities?
A
Check Figure 6.1 !!
19
Q
Market
A
A medium through which a change of ownership occurs; moves product from the original source of supply to the point of service
20
Q
Commodities
A
raw agriculture products used to produce foods
21
Q
Marketing Channel
A
the food processing and distribution system, beginning with the grower of raw food products and ending at the final customer or of consumption
22
Q
Distribution System
A
growing, harvesting, storage, processing, manufacturing, transportation, packaging and distribution
23
Q
Primary Market
A
XX
24
Q
Secondary Market
A
XX
25
Local Market
XX
26
Middleman
are wholesalers who do not assume ownership of goods but whose responsibility is to bring buyers and sellers together
27
Brokers
serve as a sales representative for a manufacturer or a group of manufacturers. Paid on commission, often a percentage of the product sold to the distributors or the end user. Also introduces new products to potential buyers.
28
Manufacturer's representative
hired by the manufacturer to sell their products, introduce new products to potential buyers, and address product or delivery issues
29
Food buyers should be aware of what?
* What is happening in the market
* Economic trends
* Government policies or change in laws (NAFTA)
* Adverse weather conditions (crop damage causing price increase or product scarcity)
* Changing consumer needs and wants
30
What is a buyer?
* A member of the professional administrative team and is held to high standards of work performance and ethical behavior
* Should have good communication skills and be able to negotiate with sellers to reach an agreement
* The foodservice department must be able to communicate its needs to the buyer
* The buyer represents the institution in negotiations with the market representative
31
Discuss ethics in purchasing-kickbacks, collusion, bribes, and conflicts of interest
* Products should be evaluated objectively, and buying decisions made on the basis of quality, price, and service
* Buyers may be subject to bribes and other types of inducements to influence buying decisions
* Collusion – a secret arrangement or understanding between the buyer and the seller for fraudulent purposes
* Example is kickbacks – where the buyer accepts something of value from the vendor in exchange for a sale
* Other conflicts of interest include the vendor providing gifts, meals, or samples
32
Centralized purchasing
– a purchasing department that is responsible for buying instead of department manager
• Used in large organizations
• Advantages – a large purchasing department may have better negotiating power than an individual; saves department level managers times
• Disadvantages – friction may results if there is not a clear understanding of quality standards
33
Group OR cooperative purchasing
- buying arrangements are where several independent (not under same management) organizations join together to have more purchasing power
• The buyer is paid by a fee (based on a percentage by order) by the organizations in the group
• Deliveries are made to a central warehouse or to each individual business
• Organizations in the group must agree on food specifications
34
GPO's purchasing
purchase everything for the whole organization
• Represents members organizations by negotiating with various vendors on behalf of the GPO
• The department manager must use the buying group and is not usually able to buy items not on the buying contract
• Advantage is overall cost savings for the institution rather than the individual units
35
What is a rebate?
* Money paid to foodservice organizations when a certain volume of purchases are met
* Used to guarantee sales volume for the food distributor
* Usually negotiated by large regional foodservice organization
36
Define vendor
- a seller, a source of supply
• Selection of vendors is one of the most important decisions that must be made in a purchasing program
• The buyer should carefully evaluate the product line of the vendor to ensure they meet quality specification of the organization
Broad line vendors – carry large inventories of products and supplies
37
Broad line
carry large inventories of products and supplies
38
Specialty
carry a limited product line (such as meat or produce)
39
Prime
majority of purchases made with this vendor who carries many product lines
40
What's a value added service?
* Vendor will support the equipment or provide service programs with the purchase of certain food products
* Coffee pots or juice machines
41
Informal/Open market
* Common in smaller foodservice operations; involves ordering needed food and supplies from a selected list of vendors on daily, weekly, or monthly pricing quotations
* Orders are made by fax, computer, phone, or personal visit
* Buyer and vendor must agree on quantities and prices before delivery
42
Formal/competitive bid
* Written specifications and estimated quantities needed are submitted to vendors with an invitation for them to quote prices
* Purchasing agents for local, state, and federal government-controlled institutions are usually requires to use this purchasing method
* Advantages – formal bids minimize understandings about quality, price, and delivery
* Disadvantages – time consuming and leads to manipulation due to large amount of money involved
43
Cost-plus purchasing
• A buyer agrees to buy certain items from the vendor for an agreed-on period of time based on a fixed mark-up over the vendor’s cost. Used in large volume buying
44
Prime vending
• Involves formal agreement with a single vendor to supply the majority of product needs. Results in time savings and better pricing through volume buying
45
Blanket Purchase agreement
• Used when a wide variety of items are purchased from local suppliers, but the exact items, quantity, and delivery requirements are not known in advance
46
Just-in-time purchasing
• The product is purchased in the exact quantities required for a specific production run and delivered just in time. Goal is to have as little of inventory on hand as possible to maximize cash flow
47
What factors determines what to buy?
* Menu – food quality; market form of the food; sustainable foods, local foods, foods with certain types of packaging
* Equipment
* Labor
* Cost
48
What factors determine make vs. buy for a product?
• Should we make it ousrselves or buy it from supplier?
o Decision based on food quality, food quantity, and product and labor costs
• Should we make or buy cherry pie?
o Raw food cost = .98 cents/pie
o Time to make = 1 hour
o Frozen prebaked pies = 1.35/pie
49
Quality standards vs. grades: What is the difference?
* Quality standards – refer to wholesomeness, cleanliness, or freedom from undesirable substances. Quality is denoted by grade, brand, or condition
* Grades – market classification of quality. Grades have been established by the USDA, but their use is voluntary
50
What is a brand?
* Assigned by private organization
* Identified by a trademark or a label
* Producers, processors, or distributors develop brands to generate customer demand
* Brands are often inconsistent based on seasonal variations
* Brands may be lower or higher in quality than the corresponding government trade
51
How do I determine what to buy and the amount?
demand
52
What's requisition?
• Form you fill out asking to buy something
53
What's inventory?
Inventory stock level-par stock and mini-max system (pg. 178, figure 6.12)
54
Inventory stock level-par stock and mini-max system
PG. 178, figure 6.12
55
What is a specification?
* A detailed description of a product stated in terms clearly understood by the buyer and the seller
* Name of product
* Federal grade or brand
* Unit on which price was quoted
* Name and size of container
56
What is a bid request?
• Provides vendors with an opportunity to submit bids for specific items needed by the buyer. Samples may be requested…. Can-cutting.
57
Sherman Anti-Trust law
Protects against conspiracy in restraint of trade
58
FTC ACT
Prevent unfair methods of competition
59
Clayton Act
amendment to clarity and supplement sherman act
60
Robinson-Patman act
Prohibits anticompetitive practice by producers
61
What is the difference between interstate and intrastate commerce?
Interstate: Buying and selling goods between states- MUST MEET FED. LAWS & REGULATIONS
Intrastate: Buying and selling goods in YOUR STATE - MUST MEET STATE & LOCAL REGULATIONS AT LEAST EQUAL TO FED. REQUIREMENTS
62
What is the difference between adulterated and misbranded food?
* Adulterated – contains substances injurious to death, any part of it is filthy or decomposed, prepared or held under unsanitary conditions, contains portions of diseased animals
* Misbranded – Label does not include information mandated by law, label information is misreading
63
Irradiation of foods
application of ionizing radiation of food
| technology that improve the safety and extends shelf life of foods by reducing/ eliminating microorganisms and insects
64
Genetically altered foods
GMO
| foods whose genetic structure has been altered by adding or eliminating genes to enhance qualities of the product
65
How will the Food Safety Modernization Act change the FDA’s role in food safety?
- Aims to ensure the US food supply is safe by shifting focus of federal regulators from responding to contamination to preventing it
- FDA will have mandatory recall authority for all food products
66
How does food get recalled and how is the public notified?
• Initiated by the manufacturer to distributor of the meat or poultry, sometimes at the request of FSIS
• All recalled are voluntary
• If the company refuses to recall it products, the FSIS has the legal author to detain and seize these products in commerce
• As soon as FSIS learns that a potentially unsafe or mislabeled meat or poultry product is in commerce, the Agency conducts a preliminary investigation to determine whether there is a need for a recall
o Contacting the manufacturer of the food for more information
o Interviewing any consumers who allegedly became ill or injured from eating the suspected food
o Collecting and analyzing food samples
o Collecting and verifying information about the suspected food
o Discussion with FSIS field inspection and compliance personnel
o Contacting state and local health departments
o Documenting a chronology of events
67
What is the FDA’s role in food recalls?
* The FDA hears about product problems through company notification, agency inspections, and adverse event reports, and through CDC
* FDA posts regular update about recalls to its Web site, and all recalls appear in the agency’s weekly Enforcement Reports
* FDA reviews all of a company’s corrective actions to determine when a recall is complete
68
What are Class I, II, and III recalls? What are they based on?
o Class I – involves a health hazard situation in which there is a reasonable probability that eating the food will cause health problems or death
o Class II – involves potential health hazard situation in which there is a remote probability of adverse health consequences from eating the food
o Class III – involves a situation in which eating the food will not cause adverse health consequences
69
What is an approved, reputable supplier?
* Have been inspected (usually by 3rd party)
| * Meet all applicable local, state, and federal laws
70
Define receiving and its purpose
Point at which an organization takes legal ownership and physical procession of items ordered
• Purpose is to ensure that food and supplies delivered match the pre-established specification for quality and quantity
• Process involves inspection of the product, completion of documents, and transfer of products into storage
• Receiving involves other departments: purchasing, production, and accounting
71
Disadvantages of a good/poorly planned receiving program
* Short weights
* Short dates
* Sustained quality
* Double billing, inflated prices
* Mislabeled merchandise substitutions
* Spoiled or damaged merchandise
* Pilferage or theft
72
Where should a well-designed receiving area be located? Why?
* Should be close to the delivery docks and storage
* Reduces traffic through the production area
* Provides good security
* Area should be large enough to allow for several deliveries at once
73
Discuss security issues in receiving
* Clearly defined and consistently enforced security measures prevent theft and deliberate contamination of food and supplies
* Unauthorized personnel should not have access to the receiving area
* Deliveries should be checked in upon arrival and then moved into storage to prevent product deterioration and theft
* Door to the receiving area should be kept locked (some operations use a doorbell or buzzer)
74
Tips for inspecting deliveries, including food safety issues
x
75
How are orders received? Know the 5 key steps, blind method and invoice receiving
x
76
What is a key drop delivery?
* Supplier is given after-hour access to the operation to make deliveries
* Early morning (6-7), mid-morning, mid-afternoon (non-meal peak hours)
77
What should you do if a food is recalled?
* Identify the recalled food items
* Remove the item from inventory, and place it in a secure and appropriate location
* Store the item separately from food, utensils, equipment, linens, and single-use items
* Label the item in a way that will prevent it from being placed back in the inventory
* Inform staff to not use product
* Refer to the vendors notification or recall items list to determine what to do with the item
78
Where should dry storage be located?
x
79
Where should food not be stored?
* Locker rooms or dressing rooms
* Restrooms or garbage rooms
* Mechanical rooms
* Under unshielded sewer lines or leaking water lines
* Under stairwells
80
What are the requirements for dry storage?
• Area needs to be cool, dry and properly ventilated
81
FIFO
FIRST IN FIRST OUT
82
How is cross-contamination prevented during storage?
• Store food items in the following top-to-bottom order: Ready to eat food, seafood (145), whole cuts of beef and pork (145), ground meat and ground fish (155), whole and ground poultry (165)
83
What does ambient temperature mean?
• The air temperature in the fridge/freezer
84
How do refrigeration/freezer specifics impact food safety?
-Keeps the food COLD
85
What temperatures should certain foods be refrigerated?
* Fresh fruits and vegetables: 40-45
* Meat, poultry, dairy products eggs: 32-41
* Frozen products: 0- -10
* TCS temp: 41 or lower
86
What are some of the basic storage recommendations?
* Store deliveries as soon as they are inspected
* Do not overload fridges or line the shelving with paper
* Never place hot food in the fridge
* Fridges and freezers should have thermometers that are checked at regular intervals (place thermometer in the warmest location, near the door)
87
How high must items be stored off the ground?
6 inches
88
How should food in storage be labeled?
* All items not in their original containers must be labeled
* Food labels should include the common name of the food or a statement that clearly identifies it
* It is not necessary to label food if it can be clearly identified
89
What is date-marking?
* Ready to eat TCS food can be stored for only seven saved if it is held at 41 or lower
* The count begins on the days that the food was prepared or a commercial container was opened
* Some operations write the day or date the food was prepared on the label; others write the use-by or date on the label
* When combining food in a dish with different use-by dates, the discard date of the dish should be based on the earliest made food
90
How is inventory control achieved?
* Inventory records
* Storeroom issues – one employee should be responsible for this; locked storeroom and freezer, manager controls what comes out
91
Physical inventory
* Is an exact count of product held in storage
* Better to have 2 people do it
* May be taken weekly, end of each month, or several times a year
92
Perpetual inventory
• Method of continuous tracking of product held in storage
93
Define food production
Complex transformation of ingredients to final product
94
What are the objectives of food production?
* Enhance the aesthetic appeal of the raw food product by maximizing the sensory qualities of color, texture, and flavor
* Destroy harmful organisms to ensure that the food is microbiologically safe for human consumption
* Improve digestibility and maximize nutrient retention
95
What is a recipe?
• Statement of ingredients and procedures required to prepare a food item
96
What is a block format recipe?
• Ingredients that are to be combined are grouped
97
What is a standardized recipe?
• A recipe is standardized when it has been tested and adapted to the requirements of a specific foodservice operation
98
What are the advantages of a standardized recipe?
* Consistency – flavor, texture, and portion size
* Ensure consistency of each aspect of quality every time a menu item is prepared
* Simplifies planning, purchasing, forecasting, recipe costing, and pricing
* Minimize the effects of employee turnover on food quality and simplify the training of new staff by serving as a form of communication between the food manager and the production staff
99
What are the components of a standardized recipe?
* Title
* Yield and Portion Size
* Cooking Time and Temp.
* Ingredients and Quantities
* Procedures
100
Terms listed before and after a recipe ingredient mean what?
Pretty much how to do it...
SIFT flour
PACK brown sugar
101
Table 8.2-Common abbreviations
* AP – As Purchased
* AS – As served
* C – Cup
* EP – Edible Portion
* F – Fahrenheit
* Fl. Oz. – Fluid Ounce
* Gal – Gallon
* Lb. – Pound
* Oz. – Ounce
* Pkg. – Package
* Psi. – Pounds per square inch
* Pt. – Pint
* Qt. – Quart
* Tsp. – Teaspoon
* Tbsp. – Tablespoon
102
What are AP and EP?
* AP = As Purchased
| * EP = Edible Portion
103
Calculate EP (yield) from AP
n
104
Calculate the difference in cost for AP vs. EP
n
105
Calculate new recipe yield if serving size is changed
k
106
What are two methods or recipe adjustment?
- Factor Method
| - Percentage Method
107
How do you calculate the conversion factor in the factor method?
desired yield/ current yield
108
Know how to use the conversion factor to make recipe adjustments?
c
109
What is forecasting? What is it based on? What is the reason we use it?
* A prediction of food needs for a day or other specific period of time
* The goal is to estimate future demand using past data
* Based on sound historical data that reflect the pattern of actual menu item demand in the foodservice operation
110
What is the difference in a manual tally and a forecasting tool?
• Manual tallying is a simple count of menu items actually requested or selected by the customers
111
When would we not use a forecasting tool?
• In small healthcare organizations (long-term care facilities or hospitals), amounts can be calculated by simple tallying
112
Calculate number of portions to produce
f
113
Calculate amount of food to order based on EP
c
114
Calculate cost per EP and AP
d
115
How many cups are in a #10 can?
12 cups
116
Know common liquid measures
3 t= 1 tbps
1 c= 8 fl oz
4 c= 1 qt
4 qt= 1 gal
117
How many ounces are in a pound?
16oz/lb
118
What are production sheets?
List of procedures
Recipes
and what to do
119
What are prep-and-pull sheets?
Provides cooks with an "at a glance" view of what needs to be done for prep
120
What is a production meeting?
Talks about production and shit
121
What are the advantages and disadvantages of a central ingredient room?
* Increased production control
* Improved security
* Consistent quality control
* Efficient use of equipment
* Disadvantage: lack of flexibility, cooks may feel restrained
122
Why is portion control used?
• Contain costs and ensure nutrient composition of menu items
123
How is portion control achieved?
* Portioned by weight, measure, or count
| * Purchasing function
124
What are scoops, spoodles, etc? What is scoop size based on? How many ounces are in #6 or #8 scoops? Calculate scoop size.
* No. 6 = 2/3 cup → 5.334 ounces
| * No. 8= ½ cup→ 4 ounces
