Chapter 6: Purchasing and Receiving

Question 1

What’s an approved, reputable supplier?

Answer 1

• suppliers have been inspected

- meet all applicable local, state, and federal laws

Question 2

A supplier’s inspection report should review these areas:

Answer 2

• Receiving and storage
• Processing
• Shipping
• Cleaning and sanitizing
• Personal hygiene
• Staff training
• Recall program
• HACCP program or other food safety system

Question 3

what’s a key-drop delivery?

Answer 3

• Supplier is given after-hour access to the operation to make deliveries.

Question 4

checking temp of meat, poultry, and fish

Answer 4

insert thermometer stem or probe into the thickest part of the food

Question 5

checking temp of ROP food

Answer 5

• insert thermometer stem or probe between the two packages

Question 6

checking temp of other packaged food

Answer 6

-open package and insert thermometer stem or probe into the food

Question 7

temp criteria for deliveries:

- cold TCS food

Answer 7

• receive at 41 degrees F or lower unless otherwise specified

Question 8

temp criteria for deliveries:

- Live shellfish (oysters, mussels, clams, and scallops)

Answer 8

• receive at an air temp of 45 degrees F
• and an internal temp no greater than 50 degrees F
• **once received, the shellfish must be cooled to 41 degrees F or lower in 4 hours

Question 9

temp criteria for deliveries:

- shucked shellfish

Answer 9

• receive at 45 degrees F or lower

- cool to 41 F or lower in 4 hours

Question 10

temp criteria for deliveries:

- milk

Answer 10

• receive at 45 F or lower

- cool to 41 or lower in 4 hours

Question 11

temp criteria for deliveries:

- shell eggs

Answer 11

• receive at an air temp of 45 F or lower

Question 12

temp criteria for deliveries:

- Hot TCS food

Answer 12

• receive at 135 F or higher

Question 13

temp criteria for deliveries:

- frozen food

Answer 13

• Receive frozen solid
  
  • reject if there is evidence of thawing and refreezing
    - fluids or water stains in case bottoms or on packaging
    - ice crystals or frozen liquids on the food or packaging

Question 14

What kind of documentation do shellfish need to be received with?

Answer 14

Shellstock identification tags

• tags indicate when and where the shellfish were harvested
• **do not remove shellstock tag until the last shellfish from the container is used
• **keep the tag on file for 90 days from the date that the last shellfish was removed from the container