Chapter6&7

Question 1

Approved Supplier

Answer 1

Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws.

Question 2

Best by Date

Answer 2

The Best By date refers to the date recommended that you use the product by for best physical and/or sensory quality. It is not an expiration date, but rather the date by which NOW Foods recommends consumption.

Question 3

Date marking

Answer 3

A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten, or thrown out.

Question 4

Expiration date

Answer 4

An expiration date or expiry date is a previously determined date after which something should no longer be used, either by operation of law or by exceeding the anticipated shelf life for perishable goods

Question 5

Four Guidelines for Recalls

Answer 5

Class I: Recalls for products which could cause serious injury or death; Class II: Recalls for products which might cause serious injury or temporary illness; Class III: Recalls for products which are unlikely to cause injury or illness, but that violate FDA regulations.

Question 6

Inspection Stamps

Answer 6

a stamp placed on something to show it has been inspected.

Question 7

Refrigeration Thermometer accuracy and Location

Answer 7

Your refrigerator temperature should be 40 F or less, and your freezer should be 0 F or less. The best place to put a thermometer is in the warmest spot – which would be near the door, not tucked away in the back. Glance at this daily to be sure it is maintaining a cold temperature.

Question 8

ROP

Answer 8

Packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging.

Question 9

Sell-by Date

Answer 9

a date marked on a perishable product indicating the recommended time by which it should be sold.

Question 10

Shellstock Identification Tags

Answer 10

Shellstock tags are the first important records concerning the origin of shellfish. Harvesters must provide information necessary to create a record of the origin, quantity, and date of harvest, which can be used to trace a lot of questionable shellstock back to its source or sources.

Question 11

FIFO

Answer 11

Key Takeaways. First In, First Out (FIFO) is an accounting method in which assets purchased or acquired first are disposed of first. FIFO assumes that the remaining inventory consists of items purchased last

Question 12

TCS Internal Temperature

Answer 12

135°F
Cook all TCS food to required temperatures and times. Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours.

Question 13

Receiving Considerations

Answer 13

Consideration Received means the amount of cash and the Fair Market Value, as of the Consummation Date, of consideration other than cash received by the stockholder.

Question 14

The order of food storage

Answer 14

Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry. Wrap food properly before storing it.

Question 15

Key Drop Delivery

Answer 15

Some foodservice operations receive food after-hours when they are closed for business. This is often referred to as a key drop delivery. The supplier is given a key or other access to the operation to make the delivery. Products are then placed in coolers, freezers, and dry- storage areas.

Question 16

Use-by Date

Answer 16

The “Use By Date” is the last day that the manufacturer vouches for the product’s quality. The use by date is the date the manufacturer recommends that the consumer use their product for “peak quality” in the food. So you may eat the food after the use by date, but it likely is not going to be at peak quality if a use-by date has passed.