Deck 6/7 Flashcards
Approved Suppliers
Have passed, local, state, and federal laws and can show an inspection report
Key drop delivery
Receiving food after hours - given a key to make delivery
use by date
Last date of peak quality - reject
expiration date
Past Last date of peak quality - reject
sell by date
How long to display a product for sale
best by date
a day when the product should be eaten for best flavor
shellstock identification tags
identify when and where shellfish were harvested
Inspection stamp
Carcass and meat will have inspection stamp showing passed, along with an identifying number to trace the meat.
Four Guidelines for recalls
- Identify recalled food
- Remove item from inventory
- Label the item
- Refer recall notice for proper disposal
Receiving considerations
Scheduling - ensure time to inspect
Staff needs - Train specific staff to inspect food, provide tools
Good prep- plan ahead
Timing and process for inspections - inspect immediately
Date marking
TSC food that will be held for longer than 24 hours must be marked with a use by date
FIFO
helps rotate refrigerated, frozen, and dry food
- identify food use by date
- store items with earliest date in front
- use front items first
- throw out past expiration foods
ROP
reduced oxygen package - store at recommended temps
Refrigeration Thermometer accuracy and Location
must be accurate within +-3 F, located in warmest part of fridge / hottest parts of hot holders
TCS Internal Temperature
storing tcs food at internal temp of 41 F or lower/ or 135 F or higher
