Module 5 Flashcards
Flow of Food: Purchasing, Receiving, and Storage
What are the first few steps of the flow of food?
Purchasing, receiving, and storage.
What is an approved supplier?
An approved supplier has been inspected and can produce an inspection report. But also meets all applicable local, state, and federal laws.
How do I work with a supplier?
Develop a relationship with the suppliers, get to know their food safety practices. The company may have lists on their specifications, standards, and procedures.
How can you get to know your supplier’s food safety practices?
Check their most recent inspection report. These can come from the USDA, FDA, or a third party. Good manufacturing processes (GMP) and Good Agricultural Practices (GAP).
How should I prepare for deliveries?
When staff has enough time to inspect them. A accept/reject criteria, thermometers, scales, and purchase orders. Trained staff.
How do I handle key drop deliveries?
Key drop delivery is after hours. The supplier is given a key to access the operation. Putting products in the correct storage area. It must be inspected when staff arrives at the operation.
What should employees look for when receiving deliveries?
Look for signs of temperature abuse and contamination.
What should an employee do when a delivery arrives?
Visually inspect the truck for signs of contamination. The condition of the vehicle and the product. Make sure there are no pests. Then visually inspect food items and temperature. Store them as quickly as possible.
How do I reject deliveries?
Set it aside then tell the delivery person what is wrong with the item. Then log the incident.
Should you reject a shipment of dirty cans?
You would not have to reject cans unless visible damage.
When are food items typically recalled by a manufacturer?
Food can be recalled when specific allergens are not identified on the label. Can be true when it is mislabeled. Can also be recalled when food is contaminated.
Who will notify you of a recall?
Vendors, USDA, and FDA.
What should you do when you are notified of a recall?
Identify recalled food items. Place it in a secure and appropriate location. Make sure it is stores separately from food, utensils, equipment, linens, and single use items. Label it. Refer to the notification to determine what to do with them.
How do you check the temperature of packaged food?
Do not puncture it. Insert the probe between two packages. Or fold it over.
What temperature should hot TCS foods be received at?
It should be received at 135F or higher (57C).
What temperature should cold TCS foods be received at?
It should be received at 41F or lower (5C).
How should you receive frozen food?
It must be frozen solid. No fluids, water stains, ice crystals, and frozen liquids.
How do you receive milk.
From cows. JKJK. At 45F (7C) or lower. But it must cool at 41F (5C) in 4 hours. This also goes for deshelled shellfish.
How do you receive live shellfish?
At air temperature of 45F (7C). Internal temperature of no greater than 50F (10C). Once received, cool to 41F (5C) within 4 hours.
How should you receive in-shell non-living shellfish?
Receive according to the manufacturer’s directions.
How should you receive eggs?
At 45F or 7C and lower.
What dents in cans should you worry about?
Dents in seems. And deep dents in the body. IF they are swollen, bulging, leaking, rusty, and no label.
What packaging should you reject?
Any package that’s bloating or leaking. Damp or water stained. Any pest damage or signs of pests. Expiration/use by date.
What date tells the store how long to display the product for sale?
Sell-by date.
