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Chapter 10

The flow of food: purchasing, receiving, and storage.

QuestionAnswer
What are the objects? Purchase food from approved, reputable suppliers​. Use criteria to accept or reject food during receiving​. Label and date food. Store food and nonfood items to prevent time-temperature abuse and contamination​
How Purchase food from approved, reputable suppliers? That have been inspected. That comply with all applicable federal, state, and local laws
What are the receiving principles? Make specific staff responsible for receiving​. Have enough trained staff available to ​receive food promptly​. Store items promptly after receiving​
How would be the key drop deliveries? Supplier is given after-hour access to the operation ​ to make deliveries.​ Deliveries must meet the following criteria
What are the rejecting deliveries? Separate rejected items from accepted items​. Tell the delivery person what is wrong with the item​.Get a signed adjustment or credit slip before giving ​ the rejected item to the delivery person. ​Log the incident on the invoice or receiving document.​
What are some requirements for a recall? Identify the recalled food items. Remove the item from inventory, and place it in a secure and appropriate location.
What's the requirement for check the temperature of meat, poultry, and fish? Insert the thermometer stem or probe into the thickest part of the food (usually the center)​.
What are the requirements for check the temperature of ROP Food? Insert the thermometer stem or probe between ​ 2 packages​. As an alternative, fold packaging around the thermometer stem or probe​
What are the requirements for check the Temperature of Other Packaged Food? Open the package and insert the thermometer stem or probe into the food​.
With what I may Reject packaged items? Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents​.Bloating or leaking (ROP food)​. Broken cartons or seals ​. Dirty and discolored packaging​.
Created by: Jenny Valeriano
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