The Flow of Food: Purchasing, Receiving, and Storage
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Where should purchase food from? | show 🗑
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| show | Make specific staff responsible for receiving
Train them to follow food safety guidelines
Provide them with the right tools
Have enough trained staff available to
receive food promptly
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| show | Be inspected upon arrival at the operation
Be from an approved source
Have been placed in the correct storage location to
maintain the required temperature
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| What should you do with rejected delivery items? | show 🗑
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| What you do when handling recalls | show 🗑
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| How do you check the temperature of meats and poultry ? | show 🗑
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| how do you check the temperature of ROP food? | show 🗑
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| What are the temperature Criteria for Deliveries? | show 🗑
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| show | Reject frozen food 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
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| show | 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
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| show | Shellfish must be received with shell stock identification tags:
Tags indicate when and where the shellfish were harvested.
Must be kept on file for 90 days from the date the last shellfish was used from its delivery container.
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| show | Appearance: Reject food that is moldy or has an abnormal color.
Texture: Reject meat, fish, or poultry if:
It is slimy, sticky, or dry
It has soft flesh that leaves an imprint when touched
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
Kyia2006