Chapter 6

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Chapter 6
2010-05-27 23:42:08
Purchasing Receiving

Purchasing & Receiving
Show Answers:

  1. T or F

    A delivery of fresh fish should be received at an internal temperature of 41°F or lower
  2. T or F:

    Turkey should be rejected if the texture is firm and springs back when touched
  3. T or F:

    You should reject a delivery of frozen steaks covered in large ice crystals
  4. T or F:

    If a sack of flour is dry upon delivery, the contents may still be contaminated
  5. T or F:

    A supplier that has been inspected and is in compliance with local, state, and federal laws can be considered an approved source
  6. 9 Receiving Guidelines are:
    • 1. Train employees to inspect deliveries properly
    • 2. Plan ahead for shipments
    • 3. Plan a backup menu in case you have to return food
    • 4. Inspect & store each delievry before accepting another
    • 5. Have the right info available
    • 6. Inspect deliveries immediately
    • 7. Correct mistakes immediately
    • 8. Store quickly as possible
    • 9. Keep receiving area clean & well-lighted
  7. 4 steps in rejecting a shipment:
    • 1. Set rejected product aside
    • 2. Tell delivery person what is wrong with product
    • 3. Get a signed adjustment or credit slip from delivery person
    • 4. Log incident on invoice or receiving document
  8. To check the temperature of:

    1. Meat, poultry, fish
    2. Packaged food
    3. Liquids
    4. Live shellfish & eggs
    • 1. insert thermometer stem or probe directly into the thickest part of the product
    • 2. Insert thermometer stem or probe between 2 packges
    • 3. Open package & insert thermometer stem or probe into product
    • 4. Immerse thermometer stem or probe into the middle of carton or case to measure air temperature
  9. Acceptable fish is:
    • Eyes: Bright, clear, full
    • Color: Bright red gills, bright shiny skin
    • Texture: Firm flesh that springs back
    • Odor: Mild ocean or seaweed smell
    • Packaging: surrounded by crushed ice that is self-draining
  10. Unacceptble fish is:
    • Eyes: cloudy, red-rimmed, sunken
    • Color: dull gray gills, dull dry skin
    • Texture: soft flesh that leaves an imprint when touched
    • Odor; strong ammonia or fishy smell
  11. How should shucked shellfish be packaged?
    • 1. In nonreturnable containers with name, address & certification# at 41°F or lower.
    • 2. In containers smaller than a half-gallon, must have a "best used by" or "sell by" date
    • 3. In containers larger than 1/2 gallon, it must have the date shellfish were shucked
  12. How should live shellfish be delivered?
    On ice on with an air temperature of 45°F or lower
  13. Acceptable shelfish should be
    • Odor: Mild ocean/seaweed smell
    • Shells: closed & unbroken
  14. Unacceptable shellfish are
    • Odor: strong, fishy
    • Shells: broken or open
  15. What is the difference between inspecting and grading?
    • Inspection is mandatory
    • Grading is a voluntary service offered by the USDA & is paid for by processors & packers
  16. What tempertures should these be delivered at:

    1. Fish
    2. Beef
    3. Poultry
    4. Eggs
    5. Dairy
    6. Ready-to-eat food
    7. ROP food
    All should be delivered at 41°F except for eggs which are delivered at 45°F
  17. Throw away canned food with...
    swollen ends
  18. How should UHT pasteurized food be delivered?
    • If it has been asceptically packaged, it can be received at room temperature
    • If not asceptically packaged, it must be received at the temperature specified by the manufacturer or 41°F or lower
  19. What are the general guidelines for receiving food safely?
    • 1. Training employees to inspect deliveries properly
    • 2. Planning ahead for shipments
    • 3. Planning a backup menu in case you have to return food items
    • 4. Inspect & store each delivery before accepting another one
    • 5. Having the right info available such as a purchase order
    • 6. Inspect deliveries immediately
    • 7. Correct mistakes immediately
    • 8. Putting products away as quickly as possible
    • 9. Keep receiving area clean & well-lit
  20. What conditions would cause you to reject a shipment of poultry?
    • Purple or green discoloration around the neck
    • Dark wing tips (red OK)
    • Stickiness under the wings or around joints
    • Abnormal unpleasent odor
    • Temperture higher than 41°F
  21. Cans should be rejected if they have any of the following damage:
    • 1. Swollen ends
    • 2. Leaks & flawed seals
    • 3. Rust
    • 4. Dents
    • 5. Missing labels
  22. What is the most important factor in choosing an approved food supplier?

    A. It has a HACCP program or other food safety system
    B. It has documented manufacturing and packaging practices
    C. Its warehouse is close to the estblishment, reducing shipping time
    D. It has been inspected and complies with local, state, & federal laws
  23. Raw, shucked shellfish that is received in a container bigger than 1/2 gallon must have the packer's name, address, & certification number, and a

    A. Shellstock identification tag
    B. Shucked date
    C. Harvest date
    D. USDA inspection mark
  24. What is the maximum acceptable receiving temperture for fresh beef?

    A. 35°F
    B. 41°F
    C. 45°F
    D. 50°F
  25. What is the warmest acceptable receiving temperature for eggs?

    A. 32°F
    B. 41°F
    C. 45°F
    D. 50°F
  26. Large ice crystals in a case of frozen food are evidence that the product may have been

    A. received at 6°F to 10°F
    B. stored at 6°F to 10°F
    C. shipped correctly
    D. thawed and refrozen
  27. How should cartons of coleslaw be checked for correct receiving temperature?

    A. Check the interior air temperature of the delivery truck
    B. Open a carton and insert a thermometer stem into the food
    C. Place a thermometer against the outside of the carton
    D. touch the carton to see if it is cold
  28. A box of sirloin steaks crries a state department of agricuture inspection stamp. What does this stamp indicate?

    A. The steaks are free of disease-causing microorganisms
    B. The meat and processing plant have met USDA or a state department of agriculture standard
    C. The meat wholesaler meets UDSA or a state department of agriculture quality-grading standards
    D. The farm that supplid the beef uses only certified animal feed
  29. Which food should be rejected?

    A. Beef that is bright cherry red in color
    B. Milk received at 41°F
    C. Prepackged juice treated to reduce pathogens
    D. Live shellfish received without shellstock tags
  30. Which food requires a USDA inspection stamp

    A. Dry rice
    B. Egg products
    C. Fresh produce
    D. Sushi-grade tuna