Chapter 6

  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?

  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

  24. What is the maximum acceptable receiving temperture for fresh beef?

  25. What is the warmest acceptable receiving temperature for eggs?

  26. Large ice crystals in a case of frozen food are evidence that the product may have been

  27. How should cartons of coleslaw be checked for correct receiving temperature?

  28. A box of sirloin steaks crries a state department of agricuture inspection stamp. What does this stamp indicate?

  29. Which food should be rejected?

  30. Which food requires a USDA inspection stamp

Card Set
Chapter 6
Purchasing & Receiving