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T or F
A delivery of fresh fish should be received at an internal temperature of 41°F or lower
T
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T or F:
Turkey should be rejected if the texture is firm and springs back when touched
F
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T or F:
You should reject a delivery of frozen steaks covered in large ice crystals
T
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T or F:
If a sack of flour is dry upon delivery, the contents may still be contaminated
T
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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
T
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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
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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
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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
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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
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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
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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
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How should live shellfish be delivered?
On ice on with an air temperature of 45°F or lower
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Acceptable shelfish should be
- Odor: Mild ocean/seaweed smell
- Shells: closed & unbroken
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Unacceptable shellfish are
- Odor: strong, fishy
- Shells: broken or open
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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
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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
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Throw away canned food with...
swollen ends
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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
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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
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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
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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
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What is the most important factor in choosing an approved food supplier?
D.
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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
B.
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What is the maximum acceptable receiving temperture for fresh beef?
A.
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What is the warmest acceptable receiving temperature for eggs?
B.
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Large ice crystals in a case of frozen food are evidence that the product may have been
D.
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How should cartons of coleslaw be checked for correct receiving temperature?
D.
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A box of sirloin steaks crries a state department of agricuture inspection stamp. What does this stamp indicate?
D.
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Which food should be rejected?
D.
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Which food requires a USDA inspection stamp
D.
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