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27 Cards in this Set
- Front
- Back
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define approved supplier
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meet applicable local, state, and federal law
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where would you find the inspection report for approved supplier and what is the report based off
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USDA, FDA, third-party
based on Good Manufacturing Practices or Good Agricultural Practices |
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what is GMP
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Good Manufacture Practice: FDA's minimum sanitation and processing requirements
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what should be in the inspection report
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receiving/storage, processing, shipping, clean/sanitize, personal hygiene, staff training, recall program, HACCP/other food safety program
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what are some of the considerations will improve the way you receive deliveries
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scheduling: staff have time to inspect
staff needs: make specific staff responsible for receiving good preparation: have dollies ready & enough spaces timing of inspection: |
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Timing of Inspection:
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visual inspect delivery trucks for signs of contamination
count quantities check damaged food spot check weight and timing of inspection inspect & store before accepting another one |
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what is key drop deliveries
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after hours deliveries (supplier is given a key or other access)
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once you arrive to operation, what do you inspect for key drop deliveries
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approved supplier
placed in correct storage & maintained require temp. protected from contamination honestly presented |
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what are the processes for rejecting a shipment
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set the item aside
tell the delivery person what is wrong get signed credit slip from delivery person log the incident |
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what are the processes for recall item
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identify the item
remove from inventory label refer to vendor's notice for what to do w/the item |
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what are the steps for taking a temperature for meat/poultry/fish, ROP/bulk food,
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meat/poultry/fish: the thickest part
ROP/bulk food: between 2 packages |
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what is the temperature requirement for the following food: cold TCS, hot TCS, frozen, shucked shellfish
milk, shell eggs |
cold TCS: 41F or lower, unless specified
hot TCS: 135F or above, forzen: solid shucked shellfish & milk : 45F or lower, must be 41F or lower in 4 hr |
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what is the temperature requirement for the following food: live shellfish, shell eggs
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live shellfish: air temp of 45F, internal no greater than 50F, 41F or lower in 4 hr
shell eggs: air temp of 45F or lower |
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true/false: reject food that is missing use-by or expiration dates from the manufacturer
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true
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how long should you the shellstock identification tags be kept on file
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90 days
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true/false: grading stamps from USDA/State Department of Agriculture mean that the product is free of pathogens
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false, rather, it means the processing plant met the standard
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reject food if it has any of the ________problems
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appearance
texture: slimy, sticky, dry, leaves imprint after touch odor |
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what is the reject criteria for fish
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dull gray gills; dull gray skin
leaves imprint when touched fishy/ammonia smell eye: cloudy/red-rimmed, sunken tumor, abscesses/cyst on skin |
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what is the reject criteria for shellfish
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slimy/sticky/dry
fish smell excessive mud/broken shells dead on arrival |
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what is the reject criteria for crustaceans
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fishy smell
dead on arrival |
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what is the reject criteria for beef
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brown or green
slimy/sticky/dry sour odor broken cartons, dirty wrapper, torn packaging, broken seals |
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what is the reject criteria for lamb
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brown or whiteish surface
slimy/sticky/dry sour odor broken cartons, dirty wrapper, torn packaging, broken seals |
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what is the reject criteria for pork
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excessively dark color, soft/rancid fat
slimy/sticky/dry sour odor broken cartons, dirty wrapper, torn packaging, broken seals |
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what is the reject criteria for poultry
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purple or green around neck, dark wing tip
stickiness under the wing and around joint unpleasant odor |
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what is the reject criteria for shell eggs
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sulfur smell or off odor
dirty or cracked |
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what is the reject criteria for dairy products for milk, butter, cheese
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milk: sour/bitter/moldy taste, off odor, expired sell-by date
butter: sour/bitter/moldy, uneven color, soft texture, contain foreign matter cheese: abnormal flavor/texture, uneven color, unnatural mold, unclean/broken rind |
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what is the reject criteria for fresh produce
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evidence of mishandling or insects
mold, cuts, wilting unpleasant odors, discoloration |
