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Related Flashcards
Cards In This Set
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Approved supplier?
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-been inspected-meet all applicable local, state, federal laws
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Supplier's inspection report should review these areas: (to determine if supplier is approved)
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-receiving and storage-processing-shipping-cleaning and sanitizing-personal hygiene-staff training-recall program-HACCP program or other food safety system
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Receiving guidelines:
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-have it delivered when staff can inspect-make certain staff responsible and train them-plan ahead for shipments-inspect deliveries immediately
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Inspection process:
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-inspect truck-inspect food items (count quantities, check for damage, take sample temperatures)
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Key drop deliveries?
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-when supplier has after-hour access to operation-staff must inspect deliveries when they arrive-deliveries must be from approved source, placed in correct storage location to maintain temp, protect from contamination, NOT contaminated, presented honestly
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How to reject deliveries:
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-separate rejected items, say what is wrong, get signed slip, log incident
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How to handle recalls?
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-identify recalled items?-remove items from inventory-store item separately-label item-inform staff-refer to vendor's instructions
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Cold TCS food receiving temperature?
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41 or lower
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Live shellfish receiving temperature?
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Air temp no greater than 45 and internal temp no greater than 50-MUST BE COOLED TO 41 OR LOWER WITHIN 4 HOURS
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Shucked shellfish receiving temp?
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45 or lower-MUST BE COOLED TO 41 OR LOWER IN FOUR HOURS
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Milk receiving temp?
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45 or lower, cooled to 41 or lower in 4 hours
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Shell eggs receiving temp?
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45 or lower
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Hot TCS receiving temp?
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135 or higher
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Receiving frozen food?
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-frozen solid, no fluid or water stains, no ice crystals
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Receiving shellfish? Documents?
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--must have original identification tags (when and where harvested)-don't remove tag until last one is used-write date last one was used-keep tags for 90 days after last shellfish is used
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