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What is the primary purpose of adhering to a goods receiving process?
What is the primary purpose of adhering to a goods receiving process?
Scheduling deliveries for peak hours ensures timely inventory turnover.
Scheduling deliveries for peak hours ensures timely inventory turnover.
False
What is essential for maintaining food safety standards in the kitchen?
What is essential for maintaining food safety standards in the kitchen?
Scrutinizing all received food items for proper conditions and verifying their sources
Establishing clear delivery schedules in advance ensures timely deliveries that meet ______________________ fluctuations.
Establishing clear delivery schedules in advance ensures timely deliveries that meet ______________________ fluctuations.
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Match the following goods receiving practices with their benefits:
Match the following goods receiving practices with their benefits:
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What is the purpose of designating a receiving area supervisor?
What is the purpose of designating a receiving area supervisor?
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Receiving only one delivery at a time from approved suppliers minimizes confusion and streamlines the process.
Receiving only one delivery at a time from approved suppliers minimizes confusion and streamlines the process.
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What is the purpose of verifying the credentials of delivery personnel?
What is the purpose of verifying the credentials of delivery personnel?
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What should be clearly marked on the exterior of each package?
What should be clearly marked on the exterior of each package?
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Home-prepared foods from third parties are accepted in certain circumstances.
Home-prepared foods from third parties are accepted in certain circumstances.
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What should be done immediately upon discovering damaged items?
What should be done immediately upon discovering damaged items?
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Evaluate the quality of received products using sensory indicators such as ____________________.
Evaluate the quality of received products using sensory indicators such as ____________________.
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What happens to unacceptable foods?
What happens to unacceptable foods?
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Match the following steps in the quality assessment process:
Match the following steps in the quality assessment process:
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All received products are accepted without inspection.
All received products are accepted without inspection.
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What is the purpose of weighing items appropriately?
What is the purpose of weighing items appropriately?
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What is the ideal time frame for relocating chilled/frozen food to the proper storage space after arrival?
What is the ideal time frame for relocating chilled/frozen food to the proper storage space after arrival?
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It is acceptable to receive food from unrecognized suppliers.
It is acceptable to receive food from unrecognized suppliers.
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What is the primary purpose of goods receiving in a professional kitchen?
What is the primary purpose of goods receiving in a professional kitchen?
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Chilled food should be stored at a temperature of below ______ °C.
Chilled food should be stored at a temperature of below ______ °C.
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Match the following food types with their ideal storage temperatures:
Match the following food types with their ideal storage temperatures:
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Goods receiving only involves checking the quality of food deliveries.
Goods receiving only involves checking the quality of food deliveries.
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Why is it important to check food deliveries against the delivery note?
Why is it important to check food deliveries against the delivery note?
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What is the benefit of proper goods receiving in a professional kitchen?
What is the benefit of proper goods receiving in a professional kitchen?
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What temperature should refrigerated items be received at or below?
What temperature should refrigerated items be received at or below?
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Dry goods should be stored with chemicals.
Dry goods should be stored with chemicals.
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What should you do if you find a damaged can while inspecting dry goods?
What should you do if you find a damaged can while inspecting dry goods?
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Frozen foods should be stored at a temperature of _______________________.
Frozen foods should be stored at a temperature of _______________________.
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What is the purpose of the Receiving Temperature Log?
What is the purpose of the Receiving Temperature Log?
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Frozen meals can be re-frozen if they have thawed.
Frozen meals can be re-frozen if they have thawed.
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Match the following storage types with their corresponding temperature ranges:
Match the following storage types with their corresponding temperature ranges:
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Who is responsible for issuing goods from the store?
Who is responsible for issuing goods from the store?
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What is the temperature range for proper dry storage?
What is the temperature range for proper dry storage?
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Food handlers should visually inspect cans for signs of damage.
Food handlers should visually inspect cans for signs of damage.
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What should be done if a damaged can is found during inspection?
What should be done if a damaged can is found during inspection?
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Items should be labeled with the ______________ date or a use-by date.
Items should be labeled with the ______________ date or a use-by date.
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Match the following steps with the correct phase of food handling:
Match the following steps with the correct phase of food handling:
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Why should deliveries be scheduled during off-peak hours?
Why should deliveries be scheduled during off-peak hours?
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Study Notes
Receiving and Storing Food
- Proper storage is crucial for maintaining food quality and safety, and only recognized suppliers should be employed to ensure food is delivered in excellent condition.
- Food must be delivered in proper packaging, within the use-by or best-before dates, and at the appropriate temperature.
- Chilled food should be below 5°C, and frozen foods should be at or below -18°C.
Goods Receiving
- Goods receiving involves inspecting incoming commodities to ensure they meet quality, condition, and quantity requirements.
- This process is crucial for maintaining food safety and inventory accuracy.
- Receiving workers collaborate with suppliers to resolve any issues and ensure smooth operations.
Importance of Goods Receiving
- Goods receiving ensures the right products are received and stored in suitable locations, maintaining efficient inventory management and minimizing risks.
- It helps maintain an efficient warehouse, identifies supplier issues, and upholds stringent food safety standards.
General Points
- Agree on delivery times with suppliers to align with operational needs.
- Designate a receiving area supervisor to ensure compliance with health and safety protocols.
- Implement strict documentation management to ensure accuracy and completeness.
- Establish controlled receiving procedures to prevent confusion and ensure security.
Proper Labeling and Storage
- Clearly mark the date of receipt and use-by date on each package to facilitate inventory rotation and adherence to freshness standards.
- Swiftly transfer potentially hazardous foods to appropriate storage to mitigate the risk of contamination.
Quality Assessment and Assurance
- Evaluate the quality of received products using sensory indicators such as odor, appearance, and texture.
- Conduct thorough inspections to ensure products meet established standards and quality requirements.
Handling Damaged Items
- Promptly notify the manager or designated personnel upon discovering damaged items.
- Document all instances of rejected items on the invoice for accurate record-keeping and resolution of discrepancies.
Dry Goods
- Check dry goods for leaks, flaws, or broken packages.
- Dry goods should be dry, free of mold, and free of insects.
- Visually inspect cans for leaks, dents, bulges, or other visible signs of damage.
Issuing and Controlling Stock
- Access to stores is strictly controlled, and goods are only issued at defined times.
- Items are only issued by the individual responsible for store management or designate.
- Use the First In First Out (FIFO) inventory rotation of products in all storage areas to assure that the oldest products are used first.
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Description
Learn about the proper storage and handling of food to maintain quality and safety. Understand the importance of recognizing suppliers and checking food temperatures.
