ServSafe Chapter 5 Flashcards

General Food Purchasing Principles

• Purchase only from approved and reputable suppliers.
• Prioritize safety and integrity of the food source.

Deliveries

• Schedule food deliveries to allow sufficient time for inspections.
• Ensure delivery times align with staff availability.

Receiving and Inspecting

• Assign specific staff to handle food receiving.
• Equip staff with necessary tools like purchase orders and thermometers.
• Conduct visual inspections of delivery vehicles for contamination.

Key Drop Deliveries

• Permits suppliers to deliver food after hours with access keys.
• Food must be properly stored in coolers, freezers, or dry storage.
• Delivery must be inspected upon site arrival.

Procedure for Rejecting Items

• Clearly communicate issues to the delivery person.
• Obtain a signed adjustment of the rejected items.
• Document incidents on invoices or receiving documents.

Recalls

• Initiated upon confirmed or suspected food contamination or mislabeling.
• Vendors typically notify recipients, but monitoring for recalls is essential.

Receiving Temperature Requirements

• TCS foods, such as fish, must be received at 41°F or lower.
• Live shellfish requires an air temperature of 45°F and internal temperature below 50°F, cooling to 41°F within four hours.
• Shucked shellfish, milk, and eggs must also be received at or below 45°F.
• Hot foods should be received at 135°F or higher.
• Frozen foods must be solidly frozen upon delivery.

Rejecting Frozen Food Delivery

• Reject if there are fluids or water stains on packaging.
• Discard foods showing ice crystals or signs indicating thawing and refreezing.

Packaging and Acceptance Criteria

• Reject items with damaged packaging or signs of tampering.
• Do not accept items with leaks, pest damage, or missing expiration dates.
• Ensure all items are correctly dated and labeled.

Document Retention for Fish and Shellfish

• Keep records for 90 days from the last use of fish.

Food Quality Indicators

• Reject food exhibiting signs of time-temperature abuse, including poor appearance, texture, and odor.

Guidelines for Food Storage

• Ensure all items are labeled and dated.
• Rotate foods to maintain freshness and prevent cross-contamination.

Importance of Food Labeling

• Prevent illnesses caused by misidentifying chemicals and allergens.
• Ensure safety in handling food products.

Labeling Procedures for Onsite Use

• Label all items not in original containers with their contents.
• Date mark all food items for tracking.

Ready-to-Eat TCS Foods Storage Period

• Can be stored for a maximum of 7 days before consumption or disposal.

Temperature Check Procedures

• For meats, poultry, and fish: Insert thermometer into the thickest part.
• For packaged dairy products: Open package and insert thermometer without touching packaging.
• For ROP foods: Insert thermometer probe between packages without puncturing them.

FIFO (First In, First Out) Method

• A method of inventory rotation ensuring older stock is used first.

Importance of Temperature Check for ROP Food

• Ensures correct handling and prevents potential spoilage or contamination while maintaining product integrity.