Topic 06 The Flow of Food: Purchasing and Receiving

1. True or False: A delivery of fresh fish should be received at an internal

temperature of 41°F (5°C) or lower

2. True or False: Turkey should be rejected if the texture is firm and springs back
when touched

3. True or False: You should reject a delivery of frozen steaks covered in large ice
crystals

4. True or False: If a sack of flour is dry upon delivery, the contents may still be
contaminated

5. True or False: A supplier that has been inspected and is in compliance with
local, state, and federal law can be considered an approved source

Choose suppliers who get product from approved sources

Approved sources:

– Have been ________________________

– Are in ________________________with applicable local, state and federal law

When Receiving Food:

– Schedule deliveries for ________________________-

________________________hours

– Receive only ________________________delivery at a time

– Make sure enough trained ________________________are available

– ________________________deliveries immediately and carefully

– Use ________________________thermometers to sample temperatures

– Check shipments for:

– ________________________packaging

– ________________________

– Prior ________________________

– ________________________infestation

Meat, Poultry, Fish

Demonstrate how to Insert the thermometer stem or probe into the meat to take an
internal temperature.
ROP and Bulk Food:

– Insert the thermometer stem or probe between two

________________________

– As an alternative ________________________packaging around the

thermometer stem or probe

Other Packaged Food:

– Open the package and insert the thermometer stem or probe into the
________________________

Receiving Criteria for Meat

Accept Reject

Temperature:

Color:

– Beef:

– Lamb:

– Pork:

Texture:

Odor:

Packaging:

Receiving Criteria for Poultry

Accept Reject

Temperature:

Color:

Texture:

Odor:

Packaging:
Receiving Criteria for Fish

Accept Reject

Temperature:

Color:

Texture:

Odor:

Packaging:

Eyes:

Receiving Criteria for Shellfish

Accept Reject

Temperature:

Color:

Texture:

Odor:

Packaging:

Shell:

Receiving Criteria for Shell Eggs

Accept Reject

Temperature:

Odor:

Shells:

Receiving Criteria for Dairy Products

Accept Reject

Temperature:
 Milk:

Butter:

Cheese:

Receiving Criteria for Fresh Produce

Accept Reject

Conditions:

Receiving Criteria for Refrigerated Ready-To-Eat Food

Accept Reject

Temperature:

Packaging:

Product:

Receiving Criteria for Frozen Processed Food

Accept Reject

Temperature:

Packaging:

Product:

Receiving Criteria for Canned Food

Accept Reject

Can:

Product:

Receiving Criteria for Dry Food

Accept Reject

Packaging:

Product:

Receiving Criteria for Bakery Goods

 Accept Reject

Temperature:

Packaging:

Product:

Receiving Criteria for Potentially Hazardous Hot Food

Accept Reject

Temperature:

Container:

Which products should be rejected?