Purchasing Rules
What type of supplier must food always be purchased from?
An approved, reputable supplier.
What should you do if you decide not to accept a delivery item?
Separate it and explain the problem to the delivery driver.
At what temperature should cold TCS food be received?
41°F (5°C) or lower.
How high must food be stored above the floor?
At least 6 inches (15 cm).
What appearance issue is a reason to reject food?
Visible mold or strange discoloration.
Deliveries should be scheduled at times when what condition can be met?
Staff has enough time to properly inspect items.
What must you obtain for a rejected item?
A signed adjustment or credit slip.
Where should a thermometer be placed when checking meat or poultry?
In the thickest part of the product.
How long can ready-to-eat TCS food be stored at 41°F (5°C) or lower?
Up to 7 days.
What texture issue would cause rejection of meat or poultry?
Slimy, sticky, or overly soft surfaces.
What must staff be trained to do before being put in charge of receiving?
Follow food safety inspection procedures.
If a product is part of a recall, what should be done first?
Identify and separate the recalled item from inventory.
How should temperatures of vacuum-packed or MAP foods be checked?
Insert the probe between two packages (or wrap a package around the probe).
What must labels include for food packaged on-site for retail sale?
Name of item, quantity, ingredients, allergens, and business info.
What odor issue requires rejecting food?
Any abnormal or off smell.
What must be done immediately after deliveries are inspected?
Items must be placed into proper storage right away.
What must be visually checked when inspecting deliveries?
Both product condition and temperatures.
What temperature must hot TCS food be at during receiving?
135°F (57°C) or higher.
What storage order keeps foods safe from cross-contamination?
Top-to-bottom based on minimum cooking temperatures (RTE → Seafood → Whole beef/pork → Ground meats → Poultry).
What packaging problems signal rejection?
Tears, leaks, punctures, dents, bulging cans, or missing labels.
What is one key requirement for “key drop” deliveries?
The delivery must be from an approved source and protected from contamination.
What document must shellfish arrive with?
A shellstock identification tag that must be kept 90 days.
What are two signs that frozen food may have thawed and refrozen?
Ice crystals or water stains on packaging.
What rule is used to ensure older stock is used first?
FIFO—First In, First Out.
What should be done with any food that is unsafe, expired, or missing date marks?
Throw it out or separate it for return to the vendor.