Purchasing & Receiving
What is an approved supplier?
A supplier that meets safety and sanitation standards.
What does FIFO stand for?
First In, First Out.
What does TCS stand for?
Time/Temperature Control for Safety.
What part of the food should the thermometer be inserted into?
The thickest part.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt; sanitizing reduces pathogens.
Why should deliveries be scheduled during slow times?
To allow proper inspection and storage.
Why is FIFO important?
To reduce spoilage and food waste.
Name one safe thawing method.
Refrigerator, microwave, running water, or cooking.
Which thermometer is best for thin foods?
Thermocouple or thermistor.
What are the 5 steps to clean and sanitize surfaces?
Scrape, wash, rinse, sanitize, air-dry.
What temperature must cold TCS food be received at?
41°F or lower.
How far off the floor must food be stored?
At least 6 inches.
Why must produce be washed before cutting?
To remove dirt and pathogens.
What is the ice-point calibration temperature?
32°F.
What temperature is required for heat sanitizing?
171°F for 30 seconds.
What should you do if food arrives damaged?
Reject it.
What information must be on food labels?
Name of food and date prepared/opened.
What must happen immediately after thawing food in the microwave?
It must be cooked immediately.
Why can’t infrared thermometers check internal temperatures?
They only measure surface temperature.
Name one type of chemical sanitizer.
Chlorine, iodine, or quaternary ammonia.
What is a key drop delivery?
Delivery made when staff is not present.
How should raw poultry be stored compared to ready-to-eat food?
Below ready-to-eat food.
Why are cut melons considered TCS foods?
Cutting allows bacteria to grow quickly.
How often should thermometers be calibrated?
Before use or when dropped.
Why must food-contact surfaces air dry?
Towels can re-contaminate surfaces.