Meeting applicable local, state and federal rules; they will be able to furnish inspection report
What is most important about an approved supplier?
100
Scheduling, staff needs and training, good preparation (supplies and containers, accessible storage), timing of inspections -look at trucks for signs of contamination, weight, temp samples
What are good procedures for receiving?
100
45 degrees or lower
What is the correct receiving temp for milk shucked shellfish, or eggs?
100
identifies harvester and should be kept for 90 days from the date of last shellfish used; when and where harvested
What is a shellstock id tag?
100
mild ocean scent, closed shells, alive, unbroken
What are criteria for accepting shellfish?
200
U.S. Dept of Agriculture, Food and Drug Administration, or indep inspector
What agencies inspect the safety practices and standards of an approved supplier?
200
When food is supplied after-hours
What is a key drop delivery?
200
45 degree air temp, but no higher than 50 degree internal temp
What is the correct temp for live shellfish?
200
grading stamps
What USDA stamps are voluntary for eggs, meat, and poultry?
200
packed in seaweed, shipped alive moist, mild scent
What are factors for accepting crustaceans?
300
Good Manufacturing Practices FDA's minimum sanitation practices and processing requirements for producing safe food.
What is GMP?
300
provided by an approved supplier, stored by supplier, not contaminated, honestly presented
What are responsibilities of a key drop delivery supplier?
300
135 degrees
What is the correct temp for hot TCS foods received?
300
inspection stamp
What USDA stamp indicates processing plant and carcass is acceptable?
300
Beef: brown or green
lamb: brown whitish surface
pork- dark or soft rancid
texture slimy sticky dry
sour smell
broken cartons, dirty wrappers
What are reject criteria for meat?
400
Remove item aside, inform delievery person about defect, get signed credit slip, log incident
What are procedures for rejecting an item or shipment?
400
41 degrees
What is the correct temp for cold TCS foods?
400
Liquid, frozen and dehydrated eggs
What type of eggs must be pasteurized?
400
sulfer smell, cracked shells
What are reject criteria for eggs?
500
receiving & storage, processing, shipping, cleaning & sanitizing, personal hygiene, staff training, recall program, HACCP program
What should an inspection report cover?
500
Compare recall item to your item (manuf id, time manuf, item's use by date), remove item from inventory, label item so it is not used, find out what vendor wants you to do with item.
What is the procedure for handling recalls?
500
41 degrees within 4 hours
What temp should received live shellfish, shucked shellfish, milk, and cold TCS be kept at within 4 hours?
500
appearance, texture and odor
What factors indicate food quality?
500
Is produce look clean?, Are local eggs inspected by a grower?, Is local meat USDA inspected?, How is the homemade product processed?
What are questions that should be asked of a local supplier?