The Flow of Food: Purchasing and receiving Flashcards
What are approved suppliers
Suppliers that have been inspected and approved and meet all laws
What are receiving considerations
Those are what you should consider when in receiving goods
What is a key drop delivery
The receipt of food by food service operation after-hours while closed for business
What is use-by date
It’s the longest possible date that the food will still remain fresh by
What is expiration date
It’s when the product is no longer safe to consume or sell
What is sell by date
How long to display a product for sale for inventory management
What is best by date
That’s the date that is recommend for use for the best quality of the product
What are the 4 guidelines for recalls
- Identify the recalled food items 2. remove the items from inventory 3. relabel so it doesn’t end up back in inventory 4. refer to vendor’s notification
What are shellstock identification tags
They determine when and where the shellfish was harvested
What are inspection stamps
They are used by inspectors so you know for sure they were inspected
