Serve Safe: Purchasing & Receiving Chapter 5

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Flow of food purchasing and receiving

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Tim R

United States

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Froggy Jumps Serve Safe: Purchasing & Receiving Chapter 5Online version Flow of food purchasing and receiving by Tim R 1 What is the first step in the flow of food purchasing? a Cook food to required temp b Store at 41°F c Identify needs and specify quantities 2 When receiving food, what should you verify? a Time of day delivered b Temperatures and condition of deliveries c Color of packaging only 3 What is a common critical control when receiving? a Receiving temps b Marketing labels c Supplier location 4 Which document helps ensure accurate orders? a Invoice b Receiving log c Purchase order 5 What is the acceptable cold TCS food receiving temp? a 32°F b 45°F c 40°F (4°C) or below 6 What should you do with rejected items? a Ignore b Set aside, label, return or discard c Incorporate after cooking 7 What is the purpose of a receiving log? a Bill customers b Schedule staff breaks c Document deliveries and temps 8 What must be on the delivery invoice? a Menu prices b Vendor name, item, quantity c Employee names 9 When should shellstock identifications be checked? a Only during audit b On delivery and at receipt c Never; not required 10 What is the main goal of the purchasing flow? a Minimize supplier visits b Ensure safe, quality, legal food c Maximize profits only

Froggy Jumps

Serve Safe: Purchasing & Receiving Chapter 5Online version

Flow of food purchasing and receiving

by Tim R

What is the first step in the flow of food purchasing?

Cook food to required temp

Store at 41°F

Identify needs and specify quantities

When receiving food, what should you verify?

Time of day delivered

Temperatures and condition of deliveries

Color of packaging only

What is a common critical control when receiving?

Receiving temps

Marketing labels

Supplier location

Which document helps ensure accurate orders?

Invoice

Receiving log

Purchase order

What is the acceptable cold TCS food receiving temp?

32°F

45°F

40°F (4°C) or below

What should you do with rejected items?

Ignore

Set aside, label, return or discard

Incorporate after cooking

What is the purpose of a receiving log?

Bill customers

Schedule staff breaks

Document deliveries and temps

What must be on the delivery invoice?

Menu prices

Vendor name, item, quantity

Employee names

When should shellstock identifications be checked?

Only during audit

On delivery and at receipt

Never; not required

What is the main goal of the purchasing flow?

Minimize supplier visits

Ensure safe, quality, legal food

Maximize profits only

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Serve Safe: Purchasing & Receiving Chapter 5

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Serve Safe: Purchasing & Receiving Chapter 5Online version

by Tim R

What is the first step in the flow of food purchasing?

When receiving food, what should you verify?

What is a common critical control when receiving?

Which document helps ensure accurate orders?

What is the acceptable cold TCS food receiving temp?

What should you do with rejected items?

What is the purpose of a receiving log?

What must be on the delivery invoice?

When should shellstock identifications be checked?

What is the main goal of the purchasing flow?

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