AFS 5.1

When does the management of food safety begin according to the text?

• After the delivery truck arrives

• When choosing a supplier

• During the food inspection process

• Once the food is stored in the store room

What is the best way to improve confidence in the safety of the food you bring into your operation?

• Choosing the cheapest suppliers

• Only choosing approved, reputable suppliers

• Relying on the delivery service's safety measures

• Inspecting the food after it is delivered

Which organizations' inspection reports should be looked at as part of the supplier research?

• FDA and USDA

• CDC and WHO

• EPA and OSHA

• FCC and FTC

What should you check for in a supplier's systems to ensure food safety?

• Their marketing strategies

• Their financial records

• Their compliance with GMP or GAP

• Their customer service policies

What should delivery vehicles used for delivering food be specifically designed for?

• To hold all food below freezing temperatures

• To carry high risk TCS Foods or ready-to-eat foods at room temperature

• To be used for multiple purposes including non-food items

• To be clean and possibly refrigerated if they carry high risk TCS Foods or ready-to-eat foods

What is a key point to check when accepting a delivery of food?

• The color of the packaging

• If the food is fresh or in-date, at the correct temperature, and if the packaging is clean and undamaged

• The brand of the food being delivered

• The size of the delivery boxes

What should be done immediately after the person receiving the food delivery is satisfied with the delivery?

• The food should be left at room temperature for a while

• The delivery person should be tipped

• The food should be put into storage immediately

• The delivery vehicle should be inspected

When checking a delivery, what should be done if the person receiving the food is satisfied with the delivery?

• Record the delivery time and leave the food unpacked

• Record the temperatures on the delivery note, the time accepted, and the time when placed into storage, and ensure the delivery person signs and adds their name

• Discard the delivery note and rely on memory for the delivery details

• Only check the appearance of the food without recording any details

You may want to refuse a delivery if (choose all that apply):

• Frozen food is delivered below 20°F

• Chilled foods are delivered with a temperature above 41°F

• Cans are dented, bulging, rusty, or leaking

• All of the above

What should staff do if they are unsure about the safety of the food delivery?

• Accept the delivery and check the food later.

• Refuse the delivery and record the reasons on the delivery note.

• Store the food immediately and decide later.

• Discard the food without recording any reasons.