The Journey of Food | Purchasing to Storeroom

When does the management of food safety begin?

• When food is stored

• When the food is delivered

• When selecting suppliers

• When preparing food

What is crucial when choosing a supplier?

• The price of the food

• The size of the supplier's business

• Confidence in the supplier's food safety

• The supplier's location

What is the first step in the food safety management process?

• Cleaning the kitchen

• Training kitchen staff

• Choosing reputable suppliers

• Cooking food at high temperatures

What should delivery vehicles be equipped with for high-risk foods?

• A GPS tracker

• A refrigeration unit

• A cooking area

• An inventory system

What is a key aspect to check in food delivery besides freshness?

• Color of the packaging

• Temperature of the food

• Time of day delivered

• Size of the delivery vehicle

What is an ideal situation for handling food deliveries?

• Accepting deliveries at any time

• Having a dedicated person for deliveries

• Outsourcing delivery inspections

• Letting any available staff handle it

What is the recommended action if chilled foods are delivered above 41 degrees Fahrenheit?

• Accept and use immediately

• Store in the freezer

• Cook immediately to kill bacteria

• Refuse the delivery

How should staff record unacceptable deliveries?

• By emailing the supplier

• By calling the manager immediately

• By noting on the delivery note

• By taking a photo

What should be done with the paperwork for shellfish and fish?

• Send a copy to the supplier

• Store electronically only

• Keep for 90 days after the last use

• Discard immediately after use

What should be done if a food product is recalled?

• Use it immediately

• Isolate and label the product

• Donate it to a food bank

• Ignore the recall notice