(8/8) Sourcing, Receiving, And Storing Food

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8 Terms

1
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Why should food only be sourced from trusted suppliers?

To reduce the risk of unsafe or unsuitable food and improve traceability.

2
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What should be checked when receiving food?

Temperature, packaging, contamination, and USE BY date.

3
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What should cold food be like on receipt

Cold, 5°C or below.

4
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What should frozen food be like on receipt?

Frozen solid.

5
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What delivery detail should be recorded?

Date, name of supplier, type of food, quantity, and sometimes temperature.

6
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In what order should food be put away after delivery?

Cold, frozen, and then room temperature.

7
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What must happen when food reaches its USE BY date?

Discard.

8
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How should stored food be kept?

Covered, clearly labeled, and stored according to manufacturer instructions.