SERVSAFE MODULE 5
The delivery must be inspected once a manager or food hander arrives at the operation
and must meet the following conditions: - ✔-from approved source
-correct storage location
-it was protected
-its not contaminated
-honestly presented
You cannot make ___________ food ____________. Make sure only __________ food
is brought into the operation. - ✔unsafe ; safe ; safe
Two ways to ensure the safety and quality of the food used in the operation include: - ✔
-use approved suppliers
-following correct receiving procedures
Before any deliveries are accepted, make sure that the food purchased is - ✔safe
Approved, reputable suppliers: - ✔-one that has been inspected and produce inspection
report
-meets all laws
Make sure inspection reports review the following areas: - ✔-GMP or GAP
-receiving, storage, shipping
-cleaning, personal hygiene
-recall program
-staff training
Many operations establish supplier lists based on their company: - ✔specs, stds, and
procedures
Only _____________________ _____________________ should be included on these
lists. - ✔approved suppliers
Managers must take action to ensure that the receiving and inspection is smooth and
safe by: - ✔have staff on hand and time to inspect
assign receiving duties
train them
give them necessary tools
The process starts with a ______________ __________________ of the delivery truck.
- ✔visual inspection
Check it for signs of _____________________ and _______________. Inspect the
overall _________________ of the vehicle. If there are signs of problems,
_______________ the delivery. - ✔signs of temp abuse and contamination
condition
, SERVSAFE MODULE 5
reject
Continue with a visual inspection of __________ ____________. Make sure they have
been received at the correct ____________________. Once inspected, food items must
be stored as _______________ as possible in the correct areas. This is especially true
for ____________________ and _____________ items. - ✔food items
temp
quickly
refrigerated and frozen
A key drop delivery is - ✔The receipt of food by a foodservice operation after-hours
while closed for business.
Rejecting Items - ✔set it aside
tell them what's wrong
log the incident
sometimes can recondition items with cleaning and sanitizing
dents along the seams have to be rejected
Recalls - ✔when food is contaminated
when food has been mislabeled
when food allergens were not identified
Follow these guidelines when notified of a recall: - ✔1) Identify the recalled food items
by matching info from recall notice.
2) Remove item from inventory and place in secure and appropriate location.
3) Label the item in a way that will prevent it being placed back in inventory.
4) Refer to the vendor's notification or recall notice for what to do with the item.
Use _________________________ to check food temperatures during receiving. - ✔
thermometers
Checking temp: Meat, poultry, and fish - ✔insert thermometer in thickest part
Checking temp: Reduced-oxygen packaging (ROP), MAP, vacuum-packed, and sous
vide food - ✔don't puncture package
insert probe between two packages
Checking temp: Other packaged food - ✔Open the package and insert the thermometer
stem or probe into the food.
don't let it touch the package
Delivery temp: Cold TCS food - ✔41 F or lower
The delivery must be inspected once a manager or food hander arrives at the operation
and must meet the following conditions: - ✔-from approved source
-correct storage location
-it was protected
-its not contaminated
-honestly presented
You cannot make ___________ food ____________. Make sure only __________ food
is brought into the operation. - ✔unsafe ; safe ; safe
Two ways to ensure the safety and quality of the food used in the operation include: - ✔
-use approved suppliers
-following correct receiving procedures
Before any deliveries are accepted, make sure that the food purchased is - ✔safe
Approved, reputable suppliers: - ✔-one that has been inspected and produce inspection
report
-meets all laws
Make sure inspection reports review the following areas: - ✔-GMP or GAP
-receiving, storage, shipping
-cleaning, personal hygiene
-recall program
-staff training
Many operations establish supplier lists based on their company: - ✔specs, stds, and
procedures
Only _____________________ _____________________ should be included on these
lists. - ✔approved suppliers
Managers must take action to ensure that the receiving and inspection is smooth and
safe by: - ✔have staff on hand and time to inspect
assign receiving duties
train them
give them necessary tools
The process starts with a ______________ __________________ of the delivery truck.
- ✔visual inspection
Check it for signs of _____________________ and _______________. Inspect the
overall _________________ of the vehicle. If there are signs of problems,
_______________ the delivery. - ✔signs of temp abuse and contamination
condition
, SERVSAFE MODULE 5
reject
Continue with a visual inspection of __________ ____________. Make sure they have
been received at the correct ____________________. Once inspected, food items must
be stored as _______________ as possible in the correct areas. This is especially true
for ____________________ and _____________ items. - ✔food items
temp
quickly
refrigerated and frozen
A key drop delivery is - ✔The receipt of food by a foodservice operation after-hours
while closed for business.
Rejecting Items - ✔set it aside
tell them what's wrong
log the incident
sometimes can recondition items with cleaning and sanitizing
dents along the seams have to be rejected
Recalls - ✔when food is contaminated
when food has been mislabeled
when food allergens were not identified
Follow these guidelines when notified of a recall: - ✔1) Identify the recalled food items
by matching info from recall notice.
2) Remove item from inventory and place in secure and appropriate location.
3) Label the item in a way that will prevent it being placed back in inventory.
4) Refer to the vendor's notification or recall notice for what to do with the item.
Use _________________________ to check food temperatures during receiving. - ✔
thermometers
Checking temp: Meat, poultry, and fish - ✔insert thermometer in thickest part
Checking temp: Reduced-oxygen packaging (ROP), MAP, vacuum-packed, and sous
vide food - ✔don't puncture package
insert probe between two packages
Checking temp: Other packaged food - ✔Open the package and insert the thermometer
stem or probe into the food.
don't let it touch the package
Delivery temp: Cold TCS food - ✔41 F or lower
