| A | B |
|---|
| 8 areas of inspection | 1) receiving & storage 2) processing 3) shipping 4) cleaning & sanitizing 5) personal hygiene 6) staff training 7) recall program 8) HACCP program or other food safety program |
| 4 proper receiving procedures | 1) scheduling 2) staff needs 3) good preparation 4) timing of inspections |
| 4 types of inspection reports | USDA, FDA, GMP, GAP |
| USDA means... | U.S. Dept of Agriculture |
| FDA means ... | Food & Drug Administration |
| GMP means ... | Good Manufacturing Procedures |
| GAP means ... | Good Agricultural Practices |
| Which 2 inspections must you have | GMP & FDA |
| 4 steps to properly reject shipments | 1) set product aside 2) tell driver specifically what is wrong 3) get a signed adjustment slip 4) log or copy the incident |
| 4 steps when an item is recalled | 1) Identify the item 2) Remove from inventory 3) Label to assure not used 4) Dispose product using vendor specifications |
| what is the first thing you do when food comes in | check temperature |
| ROP means... | reduced oxygen packaging |
| kinds of ROP foods | bacon, hot dogs, other items in sealed pkgs |
| how to check temps of ROP foods | put 2 pkgs together and take temp between the two |
| when a box of food is received, which do you test temperature | the product in the middle of the box is tested. |
| ROP temps | 45 or lower, 41 or lower within 4 hours |
| where must meat be purchased from | Plants inspected by the USDA or a state dept of agriculture |
| is grading of meat/poultry required? | No. |
| is inspection stamp required for meat/poultry? | Yes |
