Suppliers and Manufacturers May 11, 2024 by Brian Klein /43 0 votes, 0 avg 0 Suppliers and Manufacturers 1 / 43 Make sure your equipment is working correctly by checking it yourself regularly. But only allow qualified people to perform the regular maintenance of your equipment. How can you arrange this? Schedule maintenance with your supplier Schedule maintenance with the manufacturer Neither Both Wrong! Thats right! 2 / 43 What is required for an approved reputable supplier? Have established a good reputation for food safety and regulatory compliance Follows a food safety management system like HACCP or AMC Meet all applicable local, state, and federal laws Can provide inspection reports from the USDA, the FDA, or a third-party inspector All are correct Wrong! Thats right! 3 / 43 What must be done before you accept a delivery? Inspect the food according to the criteria Make sure that you purchase safe food Neither Both Wrong! Thats right! 4 / 43 How do you know when the manufacturer recalled a food product used in your operation? The vendor will usually notify you of the recall By monitoring FDA and USDA recall notifications Neither Both Wrong! Thats right! 5 / 43 How can you know when there is a Food Recall Notice for a product you use in your operation? Monitor the food recall notifications published by the FDA and USDA for the products you use Usually, a vendor will notify you if your operation has been affected by a food recall Neither Both Wrong! Thats right! 6 / 43 What kind of supplier meets all applicable local, state, and federal laws? Approved suppliers Reputable suppliers Neither Both Wrong! Thats right! Approved suppliers meet all applicable local, state, and federal laws. Reputable suppliers have established a good reputation for food safety. 7 / 43 How can parasites be prevented from causing foodborne illness? Cooking food to its required minimum internal temperature Purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! The most important measure to prevent parasites is purchasing food from approved reputable suppliers. 8 / 43 Why do mushrooms need to be purchased from approved, reputable suppliers? Biological toxins are NOT destroyed by cooking or freezing Dangerous mushrooms are difficult to identify Neither Both Wrong! Thats right! Because biological toxins cannot be destroyed by cooking or freezing, its important to purchase food with this risk from approved, reputable suppliers. 9 / 43 Your operation may have a list of suppliers based on company specifications, standards, and procedures. What is the only kind of supplier that should be included on this list? Reputable suppliers Approved suppliers Neither Both Wrong! Thats right! 10 / 43 Which of these does an approved, reputable supplier need to have? A good reputation for food safety and regulatory compliance A food safety management system like HACCP or AMC Adherence to the necessary local, state, and federal laws All are correct Wrong! Thats right! 11 / 43 Which is a prevention measure for viruses? Purchasing food from approved, reputable suppliers Practice good personal hygiene Neither Both Wrong! Thats right! The most important prevention measure for viruses is practicing good personal hygiene 12 / 43 Your suppliers must be inspected by the USDA, the FDA, or an authorized third party. How can approved, reputable suppliers prove this? By showing recent inspection reports By taking a tour of their facility Neither Both Wrong! Thats right! 13 / 43 How do suppliers become approved reputable suppliers? They have been inspected, and can show you the reports They meet all applicable local, state, and federal laws Neither Both Wrong! Thats right! 14 / 43 Which parasites can be prevented from causing foodborne illness by purchasing from approved reputable suppliers? Anisakis simplex Cryptosporidium parvum Giardia duodenalis Cyclospora cayetanensis All are correct Wrong! Thats right! 15 / 43 What kind of suppliers should you purchase the products you use in your operation? Approved Reputable Neither Both Wrong! Thats right! The basis of Servsafe is teaching managers how to avoid common mistakes in food handling that cause foodborne illness. These mistakes can be categorized into what ServSafe calls, “The Four Main Practices.” 16 / 43 Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called? A Time-temperature Indicator (TTI) Maximum Registering thermometer (MRT) Neither Both Wrong! Thats right! A Maximum Registering thermometer (MRT) measures the highest temperature reached during use, but it doesn’t measure how long the temperature was maintained. 17 / 43 Who’s inspection reports should review these areas? • Receiving and storage • Processing • Shipping • Cleaning and sanitizing • Personal hygiene • Staff training • Recall program • HACCP program or other food safety system Your supplier’s inspection reports Your inspection reports Neither Both Wrong! Thats right! 18 / 43 The inspection reports of an approved, reputable supplier should address these areas: • Shipping • Processing • Staff training • Recall programs • Personal hygiene • Receiving and storage • Cleaning and sanitizing • Food Safety Management Systems Which is an example of a Food Safety Management System? Hazard Analysis Critical Control Points (HACCP) Active Managerial Control (AMC) Neither Both Wrong! Thats right! 19 / 43 Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer being used. Where can you be sure to get the right test kits? From the manufacturer From your supplier Neither Both Wrong! Thats right! 20 / 43 Who does ServSafe recommend developing relationships with and knowing their food safety practices? Your suppliers Your inspectors Neither Both Wrong! Thats right! 21 / 43 A supplier’s inspection reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or an authorized third party. What should the reports be based on? Good Agricultural Practices (GAP) Good Manufacturing Practices (GMP) Neither Both Wrong! Thats right! 22 / 43 Instructions for what to do with the recalled item will be in the vendor’s notification or the recall notice. What might you be instructed to do with it? Throw the food out Return it to the vendor Neither Both Wrong! Thats right! 23 / 43 How can an operation prevent parasites from causing foodborne illness when serving raw or undercooked fish? Ensuring the fish was correctly frozen by the manufacturer Purchasing the fish from aproved Neither Both Wrong! Thats right! 24 / 43 You should consider reviewing inspection reports when choosing suppliers for your operation. The reports need to address these areas: • Shipping • Processing • Recall program • Staff training • Personal hygiene • Receiving and storage • Cleaning and sanitizing • Food safety management system Who should have performed the inspection of your supplier? The FDA The USDA An authorized third party All are correct Wrong! Thats right! 25 / 43 Who should you request recent inspection reports from for review? Your suppliers Your PCO Neither Both Wrong! Thats right! An approved reputable supplier should be able to produce inspection reports upon request. Your PCO is your Pest Control Operator. 26 / 43 What can help ensure the safety and quality of your operation’s food? Following good receiving procedures Purchasing from approved, reputable suppliers Neither Both Wrong! Thats right! 27 / 43 How will you know if a product you purchased is recalled by the manufacturer? By monitoring recall notifications from the FDA and USDA The vendor will notify you when there has been a recall Neither Both Wrong! Thats right! You can stay updated by monitoring the recall notifications issued by the FDA and USDA for the products that you use in your operation. 28 / 43 How can illness from Biological Toxins be prevented? Control time and temperature when handling raw fish Get plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 29 / 43 What is an approved supplier? An approved supplier follows all local, state, and federal laws An approved supplier can show you their recent inspection reports Neither Both Wrong! Thats right! This applies to all of your operations suppliers, like growers shippers packers manufacturers distributors and local markets 30 / 43 Which areas should be addressed in a suppliers inspection reports? Cleaning and sanitizing Food safety management systems Personal hygiene Processing Recall program Receiving and storage Shipping Staff training All are correct Wrong! Thats right! 31 / 43 Why is purchasing plants, mushrooms, and seafood from approved, reputable suppliers critical to preventing illness from biological toxins? Because biological toxins are NOT destroyed by cooking or freezing Because biological toxins can’t be seen, smelled, or tasted Neither Both Wrong! Thats right! It can be difficult to identify food contaminated with biological toxins. And since they can NOT be destroyed by cooking or freezing, you must be sure that these foods are from a safe source. 32 / 43 Why does ServSafe suggest that you, or your operation’s owner, consider meeting and developing relationships with your suppliers? To take a tour of their facility To learn their food safety practices Neither Both Wrong! Thats right! 33 / 43 What are the requirement for the chemicals you use and store in your operation They must be necessary for the operation They must be approved for use in food service They must be purchased from approved suppliers All are correct Wrong! Thats right! 34 / 43 What must be followed when disposing of chemicals? The manufacturer’s directions Local regulatory requirements Neither Both Wrong! Thats right! 35 / 43 Which suppliers must meet all applicable local, state, and federal laws? All of your direct suppliers All of your supplier’s suppliers Neither Both Wrong! Thats right! Each of your direct suppliers and the secondary suppliers in your supply chain, must meet all applicable local, state, and federal laws. 36 / 43 Why can’t a food service operation offer food prepared in a private home? Private homes are NOT inspected Private homes are NOT regulated Neither Both Wrong! Thats right! Food prepared at home is from an unsafe source because private homes are NOT inspected by regulatory authorities. 37 / 43 How can you prevent parasites from causing foodborne illnesses? By cooking food to its required minimum internal temperature By purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! 38 / 43 Where can the parasite cryptosporidium parvum be found? Contaminated water and produce Daycare and medical facilities Neither Both Wrong! Thats right! 39 / 43 What is it called when you are notified by a vendor and asked to return or discard a specific food item that you may have purchased? A food recall notification An Allergen Special Order Neither Both Wrong! Thats right! 40 / 43 Some thermometers are NOT designed to be calibrated. What must be done with these thermometers when they lose their accuracy? Send it back to the manufacturer to be calibrated Replace it with an accurate thermometer Neither Both Wrong! Thats right! 41 / 43 How can you make sure your purchases are safe? Choose suppliers with products from safe sources Review your supplier’s recent inspection reports Choose suppliers that are approved and reputable All are correct Wrong! Thats right! 42 / 43 What kind of suppliers does food need to be purchased from? Approved Reputable Neither Both Wrong! Thats right! 43 / 43 What should a supplier’s inspection reports be based on? Good manufacturing practices (GMP) Good agricultural practices (GAP) Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
