HB_265_Chapter_06_notes - HB 265 Spring, 2011 The Flow of...

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HB 265 Spring, 2011 The Flow of Food: Purchasing and Receiving Chapter 6 Feb 3 and Feb 8, 2011
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Purchasing u Purchasing goal: The right ____ and right ______ at the right ______ from the right __________ Minimize investment in _______________ Maintain quality and value Profitability How do we know that the food we purchase is _____ to eat? Find methods, tools, and systems to ensure that the food you purchase is safe!
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Choosing A Supplier u Assure they obtain products from _____________ (those that are inspected and in compliance with applicable local, state, and federal laws). h Are reputable. h Have clean, well-run warehouses. h Have a HACCP program in place. h Train their employees in food safety. h Use delivery trucks in good condition. h Deliver consistent product quality when your
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“Our top priority is to always serve our guests the highest-quality seafood” This commitment begins with quality control and safety standards. The team performs multiple seafood safety checks before and after seafood arrives at any one of our nearly 700 Red Lobster restaurant. They partner with both government and independent food safety organizations Food & Drug Administration (FDA), Global Food Safety Initiative (GFSI) Their seafood only comes from certified, sustainable farms . Require suppliers to be certified by the Aquaculture Certification Council (ACC) to having been produced according to Best Aquaculture Practices as established by the Global Aquaculture Alliance (GAA).
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Top 10 Food-Safety Challenges by Marler (2009) “NRA Chef Survey: What’s HOT in 2009 & 2010? #1 trend: ______________________________ “NRA Chef Survey: What is HOT in 2011? #1: ______________________________ #2: _____________________ Note: #5: __________ (e.g. restaurant gardens, do your own butchering)
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Top 10 Food-Safety Challenges by Marler (2009) #2. _______________________________ Outbreaks linked to local food and/or farmer's markets. Local food suppliers and food co-ops need to demonstrate knowledge and practice of food safety, and be inspected. In addition to produce and meats/fish, prepared items are currently unsupervised. But, The Food Safety Modernization Act, signed into law by President Barack Obama in January, 2011 will impact small farmers and local suppliers.
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Top 10 Food-Safety Challenges By Marler (2009) #1. ____________________________ More international recalls and outbreaks due to expanding globalization of the food supply and the challenges of oversight/infrastructure in developing countries. - Feb 17 : “Food safety around the world”
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Receiving is important for food safety You can avoid many potential food safety hazards by making sure products are properly received. Always ___________________
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HB_265_Chapter_06_notes - HB 265 Spring, 2011 The Flow of...

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