Question 1

What is the primary criterion that makes a food supplier 'approved' for use in a foodservice operation?

Accepted Answer

An approved supplier is one that has been inspected and meets all applicable local, state, and federal laws. They are regulated and have their food safety practices verified by a food safety inspector or auditor.

Question 2

Why must shellfish only be purchased from suppliers listed on the Interstate Certified Shellfish Shippers List (ICSSL)?

Accepted Answer

Shellfish are high-risk foods for pathogens like Vibrio and norovirus. The ICSSL ensures suppliers meet strict safety standards verified by regulatory authorities, reducing the risk of contaminated shellfish entering the food supply.

Question 3

What document must accompany a shipment of shellfish from an approved supplier, and how long must it be kept on file?

Accepted Answer

Shellfish must be accompanied by shellstock identification tags, which must be kept on file for 90 days from when the last shellfish was used from the delivery.

Question 4

What does it mean when a food is purchased from a 'reputable supplier,' and how does this protect the operation?

Accepted Answer

A reputable supplier is inspected regularly and complies with food safety regulations, ensuring the food they provide has been handled safely. This protects the operation from receiving adulterated or contaminated food that could cause foodborne illness.

Question 5

A manager wants to purchase mushrooms from a local forager who is not inspected. What is the risk of accepting this food?

Accepted Answer

Purchasing from uninspected sources means there is no regulatory oversight to ensure the food is safe. Wild mushrooms may be toxic or misidentified species, and there is no guarantee of safe handling during harvest or transport.

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