Test 1

Question 1

THE SHERMAN ANTITRUST ACT

Answer 1

1890 - First piece of antitrust legislation – forbids reduction or elimination of competition

Question 2

PURE FOOD ACT AND FEDERAL MEAT INSPECTION ACT

Answer 2

1906 - gave inspection power to Dept of Ag over consumable products

Question 3

POULTRY PRODUCTS INSPECTION ACT

Answer 3

1957

Question 4

HACCP

Answer 4

1996 - HAZARD ANALYSIS CRITICAL CONTROL POINTS

Question 5

FOOD AND DRUG ADMINISTRATION (FDA)

Answer 5

random inspection of food processing plants – sets standards – has power to remove products from the marketplace

Question 6

PUFI

Answer 6

Seafood has been produced and packed under continuous government inspection by the US DEPT OF COMMERCE

Question 7

FEDERAL TRADE COMMISSION (FTC)

Answer 7

oversees advertising, deceptive promotions, monopolies, and unprofessional conduct in the marketplace

Question 8

THE CLAYTON ACT

Answer 8

1914 - regulates TYING AGREEMENTS – where one is forced to buy one product in order to purchase another product and prohibits - EXCLUSIVE DEALING – can only buy his product and no others

Question 9

ROBINSON – PATMAN ACT

Answer 9

1936 - regulates promotional discounts

Question 10

FAIR PACKAGING AND LABELING ACT

Answer 10

label must state the identity of the product – the net quantity of the contents and name, place of business of the manufacturer.

Question 11

The Market’s History

Answer 11

How the US developed from an agrarian to an industrial society

Question 12

GROWERS (FARMERS)

Answer 12

Producers of raw food products

Question 13

Manufacturers and Fabricators

Answer 13

Takes a raw product and fabricates it

Question 14

Middlemen

Answer 14

Move product to wholesalers for distribution

Question 15

Wholesalers – Distributors

Answer 15

They purchase and stock product

Question 16

Salesperson

Answer 16

Work for wholesalers – make direct contact with buyers

Question 17

Brokers

Answer 17

Represent a product line – work off a small mark up (5%) product moves through a distributor

Question 18

TIME VALUE

Answer 18

We request a predetermined amount of product on a certain day and time

Question 19

FORM VALUE

Answer 19

The form we want the product to be in when delivered

Usually determined after a “make or buy” decision

Question 20

Place Value

Answer 20

Product is delivered to our operation – can pick up?

Question 21

INFORMATION VALUE

Answer 21

Recipes not very useful – but nutritional information can be

Question 22

SUPPLIER SERVICES VALUE

Answer 22

Chemical companies and staff

Question 23

Authorized Purveyors

PRODUCE (13 THINGS)

Answer 23

PERSON RESPSONSIBLE: Ass’t. Mgr

PLACING ORDER – computer, tele, on site, etc

DAY(s) of the Week

TIME PLACED:

DELIVERY DAY AND TIME (AM/PM)

NAME OF COMPANY

SALESPERSON NAME AND CONTACT INFO.

QUOTES RECEIVED – HOW AND WHEN

Prices good for ? – Updated?

Days of Delivery

Lead Time

Any special conditions

Other:

Question 24

JELLIES

Answer 24

contains fruit juices and sugar

Question 25

JAMS

Answer 25

Has mashed fruit in its gel

Question 26

PRESERVES

Answer 26

has large pieces of fruit suspended in its gel

Question 27

MARMALDES

Answer 27

Clear jellies with slices of fruit suspended in its gel

Question 28

FRUIT BUTTERS

Answer 28

semi-solid pastes of cooked, strained fruit pulp (ex. apple butter)

Question 29

CHILLED JUICES

Answer 29

may not be heated treated – prepared from fresh fruit – short shelf life

Question 30

CANNED JUICES

Answer 30

heat treated – variety of flavors – longer shelf life

Question 31

Frozen JUICES

Answer 31

most popular (orange) – needs equipment and correct brix

Question 32

BRIX

Answer 32

ratio of juice to water

Question 33

DRIED FRUITS

Answer 33

moisture reduced – popular with baked items – (ex. raisins, apricots, fig)

Question 34

Dried Veg

Answer 34

reconstituted with water – cans or bags – (ex. instant mashed potatoes, diced onions, peppers, etc) used often in preparing entrees

Question 35

2.5 CAN

Answer 35

5.75 CUPS - JUICES AND WHOLE CHICKEN - 46 OZ

Question 36

10 CAN

Answer 36

12 CUPS - RESTAURANT SIZE -

Question 37

SUPPLIER

Answer 37

SOMEONE WE BUY GOODS FROM

Question 38

SPECS

Answer 38

DETAILED DESCRIPTION OF WHAT YOU WANT

Question 39

BID - CALL - QUOTE SHEET

Answer 39

FORM USED TO RECORD PURVEYOR PRICES

Question 40

INVOICE

Answer 40

BILL LISTING ITEMS QUOTED AND TOTAL AND TERMS OF PAYMENT

Question 41

DELIVERY TICKET

Answer 41

PRESENTED BY THE DELIVERY PERSON - LISTING ITEM AND QUANTITY

Question 42

GROSS WEIGHT

Answer 42

TOTAL WEIGHT INCLUDING PACKAGING

Question 43

NET WEIGHT

Answer 43

MINUS PACKAGE

Question 44

REQUISITION

Answer 44

INTERNAL DOCUMENT USED TO MOVE OR ORDER PRODUCTS

Question 45

PURCHASE ORDER

Answer 45

AUTHORIZES THE PURCHASE OF THE PRODUCT

Question 46

PAR STOCK

Answer 46

PREDETERMINED QUANTITY OF PRODUCT IN INVENTORY

Question 47

WHAT TO BUY

Answer 47

A. Determined first by your menu – standardized recipes B. Scope of operation C. Quantity – initial order could by based on a past history Barometer or a SWAG – eventually Pars will be established D. Quality – what grade – E. Make or Buy – decision –

Question 48

WHERE AND FROM WHOM TO BU

Answer 48

A. LOCAL – convenience – good relations – native to area (fish, produce) B. REGIONAL – not close to major distribution area C. NATIONAL – INTERNATIONAL – (by specialists) D. CONTRACT –Negotiated by a company agreement E. COMMISSARY – products purchased and produced there F. OTHER

Question 49

HOW TO BUY – PLACING AN ORDER

Answer 49

A. Technology – computerized systems – for receiving bids -placing orders – setting up an ordering system B. On site orders – Vendors – Brokers C. Cost Plus – see purveyors price – pay a mark up D. Bid – Contract E. Rebates – Sales – Volume Discounts – Special Pricing

Question 50

PRACTICES TO AVOID

Answer 50

A. Back door selling B. Relationship Buying C. Deals “too good to be true”

Question 51

WHOLESOME MEAT ACT AND WHOLESOME POULTRY ACT

Answer 51

1967 & 1968- REQUIRES STATE INSPECTION TO BE AS GOOD AS FEDERAL INSPECTION

Question 52

SELF-HANDLING PROCEDURES

Answer 52

LABEL DETAILING HOW THE FOOD SHOULD BE SAFELY HANDLED

Question 53

FOOD SAFETY INSPECTION SERVICE

Answer 53

USDA - OVERSEES MEAT INSPECTION

Question 54

FEDERAL FOOD, DRUG, AND COSMETIC ACT

Answer 54

PROVIDES MOST FOOD AND DRUG REGULATION IN US