Professional Documents
Culture Documents
6-3
Receiving Criteria for Meat
Accept Reject
Receiving Criteria for Poultry
Accept Reject
Temperature: ≤41F (5C) Temperature: > 41F (5C)
Color: no discoloration Color: purple or green
Texture: firm and springs discoloration around the
back when touched neck; dark wing tips
(red tips are acceptable)
Odor: no odor
Packaging: should be
Texture: stickiness under
the wings or around joints
surrounded by crushed,
self-draining ice Odor: abnormal, unpleasant
odor
Accept Reject
6-6
Receiving Criteria for Fish
Accept Reject
Temperature: ≤41F (5C) Temperature: > 41F (5C)
Color: bright red gills; bright Color: dull gray gills; dull
shiny skin dry skin
Texture: firm flesh that Texture: soft flesh that
springs back when touched leaves
Odor: mild ocean or an imprint when touched
seaweed smell Odor: strong fishy or
Eyes: bright, clear, and full ammonia smell
Packaging: should be Eyes: cloudy, red-rimmed,
surrounded by crushed, sunken
self-draining ice
Accept Reject
Receiving Criteria for Shellfish
Accept Reject
Temperature: ≤45F Temperature: > 45F
(7C) (7C)
Odor: mild ocean or Odor: strong fishy smell
seaweed smell Shells: broken shells;
Shells: closed and open shells that do not
unbroken close when tapped
Condition: shipped Condition: dead on
alive; identified by arrival
shellstock identification Texture: slimy, sticky,
tag or dry
Receiving Criteria for Shellfish
Accept Reject
Receiving Criteria for Crustacean
Accept Reject
Temperature: ≤45F Temperature: > 45F
(7C) (7C)
Odor: mild ocean or Odor: strong fishy smell
seaweed smell Shells: soft
Shells: hard & heavy for Condition: dead on
lobsters & crabs arrival; tail fails to curl
Condition: shipped when lobster is picked
alive; packed with up
seaweed & kept moist
Receiving Criteria for Fresh Eggs
Accept Reject
Temperature: air Temperature: air
temperature ≤45F temperature > 45F
(7C) (7C)
Odor: none Odor: abnormal smell
Shells: clean & Shells: dirty or cracked
unbroken
Condition: firm, high
yolks that are not easy
to break & whites that
cling to the yolk
Fresh vs Stale Eggs
Receiving Criteria for Dairy Products
Accept Reject
Temperature: ≤41ºF Temperature: >41ºF
Milk: sweetish flavor Milk: sour, bitter or
Butter: sweet flavor, moldy taste
uniform color, firm Butter: sour, bitter or
texture moldy taste; uneven
color; soft texture
Cheese: typical flavor & Cheese: unnatural
texture & uniform color mold, uneven color,
abnormal flavor &
texture
Receiving Criteria for Dry Goods
Accept Reject
Packaging: intact & in Packaging: Holes,
good condition tears, or punctures
Product: contains
insects, insect eggs, or
rodent droppings; has
an abnormal color or
odor, spots of mold, or
a slimy appearance
Receiving Criteria for MAP, Vacuum-
packed & Sous vide Packaged Foods
Accept Reject
Temperature: ≤41ºF Temperature: >41ºF
Frozen foods should be Packaging: leaking
received frozens Product: expired code
Packaging: intact & in date; unacceptable
good condition product color; appears
slimy or has bubbles
Controlled Atmosphere Packaging vs.
Modified Atmosphere Packaging
Controlled Atmosphere Packaging Modified Atmosphere Packaging
An active system which A process that employs a gas
continuously maintains the flushing and sealing process or
desired atmosphere within a reduction of oxygen through
package throughout the shelf- respiration of vegetables or
life of a product by the use of microbial action.
agents to bind or scavenge Defined as packaging of a
oxygen or a sachet containing product in an atmosphere
compounds to emit a gas which has had a one-time
Defined as packaging of a
modification of gaseous
product in a modified composition so that it is
atmosphere followed by different from that of air
maintaining subsequent control
of that atmosphere.
Sous vide Packaging vs.
Vacuum Packaging
Sous Vide Packaging Vacuum Packaging
A specialized process of Reduces the amount of air
reduced oxygen packaging from a package and
for partially cooked hermetically seals the
ingredients alone or package so that a near-
combined with raw foods perfect vacuum remains
that require refrigeration or inside
frozen storage until the
package is thoroughly
heated immediately before
service
Involves a pasteurization
step that reduces bacterial
load but is not sufficient to
make the food shelf-stable
Receiving Criteria for Canned Goods
Accept Reject
Packaging: can & seal Packaging: swollen
in good condition ends, leaks & flawed
seals, rust dents, no
labels
Monitoring Time & Temperature
To prevent time-temperature abuse:
Cook, hold, cool, &
reheat food properly
Discard food that
spends >4h in the TDZ
Build time-temperature
controls into recipes
Make calibrated
thermometers available
Remove only as much
food from storage as
necessary
Time Temperature Devices
Common Types of Thermometers
5-13
Calibrating Thermometers
Boiling-Point Method
Step 1: Bring a deep pan
of water to a boil
Step 2: Submerge sensing area of
stem or probe for 30 seconds
Step 3: Hold calibration nut and
rotate thermometer head
until it reads 212F (100C)
5-14
General Storage Guidelines