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Purchasing, Receiving &

Storing Safe Food


Flow of Food

 Inspection – make sure that food deliveries


meet standards for food safety
 Receiving – taking food delivered into
operation – unloading, inspecting, accepting
or rejecting, labeling, & storing the items in a
timely manner
General Purchasing & Receiving
Principles
 Buy only from reputable suppliers/sources
 Schedule deliveries during off-peak hours
with trained staff
 Inspect deliveries for proper labeling,
temperature, appearance
 Use properly calibrated thermometers to
check temperatures
 Check shipments for intact packaging
 Label items with delivery date or use-by date
Receiving Criteria for Meat
Accept Reject
 Temperature: ≤41F (5C)  Temperature: > 41F (5C)
 Color:  Color:
 Beef: bright cherry red  Beef: brown or green
 Lamb: light red  Lamb: brown, whitish surface
covering the lean meat
 Pork: light pink meat, firm
 Pork: excessively dark color,
white fat soft
or rancid fat
 Texture: firm and springs back
when touched
 Texture: slimy, sticky, or dry
 Odor: no odor
 Odor: sour odor
 Packaging: broken cartons,
 Packaging: intact and clean
dirty wrappers, torn packaging,
vacuum packaging with broken
seals

6-3
Receiving Criteria for Meat
Accept Reject
Receiving Criteria for Poultry
Accept Reject
 Temperature: ≤41F (5C)  Temperature: > 41F (5C)
 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: ≤41F (5C)  Temperature: > 41F (5C)
 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: ≤45F  Temperature: > 45F
(7C) (7C)
 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: ≤45F  Temperature: > 45F
(7C) (7C)
 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 ≤45F temperature > 45F
(7C) (7C)
 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

Bimetallic Stemmed Digital Thermometers Infrared Thermometer


Thermometer

Photos courtesy of Cooper-Atkins Corporation


Bi-Metallic Stemmed Thermometers
 Most common &
versatile type
 Measures temperature
through a metal probe
with a sensor in the end
 Temp. range: 0ºF –
220ºF (-18ºC – 104ºC)
Digital Thermometers

 Measure temperature through a metal probe or


sensing area
 Display results on a digital readout
 Come with interchangeable probes

Photos courtesy of Cooper-Atkins Corporation


Types of Probes

 Immersion probe: for liquids


 Surface probe: for flat cooking equipment
 Penetration probe: for internal temperatures of
food

Immersion Probe Surface Probe Penetration Probe

Photos courtesy of Cooper-Atkins Corporation


Infrared Thermometers

 Used to measure surface temperature of


food/equipment
 Must be held as close to product as possible
 Remove barriers between thermometer and
product
 Follow manufacturer’s guidelines

Photo courtesy of Cooper-Atkins Corporation


Time-Temperature Indicators (TTI)
 Self-adhesive tags or sticks attached to food
shipments
 Provides irreversible record when product’s
temperature has
exceeded safe limits during shipment or storage
General Thermometer Guidelines

 Clean & sanitize them between uses


 Calibrate regularly & accurately
 Insert the thermometer stem or probe
into thickest part of product
 Wait for reading to steady before
recording temperature
 Never use mercury or spirit-filled glass
thermometers to check food temperature
Calibrating Thermometers
Ice-Point Method

Step 1 Step 2 Step 3


Fill container with crushed Submerge sensing area of stem Hold calibration nut and rotate
ice and water or probe for 30 seconds thermometer head until it reads
32˚F (0˚C))

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 212F (100C)

5-14
General Storage Guidelines

 Discard food that has passed its


manufacturer’s expiration date
 Potentially hazardous, ready-to-eat food
that was prepared in-house:
 Should be stored at ≤41F (5C)
 Must be discarded if not used within 24h after
being thawed
General Storage Guidelines
 Follow FIFO
 Identify the use-by,
expiration, or preparation
date of products
 Shelve products with
earliest dates in front
of those with later dates
 Use products stored in
front first
General Storage Guidelines
 Label potentially hazardous, ready-to-eat food
prepared on-site, with either:
 The date it was prepared
 The date it should be sold, consumed, or discarded
General Storage Guidelines
Check temperatures of
stored food and storage areas

Photo courtesy of Roger Bonafield and Dingbats


General Storage Guidelines
 Store food only in
designated storage
areas
 Do not store food:
 Near chemicals or
cleaning supplies
 In restrooms
 In locker rooms
 In furnace rooms
 In janitor closets
 Under stairways or pipes Do not store food this way
General Storage Guidelines

 Keep all storage areas and


equipment clean and dry
 Clean up spills immediately
 Clean dollies, carts,
transporters, and trays often
General Storage Guidelines

 Transfer food between containers properly


 If you take food out of its original package:
 Put it in a clean, sanitized container
 Cover it
 Label with product name and original use-
by/expiration date
Refrigerated Storage

 For short-term holding of


fresh perishable foods at
internal temp. of ≤41ºF
 Monitor food temperature
regularly
 Do not overload the
refrigerator
Refrigerated Storage

 Store raw meat, poultry & fish


separately from cooked &
ready-to-eat food
 Air temp. in the ref should be
2ºF lower than the food temp.
 Wrap foods properly with
covers
Refrigerator Storage

Food Product Length of Storage


Eggs
Fresh, in shell 3 to 5 weeks
Raw yolks, whites 2 to 4 days
Hardcooked 1 week
Liquid pasteurized eggs, egg
substitutes
Opened 3 days
Unopened 10 days

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Commercial mayonnaise after 2 months
opening
Deli & Vacuum-packed products
Store-prepared (or 3 to 5 days
homemade) egg, chicken,
ham, tuna, macaroni salads

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Hot dogs & Luncheon meats
Hot dogs, packaged
Opened 1 week
Unopened 2 weeks
Luncheon meats, packaged
Opened 3 to 5 days
Unopened 2 weeks

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Bacon & Sausage
Bacon 7 days
Sausage, raw 1 to 2 days
Patties 7 days
Pepperoni 2 to 3 weeks

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Ham, Corned Beef
Corned beef, in pouch with 5 to 7 days
pickling juices
Ham, canned--labeled "Keep
Refrigerated"
Opened 3 to 5 days
Unopened 6 to 9 months

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Ham, fully cooked
vacuum sealed at plant, 2 weeks
undated, unopened
vacuum sealed at plant, dated, “Use-by” date
unopened
Whole 7 days
Half 3 to 5 days
Slices 3 to 4 days

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Fresh Beef, Pork
Steaks 3 to 5 days
Chops 3 to 5 days
Roasts 3 to 5 days
Liver, Tongue 1 to 2 days
Pre-stuffed, uncooked pork chops 1 day

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Soup & stews 3 to 4 days
Meat Leftovers
Cooked meat 3 to 4 days
Gravy and meat broth 1 to 2 days
Fresh Poultry
Chicken, whole 1 to 2 days
Chicken, pieces 1 to 2 days
Giblets 1 to 2 days

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Cooked Poultry
Fried chicken 3 to 4 days
Chicken casserole 3 to 4 days
Pieces, plain 3 to 4 days
Pieces covered with broth, gravy 1 to 2 days
Chicken nuggets, patties 1 to 2 days

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Pizza 3 to 4 days
Juices 3 weeks unopened
7 to 10 days opened
Dairy
Butter 1 to 3 months
Buttermilk 7 to 14 days
Hard cheese 6 months, unopened
3 to 4 weeks, opened
Soft cheese 1 week
Source: USDA Food Safety and Inspection Services
Refrigerator Storage

Food Product Length of Storage


Dairy (cont…)
Cream cheese 2 weeks
Whipped cream, ultrapasteurized 1 month
Margarine 4 to 5 months
Milk 7 days
Sour cream 7 to 21 days
Yogurt 7 to 14 days

Source: USDA Food Safety and Inspection Services


Refrigerator Storage

Food Product Length of Storage


Fish
Lean fish (tilapia) 1 to 2 days
Fatty fish (mackerel, milkfish, tuna) 1 to 2 days
Cooked fish 3 to 4 days
Smoked fish 14 days
Shellfish
Shrimp, squid, mussels, oysters 1 to 2 days
Live crab, lobster 2 to 3 days
Cooked shellfish 3 to 4 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Freezer Storage (≤0ºF )

 Check unit & food temperatures


regularly
 Rotate frozen food using FIFO
 Store foods in their original
containers
 Wrap foods tightly with labels
Freezer Storage (≤0ºF )

 Use caution when placing hot food


 Regularly check foods that may be damaged
by lengthy freezing
 Never re-freeze thawed food until it has been
thoroughly cooked
 Keep the unit closed as much as possible
 Defrost freezers regularly
Deep-Chill Storage (26ºF – 32ºF)

 Storage used to hold food for short time


periods
 Best for meat, fish, poultry, & sous vide
Dry Storage (10ºC – 21ºC)

 Keep storerooms cool, dry & well-ventilated


(50-60% humidity)
 Store food in their original packages if
possible; air-tight containers & label
 Store dry goods at least 6 inches off the floor
& out of direct sunlight
References:

Seafood Network Information Center. (2007). Chapter


8: Vacuum and Modified Atmosphere Packaged
Fish and Fishery Products. [URL:
http://seafood.ucdavis.edu/haccp/compendium/chap
t08.htm]. Accessed on April 28,2008.
USDA Food Safety and Inspection Service. (2002).
Food Safety: Chill/Cold Storage Chart. [URL:
http://www.foodsafety.gov/~fsg/f01chart.html].
Accessed on April 28, 2008.

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