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The Flow of Food: Purchasing and Receiving

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Apply Your Knowledge: Test Your Food Safety Knowledge


1. True or False: A delivery of fresh fish should be received at an internal temperature of 41F (5C) or lower 2. True or False: Turkey should be rejected if the texture is firm and springs back when touched 3. True or False: You should reject a delivery of frozen steaks covered in large ice crystals 4. True or False: If a sack of flour is dry upon delivery, the contents may still be contaminated 5. True or False: A supplier that has been inspected and is in compliance with local, state, and federal law can be considered an approved source
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Suppliers
Choose suppliers who get product from approved sources
Approved sources:
 

Have been inspected Are in compliance with applicable local, state and federal law

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General Receiving Principles


When Receiving Food:
  

Schedule deliveries for off-peak hours Receive only one delivery at a time Make sure enough trained staff are available Inspect deliveries immediately and carefully

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General Receiving Principles


When Receiving Food:
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Use calibrated thermometers to sample temperatures Check shipments for:


   

Intact packaging Refreezing Prior wetness Pest infestation

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Checking the Temperature of Various Types of Food


Meat, Poultry, Fish


Insert the thermometer stem or probe into the thickest part of the product (usually the center)

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Checking the Temperature of Various Types of Food


ROP (Reduced Oxygen Packaging) and Bulk Food:


Insert the thermometer stem or probe between two packages As an alternative fold packaging around the thermometer stem or probe

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Checking the Temperature of Various Types of Food


Other Packaged Food:


Open the package and insert the thermometer stem or probe into the product

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Receiving Criteria for Meat


Accept
Temperature: 41rF (5rC) or lower Color:
  

Reject
Temperature: 41rF (5rC) Color:
  

>

Beef: bright cherry red Lamb: light red Pork: light pink meat, firm white fat

Beef: brown or green Lamb: brown, whitish surface covering the lean meat Pork: excessively dark color, soft or rancid fat

Texture: firm and springs back when touched Odor: no odor Packaging: intact and clean

Texture: slimy, sticky, or dry Odor: sour odor Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals
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Receiving Criteria for Poultry


Accept
Temperature: 41rF (5rC) or lower Color: no discoloration Texture: firm and springs back when touched Odor: no odor Packaging: product should be surrounded by crushed, self-draining ice

Reject
Temperature: 41rF (5rC) Color: purple or green discoloration around the neck; dark wing tips (red tips are acceptable) Texture: stickiness under wings or around joints Odor: abnormal, unpleasant odor >

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Receiving Criteria for Fish


Accept
Temperature: 41rF (5rC) or lower Color: bright red gills; bright shiny skin Texture: firm flesh that springs back when touched Odor: mild ocean or seaweed smell Eyes: bright, clear, and full Packaging: product should be surrounded by crushed, self-draining ice

Reject
Temperature: 41rF (5rC) Color: dull gray gills, dull dry skin Texture: soft flesh that leaves an imprint when touched Odor: strong fishy or ammonia smell Eyes: cloudy, red-rimmed, sunken >

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Receiving Criteria for Shellfish


Accept
Temperature:


Reject
Temperature:


Live: receive on ice or at an air temperature of 45 F (7C) or lower Shucked: receive at an internal temperature of 45 F (7C) or lower

Live: air temperature > 45 F (7C) Shucked: internal temperature > 45 F (7C)

Texture: slimy, sticky, or dry Odor: strong fishy smell Shells: broken shells Condition: dead on arrival (open shells that do not close when tapped)

Odor: mild ocean or seaweed smell Shells: closed and unbroken (indicates shellfish are alive) Condition: if fresh, they are received alive

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Receiving Criteria for Shell Eggs


Accept
Temperature: receive at an air temperature of 45rF (7rC) or lower Odor: no odor Shells: clean and unbroken

Reject
Temperature: air temperature > 45rF (7rC) Odor: sulfur smell or off odor Shells: dirty or cracked

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Receiving Criteria for Dairy Products


Accept
Temperature: 41rF (5rC) or lower unless otherwise specified by law Milk: sweetish flavor Butter: sweet flavor, uniform color, firm texture Cheese: typical flavor, texture, and uniform color

Reject
Temperature: > 41rF (5rC), unless otherwise specified Milk: sour, bitter, or moldy taste Butter: sour, bitter, or moldy taste; uneven color; soft texture Cheese: abnormal flavor or texture, uneven color, unnatural mold

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Receiving Criteria for Fresh Produce


Accept
Conditions: vary according

Reject
Conditions: grounds for rejecting one

to produce item; only accept items that show no sign of spoilage

produce item may not apply to another; signs of spoilage include:


 Insect infestation  Mold and cuts  Wilting and mushiness  Discoloration and dull appearance

 Unpleasant odors and tastes Reject fresh-cut produce items that have passed their expiration date.

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Receiving Criteria for Refrigerated Ready-To-Eat Food


Accept
Temperature: 41rF (5rC) or lower unless specified by the manufacturer Packaging: intact and in good condition

Reject
Temperature: > 41rF (5rC) unless otherwise specified Packaging: torn packages or packages with holes; expired product use-by dates

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Receiving Criteria for Frozen Processed Food


Accept
Temperature: frozen food should be received frozen; ice cream should be received at 6F to 10F (14C to 12C) Packaging: intact and in good condition

Reject
Temperature: food that is not frozen; ice cream at temperatures > 6F to 10F (14C to 12C) Packaging: torn packages or packages with holes; fluids or frozen liquids in case bottoms, ice crystals or water stains on packaging (evidence of thawing and refreezing) Product: large ice crystals on product (evidence of thawing and refreezing)

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Receiving Criteria for Canned Food


Accept
Can: can and seal are in good condition Product: normal color, texture, odor

Reject
Can: swollen ends, leaks and flawed seals, rust, dents, no labels Product: foamy, milky, or has an abnormal color, texture, or odor

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Receiving Criteria for Dry Food


Accept
Packaging: intact and in good condition Product: normal color and odor

Reject
Packaging: holes, tears, or punctures; dampness or water stains on outer cases and inner packaging (indicates it has been wet) Product: abnormal color or odor; spots of mold, or slimy appearance; contains insects, insect eggs, or rodent droppings

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Receiving Criteria for Bakery Goods


Accept
Temperature: receive at the temperature specified by the manufacturer Packaging: intact and in good condition

Reject
Temperature: temperatures higher than those specified by the manufacturer Packaging: torn packaging, signs of pest damage Product: signs of pest damage, mold

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Receiving Criteria for Potentially Hazardous Hot Food


Accept
Temperature: 135rF (57rC) or higher Container: able to maintain proper temperatures; undamaged

Reject
Temperature: <135rF (57rC) Container: unable to maintain proper temperatures; damaged

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Apply Your Knowledge: Accept or Reject it?


Which products should be rejected?
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Raw beef roasts that are bright red Chicken received at an internal temperature of 50rF (10rC) Eggs received at an air temperature of 45rF (7rC) Fresh salmon with flesh that springs back when touched Flour that is damp

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Apply Your Knowledge: Accept or Reject it?


Which products should be rejected: continued
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Live oysters that have a mild seaweed smell Frozen meat with large ice crystals on the meat and package Clams with shells that do not close when tapped Fresh turkey with dark wing tips

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