Basic Sanitation Training

Module 5

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Dry Store Dreams

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 Objectives
• After this session you should be able
to:
• Determine the requirements for food labeling in
accordance with the VSP manual 2005 by
answering questions displayed on the screen
correctly
• Decide if food is to be rejected or not
• Identify by naming, 3 mistakes on a storage
example
• Calibrate a bimetallic stemmed thermometer, in
the class room, from memory, according to the
ice-point method

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 Module 5
Agenda

•RECEIVING FOODS
•STORING/HANDLING
•CALIBRATING THE
THERMOMETER

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Experience ?! That food is
unacceptable

•Good’s received!
•Good’s not good!
•Oh my Goodness … Now what?
•Good Action to take – speak up

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 Module 5
Receiving

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Accept Reject Inform the supervisor

Temperature: Temperature: > 41F (5C)

41F (5C) or lower
Color:
Color: Beef: brown or green
Beef: bright cherry red Lamb: brown, whitish surface
Lamb: light red covering the lean meat
Pork: light pink meat, firm Pork: excessively dark color, soft
white fat or rancid fat

Texture: firm and springs back when Texture: slimy, sticky, or dry
touched Odor: sour odor
Odor: no odor Packaging: broken cartons, dirty wrappers, torn
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Accept Reject Inform the supervisor

Temperature: Temperature:
41F (5C) or lower > 41F (5C)
Color: no discoloration Color: purple or green discoloration around
Texture: firm and springs back the neck; dark wing tips
when touched (red tips are acceptable)
Odor: no odor Texture: stickiness under the wings or
around joints
Packaging: product should be
surrounded by crushed, self- Odor: abnormal, unpleasant odor
draining ice
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Accept Reject Inform the supervisor

Sunken Gills dull Scales

and dull and are loose
brown and fall off
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Accept Reject
Inform the supervisor

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Accept Reject
Inform the supervisor

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Accept Reject Inform the supervisor

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Accept
Temperature: 41F
(5C) or lower unless
otherwise specified
by law
Milk: sweetish flavor
Butter: sweet flavor,
uniform color, firm
texture
Cheese: typical
flavor, texture, and
uniform color
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Reject Inform the supervisor
Temperature: > 41F
(5C), 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
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 Accept Reject
Inform the supervisor

Temperature: 41F (5C) or lower Temperature: > 41F (5C), unless

unless otherwise specified by law otherwise specified

Milk: sweetish flavor Milk: sour, bitter, or moldy taste

Butter: sweet flavor, uniform Butter: sour, bitter, or moldy taste;

color, firm texture uneven color; soft texture

Cheese: typical flavor, texture, Cheese: abnormal flavor

and uniform color or texture, uneven color, unnatural
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Accept RejectInform the supervisor

Temperature: Temperature:

Refrigerated: 41F (5C) Refrigerated: > 41F (5C)

or lower, unless specified unless otherwise specified
by the manufacturer
Frozen: product is not frozen
Frozen: received frozen
Packaging: torn or leaking; expired
Packaging: intact and code dates
in good condition; valid
code dates Product: unacceptable color; slime or
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Product: acceptable color
Accept Reject Inform the supervisor

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Accept Reject
Inform the supervisor
Inform the supervisor

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Accept Reject Inform the supervisor

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Accept Reject Inform the supervisor

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 Module 5
Storing/Handling Foods

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Label potentially hazardous, ready-
to-eat food prepared on-site, with
either:

The date it was prepared

The date it should be consumed or discarded

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 as per VSP’s Manual 2005
General PHF Food , opened or
prepared and held on the
vessel must be labeled -
indicating the discard day
Specification
PHF’s must be discarded
after 7 calendar days held in
temperature control ---
opening / or preparation
day is counted as day one

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as per VSP’s Manual 2005
(continued)
• Kind of Food • Refrigerated
• ready-to-eat
• potentially hazardous food

• Requirements of Process • Prepared / opened on a vessel

• held refrigerated
• for more than 24 hours
• shall be clearly marked/named
indicating the day by which the
food shall be consumed
• which is 7 calendar days or
fewer from the day the food is
prepared.
• The day of preparation is
counted as day 1.
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Discard food that has passed its
manufacturer’s expiration date
Potentially hazardous, ready-to-eat food
that was prepared in-house

Can be stored for 7 days at 41F (5C) or lower

Must be discarded after 7 days

The day dot MUST indicate the day of

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Remember…!

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Rotate products so the oldest
inventory is used first

To 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

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 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
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Keep potentially hazardous food
out of the temperature danger zone
Store deliveries as soon as they have been
inspected

Put prepared food away until needed

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 Store food only in designated
storage areas
Do not store food:

Near chemicals or cleaning supplies

In restrooms

In locker rooms

In furnace rooms (heat production)

Do not store food this way
In janitor closets

Under stairways or pipes

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 Module 5
Calibrating the Thermometer

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Bimetallic Stemmed Thermometer

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 When using thermometers:

Clean and sanitize them before and after uses

Calibrate them regularly

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

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 Ice-Point Method

Step 1 Step 2 Step 3

Fill container Submerge sensing Hold calibration
with crushed area of stem nut and rotate
ice and water or probe for 30 thermometer
seconds head until it
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reads 32˚F (0˚C) 34
Assessment

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 Labeling of Food
What day/action must The discard day
the label indicate ?
What criterias has the Refrigerated
Food to fulfill to be Potentially Hazardous
determined for labeling? Ready To Eat

How long can we keep the 7 days

including the production day of
particular food ? the very first ingredient

What indicates the

Clearly marks
labeling regarding the
controlling tool ? temperature control
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 On the floor
Reject
Cross contamination committed
A or B ?
Under the cooling unit
Name
3
mistakes

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B 1.4.2008
 Quick DEMO

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 Pointer

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