CHAPTER 8

• Purchase food from approved, reputable suppliers:

  • Have been inspected
  • Meet all applicable local laws and DTI
• Arrange deliveries so they arrive:

  • When staff as enough time to do inspections
  • When they can be correctly received
• RECEIVING PRINCIPLES

  ● Make specific staff responsible for receiving

  • ❏  Train them to follow safety guidelines
  • ❏  Provide them with the correct tools
• RECEIVING PRINCIPLES

  ● Have enough trained staff available to receive food promptly

  • ❏  Inspect delivery trucks for signs of contamination
  • ❏  Visually check food items and checktemperatures
• • Store items promptly after receiving
  • Suppliers is given after-hour access to theoperation to make deliveries
  • Deliveries must meet the following criteria
  • ❏  Be inspected upon arrival at the operation
  • ❏  Be from approved source
  • ❏  Have been placed in the correct storage locationto maintain the required temperature
  • ❏  Have been protected from contamination instorage
  • ❏  Is NOT contaminated
  • ❏  Is honestly presented
• 1. Some food service operations receive food after-hours when they are closed for business.
• Rejecting Deliveries:

  • Separate rejected items from accepted items
  • Tell the delivery person what is wrong with theitem
  • Get a signed adjustment or credit slip beforegiving the rejected item to the delivery person
  • Log the incident on the invoice or receiving document
• Recall:

  • Identify the recalled food items
  • Remove the item from inventory, and place it in a secure and appropriate location
  • Store the item separately from food, utensils, equipment
  • Label the item in a way that will prevent it from being placed back in inventory
  • Inform staff not to use the product
  • Refer to the vendor’s notification or recall notice to determine what to do with the item
• Checking the temperature of meat, poultry, and fish:

  Insert the thermometer stem or probe into the thickest part of the food (usually the center)
• Checking the temperature of ROP Food (MAP, vacuum-packed, and sous vide food):

  • Insert the thermometer stem or probe between two packages
  • As an alternative, fold packaging around the thermometer stem or probe
• 1. ROP stands for reduced-oxygen packaging. It includes MAP, vacuum-packed, and sous vide food. It may be possible to check the temperature of bulk food by folding the packaging around the thermometer stem or probe. You must be careful not to puncture the packaging when using this method.
• • Cold TCS food: Receive at 41 F (5 C) or lower, unless otherwise specified
• • Live shellfish: Receive oysters, mussels, clams and scallops at an air temperature of 45 F (7 C) and an internal temperature no greater than 50 F (10 C) o Once received the shellfish must be cooled to 41 F (5 C) or lower in four hours.
• • Shucked shellfish: Receive at 45 F (7 C) or lower

  ❏ Cool the shellfish to 41 F (5 C) or lower in four hours
• • Shell eggs: Receive at an air temperature of 45 F (7 C) or lower
• • Milk: Receive at 45 F (7 C) or lower

  ❏ Cool the milk to 41 F (5 C) or lower in four hours
• 1. Thawing and refreezing shows that the food was time temperature abused.
• Reject packaged items with:

  • Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents
  • Bloating or leaking (ROP food)
  • Broken cartons or seals
  • Dirty and discolored packaging
  • Leaks, dampness, or water stains
  • Signs of pests or pest damage
  • Expired use-by/expiration dates
  • Evidence of tampering
• Assessing Food Quality:

  • Appearance: Reject food that is moldy or has an abnormal color
  • Texture: Reject meat, fish, or poultry if
  • ❏  It is slimy, sticky, or dry
  • ❏  It has soft that leaves an imprint when touched
  • Odor: Reject food with an abnormal or unpleasant odor
• Labeling food for use on-site:

  • All items not in their original containers must be labeled
  • Food labels should include the common name of the food or a statement that clearly and accurately identifies it
  • It is not necessary to label food if it clearly will not be mistaken for another item
• Labeling food packaged on-site for retail sale:

  • Common name of the food or a statement clearly identifying it
  • Quantity of the food
  • If the item contains two or more ingredients, list the ingredients and sub ingredients in descending order by weight
  • List of artificial colors and flavors in the food, including chemical preservatives
  • Name and place of business of the manufacturer, packer, or distributor
  • Source of each major food allergen contained inthe food.
• Temperature

  • Store TCS food at an internal temperature of 41 F (5 C) or lower or 135 F (57 C) or higher
  • Store frozen food at temperature that keep it frozen
  • Make sure storage units have at least one air temperature meaning device. It must be accurate to +/- 3 F or +/-1.5 C
  • Place the device in the warmest part of refrigerated units, and the coldest part of hot-holding units
• • Do NOT overload coolers or freezers
  • ❏  Prevents airflow
  • ❏  Makes unit work harder
  • Frequent opening of the cooler lets warm air inside, which can affect food safety
  • Use open shelving
  • ❏ Lining shelving restricts circulation
  • Monitor food temperatures regularly ❏ Randomly sample food temperatures
• Rotate food to use the oldest inventory first:

  • One way to rotate products is to follow FIFO
  • ❏  Identify the food items use-by or expiration date
  • ❏  Store items with the earliest use-by or expiration dates in front of items with later dates
  • ❏  Once shelved, use those items stored in front first
  • ❏  Throw out food that has passed its manufacturer's use-by or expiration date
• Store food in containers intended for food:

  • Use containers that are durable, leak proof, and able to be sealed or covered
  • NEVER use empty food containers to store chemicals; NEVER put food in empty chemical containers
  • Keep all storage areas clean and dry
  • Clean up spills and leaks immediately
  • Clean dollies, carts, transporters, and trays often
  • Store food in containers that have been cleaned and sanitized
• • Store dirty linens in clean, nonabsorbent containers or washable laundry bags
  • Wrap or cover food
  • Store raw meat, poultry, and seafood separately from ready-to-eat food o If this is not possible, store ready-to-eat food above raw meat, poultry, and seafood

  ❏ This will prevent juices from raw food item dripping onto ready-to-eat food
• Store food items in the following top-to-bottom order

  1. Ready-to-eat food
  2. Seafood
  3. Whole cuts of beef and pork
  4. Ground meat and ground fish
  5. Whole and ground poultry

  This storage order is based on the minimum internal cooking temperature of each food
• Food should be stored in a clean, dry location away from dust and other contaminants:

  • Locker rooms or dressing rooms
  • Restrooms or garbage rooms
  • Mechanical rooms
  • Under unshielded sewer lines or leaking waterlines
  • Under stairwell