● 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
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
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
Thawing and refreezing shows that the food was time temperature abused.
Reject packaged items with:
Tears, holes, or punctures in packaging; reject cans with swollenends, rust, or dents
Bloating or leaking (ROP food)
Brokencartons 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: Rejectfood that is moldy or has an abnormalcolor
Texture: Rejectmeat, fish, or poultry if
❏ It is slimy, sticky, or dry
❏ It has soft that leaves an imprint when touched
Odor: Rejectfood with an abnormal or unpleasantodor
Labeling food for use on-site:
All items not in their original containers must be labeled
Foodlabels should include the common name of the food or a statement that clearly and accurately identifies it
It is not necessary to labelfood 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 eachmajor 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 frozenfood at temperature that keep it frozen
Make sure storageunits have at least one air temperature meaningdevice. 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
❏ Store items with the earliestuse-by or expirationdates in front of items with laterdates
❏ Once shelved, usethose items stored in frontfirst
❏ Throwoutfood that has passed itsmanufacturer'suse-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 emptychemicalcontainers
Keep all storage areasclean and dry
Cleanupspills and leaksimmediately
Cleandollies, carts, transporters, and trays often
Storefood in containers that have beencleaned and sanitized
Storedirty linens in clean, nonabsorbent containers or washable laundry bags
Wrap or cover food
Storeraw 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
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
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, drylocation away from dust and other contaminants: