Week 8

• Effective purchasing


  • Paves the way for a successful food service operation
  • Buy products suited for the needs of the operation
  • Buy the proper and right quality of the item
  • Pay for the right price of the item
  • Deal only with reputable and dependable suppliers
• Purchase specifications


  • Quality
  • Weight
  • Count
  • Contents
  • Packaging
• Factors to check during receiving goods

  • Cleanliness of the cargo area in the delivery vehicle
  • Right temperature of the refrigerated and frozen storage areas
  • Proper segregation of food and non-food items
  • Check for any signs of insects, rodents or bird infestation
• Hermetic packaging


  Refers to a container sealed completely to prevent the entry and loss of gases and vapors
• Modified atmosphere packaging (MAP)


  A process whereby foods are placed in containers and air is removed from the package
• Sous-vide


  Seal raw ingredients, often entire recipes, in plastic pouches and then vacuum out the air
• Food irradiation


  A preservation technique used by some food industries
• Reduced oxygen packaging (ROP)


  Any packaging method that reduces the amount of oxygen in a sealed packaged
• Controlled atmosphere packaging (CAP)


  A system which maintains the desired atmosphere within a package throughout the shelf life of the product by the use of agents to bind or scavenge oxygen or small packets containing compounds to emit a gas
• Vacuum packaging


  Reduces the amount of air from a package and hermetically seals the package
• Types of storage


  • Refrigerator (for cold meats)
  • Freezer (for red meats, poultry, fish & shellfish)
  • Dry storage (moderate room temperature, slatted shelves, at least 6-inches off the floor, separate chemical materials from grocery items)
• Storage conditions for foods

  • Fresh meat can be stored up to 3 weeks (0ºC-5ºC)
  • Frozen meat can be stored for several months
  • Poultry can be stored at -1ºC to 2ºC for short period of time
  • Whole shell eggs will keep fresh up to two weeks at 5ºC or below
  • Milk is one of the most perishable foods
  • Fish and shellfish are more perishable than red meats and it should be use within 24 hours
• The preferred method of thawing is in the refrigerator
• Cooking guidelines for PHF (Potentially Hazardous Foods)

  • Beef roast (rare) - 130ºF (54ºC) for 112 min, 140ºF (60ºC) for 12 min
  • Eggs, beef and pork, fish - 145ºF (63ºC) for 15 sec
  • Ground beef, ground pork, and ground game animals - 155ºF (68ºC) for 15 sec
  • Beef roast, medium - 145ºF (63ºC) for 4 min
  • Poultry, stuffed meats - 165ºF (74ºC) for 15 sec
• Vending machines


  Self-service devices which dispense individual-sized servings of food and beverages after a customer inserts a coin or paper currency, or makes payment for another means
• Home meal replacement


  • Ready-to-cook food
  • Ready-to-eat food
  • Ready-to-heat food