Flow of Food Purchasing and Receiving
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Transcript of Flow of Food Purchasing and Receiving
6-1
The Flow of Food: Purchasing and Receiving
6-2
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 41°F (5°C) 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
6-2
6-3
Suppliers
Choose suppliers who get product from approved sources
Approved sources:
Have been inspected
Are in compliance with applicable local, state and federal law
6-4
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
6-5
General Receiving Principles
When Receiving Food: continued
Use calibrated thermometers to sample temperatures
Check shipments for:
Intact packaging
Refreezing
Prior wetness
Pest infestation
6-6
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
6-8
Checking the Temperature of Various Types of Food
Other Packaged Food:
Open the package and insert the thermometer stem or probe into the product
6-9
Receiving Criteria for Meat
Temperature: > 41F (5C)
Color:
Texture: slimy, sticky, or dry
Odor: sour odor
Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals
Temperature: 41F (5C) or lower
Color:
Texture: firm and springs back when touched
Odor: no odor
Packaging: intact and clean
Accept Reject
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
6-10
Receiving Criteria for Poultry
Temperature: > 41F (5C)
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
Temperature: 41F (5C) 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
Accept Reject
6-11
Receiving Criteria for Fish
Temperature: > 41F (5C)
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
Temperature: 41F (5C) 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
Accept Reject
6-12
Receiving Criteria for Shellfish
Temperature:
Odor: mild ocean or seaweed smell
Shells: closed and unbroken (indicates shellfish are alive)
Condition: if fresh, they are received alive
Temperature:
Texture: slimy, sticky, or dry
Odor: strong fishy smell
Shells: broken shells
Condition: dead on arrival (open shells that do not close when tapped)
Accept Reject
Live: receive on ice or at an air temperature of 45° F (7°C) or lower
Shucked: receive at an internal temperature of 45° F (7°C) or lower
Live: air temperature > 45° F (7°C)
Shucked: internal temperature > 45° F (7°C)
6-13
Receiving Criteria for Shell Eggs
Temperature: receive at an air temperature of 45F (7C) or lower
Odor: no odor
Shells: clean and unbroken
Temperature: air temperature > 45F (7C)
Odor: sulfur smell oroff odor
Shells: dirty or cracked
Accept Reject
6-14
Temperature: 41F (5C) or lower unless otherwise specified by law
Milk: sweetish flavor
Butter: sweet flavor, uniform color, firm texture
Cheese: typical flavor, texture, and uniform color
Temperature: > 41F (5C), 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
Accept Reject
Receiving Criteria for Dairy Products
6-15
Conditions: grounds for rejecting one 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
Conditions: vary according to produce item; only accept items that show no sign of spoilage
Accept Reject
Reject fresh-cut produce items that have passed their expiration date.
Receiving Criteria for Fresh Produce
6-16
Temperature: 41F (5C) or lower unless specified by the manufacturer
Packaging: intact and in good condition
Temperature: > 41F (5C) unless otherwise specified
Packaging: torn packages or packages with holes; expired product use-by dates
Accept Reject
Receiving Criteria for Refrigerated Ready-To-Eat Food
6-17
Temperature: frozen food should be received frozen; ice cream should be received at 6°F to 10°F (–14°C to –12°C)
Packaging: intact and in good condition
Temperature: food that is not frozen; ice cream at temperatures
> 6°F to 10°F (–14°C to –12°C)
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)
Accept Reject
Receiving Criteria for Frozen Processed Food
6-18
Can: can and seal are in good condition
Product: normal color, texture, odor
Can: swollen ends, leaks and flawed seals, rust, dents, no labels
Product: foamy, milky, or has an abnormal color, texture, or odor
Accept Reject
Receiving Criteria for Canned Food
6-19
Packaging: intact and in good condition
Product: normal color and odor
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
Accept Reject
Receiving Criteria for Dry Food
6-20
Temperature: receive at the temperature specified by the manufacturer
Packaging: intact and in good condition
Temperature: temperatures higher than those specified by the manufacturer
Packaging: torn packaging, signs of pest damage
Product: signs of pest damage, mold
Accept Reject
Receiving Criteria for Bakery Goods
6-21
Temperature: 135F (57C) or higher
Container: able to maintain proper temperatures; undamaged
Temperature: <135F (57C)
Container: unable to maintain proper temperatures; damaged
Accept Reject
Receiving Criteria for Potentially Hazardous Hot Food
6-22
Apply Your Knowledge: Accept or Reject it?
Which products should be rejected?
Raw beef roasts that are bright red
Chicken received at an internal temperature of 50F (10C)
Eggs received at an air temperature of 45F (7C)
Fresh salmon with flesh that springs back when touched
Flour that is damp
6-22
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6-23
Apply Your Knowledge: Accept or Reject it?
Which products should be rejected: continued
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
6-23
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