Chapter 6 The Flow of Food: Purchasing and Receiving

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Chapter 6The Flow of Food Purchasing and
Receiving

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Checking the Temperatures of Various Types of Food

• Meat, Poultry, and Fish
• Insert the thermometer stem or probe into the
  thickest part of the food (usually the center)

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Checking the Temperatures of Various Types of Food

• ROP Food (MAP, vacuum-packed, and sous vide food)
• Insert the thermometer stem or probe between 2
  packages
• As an alternative, fold packaging around the
  thermometer stem or probe

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Checking the Temperatures of Various Types of Food

• Other Packaged Food
• Open the package and insert the thermometer stem
  or probe into the food

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Receiving and Inspecting Guidelines

• Guidelines
• Have enough trained staff available to promptly
  receive, inspect, and store food
• Authorize staff to accept, reject, and sign for
  deliveries
• Have policies and procedures for rejecting
  deliveries

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Receiving Temperatures

• Temperature Criteria for Deliveries
• Receive cold TCS food at 41F (5C) or lower,
  unless otherwise specified
• Receive hot TCS food at 135F (57C) or higher
• Receive frozen food frozen

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Packaging

• Reject items with
• Tears, holes, or punctures in their packaging
  likewise, reject cans with swollen ends, rust, or
  dents
• Broken cartons or seals or dirty wrappers
• Leaks, dampness, or water stains
• Signs of pests or pest damage
• Expired code or use-by dates

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Product Quality

• Reject food if
• It has an abnormal color
• It has an abnormal or unpleasant odor
• Reject meat, fish, or poultry if
• It is slimy, sticky, or dry
• It has soft flesh that leaves an imprint when
  touched

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Receiving and Inspecting Specific Food

• Eggs
• Eggs must be clean and unbroken when you receive
  them
• Shell eggs must be received at an air temperature
  of 45F (7C) or lower
• Liquid, frozen, and dehydrated egg products must
  be pasteurized as required by law and have a USDA
  inspection mark eggs also must comply with USDA
  grade standards

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Receiving and Inspecting Specific Food

• Milk and Dairy Products
• Must be received at 41F (5C) or lower, unless
  otherwise specified by law
• Must be pasteurized and comply with USDA grade A
  standards

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Receiving and Inspecting Specific Food

• ShellfishRaw Shucked
• Make sure that raw shucked shellfish are packaged
  in nonreturnable containers
• Containers must be labeled with the packers
  name, address, and certification number
• Containers smaller than one-half gallon (1.9 L)
  must have either a best if used by or sell by
  date
• Containers bigger than one-half gallon (1.9 L)
  must have the date the shellfish were shucked

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Receiving and Inspecting Specific Food

• ShellfishLive
• Receive with shellstock identification tags
• These tags must remain attached to the delivery
  container until all the shellfish have been used
• Employees must write on the tags the date that
  the last shellfish was sold or served from the
  container
• Operators must keep these tags on file for 90
  days from the date written on them
• Reject shellfish if they are very muddy, have
  broken shells, or are dead

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Receiving and Inspecting Specific Food

• Produce
• Sliced melons and cut tomatoes must be received
  at 41F (5C) or lower
• Prepackaged Juice
• Prepackaged juice must be purchased from a
  supplier with a Hazard Analysis Critical Control
  Point (HACCP) plan
• The juice must be treated (e.g., pasteurized) to
  prevent, eliminate, or reduce pathogens

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Review

• Time for Review

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