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The Flow of Food: Purchasing and Receiving

The Flow of Food: Purchasing and Receiving. Apply Your Knowledge: Test Your Food Safety Knowledge. True or False: A delivery of fresh fish should be received at an internal temperature of 41 ° F (5 ° C) or lower

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The Flow of Food: Purchasing and Receiving

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  1. The Flow of Food: Purchasing and Receiving

  2. Apply Your Knowledge: Test Your Food Safety Knowledge • True or False:A delivery of fresh fish should be received at an internal temperature of 41°F (5°C) or lower • True or False:Turkey should be rejected if the texture is firm and springs back when touched • True or False:You should reject a delivery of frozen steaks covered in large ice crystals • True or False:If a sack of flour is dry upon delivery, the contents may still be contaminated • 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

  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

  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

  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. 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)

  7. Checking the Temperature of Various Types of Food • ROP and Bulk Food: • Insert the thermometer stem or probe between two packages • As an alternative fold packaging around the thermometer stem or probe

  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

  9. Receiving Criteria for Meat • Beef: bright cherry red • Lamb: light red • Pork: light pink meat, firm white fat Accept Reject Temperature: > 41F (5C) Color: Texture: slimy, sticky, or dry Odor: sour odor Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals Temperature:41F (5C) or lower Color: Texture:firm and springs back when touched Odor: no odor Packaging: intact and clean • Beef: brown or green • Lamb: brown, whitish surface covering the lean meat • Pork: excessively dark color, soft or rancid fat

  10. Receiving Criteria for Poultry Accept Reject Temperature:41F (5C) 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 Temperature: > 41F (5C) 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

  11. Receiving Criteria for Fish Accept Reject Temperature:41F (5C) 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 Temperature: > 41F (5C) 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

  12. Receiving Criteria for Shellfish • 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 Accept Reject 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) • Live: air temperature > 45° F (7°C) • Shucked: internal temperature > 45° F (7°C)

  13. Receiving Criteria for Shell Eggs Accept Reject Temperature:receive at an air temperature of 45F (7C) or lower Odor: no odor Shells: clean and unbroken Temperature:air temperature > 45F (7C) Odor: sulfur smell oroff odor Shells: dirty or cracked

  14. Receiving Criteria for Dairy Products Accept Reject Temperature: 41F (5C) 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: > 41F (5C), 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

  15. Receiving Criteria for Fresh Produce Accept Reject Conditions:grounds for rejecting one produce item may not apply to another; signs of spoilage include: • Insect infestation • Mold and cuts • Wilting andmushiness • Discoloration and dull appearance • Unpleasant odors and tastes Conditions:vary according to produce item; only accept items that show no sign of spoilage Reject fresh-cut produce items that have passed their expiration date.

  16. Receiving Criteria for Refrigerated Ready-To-Eat Food Accept Reject Temperature:41F (5C) or lower unless specified by the manufacturer Packaging: intact and in good condition Temperature: > 41F (5C) unless otherwise specified Packaging: torn packages or packages with holes; expired product use-by dates

  17. Receiving Criteria for Frozen Processed Food Accept Reject 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)

  18. Receiving Criteria for Canned Food Accept Reject 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

  19. Receiving Criteria for Dry Food Accept Reject 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

  20. Receiving Criteria for Bakery Goods Accept Reject 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

  21. Receiving Criteria for Potentially Hazardous Hot Food AcceptReject Temperature:135F (57C) or higher Container: able to maintain proper temperatures; undamaged Temperature:<135F (57C) Container: unable to maintain propertemperatures; damaged

  22. Apply Your Knowledge: Accept or Reject it? • Which products should be rejected? Rawbeef roasts that are bright red Chicken received at an internal temperature of 50F (10C) Eggs received at an air temperature of 45F (7C) Fresh salmon with flesh that springs back when touched Flour that is damp 1 2 3 4 5 6-22

  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 closewhen tapped Fresh turkey with dark wing tips 6 7 8 9 6-23

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