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Chapter 6The Flow of Food:
Purchasing, Receiving, and Storage
Purchasing
Purchase food from approved, reputable suppliers
Approved suppliers:
Have been inspected
Meet all applicable local, state, and federal laws
Arrange it so deliveries arrive: One at a time
During off-peak hours
6-2
Receiving and Inspecting
Receiving Principles 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
6-3
Temperature Criteria for Deliveries Receive cold TCS food at 41˚F (5˚C) or lower, unless
otherwise specified
Receive hot TCS food at 135˚F (57˚C) or higher
Receive frozen food frozen. Reject if:
• Fluids or frozen liquids are in case bottoms
• Ice crystals are on product or packaging
• Water stains are on packaging
Receiving and Inspecting
6-4
Checking Meat, Poultry, and Fish Temperatures Insert the thermometer stem or probe into the thickest
part of the food (usually the center)
Receiving and Inspecting
6-5
Checking ROP Food Temperatures Insert the thermometer stem or probe between
2 packages
As an alternative, fold packaging around the thermometer stem or probe
Receiving and Inspecting
6-6
Checking Other Packaged Food Temperatures Open the package and insert the thermometer stem or
probe into the food
Receiving and Inspecting
6-7
Reject packaged items with: Tears, holes, or punctures in
packaging; 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
Receiving and Inspecting
6-8
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
Receiving and Inspecting
6-9
Receiving and Inspecting Specific Food
Eggs Eggs must be clean and unbroken
when received
Shell eggs must be received at an air temperature of 45˚F (7˚C) or lower
Liquid, frozen, and dehydrated egg products must be pasteurized and have a USDA inspection mark
Eggs must comply with USDA grade standards
6-10
Receiving and Inspecting Specific Food
Milk and Dairy Products Must be received at 41˚F (5˚C)
or lower, unless otherwise specified by law
Must be pasteurized and comply with USDA grade A standards
6-11
Receiving and Inspecting Specific Food
Shellfish—Raw Shucked Must be packaged in
nonreturnable containers
• Containers must be labeled with the packer’s name, address, and certification number
• Containers smaller than one-half gallon (1.9 L) must have 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
6-12
Receiving and Inspecting Specific Food
Shellfish—Live Receive with shellstock identification tags
• 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
6-13
Receiving and Inspecting Specific Food
Sliced Melons and Cut Tomatoes Must be received at 41˚F (5˚C) or
lower
6-14
Receiving and Inspecting Specific Food
Prepackaged Juice Must be purchased from a supplier with a Hazard
Analysis Critical Control Point (HACCP) plan
Must be treated (e.g., pasteurized) to prevent, eliminate, or reduce pathogens
6-15
Receiving and Inspecting Specific Food
Products Requiring Inspection Stamps
Meat and poultry
• Packaging must have a USDA or state department of agriculture stamp
• Stamp indicates product and processing plant have met certain standards
Egg products
• Package must have an inspection stamp indicating federal regulations have been enforced
6-16
Label Food
Ready-to-eat TCS food that was prepped on-site and held longer than 24 hours, must contain a label that includes: Name of the food
Date by which it should be sold, eaten, or thrown out
General Storage Guidelines
6-17
Discard food that has passed the manufacturer’s expiration date
Ready-to-eat TCS food that was prepared in-house: Can be stored for 7 days at 41°F
(5°C) or lower
Must be thrown out after 7 days
General Storage Guidelines
6-18
Rotate food to use the oldest inventory first
One way to rotate products is to follow FIFO:
Identify the food item’s use-by or expiration date
Store items with the earliest use-by or expiration dates in front of items with later dates
Use items stored in front first
General Storage Guidelines
6-19
Deplete stored product on a regular basis
If product is not sold or consumed by a specified date: Throw it out
Clean and sanitize the container
Refill the container with fresh food
General Storage Guidelines
6-20
Temperatures Keep cold TCS food at 41°F
(5°C) or lower
Keep hot TCS food at 135°F (57°C) or higher
Check the temperature of stored food and storage areas at the start of the shift
General Storage Guidelines
6-21
Product Placement Store food in containers intended for food
Containers should be:
• Durable
• Leak proof
• Sealed or covered
Store food, linens, and single-use items in designated storage areas
• Away from walls
• At least 6” (15 centimeters) off the floor
General Storage Guidelines
6-22
Cleaning Keep all storage areas clean
and dry
Clean up spills and leaks right away
Clean dollies, carts, transporters, and trays often
Store food in containers that have been cleaned and sanitized
Store dirty linens in a clean, washable container
General Storage Guidelines
6-23
Maintenance Schedule regular maintenance
to make sure coolers and freezers stay at the right temperature
Defrost freezers to allow them to operate more efficiently
Refrigerated and Frozen Storage
6-24
Temperatures Set the temperature of coolers to keep the
internal temperature of TCS food at 41°F (5°C) or lower
Set freezer temperatures to keep food frozen
Refrigerated and Frozen Storage
6-25
Monitoring Monitor food temperatures
regularly
Randomly sample the temperature of stored food with a calibrated thermometer
Check cooler temperatures at least once per shift
Refrigerated and Frozen Storage
6-26
Airflow Do NOT overload coolers or freezers
Keep cooler doors closed as much as possible
Use open shelving
Refrigerated and Frozen Storage
6-27
Preventing Cross-Contamination Wrap or cover food
Store refrigerated raw meat, poultry, and seafood separately from ready-to-eat food
Refrigerated and Frozen Storage
6-28
Preventing Cross-Contamination 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
Refrigerated and Frozen Storage
6-29
Keep storerooms: Cool: 50°F to 70°F (10°C to 21°C)
Dry
Well ventilated
Store dry food: Away from walls
At least 6” (15 centimeters) off the floor
Dry Storage
6-30
To package fresh juice for later sale: The juice must be treated
(e.g., pasteurized) according to an approved HACCP plan
As an alternative, the juice must be labeled as specified by federal regulation
Prepping Specific Food
7-11
To avoid contaminating ice: Never use ice as an ingredient if
it was used to keep food cold
Transfer ice using clean and sanitized containers and scoops
Never hold ice in containers that held raw meat, seafood, poultry, or chemicals
Prepping Specific Food
7-12
To avoid contaminating ice: continued
Store ice scoops outside ice machines in a clean, protected location
Never use a glass to scoop ice or touch ice with hands
Prepping Specific Food
7-13
Preparation Practices That Require a Variance
You need a variance if prepping food in these ways: Smoking food to preserve it but
not to enhance flavor
Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety
Curing food
7-14
Preparation Practices That Require a Variance
You need a variance if prepping food in these ways: continued
Custom-processing animals
Packaging food using a reduced-oxygen packaging (ROP) method
Sprouting seeds or beans
Offering live, molluscan shellfish from a display tank
7-15
Cooking Food
When cooking TCS food, the internal portion must: Reach the required minimum
internal temperature
Hold that temperature for a specific amount of time
7-16
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
165°F (74°C) for 15 seconds Poultry—whole or ground chicken, turkey or
duck
Stuffing made with TCS ingredients
Stuffed meat, seafood, poultry, or pasta
Dishes that include previously cooked, TCS ingredients
7-17
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
155°F (68°C) for 15 seconds Ground meat—beef, pork, and other meat
Injected meat—including brined ham and flavor-injected roasts
Ground seafood—including chopped or minced seafood
Eggs that will be hot-held for service
7-18
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
145°F (63°C) for 15 seconds Seafood—including fish, shellfish, and
crustaceans
Steaks/chops of pork, beef, veal, and lamb
Eggs that will be served immediately
7-19
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
145°F (63°C) for 4 minutes Roasts of pork, beef, veal, and lamb
7-20
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
135°F (57°C) Commercially processed, ready-to-eat
food that will be hot-held for service (cheese sticks, deep-fried vegetables)
Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service
7-21
Minimum internal cooking temperature:
165°F (74°C) Meat
Seafood
Poultry
Eggs
Cooking TCS Food in the Microwave
7-22
When cooking food in a microwave: Cover it to prevent the surface
from drying out
Rotate or stir it halfway through cooking so heat reaches the food more evenly
Let it stand for at least 2 minutes after cooking to let the food temperature even out
Check the temperature in at least 2 places to make sure the food is cooked through
Cooking TCS Food in the Microwave
7-23
Consumer Advisories
If your menu includes TCS items that are raw or undercooked, you must: Note it on the menu next to the
items
Advise customers who order this food of the increased risk of foodborne illness
• Post a notice in the menu
• Provide this information using brochures, table tents, or signs
7-24
Operations That Mainly Serve High-Risk Populations
Never serve: Raw seed sprouts
Raw or undercooked eggs, meat, or seafood
7-25
Cooling Food
Cooling Requirements
7-26
Cooling Food
If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in less than 2 hours:
Use the remaining time to cool it to 41˚F (5˚C) or lower
The total cooling time cannot be longer than 6 hours
Example: If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in
1 hour
Then you have 5 hours to get the food to 41˚F (5˚C) or lower
7-27
Methods for Cooling Food
Before cooling food, start by reducing its size:
Cut larger items into smaller pieces
Divide large containers of food into smaller containers or shallow pans
7-28
Safe Methods for Cooling Food Place it in an ice-water bath
Stir it with an ice paddle
Place it in a blast chiller
Place it in a tumble chiller
Methods for Cooling Food
7-29
Reheating Food
Food Reheated for Immediate Service
Can be reheated to any temperature if it was cooked and cooled correctly
Food Reheated for Hot-Holding Must be reheated to an
internal temperature of 165°F (74°C) for 15 seconds within 2 hours
7-30
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