View
236
Download
6
Category
Tags:
Preview:
Citation preview
FOUNDATIONS OF SAFE FOODPURCHASING, RECEIVING AND STORAGE
2
COPYRIGHTCopyright © Texas Education Agency, 2014. These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:
1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts’ and schools’ educational use without obtaining permission from TEA.
2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA.
3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way.
4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged.
Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty.
For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX 78701-1494; phone 512-463-7004; email: copyrights@tea.state.tx.us.
Copyright © Texas Education Agency, 2014. All rights reserved.
PURCHASINGSAFE PRACTICES
Copyright © Texas Education Agency, 2014. All rights reserved.
4
FOODSERVICE PURCHASING STEPS
Develop the orderObtain price quotesSelect vendor and place the order
Receive and store orderEvaluate and follow upIssue products to the team
Copyright © Texas Education Agency, 2014. All rights reserved.
5
SAFE PURCHASING PRACTICES▪ Purchase from an approved,
reputable supplier
▪ Suppliers should be:▪ Inspected▪ Meet local, state and federal laws
▪ Suppliers include:▪ Distributors ▪ Growers▪ Local markets▪ Manufacturers ▪ Packers▪ Shippers
Copyright © Texas Education Agency, 2014. All rights reserved.
6
PRODUCTS PURCHASED▪ Perishable food
▪ Fresh fruits▪ Meat▪ Poultry▪ Seafood▪ Vegetables
▪ Semi-perishable foods▪ Pickled vegetables▪ Processed meats▪ Smoked fish
▪ Nonperishable foods▪ Canned goods▪ Flour
▪ Nonedible foods ▪ Cleaning materials▪ Paper goods
Copyright © Texas Education Agency, 2014. All rights reserved.
RECEIVINGSAFE PRACTICES
Copyright © Texas Education Agency, 2014. All rights reserved.
8
SAFE RECEIVING PRACTICES▪ Trained staff should:
▪ Be available to inspect all deliveries▪ Be authorized to accept, reject and sign for deliveries▪ Verify order▪ Inspect all products▪ Check each package for:
▪ Freshness▪ Quality▪ Signs of damage
Copyright © Texas Education Agency, 2014. All rights reserved.
9
PACKAGING▪ Reject items with:
▪ dents or leaks on cans▪ expired dates▪ signs of pest presence▪ strange odors▪ tears and holes in the packaging▪ water spots and leaks
Copyright © Texas Education Agency, 2014. All rights reserved.
STORAGESAFE PRACTICES
Copyright © Texas Education Agency, 2014. All rights reserved.
11
SAFE STORAGE PRACTICES▪ Store perishable and semi-
perishable foods immediately
▪ Label and date products
▪ Practice FIFO (first in, first out)▪ Place older items in front▪ Use older items first
Copyright © Texas Education Agency, 2014. All rights reserved.
12
STORAGE TEMPERATURES▪ Monitor storage
temperatures regularly
▪ Dry storage:▪ 50°F to 70°F
▪ Refrigeration:▪ 41°F or lower
▪ Freezer▪ 32°F or lower
Copyright © Texas Education Agency, 2014. All rights reserved.
13
REFRIGERATOR STORAGE▪ To prevent cross-
contamination:▪ Arrange food items in the
following order (top to bottom):▪ Ready-to-eat food▪ Seafood▪ Whole cuts of meat▪ Ground meat/ground fish▪ Whole poultry/ground poultry
▪ For proper airflow:▪ Do NOT overload ▪ Limit opening refrigerator▪ Use open shelving
Copyright © Texas Education Agency, 2014. All rights reserved.
14
SYSCO QUALITY
ASSURANCE
Insuring food safety is one of the most critical challenges
facing the food industry today.
Copyright © Texas Education Agency, 2014. All rights reserved.
(click on image)
15
QUESTIONS?
Copyright © Texas Education Agency, 2014. All rights reserved.
16
REFERENCES AND RESOURCESImages:
▪ Microsoft Office Clip Art: Used with permission from Microsoft.
Textbooks:
▪ Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw Hill.
▪ ServSafe manager: Updated with the 2013 FDA Food Code. (2014). Chicago, IL: National Restaurant Association.
YouTube™:▪ Sysco Quality Assurance
Insuring food safety is one of the most critical challenges facing the food industry today.http://www.youtube.com/watch?v=XXlUfaz7sQI
Copyright © Texas Education Agency, 2014. All rights reserved.
Recommended