1 The Flow of Food: Purchasing and Receiving Chapter Number 6 Class Name Instructor Name Date, Semester Book Title Book Author

1

The Flow of Food: Purchasing and

Receiving

Chapter Number 6

Class NameInstructor NameDate, Semester

Book TitleBook Author

Learning ObjectivesAfter this presentation, you should be able to complete the following Learning Outcomes

6.0

2

6.1

6.2

6.3

6.4

6.5

Characteristics of an approved supplier

Guidelines for receiving deliveries

Requirements for key drop deliveries

Procedure for handling food recalls

Procedures for checking the temperatures of various food items

Learning ObjectivesAfter this presentation, you should be able to complete the following Learning Outcomes

6.0

3

6.6

6.7

6.8

6.9

6.10

Temperature requirements when receiving food

Packaging requirements when receiving food

Documentation required when receiving food

Government inspection stamps required when receiving food

Quality requirements when receiving food

6.11 Receiving criteria for specific food items

• Approved suppliers: Suppliers that

have been inspected, are able toprovide an inspection report, andthat meet applicable local, state,and federal laws.

• Key drop delivery: The receipt of

food by a foodservice operationafter-hours while closed forbusiness.

KEY TERMS6.0

• Shellstock identification tags:

Each container of live, molluscanshellfish received must have an IDtag that must remain attached tothe container until all the shellfishhave been used. Tags are to be kepton file for 90 days from the daterecorded on the tag.

• Inspection stamp: A stamp indicating

carcasses and packages of meathave been inspected by the USDA ora state department of agriculture.

KEY TERMS6.0

• The final responsibility for the safety of food entering your operation resides with you.

• You can avoid many potential food safety hazards by using approved, reputable suppliers.

PURCHASING CONSIDERATIONS

Characteristics of an Approved Supplier6.1



• Consider the following when making your selection:–Approved, reputable suppliers have been

inspected and can show you an inspection report. –Meet applicable local, state, and federal

laws.



• Inspection reports – Consider reviewing suppliers’ most recent inspection

reports. – These can be from:

• U.S. Department of Agriculture (USDA)• The Food and Drug Administration (FDA)• Third-party inspectors

– They should be based on Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP).



• Good Manufacturing Practices (GMP)– GMPs are the FDA’s minimum sanitation and processing

requirements for producing safe food. They describe the methods, equipment, facilities, and controls used to process food. Both suppliers and their sources are subject to GMP inspections.

– Make sure an inspection report reviews the following areas:• Receiving and storage• Processing• Shipping• Cleaning and sanitizing• Personal hygiene• Staff training• Recall program• HACCP program or other food safety system

RECEIVING CONSIDERATIONS

Guidelines for receiving deliveries6.2

• Having procedures in place for inspecting food can reduce hazards before they enter your operation.

• Here are some guidelines that can help you improve the way you receive deliveries:– Scheduling – Suppliers should deliver food when staff has enough time to inspect it.– Staff needs

• Make sure that enough trained staff is available to receive and inspect food promptly.

– Good preparation • Have clean hand trucks, carts, dollies, and containers ready.• Make sure there is enough space in dry-storage and walk-in areas for

shipments.

– Timing of inspections • Inspect and store each delivery before accepting another one.• This will prevent temperature abuse in the receiving area.

KEY DROP DELIVERIES

Requirements for Key Drop Deliveries6.3

• Some foodservice operations receive food after-hours when they are closed for business. This is often referred to as a key drop delivery.

• Products are then placed in coolers, freezers, and dry-storage areas.

• The delivery must be inspected once you arrive at the operation and must meet the following conditions:– It is from an approved supplier.– It was placed in the correct storage location to maintain the

required temperature and was protected from contamination.

– It has not been contaminated.– It is honestly presented.

REJECTING SHIPMENTS

Requirements for Key Drop Deliveries6.3

• You can refuse any delivery that does not meet your standards.

• Staff should know how to reject an item or a shipment:– Set the rejected item aside from the items you are

accepting.– Tell the delivery person exactly what is wrong with the

item. Use your purchase agreement to support your decision.

– Get a signed adjustment or credit slip from the delivery person before the item is removed.

– Log the incident on the invoice or receiving document. Be specific about the action taken and the item involved.

RECALLS

Procedure for Handling Food Recalls6.4

• Food items you have received may sometimes be recalled by the manufacturer. This may happen:– When food contamination is confirmed or

suspected– Items have been mislabeled or misbranded– Food allergens have not been identified on the

label

RECALLS (cont.)

Procedure for Handling Food Recalls6.4

• Follow these guidelines when notified of a recall:– Identify the recalled food items by matching information

from the recall notice to the item (manufacturer’s ID, time of manufacture, item’s use-by date).

– Remove the item from inventory, and place it in a secure and appropriate location. The recalled item must be stored separately from food, utensils, equipment, linens, and single-use items.

– Label the item in a way that will prevent it from being placed back in inventory and inform staff not to use the produce.

– Refer to the vendor’s notification or recall notice for what to do with the item.

TEMPERATURE VERIFICATION

Procedure for Checking the Temperature of Various Food Items

6.5

• Use thermometers to check food temperatures. The following examples explain how to check the temperatures of various types of food:– Meat, poultry, and fish • Insert the thermometer stem or probe into the thickest

part of the food.

TEMPERATURE VERIFICATION (cont.)

Procedure for Checking the Temperature of Various Food Items

6.5

• Use thermometers to check food temperatures. The following examples explain how to check the temperatures of various types of food (cont.):– Reduced-oxygen packaged (ROP) and bulk food • Insert the thermometer stem or probe between two

packages or fold the package around the thermometer stem or probe.

– Other packaged food• Open the package and insert the thermometer stem o

rprobe fully into the food.

TEMPERATURE REQUIREMENTS

Temperature Requirements when Receiving Food

6.6

• Deliveries should be received at the temperatures indicated below.

PACKAGING REQUIREMENTS

Packaging Requirements when Receiving Food

6.7

• Both food items and nonfood items must be packaged correctly when you receive them.

• Items should be delivered in their original packaging with a manufacturer’s label.

• The packaging should be intact and clean, and it should protect food and food-contact surfaces from contamination.

PACKAGING REQUIREMENTS (cont.)


6.7

• Reject food and nonfood items if the packaging has any of the following problems.– Damage

• Reject items with tears, holes, or punctures in their packaging.• Reject cans with labels that are not intact or that have bulging

or swollen ends, rust, or dents.• All food packaged in a reduced-oxygen environment must be

rejected if the packaging is bloated or leaking.• Items with broken cartons or seals, or items with dirty or

discolored packaging should also be rejected.• Do not accept cases or packages that appear to have been

tampered with.

PACKAGING REQUIREMENTS (cont.)


6.7

• Reject food and nonfood items if the packaging has any of the following problems.– Liquid

• Reject items with leaks, dampness, or water stains (which means the item was wet at some point).

• Reject items if there are large ice crystals or frozen liquids on the packaging .

– Pests• Reject items with signs of pests or pest damage.

– Dates • Do not accept food that is missing use-by or expiration dates from the

manufacturer. • Reject items that have passed their use-by or expiration dates.• Some operations label food items with the date the item was received to

help with stock rotation during storage.

INSPECTION AND GRADING STAMPS

Documentation Requirements when Receiving Food

6.8

• Meat must be purchased from plants inspected by the USDA or a state department of agriculture.

• “Inspected” does not mean free of pathogens; rather, that the product and processing plant have met defined standards.

• Carcasses and packages of meat that have been inspected will have an inspection stamp with abbreviations for “inspected and passed” by the inspecting agency, along with a number identifying the processing plant.

• Poultry is inspected by the USDA or the state department of agriculture in much the same way as meat.

• Liquid, frozen, and dehydrated eggs must also have a USDA inspection mark. These types of eggs are required by law to be pasteurized.

DOCUMENTS AND STAMPS


6.8

• Shellfish:– Must be received with shellstock identification

tags. – Tags indicate when and where the shellfish were

harvested.– Must be kept on file for 90 days from the date the

last shellfish was used from its delivery container.

DOCUMENTS AND STAMPS (cont.)


6.8

• Fish (that will be eaten raw or partially cooked):– Must be received with the correct documentation.– Documents must indicate the fish was correctly

frozen before you received it.– Keep these documents for 90 days from the sale of

the fish. – Farm raised fish must have documentation that the

fish was raised to FDA standards and must be kept for 90 days from the sale of the fish.

INSPECTION AND GRADING STAMPS

Government Inspection Stamps Required when Receiving Food

6.9

• Meat must be purchased from plants inspected by the USDA or a state department of agriculture.

• “Inspected” does not mean free of pathogens; rather, that the product and processing plant have met defined standards.

• Carcasses and packages of meat that have been inspected will have an inspection stamp with abbreviations for “inspected and passed” by the inspecting agency, along with a number identifying the processing plant.

• Poultry is inspected by the USDA or the state department of agriculture in much the same way as meat.

• Liquid, frozen, and dehydrated eggs must also have a USDA inspection mark. These types of eggs are required by law to be pasteurized.

FOOD QUALITY

Quality Requirements when Receiving Food

6.10

• Work with your suppliers to define specific safety and quality criteria for the food items you typically receive.

• Reject food if it has any of the following problems.– Appearance• Reject food that is moldy or has an abnormal color. • Reject food that is moist when it should be dry.• Reject food item that shows signs of pests or pest

damage.• Reject frozen food that has large ice crystals on it.

FOOD QUALITY

Quality Requirements when Receiving Food

6.10

• Reject food if it has any of the following problems.– Texture • Reject meat, fish, or poultry that is slimy, sticky, or dry.• Reject if there is soft flesh that leaves an imprint when

you touch it.

– Odor • Reject food with an abnormal or unpleasant odor.

FRESH FISH

Receiving Criteria for Specific Food Items6.10

Reject criteria• 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•Product: tumors, abscesses, or cysts

on the skin

Accept criteria•Color: bright red gills; bright shiny skin

•Texture: firm flesh that springs backwhen touched

•Odor: mild ocean or seaweed smell•Eyes: bright, clear, full

•Packaging: product surrounded by crushed,self-draining ice

SHELLFISH


Reject criteria•Texture: slimy, sticky, or dry

•Odor: strong fishy smell•Shells: excessively muddy or broken shells

•Condition: dead on arrival (open shells thatdo not close when tapped)

Accept criteria•Odor: mild ocean or seaweed smell

•Shells: closed and unbroken, indicating thatthe shellfish are alive

•Condition: if fresh, they must bereceived alive

CRUSTACEANS


Reject criteria•Odor: strong fishy smell

•Condition: dead on arrival

Accept criteria

•Odor: mild ocean or seaweed smell•Condition: shipped alive, packed in seaweed,

and kept moist

MEAT


Reject criteria• Color

Beef: brown or greenLamb: brown, whitish surface covering the meat

Pork: excessively dark color; soft or rancid fat•Texture: slimy, sticky, or dry

•Odor: sour odor•Packaging: broken cartons; dirty wrappers;

torn packaging; broken seals

Accept criteria•Color

Beef: bright cherry red; aged beef may be darker; vacuum-packed beef will appear

purplishLamb: light red

Pork: light pink meat; firm, white fat•Texture: firm flesh that springs back when

touched•Odor: no odor

•Packaging: intact and clean

POULTRY


Reject criteria•Color: no discoloration

•Texture: firm flesh that springs back when touched

•Odor: no odor•Packaging: should be surrounded by crushed,

self-draining ice

Accept criteria•Color

Beef: bright cherry red; aged beef may be darker; vacuum-packed beef will appear

purplishLamb: light red

Pork: light pink meat; firm, white fat•Texture: firm flesh that springs back when

touched•Odor: no odor

•Packaging: intact and clean

SHELL EGGS


Reject criteria•Odor: sulfur smell or off odor

•Shells: dirty or cracked

Accept criteria•Odor: no odor

•Shells: clean and unbroken

DAIRY PRODUCTS


Reject criteria•Milk: sour, bitter, or moldy taste; off odor;

expired sell-by date•Butter: sour, bitter, or moldy taste; unevencolor; soft texture; contains foreign matter

•Cheese: abnormal flavor or texture; unevencolor; unnatural mold; unclean or broken rind

Accept criteria•Milk: sweetish flavor

•Butter: sweet flavor; uniform color;firm texture

•Cheese: typical flavor and texture;uniform color; clean and unbroken rind

PRODUCE


Reject criteria•Condition: evidence of mishandling or insects

(including insect eggs and egg cases)•Spoilage: mold, cuts, wilting, unpleasant

odors, discoloration, etc. (will depend on theproduce involved)

Accept criteria•Temperature: varies according to the product

•Condition: varies according to the product