Chapter 6

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Chapter 6

The Flow of Food: Purchasing and Receiving

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Learning Objectives

Identify an approved food source Identify accept and reject criteria for:

Canned goods & other dry food

Ready-to-eat food

Frozen food

Bakery goods

At the end of the chapter the participants must be able to:

Meat and poultry

Seafood

Milk & dairy products

Eggs

Fruit & vegetables

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Suppliers

Choose suppliers who get product from approved sources

Approved sources:

Have been inspected

Are in compliance with applicable local, state and federal law

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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

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General Receiving Principles

When Receiving Food: continued

Use calibrated thermometers to sample temperatures

Check shipments for:

Intact packaging

Refreezing

Prior wetness

Pest infestation

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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)

ROP and Bulk Food:

Insert the thermometer stem or probe between two packages

As an alternative fold packaging around the thermometer stem or probe

Other Packaged Food:

Open the package and insert the thermometer stem or probe into the product

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Receiving Criteria for Meat

Temperature: 41F (5C) or lower

Color:

Texture: firm and springs back when touched

Odor: no odor

Packaging: intact and clean

Accept

Beef: bright cherry red Lamb: light red Pork: light pink meat, firm white fat

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Receiving Criteria for Meat

Temperature: > 41F (5C)

Color:

Texture: slimy, sticky, or dry

Odor: sour odor

Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals

Reject

Beef: brown or green

Lamb: brown, whitish surface covering the lean meat

Pork: excessively dark color, soft or rancid fat

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Receiving Criteria for Poultry


Color: no discoloration

Texture: firm and springs back when touched

Odor: no odor

Packaging: product should be surrounded by crushed, self-draining ice

Accept

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Receiving Criteria for Poultry


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

Reject

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Receiving Criteria for Fish


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

Accept

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Receiving Criteria for Fish


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

Reject

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Receiving Criteria for Shellfish

Temperature:

Odor: mild ocean or seaweed smell

Shells: closed and unbroken (indicates shellfish are alive)

Condition: if fresh, they are received alive

Accept

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

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Receiving Criteria for Shellfish

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)

Reject

Live: air temperature > 45° F (7°C)

Shucked: internal temperature > 45° F (7°C)

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Receiving Criteria for Shell Eggs

Temperature: receive at an air temperature of 45F (7C) or lower

Odor: no odor

Shells: clean and unbroken

Temperature: air temperature > 45F (7C)

Odor: sulfur smell or off odor

Shells: dirty or cracked

Accept Reject

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Temperature: 41F (5C) 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: > 41F (5C), 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

Accept Reject

Receiving Criteria for Dairy Products

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Conditions: grounds for rejecting one produce item may not apply to another; signs of spoilage include:

Insect infestation

Mold and cuts

Wilting and mushiness

Discoloration and dull appearance

Unpleasant odors and tastes

Conditions: vary according to produce item; only accept items that show no sign of spoilage

Accept Reject

Reject fresh-cut produce items that have passed their expiration date.

Receiving Criteria for Fresh Produce

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Temperature: 41F (5C) or lower unless specified by the manufacturer

Packaging: intact and in good condition

Temperature: > 41F (5C) unless otherwise specified

Packaging: torn packages or packages with holes; expired product use-by dates

Accept Reject

Receiving Criteria for Refrigerated Ready-To-Eat Food

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Temperature: frozen food should be received frozen; ice cream should be received at 6°F to 10°F (–14°C to –12°C)


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)

Accept Reject

Receiving Criteria for Frozen Processed Food

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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

Accept Reject

Receiving Criteria for Canned Food

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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

Accept Reject

Receiving Criteria for Dry Food

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Temperature: receive at the temperature specified by the manufacturer


Temperature: temperatures higher than those specified by the manufacturer

Packaging: torn packaging, signs of pest damage

Product: signs of pest damage, mold

Accept Reject

Receiving Criteria for Bakery Goods

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Temperature: 135F (57C) or higher

Container: able to maintain proper temperatures; undamaged

Temperature: <135F (57C)

Container: unable to maintain proper temperatures; damaged

Accept Reject

Receiving Criteria for Potentially Hazardous Hot Food

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Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: A delivery of fresh fish should be received at an internal temperature of 41°F (5°C) or lower

2. True or False: Turkey should be rejected if the texture is firm and springs back when touched

3. True or False: You should reject a delivery of frozen steaks covered in large ice crystals

4. True or False: If a sack of flour is dry upon delivery, the contents may still be contaminated

5. 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

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Apply Your Knowledge: Accept or Reject it?

Which products should be rejected?

Raw beef roasts that are bright red

Chicken received at an internal temperature of 50F (10C)

Eggs received at an air temperature of 45F (7C)

Fresh salmon with flesh that springs back when touched

Flour that is damp

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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 close when tapped

Fresh turkey with dark wing tips

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Chapter 6