Embed Size (px)
Citation preview
Objectives
Identify the following:l Characteristics of an approved supplierl Guidelines for receiving and inspecting deliveriesl Requirements for key drop deliveriesl Procedure for handling food recallsl Procedures for checking the temperatures of various food itemsl Temperature requirements when receiving food
6-2
Objectives
Identify the following:l Packaging requirements when receiving foodl Documentation required when receiving foodl Government inspection stamps required when receiving foodl Quality requirements when receiving foodl Receiving criteria for specific food items
6-3
Purchasing Considerations
Purchase food from approved, reputable suppliers:l They have been inspectedl They meet all applicable local, state, and
federal laws
6-4
Purchasing Considerations
A supplier’s inspection report should review these areas:l Receiving and storagel Processingl Shippingl Cleaning and sanitizingl Personal hygienel Staff trainingl Recall programl HACCP program or other food safety system
6-5
Receiving Considerations
Receiving guidelines:l Have food delivered when staff can inspect it.l Make specific staff responsible for receiving.
o Train them to follow food safety procedures.o Allow them to accept, reject, and sign for
deliveries.o Provide staff with tools.
l Plan ahead for shipments.l Inspect deliveries immediately.
6-6
Receiving Considerations
Inspection process:l Inspect the delivery truck.l Inspect the food items.
o Count quantities and spot-check weights.o Check for damage, repackaging, and
mishandling.o Take sample temperatures of all TCS food.
l Inspect and store each delivery before accepting another one.
6-7
Receiving Considerations
Key drop deliveries:l Supplier is given after-hour access to the operation
to make deliveries.l Staff must inspect the deliveries upon arrival at the operation.l Deliveries must meet the following criteria.
o From an approved sourceo Placed in the correct storage location to
maintain the required temperature o Protected from contamination in storageo NOT contaminated o Presented honestly
6-8
Receiving Considerations
Rejecting items:l Separate rejected items from accepted items.l Tell the delivery person what is wrong with the item.l Get a signed adjustment or credit slip before giving
the rejected item to the delivery person.l Log the incident on the invoice or receiving document.
6-9
Receiving and Inspecting
Recalls:l Identify the recalled food items.l Remove the item from inventory.l Store the item separately.l Label the item to prevent it from being placed
back in inventory.l Inform staff not to use the product.l Refer to the vendor’s notification or recall
notice for what to do with the item.
6-10
6-11
Checking Temperatures
Checking the temperature of meat, poultry, and fish:l Insert the thermometer stem or probe into the
thickest part of the food (usually the center).
6-12
Checking Temperatures
Checking the temperature of ROP Food (MAP, vacuum-packed, and sous vide food):
l Insert the thermometer stem or probe between two packages.
l As an alternative, fold packaging around the thermometer stem or probe.
6-13
Checking Temperatures
Checking the temperature of other packaged food:l Open the package and insert the thermometer
stem or probe into the food.
Temperature Requirements
Temperature criteria for deliveries:l Cold TCS food: Receive at 41˚F (5˚C) or lower,
unless otherwise specified.l Live shellfish (oysters, mussels, clams, and
scallops ): Receive at an air temperature of 45˚F(7˚C) and an internal temperature no greater than 50˚F (10˚C).o Once received, the shellfish must be cooled to
41˚F (5˚C) or lower in four hours.
l Shucked shellfish: Receive at 45˚F (7˚C) or lower. o Cool the shellfish to 41˚F (5˚F) or lower in
four hours.
6-14
Temperature Requirements
Temperature criteria for deliveries: l Milk: Receive at 45˚F (7˚C) or lower.
o Cool the milk to 41˚F (5˚C) or lower in four hours.
l Shell eggs: Receive at an air temperature of 45˚F (7˚C) or lower.
l Hot TCS food: Receive at 135˚F (57˚C) or higher.
6-15
Temperature Requirements
Temperature criteria for deliveries: l Frozen food: Receive frozen solid. l Reject frozen food if there is evidence of
thawing and refreezing.o Fluids or water stains in case bottoms or
on packagingo Ice crystals or frozen liquids on the food
or packaging
6-16
Packaging
Reject packaged items with:l Tears, holes, or punctures in packagingl Cans—Severe dents in the seam or body,
missing labels, swollen or bulging ends, holes, leaks, rust
l ROP food—Bloating or leakingl Broken cartons or seals
6-17
Packaging
Reject packaged items with:l Dirty and discolored packagingl Leaks, dampness, or water stainsl Signs of pests or pest damagel Signs of tamperingl Missing or incorrect labelsl Expired use-by/expiration dates
6-18
Documents and Stamps
Required documents:l Shellfish must be received with shellstock
identification tags. o Tags indicate when and where the shellfish
were harvested.
l Store shellfish in their original container.o Do NOT remove the shellstock tag until the last
shellfish is used.o Write the date the last shellfish was used on the
shellstock tag.o Keep the shellstock tag on file for 90 days after
the last shellfish was used.
6-19
Documents and Stamps
Required documents: l Fish that will be eaten raw or partially cooked
o Documentation must show the fish was correctly frozen before being receivedo Keep documents for 90 days from the sale of the fish
l Farm raised fish o Must have documentation stating the fish was raised to FDA standards o Keep documents for 90 days from the sale of the fish
6-20
Documents and Stamps
Products requiring inspection stamps:l Meat and poultry
o Carcass or packaging must have a USDA or state department of agriculture stamp.
o Stamp indicates product and processing plant have met certain standards.
l Egg productso Liquid, frozen, and dehydrated eggs must
also have a USDA inspection mark.
Grading stamps:l Voluntaryl Paid for by processors and packers
6-21
Food Quality
Assessing food quality:l Appearance: Reject food that is moldy or has
an abnormal color.l Texture: Reject meat, fish, or poultry if
o It is slimy, sticky, or dryo It has soft flesh that leaves an imprint when
touched
l Odor: Reject food with an abnormal or unpleasant odor.
6-22
Fresh fish:
Inspecting Specific Types of Food
Reject criteria:l Dull gray gills; dull
dry skinl Soft flesh that
leaves an imprint when touched
l Strong fishy or ammonia smell
l Cloudy, red-rimmed, sunken eyes
l Tumors, abscesses, or cysts on the skin
Accept criteria:l Bright red gills;
bright shiny skinl Firm flesh that
springs back when touched
l Mild ocean or seaweed smell
l Bright, clear, full eyes
l Product surrounded by crushed, self-draining ice
6-23
Shellfish:
Inspecting Specific Types of Food
Reject criteria:l Slimy, sticky, or
dryl Strong fishy
smelll Shells are
excessively muddy or broken
l Dead on arrival (open shells that do not close when tapped)
Accept criteria:l Mild ocean or
seaweed smelll Shells are closed
and unbroken, indicating that the shellfish are alive
l If fresh, they must be received alive
6-24
Crustaceans:
Inspecting Specific Types of Food
Reject criteria:l Strong fishy
smelll Dead on arrival
Accept criteria:l Mild ocean or
seaweed smelll Shipped alive,
packed in seaweed, and kept moist
6-25
Meat:
Inspecting Specific Types of Food
Reject criteria—color:l Beef: brown or
greenl Lamb: brown,
whitish surface covering the lean meat
l Pork: excessively dark color; soft or rancid fat
Accept criteria—color:l Beef: bright
cherry red; aged beef may be darker; vacuum-packed beef will appear purplish
l Lamb: light redl Pork: light pink
meat; firm, white fat
6-26
Meat:
Inspecting Specific Types of Food
Reject—other criteria:l Slimy, sticky, or
dryl Sour odorl Broken cartons;
dirty wrappers; torn packaging; broken seals
Accept—other criteria:l Firm flesh that
springs back when touched
l No odorl Packaging is
intact and clean
6-27
Poultry:
Inspecting Specific Types of Food
Reject criteria:l Purple or green
discoloration around the neck; dark wing tips (red are acceptable)
l Stickiness under the wings and around joints
l Abnormal, unpleasant odor
Accept criteria:l No discolorationl Firm flesh that
springs back when touched
l No odorl Should be
surrounded by crushed, self-draining ice
6-28
Eggs:
Inspecting Specific Types of Food
Reject criteria:l Sulfur smell or
off odorl Dirty or cracked
shells
Accept criteria:l No odorl Clean and
unbroken shells
6-29
Dairy products:
Inspecting Specific Types of Food
Reject criteria:l Milk: Sour, bitter, or
moldy taste; off odor; expired sell-by date
l Butter: Sour, bitter, or moldy taste; uneven color; soft texture; contains foreign matter
l Cheese: Abnormal flavor or texture; uneven color; unnatural mold; unclean or broken rind
Accept criteria:l Milk: Sweetish
flavorl Butter: Sweet
flavor; uniform color; firm texture
l Cheese: Typical flavor and texture; uniform color; clean and unbroken rind
6-30
Fresh produce:
Inspecting Specific Types of Food
Reject criteria:l Evidence of
mishandling or insects (including insect eggs and egg cases)
l Mold, cuts, wilting, unpleasant odors, discoloration, etc. (will depend on the produce involved)
Accept criteria:l Temperature
varies according to the product
l Condition varies according to the product
6-31
