the flow of food: purchasing and receiving

1. Instructor Notes The flow of food begins with purchasing and receiving. The final responsibility for the safety of the food entering your establishment rests with you. Instructor Notes The flow of food begins with purchasing and receiving. The final responsibility for the safety of the food entering your establishment rests with you.

2. Instructor Notes Answers: True. False. True. True. True.Instructor Notes Answers: True. False. True. True. True.

3. Suppliers Choose suppliers who get product from approved sources Approved sources: Have been inspected Are in compliance with applicable local, state and federal law Instructor Notes Before you accept any deliveries, it is your responsibility to ensure that the food you purchase comes from suppliers (distributors) and sources (points of origin) that have been approved. Instructor Notes Before you accept any deliveries, it is your responsibility to ensure that the food you purchase comes from suppliers (distributors) and sources (points of origin) that have been approved.

4. 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 Instructor Notes Arrange it so products are delivered when employees have adequate time to inspect them. Make sure enough trained staff are available to promptly receive, inspect, and store food. They should be authorized to accept, reject, and sign for deliveries. Inspect deliveries immediately and put items away as quickly as possible. This is especially true for refrigerated and frozen products. When inspecting deliveries check for proper labeling, temperature, appearance, and other factors important to safety. Instructor Notes Arrange it so products are delivered when employees have adequate time to inspect them. Make sure enough trained staff are available to promptly receive, inspect, and store food. They should be authorized to accept, reject, and sign for deliveries. Inspect deliveries immediately and put items away as quickly as possible. This is especially true for refrigerated and frozen products. When inspecting deliveries check for proper labeling, temperature, appearance, and other factors important to safety.

5. General Receiving Principles When Receiving Food: continued Use calibrated thermometers to sample temperatures Check shipments for: Intact packaging Refreezing Prior wetness Pest infestation Instructor Notes Broken boxes, leaky packages, or dented cans are signs of mishandling and could be grounds for rejecting the shipment. Instructor Notes Broken boxes, leaky packages, or dented cans are signs of mishandling and could be grounds for rejecting the shipment.

6. 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)

7. Checking the Temperature of Various Types of Food ROP and Bulk Food: Insert the thermometer stem or probe between two packages As an alternative fold packaging around the thermometer stem or probe Instructor Notes ROP stands for reduced oxygen packaging. It includes MAP, vacuum-packed, and sous vide food. This type of packaged food will be discussed in detail later in the slideshow. It may be possible to check the temperature of bulk food by folding the packaging around the thermometer stem or probe. You must be careful not to puncture the packaging when using this method. Ask participants to provide examples of ROP or bulk food items checked in their establishment. Instructor Notes ROP stands for reduced oxygen packaging. It includes MAP, vacuum-packed, and sous vide food. This type of packaged food will be discussed in detail later in the slideshow. It may be possible to check the temperature of bulk food by folding the packaging around the thermometer stem or probe. You must be careful not to puncture the packaging when using this method. Ask participants to provide examples of ROP or bulk food items checked in their establishment.

8. Checking the Temperature of Various Types of Food Other Packaged Food: Open the package and insert the thermometer stem or probe into the product Instructor Notes When checking the temperature of food by this method, make sure the sensing area of the thermometer stem or probe is fully immersed in the product. It must not touch the sides or bottom of the container. Ask participants to provide examples of other packaged food items received in their establishment that are checked by this method. Instructor Notes When checking the temperature of food by this method, make sure the sensing area of the thermometer stem or probe is fully immersed in the product. It must not touch the sides or bottom of the container. Ask participants to provide examples of other packaged food items received in their establishment that are checked by this method.

9. Receiving Criteria for Meat Beef: bright cherry red Lamb: light red Pork: light pink meat, firm white fat Instructor Notes When checking the color of beef to determine if it is acceptable, keep in mind that aged beef may be darker in color, while vacuum-packed beef will appear purplish. Meat must be purchased from plants inspected by the USDA or state department of agriculture. Inspected meat will contain a mandatory inspection stamp on packaging and on inspected carcasses. Inspected does not mean the product is free of microorganisms, but that the product and processing plant have met certain standards. Most meat also carries a stamp indicating its grade or palatability, and level of quality. Grading is a voluntary service provided by the USDA and is paid for by processors and packers. Refer participants to Essentials page 6-5 for examples of inspection and grading stamps.Instructor Notes When checking the color of beef to determine if it is acceptable, keep in mind that aged beef may be darker in color, while vacuum-packed beef will appear purplish. Meat must be purchased from plants inspected by the USDA or state department of agriculture. Inspected meat will contain a mandatory inspection stamp on packaging and on inspected carcasses. Inspected does not mean the product is free of microorganisms, but that the product and processing plant have met certain standards. Most meat also carries a stamp indicating its grade or palatability, and level of quality. Grading is a voluntary service provided by the USDA and is paid for by processors and packers. Refer participants to Essentials page 6-5 for examples of inspection and grading stamps.

10. Receiving Criteria for Poultry Instructor Notes Poultry is inspected by the USDA or state department of agriculture in much the same way as meat. As with meat, grading is voluntary and paid for by processors. Refer participants to Essentials page 6-6 for examples of inspection and grading stamps. Fresh poultry should be shipped in self-draining crushed ice, or chill packed. Instructor Notes Poultry is inspected by the USDA or state department of agriculture in much the same way as meat. As with meat, grading is voluntary and paid for by processors. Refer participants to Essentials page 6-6 for examples of inspection and grading stamps. Fresh poultry should be shipped in self-draining crushed ice, or chill packed.

11. Receiving Criteria for Fish Instructor Notes Fish that will be served raw or partially cooked should be frozen for a specific period of time in order to kill parasites. The fish processor should freeze fish to one of the following temperatures prior to shipment: -4�F (-20�C) or lower for seven days (168 hours) in a storage freezer -31�F (-35�C) or lower until solid and then stored at -31�F (-35�C) for fifteen hours -31�F (-35�C) or lower until solid and then stored at -4�F (-20�C) or lower for a minimum of twenty-four hours Certain species of tuna and some farm-raised fish can be served raw or partially cooked without being frozen to eliminate parasites. To be served this way, farm-raised fish must be raised in a controlled environment with feed that is parasite free. The supplier should provide documentation verifying this and the establishment must keep the documentation on file for ninety days.Instructor Notes Fish that will be served raw or partially cooked should be frozen for a specific period of time in order to kill parasites. The fish processor should freeze fish to one of the following temperatures prior to shipment: -4�F (-20�C) or lower for seven days (168 hours) in a storage freezer -31�F (-35�C) or lower until solid and then stored at -31�F (-35�C) for fifteen hours -31�F (-35�C) or lower until solid and then stored at -4�F (-20�C) or lower for a minimum of twenty-four hours Certain species of tuna and some farm-raised fish can be served raw or partially cooked without being frozen to eliminate parasites. To be served this way, farm-raised fish must be raised in a controlled environment with feed that is parasite free. The supplier should provide documentation verifying this and the establishment must keep the documentation on file for ninety days.

12. Receiving Criteria for Shellfish 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 Instructor Notes Shellfish include mollusks such as clams, oysters, and mussels. They can be shipped live, frozen, in the shell, or shucked. Interstate shipping is monitored by the state, the FDA, and the shellfish industry. Shellfish must be purchased from suppliers listed in the Interstate Certified Shellfish Shippers List. Live shellfish must be received with shellstock identification tags which must remain attached to the container they were delivered in until all of the shellfish have been used. Operators must keep the tags on file for ninety days from the harvest date of the shellfish. Instructor Notes Shellfish include mollusks such as clams, oysters, and mussels. They can be shipped live, frozen, in the shell, or shucked. Interstate shipping is monitored by the state, the FDA, and the shellfish industry. Shellfish must be purchased from suppliers listed in the Interstate Certified Shellfish Shippers List. Live shellfish must be received with shellstock identification tags which must remain attached to the container they were delivered in until all of the shellfish have been used. Operators must keep the tags on file for ninety days from the harvest date of the shellfish.

13. Receiving Criteria for Shell Eggs Instructor Notes Purchase eggs from approved, government-inspected suppliers. The mandatory USDA inspection stamp on egg cartons indicates federal regulations are enforced to maintain quality and reduce contamination. As with meat and poultry, grading is voluntary and is provided by the USDA. The grading stamp certifies that eggs have been graded for quality under federal and/or state supervision. See Essentials page 6-10 for examples of inspection and grading stamps. You should choose suppliers who can deliver eggs within a few days of the packing date. Eggs must be delivered in refrigerated trucks capable of documenting air temperature during transport. Liquid, frozen, and dehydrated eggs must be pasteurized, as required by law, and bear the USDA inspection mark. When delivered, liquid and frozen eggs should be refrigerated or frozen at the proper temperature. Instructor Notes Purchase eggs from approved, government-inspected suppliers. The mandatory USDA inspection stamp on egg cartons indicates federal regulations are enforced to maintain quality and reduce contamination. As with meat and poultry, grading is voluntary and is provided by the USDA. The grading stamp certifies that eggs have been graded for quality under federal and/or state supervision. See Essentials page 6-10 for examples of inspection and grading stamps. You should choose suppliers who can deliver eggs within a few days of the packing date. Eggs must be delivered in refrigerated trucks capable of documenting air temperature during transport. Liquid, frozen, and dehydrated eggs must be pasteurized, as required by law, and bear the USDA inspection mark. When delivered, liquid and frozen eggs should be refrigerated or frozen at the proper temperature.

14. Receiving Criteria for Dairy Products Instructor Notes Purchase only pasteurized dairy products since unpasteurized products are potential sources of foodborne pathogens such as Listeria monocytogenes and Salmonella spp. All milk and milk products should be labeled Grade A, which means they meet standards for quality and sanitary processing methods set by the FDA and the U.S. Public Health Service. Dairy products with the Grade A label, such as cream, cottage cheese, butter, and ice cream, are made with pasteurized milk. Instructor Notes Purchase only pasteurized dairy products since unpasteurized products are potential sources of foodborne pathogens such as Listeria monocytogenes and Salmonella spp. All milk and milk products should be labeled Grade A, which means they meet standards for quality and sanitary processing methods set by the FDA and the U.S. Public Health Service. Dairy products with the Grade A label, such as cream, cottage cheese, butter, and ice cream, are made with pasteurized milk.

15. Receiving Criteria for Fresh Produce Instructor Notes Fresh fruit and vegetables have different temperature requirements for transportation and storage. No specific temperature is mandated by regulation with the exception of cut melons which must be received and stored at 41�F (5�C) or lower. Products that contain pests should always be rejected. Bruised produce can pose a food safety risk because the bruises provide a potential entry point for pathogens.Instructor Notes Fresh fruit and vegetables have different temperature requirements for transportation and storage. No specific temperature is mandated by regulation with the exception of cut melons which must be received and stored at 41�F (5�C) or lower. Products that contain pests should always be rejected. Bruised produce can pose a food safety risk because the bruises provide a potential entry point for pathogens.

16. Receiving Criteria for Refrigerated Ready-To-Eat Food Instructor Notes Ready-to-eat food includes pre-cut meats, salads containing potentially hazardous food, refrigerated entrees that only require heating and fresh-cut fruit and vegetables.Instructor Notes Ready-to-eat food includes pre-cut meats, salads containing potentially hazardous food, refrigerated entrees that only require heating and fresh-cut fruit and vegetables.

17. Receiving Criteria for Frozen Processed Food

18. Receiving Criteria for Canned Food Instructor Notes Canned food must be checked carefully for damage. Look for exterior damage and spot-check the contents. Instructor Notes Canned food must be checked carefully for damage. Look for exterior damage and spot-check the contents.

19. Receiving Criteria for Dry Food Instructor Notes Dry food must be kept dry. Most microorganisms need moisture to grow, which is why dry food has a much longer shelf life than fresh food. Dry food often attracts pests, since it is stored at room temperature and is often not sealed and stored securely. Instructor Notes Dry food must be kept dry. Most microorganisms need moisture to grow, which is why dry food has a much longer shelf life than fresh food. Dry food often attracts pests, since it is stored at room temperature and is often not sealed and stored securely.

20. Receiving Criteria for Bakery Goods Instructor Notes Safe handling of bakery items depends upon the items received. It is always important to follow manufacturers� recommendations, especially regarding time and temperature control. Instructor Notes Safe handling of bakery items depends upon the items received. It is always important to follow manufacturers� recommendations, especially regarding time and temperature control.

21. Receiving Criteria for Potentially Hazardous Hot Food Instructor Notes Hot, potentially hazardous food must be properly cooked as required by local or federal codes. Suppliers of hot, potentially hazardous food must have a HACCP plan, or another means of documenting proper cooking methods and temperatures. Instructor Notes Hot, potentially hazardous food must be properly cooked as required by local or federal codes. Suppliers of hot, potentially hazardous food must have a HACCP plan, or another means of documenting proper cooking methods and temperatures.

22. Apply Your Knowledge: Accept or Reject it? Which products should be rejected? Instructor Notes Answer: 2 and 5 should be rejected. Instructor Notes Answer: 2 and 5 should be rejected.

23. Apply Your Knowledge: Accept or Reject it? Which products should be rejected: continued Instructor Notes Answer: 7, 8, and 9 should be rejected. Instructor Notes Answer: 7, 8, and 9 should be rejected.