Efficient Receipt, Inspection & Stowage in Housekeeping Procedures

1. Receipt, Inspection & Stowage/ Housekeeping Procedures - CS1(SS) FOSTER

2. Learning Objectives • Explain what “Good Housekeeping” is and what it can do • Explore proper receipt, inspection and stowage of food items

3. Good Housekeeping • Refers to the upkeep and cleanliness of food service spaces • Can be both general everyday cleaning, deep cleaning, and maintenance and upkeep of equipment and the building itself

4. Cleaning Gear • All cleaning gear, to include tools & agents, should be stored away from food in their own, designated area • Discard fraying or soiled rags, crumbling sponges, tearing green pads, etc. • All lockers used for storage as well as actual cleaning agents should be accurately and prominently labeled

5. Food Service Equipment • All equipment should be cleaned regularly according to proper procedure • Always electrically secure and/or unplug equipment prior to cleaning • Discard aging equipment, such as gashed or chipped cutting boards, rusty rolling pins, gashed knives, chipped plates, etc.

6. Rodent/Pest Control • Part of the “Good Housekeeping” concept • Prevent entry by: • Sealing any entries • Keeping areas clean (no food) • Properly inspecting food (no cardboard)

7. Pest/Rodent Control • Traps should be used where practical • All pest/rodents (i.e. roaches, flies, mice, rats) are disease ridden and unsanitary • They all either vomit, defecate, urinate or all of the above while eating

8. Rats • Chew holes in packaging • Look for droppings and “runways”, grease marks on the wall where rodents rub against • Defecate and urinate on food while eating

9. Flies • Live in filth, feed on garbage, feces, etc. • Must vomit on food to soften it while eating • Defecate while eating • Maintain good screens and air shields in doorways

10. Roaches • Live in filth, defecate on food • Like damp, dark places • Tend to hide in the cardboard of cases of food, so check and discard if possible

11. Receipt, Inspection & Stowage • There is a process that starts upon receipt of food • The Culinary Specialist is responsible for ensuring it happens correctly • Every step is critical

12. Receipt • When the food arrives at the dining facility, several things must happen: • Temp the truck to ensure food is arriving at acceptable temperature • Inspect food items for quality, quantity and ensure everything arrived. What’s on the pallet is what’s on the receipt • When complete, circle quantities as accurate, sign the customer signature block and date it, and record box temperatures (OUR BOXES) as well as the truck temperature on the receipt • Before turning receipt over to Records Keeper, you must stamp the back accepting responsibility for food and sign/date/print name & rank

13. Stamp Example

14. Receipt Example (SYSCO)

15. Inspection • Inspection is an entirely separate issue • The Army Veterinarians are responsible for inspecting food prior to use receiving it (at the source, SPV) • When the food arrives at the dining facility, it is the responsibility of the designated receipt inspector (CS) or the Medical Dept. Representative (MDR). • There are many signs of quality (see handout) that will help you determine whether to accept a delivery

16. Inspection • Part of this process includes temping the truck. This alone is grounds to reject a shipment, if the truck is not in the acceptable ranges (internal): • Chill: 32 - 41°F • Frozen: 0°F or below • Dry: Items requiring “Protection from Heat” must be below 70°F • Ice Cream: recommended temp. of -10°F, no higher than 0°F

17. Inspection • Reasons to reject shipments include: • Products shipped in error • Products damaged in shipment • Products with concealed or latent defects • Products that are recalled • Products that do not meet shelf life requirements • Products that do not meet minimum quality requirements • Products delivered in unsanitary vehicles • Products delivered that fail to meet minimum/maximum temperature requirements • Over-ordered products in new condition.

18. Defects • Non-hazardous Defects: • Tomato Paste labeled Ketchup • Steak w/ unacceptable amount of fat • Deviations in Case Counts • Hazardous Defects: • Temperature Damage (Thawing/Re-freezing) • Received outside acceptable temp. range • Physical Hazards (glass, wood, etc) • Swollen/Leaking cans • Damaged/Leaking cases • Offensive odors/colors

19. Defects • Standard Form 364: Report of Discrepancy (ROD) • Used when materials with defects are from SPV • DD Form 1608: Unsatisfactory Material Report (UMR) • Used when materials with defects are from a Government source

20. Stowage • All storage spaces will be kept in a neat and orderly fashion • Food is not to be stored directly on the deck, 4” from bulkheads and coils • Always rotate stock, First In First Out (FIFO) • Air circulation is critical to maintaining and even extending the shelf life of perishable foods • Ethylene blankets are strongly recommended for boxes containing ripening fruits to extend shelf life

21. Storage Conditions • Frozen Foods (Perishable): • 0°F or below • During shipment, may not exceed 10°F • Always rotate stock (FIFO) • Look for USDA stamp on meats • Chilled Foods (Perishable): • 32 - 41°F • Critical to rotate stock • Always check on chilled stock, esp. FF&V to ensure anything that looks like it’s starting to turn is used or discarded immediately

22. Storage Conditions • Dry (Semi-perishable): • Cool, dry, well ventilated space • Improper storage or mishandling, or storing for very long periods can result in spoilage • Certain items (emulsions) suffer when frozen • Extreme (high) temperatures can accelerate spoilage and damage foods • Moisture (high humidity) can damage foods via accelerating bacterial growth, promoting mold or rust

23. Questions?

24. Review • What is “Good Housekeeping”? • Refers to the cleanliness and upkeep of foodservice spaces • How should cleaning gear be stowed? • Separately in it’s own, designated area; labeled • What do you always do prior to cleaning a piece of equipment? • Electrically secure and/or unplug

25. Review • How do rodents and insects spread disease? • Walking on, defecating on, urinating on or vomiting on the food • What things must make it on to the customer copy of the receipt? • Circle received quantities, sign the signature block, date the invoice, the temperature of the truck and the stamp on the back • Who is responsible for inspecting stores straight from the vendor? • Medical Department Representative (MDR) and Receipt Inspector (CS)

26. Review • What temperature is chill food stores at? • 32 - 41°F • Frozen? • 0°F or below • What maximum temperature can you receive frozen foods? • 10°F