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Chapter 5 Part I: Purchasing a nd Receiving

Chapter 5 Part I: Purchasing a nd Receiving. 5-2. Purchasing. Purchase food from approved, reputable suppliers Approved suppliers: Have been __________________ Meet all applicable local, state, and federal laws Arrange it so deliveries arrive: ________________ at a time

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Chapter 5 Part I: Purchasing a nd Receiving

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  1. Chapter 5 Part I: Purchasing and Receiving 5-2

  2. Purchasing • Purchase food from approved, reputable suppliers Approved suppliers: • Have been __________________ • Meet all applicable local, state, and federal laws • Arrange it so deliveries arrive: • ________________ at a time • During ______________-peak hours 6-2

  3. Receiving and Inspecting • Key drop deliveries: • Supplier is given after-hours access to the operation to make deliveries • Deliveries must meet the following criteria • Be inspected upon arrival at the operation • Be from an approved source • Have been placed in the correct storage location to maintain the required temperature • Have been protected from contamination in storage • Is _____________ contaminated • Is honestly presented 5-3

  4. Receiving and Inspecting • Recalls: • ___________________ the recalled food items • Remove the item from inventory, and place it in a secure and appropriate location • Store the item separately from food, utensils, equipment, linens, and single-use items • __________________the item in a way that will prevent it from being placed back in inventory • Inform staff not to use the product • Refer to the ________________________notification or recall notice to determine what to do with the item 5-4

  5. Receiving and Inspecting Checking the temperature of _______________, __________________, and _________________: • Insert the thermometer stem or probe into the thickest part of the food (usually the center) 5-5

  6. Receiving and Inspecting Checking the temperature of ROP Food (MAP, vacuum-packed, and sous vide food): • Insert the thermometer stem or probe between two packages • As an alternative, fold packaging around the thermometer stem or probe 5-6

  7. Receiving and Inspecting Checking the temperature of other packaged food: • Open the package and insert the thermometer stem or probe into the food 5-7

  8. Receiving and Inspecting • Temperature criteria for deliveries: • ___________ TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified • ________________ shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C) • Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours • __________________________ shellfish: Receive at 45°F (7°C) or lower • Cool the shellfish to 41°F (5°C) or lower in four hours 5-8

  9. Receiving and Inspecting • Required documents: • Farm raised fish • Must have documentation stating the fish was raised to FDA standards • Keep documents for 90 days from the sale of the fish 5-9

  10. Receiving and Inspecting Specific Food • Eggs • Eggs must be clean and unbroken when received • Shell eggs must be received at an air temperature of ______________ (7˚C) or lower • Liquid, frozen, and dehydrated egg products must be pasteurized and have a USDA inspection mark • Eggs must comply with USDA grade standards 6-10

  11. Receiving and Inspecting Specific Food • Milk and Dairy Products • Must be received at ___________(5˚C) or lower, unless otherwise specified by law • Must be pasteurized and comply with USDA grade A standards 6-11

  12. Receiving and Inspecting Specific Food • Sliced Melons and Cut Tomatoes • Must be received at 41˚F (5˚C) or lower 6-14

  13. Receiving and Inspecting • Reject packaged items with: • ____________, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents • Broken cartons or seals or dirty wrappers • _________________, dampness, or water stains • Signs of pests or pest damage • Expired code or use-by dates 6-8

  14. Receiving and Inspecting • Reject food if: • It has an abnormal ___________________ • It has an abnormal or unpleasant _______________________ • Reject meat, fish, or poultry if: • It is slimy, sticky, or _____________________ • It has soft flesh that leaves an imprint when touched 6-9

  15. Receiving Criteria Accept or Reject?

  16. Receiving Criteria Accept or Reject? Product Temperature 50°F (10°C)

  17. Receiving Criteria Accept or Reject?

  18. Receiving Criteria Accept or Reject? Air Temperature 50°F (10°C)

  19. Receiving Criteria Accept or Reject?

  20. Receiving Criteria Accept or Reject? Product Temperature 41°F (5°C)

  21. Receiving Criteria Accept or Reject?

  22. Receiving Criteria Accept or Reject?

  23. Receiving Criteria Accept or Reject? Product Temperature 41°F (5°C)

  24. Receiving Criteria Accept or Reject?

  25. Receiving Criteria Accept or Reject?

  26. Receiving Criteria Accept or Reject?

  27. Receiving Criteria Accept or Reject?

  28. Chapter 5 Part II: Storage 5-10

  29. Apply Your Knowledge: Test Your Food Safety Knowledge • True or False: Potato salad that has been prepared in-house and stored at 41°F (5°C) must be discarded after three days • True or False: Food can be stored near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers • True or False: Storing cans of tomatoes at 65°F (18°C) is acceptable • True or False: Raw chicken must be stored below ready-to-eat food, such as pumpkin pie, if it is stored in the same walk-in refrigerator • True or False: If stored food has passed its expiration date, it should be served at once 7-2

  30. Storage • Labeling food for use on-site: • All items not in their ________________ containers must be labeled • Food labels should include the common name of the food or a statement that clearly and accurately identifies it • It is ___________necessary to label food if it clearly will not be mistaken for another item 5-11

  31. Storage • Labeling food packaged on-site for retail sale: • Common name of the food or a statement clearly identifying it • __________________ of the food • If the item contains two or more ingredients, list the ingredients in descending order by weight • ______________ of artificial colors and flavors in the food including chemical preservatives • Name and place of business of the manufacturer, packer, or distributor • __________________ of each major food allergen contained in the food 5-12

  32. Storage Date marking: • Ready-to-eat ____________ food must be marked if held for longer than 24 hours • Date mark must indicate when the food must be sold, eaten, or thrown out 5-13

  33. Storage • Date marking: • Ready-to-eat TCS food can be stored for only _______________days if it is held at 41°F (5°C) or lower • The count begins on the day that the food was prepared or a commercial container was opened • For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label • Some operations write the day or date the food was prepared on the label; others write the use-by day or date on the label 5-14

  34. Storage Date marking: If: • A commercially processed food has a use-by date that is less than seven days from the date the container was opened Then: • The container should be marked with this use-by date as long as the date is based on food safety 5-15

  35. Storage Date marking: • When combining food in a dish with different use-by dates, the discard date of the dish should be based on the earliest prepared food • Considera shrimp and sausage jambalaya prepared on December 4 • The shrimp has a use-by date of December 8 • The sausage has a use-by date of December 10 • The use-by date of the jambalaya is December 8 5-16

  36. Storage • Temperatures: • Store ______________ food at an internal temperature of 41°F (5°C) or lower or 135°F (57°C) or higher • Store _______________ food at temperatures that keep it frozen • Make sure storage units have at least one air temperature measuring device; it must be accurate to +/- 3°F or +/- 1.5°C • Place the device in the warmest part of refrigerated units, and the coldest part of hot-holding units 5-17

  37. Storage • Rotate food to use the oldest inventory first: • One way to rotate products is to follow ___________ • Identify the food item’s use-by or expiration date • Store items with the earliest use-by or expiration dates in front of items with later dates • Once shelved, use those items stored in front first • Throw out food that has passed its manufacturer’s use-by or expiration date F____________ I______ F______________ O_______ 5-18

  38. Storage • Storing • Store all items in designated storage areas • Store items away from walls and at least six inches (15 centimeters) off the floor • Store single-use items (e.g., sleeve of single-use cups, single-use gloves) in original packaging 5-19

  39. General Storage Guidelines • Product Placement • Store food in containers intended for food • Containers should be: • ________________ • Leak proof • Sealed or _____________________ • Store food, linens, and single-use items in designated storage areas • Away from walls • At least 6” (15 centimeters) off the floor 6-22

  40. General Storage Guidelines • Cleaning • Keep all storage areas clean and dry • Clean up spills and leaks right away • Clean dollies, carts, transporters, and trays often • Store food in containers that have been cleaned and sanitized • Store dirty linens in a clean, washable container 6-23

  41. Refrigerated and Frozen Storage • Maintenance • Schedule regular maintenance to make sure coolers and freezers stay at the right temperature • Defrost freezers to allow them to operate more efficiently 6-24

  42. Refrigerated and Frozen Storage • Temperatures • Set the temperature of coolers to keep the internal temperature of TCS food at __________°F (5°C) or lower • Set freezer temperatures to keep food frozen 6-25

  43. Refrigerated and Frozen Storage • Monitoring • Monitor food temperatures regularly • Randomly sample the temperature of stored food with a calibrated thermometer • Check cooler temperatures at least once per shift 6-26

  44. Refrigerated and Frozen Storage • Airflow • Do NOT overload coolers or freezers • Keep cooler doors ___________________ as much as possible • Use ____________________ shelving 6-27

  45. Refrigerated and Frozen Storage • Preventing Cross-Contamination • Wrap or cover food • Store refrigerated raw meat, poultry, and seafood separately from ready-to-eat food 6-28

  46. Refrigerated and Frozen Storage • Preventing Cross-Contamination • Store food items in the following top-to-bottom order: • Ready-to-eat food • Seafood • Whole cuts of beef and pork • Ground meat and ground fish • Whole and ground poultry 6-29

  47. Storage • Food should be stored in a clean, dry location away from dust and other contaminants: • To prevent contamination, NEVER store food in these areas • Locker rooms or dressing rooms • Restrooms or garbage rooms • Mechanical rooms • Under unshielded sewer lines or leaking water lines • Under stairwells 5-20

  48. Apply Your Knowledge: What’s Wrong With This Picture? • Find the unsafe storage practices in this picture: 7-32

  49. Storage Criteria Right or Wrong?

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