2. Has been inspected Is in compliance with applicable local, state, and federal law Choose suppliers who get their products from approved sources An approved food source: 6-2

3. 6-3 Temperature: > 41  F (5  C) Color: Beef: brown or green Lamb: brown, whitish surface covering the lean meat Pork: excessively dark color, soft or rancid fat Texture: slimy, sticky, or dry Odor: sour odor Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals Accept Reject Temperature: 41  F (5  C) or lower Color: Beef: bright cherry red Lamb: light red Pork: light pink meat, firm white fat Texture: firm and springs back when touched Odor: no odor Packaging: intact and clean

4. 6-4 Accept Reject

5. 6-5 Temperature: > 41  F (5  C) Color: purple or green discoloration around the neck; dark wing tips (red tips are acceptable) Texture: stickiness under the wings or around joints Odor: abnormal, unpleasant odor Temperature: 41  F (5  C) or lower Color: no discoloration Texture: firm and springs back when touched Odor: no odor Packaging: product should be surrounded by crushed, self-draining ice Accept Reject

6. 6-6 Accept Reject

7. 6-7 Temperature: 41  F (5  C) or lower 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 Temperature: > 41  F (5  C) 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 Accept Reject

8. 6-8 Accept Reject

9. Temperature: 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 Odor: mild ocean or seaweed smell Shells: closed and unbroken (indicates shellfish are alive) Condition: if fresh, they are received alive 6-9 Temperature: Live: air temperature > 45  F (7  C) Shucked: internal temperature > 45  F (7  C) Texture: slimy, sticky, or dry Odor: strong fishy smell Shells: broken shells; open shells that do not close when tapped Condition: dead on arrival Accept Reject

10. 6-10 Accept Reject

11. 6-11 Temperature: Live: must be received alive Processed: internal temperature of 41  F (5  C) or lower Odor: mild ocean or seaweed smell Shells: hard and heavy for lobsters and crabs Condition: shipped alive; packed with seaweed and kept moist Temperature: Processed: internal temperature > 41  F (5  C) Odor: strong fishy smell Shells: soft Condition: dead on arrival (tail fails to curl when lobster is picked up) Accept Reject

12. 6-12 Accept Reject

13. 6-13 Temperature: receive at an air temperature of 45  F (7  C) or lower Odor: no odor Shells: clean and unbroken Temperature: air temperature > 45  F (7  C) Odor: sulfur smell or off odor Shells: dirty or cracked Accept Reject

14. 6-14 Accept Reject

15. 6-15 Temperature: 41  F (5  C) 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: > 41  F (5  C), 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

16. 6-16 Accept Reject

17. 6-17 Conditions: vary according to produce item; only accept items that show no sign of spoilage Accept Reject Conditions: grounds for rejecting one produce item may not apply to another; signs of spoilage include: Insect infestation Mold Cuts Mushiness Discoloration Wilting Unpleasant odors and tastes Dull appearance

18. 6-18 Accept Reject

19. 6-19 Temperature: 41  F (5  C) or lower unless specified by the manufacturer Packaging: intact and in good condition Temperature: > 41  F (5  C) unless otherwise specified Packaging: torn or has holes; expired product use-by dates Accept Reject

20. 6-20 Temperature: frozen food should be received frozen; ice cream should be received at 6  F to 10  F (–14  C to –12  C) Packaging: intact and in good condition; dry Temperature: food that is not frozen; ice cream at temperatures > 6  F to 10  F (–14  C to –12  C) Packaging: torn or has holes; fluids or frozen liquids in cases, ice crystals or water stains on packaging (evidence of thawing and refreezing) Product: large ice crystals on product Accept Reject

21. 6-21 Accept Reject

22. 6-22 Temperature: Refrigerated: 41  F (5  C) or lower, unless specified by the manufacturer Frozen: received frozen Packaging: intact and in good condition; valid code dates Product: acceptable color Temperature: Refrigerated: > 41  F (5  C) unless otherwise specified Frozen: product is not frozen Packaging: torn or leaking; expired code dates Product: unacceptable color; slime or bubbles Accept Reject

23. 6-23 Accept Reject

24. 6-24 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

25. 6-25 Accept Reject

26. 6-26 Packaging: intact and in good condition 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

27. 6-27 Accept Reject

28. 6-28 Temperature: UHT food aseptically packaged: room temperature UHT food not aseptically packaged: follow manufacturer’s directions or 41  F (5  C) or lower Packaging: intact packaging and seals Temperature: UHT food not aseptically packaged: > 41  F (5  C) Packaging: punctures or broken seals Accept Reject

29. 6-29 Accept Reject

30. 6-30 Temperature: receive at the temperature specified by the manufacturer Packaging: Intact Temperature: temperatures higher than those specified by the manufacturer Packaging: torn, signs of pest damage Product: signs of pest damage, mold Accept Reject

31. 6-31 Accept Reject

32. 6-32 Temperature: 135  F (57  C) or higher Container: able to maintain proper temperatures Temperature: < 135  F (57  C) Container: unable to maintain temperatures Accept Reject

33. 6-33 Accept Reject

34. 1. Beef roasts that are bright red 2. Chicken received at an internal temperature of 50  F (10  C) 3. Eggs received at an air temperature of 45  F (7  C) 4. Fresh salmon with flesh that springs back when touched 5. Flour that is damp 6-34 Which products should be rejected?

35. 6. Processed lobster received at an internal temperature of 45  F (7  C) 7. Live oysters that have a mild seaweed smell 8. Frozen meat with large ice crystals on the meat and package 9. Clams with shells that do not open when tapped 10. Fresh turkey with dark wing tips 6-35 Which products should be rejected? continued