Responsibility for the safety of food that enters your establishment rests with YOU!
Are licensed and reputable Have food-safety procedures in place Train employees in food safety Can deliver consistent product quality Can deliver products on time Use delivery trucks in good condition Have clean well run warehouses Make sure your suppliers
Train employees Inspect immediately Receive one at a time Plan ahead Have information at hand Correct mistakes immediately Label for storage Schedule during off-peak hours Keep area clean Have a backup menu plan
Accept Beef color Bright cherry red Lamb color Light red Pork color Pink lean meat, white fat Texture Firm; springs back when touched Reject Color Brown or greenish- brown, green, or purple blotches; black, white, or green spots Texture Slimy, sticky, or dry Packaging Broken cartons, dirty wrappers, or torn packaging Odor Sour odor Receive at 41ºF (5ºC) or lower
Accept Color No discoloration Texture Firm; springs back when touched Packaging Should be surrounded by crushed, self-draining ice Reject Color Purple or green discolor- ation around the neck; dark wing tips (red wing tips are acceptable) Texture Stickiness under the wings or around joints Odor Abormal, unpleasant odor Receive at 41ºF (5ºC) or lower
Accept Color Bright red gills; bright shiny skin Odor Mild ocean or seaweed smell Eyes Bright, clear, and full Texture Firm flesh that springs back when touched Reject Color Dull gray gills; dull dry skin Odor Strong fishy or ammonia smell Eyes Cloudy, red- rimmed, sunken Texture Soft; leaves an imprint when pressed Receive at 41ºF (5ºC) or lower
Accept Odor Mild ocean or seaweed smell Shell Closed and unbroken Condition Shipped alive; identified by shellstock identification tag. Retain tags for ninety days after product is used Reject Odor Strong fishy smell Shell Open shells that do not close when tapped; broken shells Condition Dead on arrival Texture Slimy, sticky, or dry Receive at 45ºF (7ºC) or lower
Accept Odor Mild ocean or seaweed smell Shell Hard and heavy for lobsters and crabs Condition Shipped alive; packed with seaweed and kept moist Reject Odor Strong fishy smell Shell Soft Condition Dead on arrival; tail fails to curl when lobster is picked up Receive at 45ºF (7ºC) or lower
Date tags when shellfish are received Keep tags on file for ninety days after last shellfish used Never mix shellfish shipments Shellstock Identification Tags
Accept Odor None Shells Clean and unbroken Condition Firm, high yolks that are not easy to break and whites that cling to yolk Reject Odor Abnormal smell Shells Dirty and cracked Receive at air temperature of 45ºF (7ºC) or lower
Accept Milk Sweetish flavor Butter Sweet flavor, uniform color, firm texture Cheese Typical flavor and texture, uniform color Reject Milk Sour, bitter, or moldy Butter Sour, bitter, or moldy taste; uneven color; soft texture Cheese Unnatural mold; uneven color; abnormal flavor or texture Receive at 41ºF (5ºC) or lower (unless specified by law)
Accept Conditions Vary depending on product Reject Odor Unpleasant Condition Signs of insect infestation; cuts or mushi- ness; discoloration, wilting or dull appearance Receiving temperatures vary
Accept Packaging Intact and in good condition Reject Packaging Torn/holes; expired use-by dates Refrigerated Processed Foods Receive at 41ºF (5ºC) or lower (unless otherwise specified)
Accept Packaging Intact and in good condition Reject Packaging Large ice crystals on product/ package; water stains/ liquid on packaging, abnormal color, dry texture Frozen Processed Foods Receive frozen
Accept Packaging Intact and in good condition Reject Packaging Leaking; expired code date Appearance Unacceptable product color; appears slimy or bubbles MAP, Vacuum-Packed, Sous Vide Foods Receive at 41ºF (5ºC) or lower (unless specified)
Swollen ends Leaks and flawed seals Rust and dents No labels Reject if
Holes, tears, punctures Dampness or moisture stains Reject if Contains insects or eggs, rodent droppings Abnormal color or odor Spots of mold Slimy Packaging Product
Discard food if kept in the temperature danger zone (41ºF to 140ºF or 5ºC to 60ºC) for longer than four hours The thermometer may be the single most important tool you have to protect food
Types of Thermometers Digital thermometer Bi-metallic stemmed thermometer Image courtesy of Cooper Instrumental Corporation,Middlefield, CT. Image courtesy of Thermometer Manufacturing, Atkins Technical, Gainsville, FL.
Keep clean Measure internal temperatures in the thickest part of the product Calibrate regularly Never use glass thermometers
Step One Fill container with crushed ice and water Step Two Submerge sensing area of stem in ice water for thirty seconds Step Three Adjust calibration nut until thermometer reads 32ºF (0ºC) Ice-Point Method
Step One Bring a pan of water to a boil Step Two Submerge sensing area of stem in boiling water for thirty seconds Step Three Adjust calibration nut until thermometer reads 212ºF (100ºC) Boiling-Point Method
Meat, poultry, fish Insert stem/probe into thickest portion Packaged food Insert stem/probe between two packages Milk and other liquids Submerge stem/probe in liquid Bulk liquids Fold bag over stem/probe Live shellfish Insert stem/probe into middle of case
Prepare a ten minute presentation on proper receiving techniques while considering the following: Time and temperature Inspection methods Thermometer handling and temperature measurement Product rejection procedures
Present several different types of food and ask participants to explain how to measure their temperatures. Challenge students to list what they would look for when visiting a purveyor’s facility. Have participants draw an example of an inspection stamp and a grading stamp. Have them explain the differences. Present a prize for the most accurate drawing.
Your consent to our cookies if you continue to use this website.