Chapter 5 Purchasing, Receiving, & Storage of Food Four practices to ensure the food you receive is SAFE 1. Purchase from reputable supplier. 2. Develop good receiving practices to accept or reject food during receiving. 3. Label and date food when it is received. 4. Store food and nonfood items immediately when received to prevent time- temperature abuse and contamination.

Review their inspection reports Purchasing Know your suppliers Review their inspection reports Be sure suppliers can deliver when you have enough time to receive and do inspections

Receiving and Inspecting Be sure staff is trained to receive supplies. Follow food safety guideline The appearance of food Tools they will need to receive and inspect Key Drop Deliveries – deliveries that are dropped after hours. They are given a key or other access to the operation. Rejecting an Item Set the item aside and tell the delivery person exactly what is wrong with it. Be sure to get a signed adjustment or credit for the rejected item.

Temperature Refrigerated and Frozen Foods Meat, Poultry, and Fish Insert the stem into the thickest part of food Vacuum-packed foods Stick the thermometer between 2 packages Other packaged food Open and insert thermometer and do not let thermometer touch package.

Recall Items Identify the item Remove the item from inventory Label item so it will not be returned to inventory Refer to the supplier as what to do with the item

Deliveries Cold Food – ex, fish should be 41 * of less Live shellfish – ex. Oysters, mussels, clams, and scallops - air temp 45*, internal temp 50*, once received cool to 41* in 4 hours Milk – receive at 45* and cool to 41* in 4 hours Shell Eggs – air temp 45* or lower Hot Food – 135* or higher Frozen Food – frozen solid Reject frozen food if fluid or stains on packaging or ice crystals on food

Packaging Food items should be packaged in original package with manufactures label. Non food items ex. Cups, utensils, and napkins should be packaged in original package with manufactures label. Reject the package if it has the any of the following: tears, holes or punctures, dented, bulging or rust cans DO NOT ACCEPT ANY CASES OR PACKAGES THAT APPEAR TO HAVE BEEN TAMPERED WITH.

Packaging Liquids – Reject items with leaks, dampness or water stains Pest – Reject any items with signs of pests or pest damage Dates – Do NOT accept food that is missing the USE-BY OR EXPIRATION dates. Reject item if the expiration date has expired.

Food Quality – reject any food that has any of the following: Document Shell fish must have shellstock identification tags. Tag must have when & where shellfish were harvested Fish must have documents showing they were frozen correctly. If fish are farm raised must have documentation that states the fish were raised to FDA standards. Must keep both tags for 90 days after you sell them. Food Quality – reject any food that has any of the following: Appearance - Moldy, abnormal color Texture – Meat, fish or poultry is slimy, sticky, or dry Odor – Abnormal or unpleasant odor.

Storing Labeling Food That Is Packaged On-Site for Retail Sale All foods that are not in their original container MUST be labeled. Label must have common name of food on it. DO NOT have to label if the food can be easily identified by sight. Food That Is Packaged On-Site for Retail Sale Common name Quantity of the food Ingredients Artificial colors, flavors and chemical preservatives Manufacturer name, packer, distributor Food allergen

Date Marking Ready-to-eat TCS foods MUST be marked if held for longer than 24 hours. Ready-to-eat TCS foods can only be held for 7 days example (stored Oct. 1 discard Oct 7) If ingredients in a food (soup) have 2 different use by dates, use the earliest prepared date

Temperatures Store TCS foods at internal temperature of 41* Store frozen foods at temperature that keep it frozen Storage units must have at least one air temperature measuring device. Device must be in warmest area of unit. Temp must be +/- 3*F OR +/- 1.5* C DO NOT OVERLOAD A COOLER OR FREEZER Open shelving no aluminum foil, pan or paper Monitor food temperatures regularly

Rotation FIFO – First In First Out Rotate back to front

Preventing Cross-Contamination Items have to be 6” off the floor and away from wall Containers must be durable, leak proof, and able to seal Floors, walls and shelving in coolers, freezers, dry-storage areas and heated holding cabinets must cleaned on a regular basis

Order of Refrigerator Storage Draw in notebook