Purchasing and receiving

Purchasing and receiving
CHAPTER 6 The flow of food: Purchasing and receiving

Test Your Food Safety Knowledge (True or False)
A delivery of fresh fish should be received at an internal temperature of 410F (50C) or lower. Turkey should be rejected if the texture is firm and springs back when touched. You should reject a delivery of frozen steaks covered in large ice crystals. If a sack of flour is dry upon delivery, the contents may still be contaminated. A supplier that has been inspected and is in compliance with local, state and federal law can be considered an approved source.

Test Your Food Safety Knowledge (True or False)
A delivery of fresh fish should be received at an internal temperature of 410F (50C) or lower. True Turkey should be rejected if the texture is firm and springs back when touched. False You should reject a delivery of frozen steaks covered in large ice crystals. True If a sack of flour is dry upon delivery, the contents may still be contaminated. True A supplier that has been inspected and is in compliance with local, state and federal law can be considered an approved source. True

Approved suppliers Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws. Key drop delivery The receipt of food by a foodservice operation after-hours while closed for business. Inspection Stamp A stamp indicating carcasses and packages of meat have been inspected by the USDA or state department of agriculture. Shellstock identification tags Each container of live, molluscan shellfish received must have an ID tag that must remain attached to the container until all the shellfish have been used. Tags are to be kept on file for ninety days from the date recorded on the tag. Instructor Notes Microorganisms pose the greatest threat to food safety. Once you understand what microorganisms need to grow, you will see how that growth can be controlled.

Choose suppliers who get their products from approved sources
An approved food source: Has been inspected Is in compliance with applicable local, state, and federal law Arrange it so deliveries arrive: One at a time During off-peak hours Instructor Notes Before you accept any deliveries, it is your responsibility to ensure that the food you purchase comes from suppliers (distributors) and sources (points of origin) that have been approved.

Inspection Reports Consider reviewing suppliers’ most recent inspection reports. US Department of Agriculture (USDA) The Food and Drug Administration (FDA) Third-party inspector Based on: Good Manufacturing Practices (GMP) Good Agricultural Practices (GAP) GPMs are the FDA’s minimum sanitation and processing requirements for producing safe food. They describe the methods, equipment, facilities, and controls used to process food. Instructor Notes Before you accept any deliveries, it is your responsibility to ensure that the food you purchase comes from suppliers (distributors) and sources (points of origin) that have been approved.

Receiving and Inspecting
Receiving Principles Have enough trained staff available to promptly receive, inspect, and store food Authorize staff to accept, reject, and sign for deliveries Have policies and procedures for rejecting deliveries Instructor Notes If you must reject an item, set it aside from the items you are accepting. Then tell the delivery person exactly what’s wrong with the rejected item. Make sure you get a signed adjustment or credit slip before the rejected item is thrown out or given back to the delivery person. Finally, log the incident on the invoice or the receiving document.

Key Drop Deliveries Some foodservice operations receive food after-hours when they are closed for business. The delivery must be inspected once the foodservice operation reopens and must meet the following conditions: The product must be from an approved supplier The product was placed in the correct storage location to maintain the required temperature and was protected from contamination The product has not been contaminated The product is honestly presented. Instructor Notes Reject frozen food for the following reasons: Fluids or frozen liquids appear in case bottoms. There are ice crystals on the product or the packaging, or there are water stains on the packaging. This may be evidence of thawing and refreezing.

Temperature Criteria for Deliveries Receive cold TCS food at 41˚F (5˚C) or lower, unless otherwise specified Receive hot TCS food at 135˚F (57˚C) or higher Receive frozen food frozen. Reject if: Fluids or frozen liquids are in case bottoms Ice crystals are on product or packaging Water stains are on packaging Instructor Notes Reject frozen food for the following reasons: Fluids or frozen liquids appear in case bottoms. There are ice crystals on the product or the packaging, or there are water stains on the packaging. This may be evidence of thawing and refreezing.

Checking Meat, Poultry, and Fish Temperatures Insert the thermometer stem or probe into the thickest part of the food (usually the center)

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 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 Instructor Notes Meat must display a mandatory USDA inspection stamp indicating the product and processing plant have met standards set by the USDA or state department of agriculture. A grading stamp on the product indicates the level of quality and is not mandatory. Aged beef may be darker in color, while vacuum-packed beef will appear purplish.

Accept Reject Instructor Notes
Ask participants to identify why the meat on the right should be rejected. Answer: It has spots which appear to be turning brown and the texture appears dry.

Accept Reject 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 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 Instructor Notes Poultry must display a mandatory USDA inspection stamp indicating the product and processing plant have met standards set by the USDA or state department of agriculture. A grading stamp on the product indicates the level of quality and is not mandatory.

Ask participants to identify why the chicken on the right should be rejected. Answer: A purple discoloration is evident and the product is no longer surrounded by crushed ice.

Accept Reject 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 Instructor Notes Frozen fish should be rejected if it contains large ice crystals on the product or packaging (signs of thawing and refreezing).

Ask participants to identify why the fish on the right should be rejected. Answer: It has red-rimmed and sunken eyes, and the product is no longer surrounded by crushed ice.

Receiving and Inspecting Specific Food
Shellfish—Raw Shucked Must be packaged in nonreturnable containers Containers must be labeled with the packer’s name, address, and certification number Containers smaller than one-half gallon (1.9 L) must have a “best if used by” or “sell by” date Containers bigger than one-half gallon (1.9 L) must have the date the shellfish were shucked

Shellfish—Live Receive with shellstock identification tags Tags must remain attached to the delivery container until all the shellfish have been used Employees must write on the tags the date that the last shellfish was sold or served from the container Operators must keep these tags on file for 90 days from the date written on them Reject shellfish if they are very muddy, have broken shells, or are dead

Accept Reject Temperature: 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 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 Instructor Notes Shellfish must only be purchased from suppliers listed in the National Shellfish Sanitation Guide for the Control of Molluscan Shellfish, or from sources included in the Interstate Certified Shellfish Shippers List. Live, molluscan shellfish must be delivered with shellstock identification tags The tags must remain attached to their delivery container until all of the shellfish in it have been used. Operators must write the date of delivery on the tags and keep the tags on file for ninety days after the last shellfish is used. Shellfish from one shipment should never be mixed with another.

Ask participants to identify why the shellfish on the right should be rejected. Answer: The mussel’s shell is open, which may indicate it is dead. It should be tapped to see if it closes. Additionally, the clam shell is broken.

Accept Reject 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) Instructor Notes Lobsters showing weak signs of life should be cooked right away, while dead ones must be discarded or returned to the vendor for credit.

Ask participants to identify why the lobster on the right should be rejected. Answer: The lobster’s tail has failed to curl, indicating that it is dead.

Eggs Eggs must be clean and unbroken when received Shell eggs must be received at an air temperature of 45˚F (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

Accept Reject 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 Instructor Notes Eggs must be purchased from government-inspected suppliers and display a mandatory inspection stamp. Eggs may display a voluntary grading stamp, which indicates they have been graded for quality under federal and/or state supervision. Establishments should choose suppliers who can deliver eggs within a few days of the packing date. Eggs must be delivered in refrigerated trucks capable of documenting air temperature during transport. Cases and cartons of eggs for direct sale to the consumer must display safe foodhandling instructions. Liquid, frozen, and dehydrated eggs must be pasteurized and bear the USDA inspection mark.

Ask participants to identify why the shell eggs on the right should be rejected. Answer: Some of the eggs are cracked, and several are dirty.

Milk and Dairy Products Must be received at 41˚F (5˚C) or lower, unless otherwise specified by law Must be pasteurized and comply with USDA grade A standards

Accept Reject 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 Instructor Notes Establishments should only purchase pasteurized dairy products. Dairy products with a Grade A label are made with pasteurized milk. All milk and milk products should be labeled Grade A, which means they meet the standards set by the FDA and the U.S. Public Health Service for quality and sanitary processing methods.

Ask participants to identify why the cheese on the right should be rejected. Answer: The cheese contains unnatural mold.

Accept Reject Conditions: vary according to produce item; only accept items that show no sign of spoilage 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 Instructor Notes Fresh fruit and vegetables have different requirements for transportation and storage, so they may be held at different temperatures. Since spoilage in produce will appear in a variety of ways, the reject criteria that apply to one fruit or vegetable may not apply to another. Cut melon (a potentially hazardous food) must be held at 41F (5C) or lower. In general, produce should not be washed before storage, since this will cause many items to decay faster.

Ask participants to identify why the strawberries on the right should be rejected. Answer: The strawberries contain mold.

Accept Reject 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 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

Ask participants to identify why the frozen shrimp on the right should be rejected. Answer: The shrimp contain large ice crystals which indicate they have thawed and been refrozen.

Checking ROP Food Temperatures Insert the thermometer stem or probe between 2 packages As an alternative, fold packaging around the thermometer stem or probe Instructor Notes ROP stands for reduced oxygen packaging. It includes MAP, vacuum-packed, and sous vide food. If the package allows, fold it around the thermometer stem or probe. Be careful not to puncture the package.

Accept Reject Temperature: 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 Instructor Notes MAP stands for modified atmosphere packaging. By this method, air is removed from a food package and replaced with gases that help extend the product’s shelf life. Many fresh-cut vegetables are packaged this way. Vacuum-packed food is processed by removing the air around a product sealed in a package. Bacon is packaged this way. Sous vide food is vacuum-packed in individual pouches, partially or fully cooked, and heated for service. Some frozen meals are packaged this way. Sous vide food may be received either refrigerated or frozen.

Ask participants to identify why the vacuum-packed meat on the right should be rejected. Answer: The packaging is torn and meat juices are leaking from it.

Accept Reject 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 Instructor Notes Canned food must be checked carefully for exterior damage, and the content of cans should be spot-checked. Never taste canned product that you are unsure of, since consuming Clostridium botulinum can be fatal.

Ask participants to identify why the can on the right should be rejected. Answer: The can has a swollen end and is missing a label.

Accept Reject 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 Instructor Notes Most microorganisms need moisture to grow and multiply, which is why dry food has a much longer shelf life than fresh food. Dry food should be kept dry. Dry food often attracts pests, since it is stored at room temperature and is often not sealed and stored securely.

Ask participants to identify why the flour bags on the right should be rejected. Answer: One of the bags is torn, and one of the bags has a moisture stain, which indicates it has been wet.

Accept Reject 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 Instructor Notes Some food is heat-treated at very high temperatures to kill microorganisms, in a process called ultra-high temperature (UHT) pasteurization. This food is often also aseptically packaged—sealed under sterile conditions to keep it from being contaminated. Some puddings, juices, and creamers are packaged this way. Once food has been UHT-pasteurized and aseptically packaged, it can be received and stored at room temperature. Some food items are UHT-pasteurized and are not aseptically packaged. These items must be received at temperatures specified by the manufacturer, or at 41°F (5°C) or lower.

Ask participants to identify why the cream containers on the right should be rejected. Answer: Some containers are punctured, and others have broken seals.

Accept Reject 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 Instructor Notes Safe handling of bakery items depends upon the items received. It is always important to follow manufacturers’ recommendations, especially regarding time and temperature control.

Ask participants to identify why the Danish on the right should be rejected. Answer: The packaging shows signs of rodent damage, and there are rodent droppings in the box.

Accept Reject Temperature: 135F (57C) or higher
Container: able to maintain proper temperatures Temperature: < 135F (57C) Container: unable to maintain temperatures Instructor Notes Hot, potentially hazardous food must be properly cooked as required by local or federal codes. Suppliers of hot, potentially hazardous food must have a HACCP plan, or another means of documenting proper cooking methods and temperatures.

Ask participants to identify why the potentially hazardous hot food on the right should be rejected. Answer: The food is stored in a cardboard box, which is unable to maintain the proper temperature during transport.

Sliced Melons, Cut Tomatoes, and Cut Leafy Greens Must be received at 41˚F (5˚C) or lower

Checking Other Packaged Food Temperatures Open the package and insert the thermometer stem or probe into the food Instructor Notes When checking the temperature of food by this method, make sure the sensing area of the thermometer stem or probe is fully immersed in the food. It must not touch the package.

Prepackaged Juice Must be purchased from a supplier with a Hazard Analysis Critical Control Point (HACCP) plan Must be treated (e.g., pasteurized) to prevent, eliminate, or reduce pathogens

Products Requiring Inspection Stamps Meat and poultry Packaging must have a USDA or state department of agriculture stamp Stamp indicates product and processing plant have met certain standards Egg products Package must have an inspection stamp indicating federal regulations have been enforced Instructor Notes Checking for inspection stamps is a way to make sure food is coming from an approved source.

Recalls Food items may sometimes be recalled by the manufacturer. This may happen when food contamination is confirmed or suspected or items have been mislabeled. Follow these guidelines when notified of a recall: Identify the recalled food items by matching information from the recall notice to the item. Remove the item from inventory, and place it in a secure and appropriate location. Label the item in a way that will prevent it from being placed back in inventory. Refer to the vendor’s notification or recall notice for what to do with the item.

Which products should be rejected?
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 Instructor Notes Answer: 2 and 5 should be rejected.

Which products should be rejected? continued
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 Instructor Notes Answer: 6, 8, and 10 should be rejected.

What is the most important factor in
choosing an approved food suppliers? 1. It has a HACCP program or other food safety system. 2. It has documented manufacturing and packing practices. 3. Its warehouse is close to the establishment, reducing shipping time. 4. It has been inspected and complies with local, state, and federal laws. Instructor Notes

Raw, shucked shellfish that is received in a
container bigger than one-half gallon must have the packers name, packer’s address, a certification number, and a Shellstock identification tag. Shucked date. Harvested date. USDA inspection mark. Instructor Notes 6-34

Raw, shucked shellfish that is received in a
container bigger than one-half gallon must have the packers name, packer’s address, a certification number, and a Shellstock identification tag. Shucked date. Harvested date. USDA inspection mark. Instructor Notes

What is the maximum acceptable receiving temperature for fresh beef?
35°F (2°C) 41°F (5°C) 45°F (7°C) 50°F (10°C) Instructor Notes

What is the warmest acceptable receiving temperature for eggs?
32°F (0°C) 41°F (5°C) 45°F (7°C) 50°F (10°C) Instructor Notes

How should cartons of coleslaw be
checked for correct receiving temperature? Check the interior air temperature of the delivery truck. Open a carton and insert a thermometer stem into the food. Place a thermometer against the outside of the carton. Touch the carton to see if it is cold. Instructor Notes

Which food requires a USDA inspection stamp?
Dry rice Egg products Fresh produce Sushi-grade tuna Instructor Notes

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