2. The responsibility for the safety of the food that enters your establishment rests with YOU 5 - 2

3. 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: 5 - 3

4. Train employees to inspect deliveries properly Plan ahead for shipments Schedule deliveries during off-peak hours Receive one delivery at a time 5 - 4 To receive food properly:

5. Inspect deliveries immediately Correct mistakes immediately Label items before storage Keep receiving area clean 5 - 5 To receive food properly: (continued)

6. The thermometer may be the single most important tool you have to protect food 6 5 -

7. Common Thermometers Thermocouple Bimetallic stemmed thermometer Image courtesy of Cooper Instrument Corporation, Middlefield, CT. Courtesy of Atkins Temptec, Gainesville, FL 7 5 -

8. Bimetallic Stemmed Thermometer 8 5 -

9. Probes For Thermocouples And Thermistors Immersion Probe Measures temperature of liquids Surface Probe Measures temperature of flat cooking surfaces Penetration Probe Measures internal temperature of food Courtesy of Atkins Temptec, Gainesville, FL © 2001 9 5 -

10. Infrared Thermometers Designed to measure surface temperatures of food and equipment Remove barriers between product and thermometer Hold thermometer as close to product as possible (without touching it) Follow manufacturer’s guidelines 10 5 -

11. Ice-Point Method 5 - Fill container with crushed ice and water Submerge sensing area of stem or probe for 30 seconds Hold calibration nut and rotate thermometer head until it reads 32˚F (0˚C) 11

12. Step 1: Bring a deep pan of water to a boil Step 2: Submerge sensing area of stem or probe for 30 seconds Step 3: Hold calibration nut and rotate thermometer head until it reads 212 ˚ F (100 ˚ C) Boiling-Point Method 5 - 12

13. Meat, Poultry, Fish 5 - Bulk Liquids Liquids and Other Packaged Food Packaged Food 13

14. Keep thermometers and storage cases clean Calibrate thermometers regularly Insert thermometer stem or probe into thickest part of product Wait for reading to steady before recording temperature Never use mercury- or spirit-filled glass thermometers to measure food temperature 5 - General Thermometer Guidelines 14

15. Accept BEEF COLOR: bright cherry red LAMB COLOR: light red PORK COLOR: pink, lean meat; white fat TEXTURE: firm and springs back when touched Reject COLOR: brown or greenish; brown, green, or purple blotches; white or green spots TEXTURE: slimy, sticky, or dry PACKAGING: broken cartons, dirty or torn packaging ODOR: sour odor Receive at an internal temperature of 41 ˚ F (5 ˚ C) or lower 5 - 15

16. Accept 5 - Reject 16

17. Accept COLOR: no discoloration TEXTURE: firm and springs back when touched ODOR: none PACKAGING: should be surrounded by crushed, self-draining ice Reject COLOR: purple or green discoloration around the neck; dark wing tips (red wing tips are acceptable) TEXTURE: stickiness under the wings or around joints ODOR: abnormal, unpleasant odor 5 - Receive at an internal temperature of 41 ˚ F (5 ˚ C) or lower 17

18. 5 - Accept Reject 18

19. Grading Stamps Inspection Stamps 5 - Meat Eggs Poultry Meat Eggs Poultry 19

20. 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 5 - Receive at an internal temperature of 41 ˚ F (5 ˚ C) or lower 20

21. 5 - Accept Reject 21

22. Accept ODOR: mild ocean or seaweed smell SHELL: closed and unbroken CONDITION: if fresh, they are received alive 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 5 - Receive at 45 ˚ F (7 ˚ C) or lower 22

23. Date tags when shellfish are received Keep tags on file for 90 days after last shellfish is used Never mix shellfish shipments Shellstock Identification Tags 5 - 23

24. Accept ODOR: mild ocean or seaweed smell SHELL: hard and heavy for lobsters and crabs CONDITION: if fresh, they must be received 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 5 - Receive at 45 ˚ F (7 ˚ C) or lower 24

25. 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: sulfur smell or off odor SHELLS: dirty or cracked 5 - Receive at an air temperature of 45 ˚ F (7 ˚ C) or lower 25

26. Accept MILK: sweetish flavor BUTTER: sweet flavor, uniform color, firm texture CHEESE: typical flavor and texture; uniform color Reject MILK: sour, bitter, or moldy taste BUTTER: sour, bitter, or moldy taste; uneven color; soft texture CHEESE: unnatural mold; uneven color; abnormal flavor or texture 5 - Receive at an internal temperature of 41 ˚ F (5 ˚ C) or lower (unless laws governing distribution specify a different temperature) 26

27. Accept CONDITIONS: vary depending on product Reject ODOR: unpleasant CONDITIONS: signs of insect infestation, mold, cuts or mushiness, discoloration, wilting, or dull appearance 5 - Receiving temperatures vary 27

28. Accept PACKAGING: intact and in good condition Reject PACKAGING: torn packages or packages with holes Refrigerated Processed Food 5 - Receive at 41 ˚ F (5 ˚ C) or lower (unless otherwise specified by manufacturer) 28

29. Accept PACKAGING: intact and in good condition Reject PACKAGING: torn packages or holes; packages containing large ice crystals, water stains, fluids, or frozen liquids PRODUCT: abnormal color, dry texture, large ice crystals on product Frozen Processed Food 5 - Receive frozen 29

30. Accept PACKAGING: intact and in good condition Reject PACKAGING: leaking packages or expired code dates PRODUCT: unacceptable color, slimy appearance, or bubbles MAP, Vacuum-Packed, And Sous Vide Food 5 - Receive at 41 ˚ F (5 ˚ C) or lower (unless otherwise specified by manufacturer) 30

31. Swollen ends Rust Dents Reject cans with: 5 - Leaks and flawed seals Missing labels 31

32. Reject packages with: Holes, tears, or punctures Moisture stains or dampness Reject product that: Contains insect eggs, insects, or rodent droppings Has an abnormal color or odor Contains spots of mold Is slimy Packaging Product 5 - Receive at room temperature 32

33. You have just received a shipment of fresh, whole salmon. Which conditions would be grounds for rejecting the fish? The eyes are red-rimmed The flesh is firm The gills are gray The skin is bright The skin is dry The fish has a mild ocean smell 5 - 33