1. Receiving and Storage FOOD SAFETY GORDON FOOD SERVICE Training
Updated December 2010

2. FOOD SAFETY: Receiving and Storage
Purpose
Objectives
By the end of this training module, you will be able to:
Identify features of reliable suppliers.
Receive deliveries properly and safely.
Demonstrate and recite proper food storage procedures and temperatures.
To promote safe food by learning proper techniques for receiving and storage of food.
Ask the class why these objectives are important.
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3. A Quality Delivery Truck
FOOD SAFETY: Receiving and Storage
A Quality Delivery Truck
No signs of rodent or insect activity on the truck
The truck is clean & well maintained
If you see any rodent droppings, insects, etc, - do not let the product into your facility! The rodents or insects could be brought in and infest your building.
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4. Receiving Schedule deliveries during off-peak hours
FOOD SAFETY: Receiving and Storage
Receiving
Schedule deliveries during off-peak hours
Plan ahead for the arrival of shipments
make sure there is sufficient refrigerator/freezer space available
Only trained employees should receive & inspect food upon delivery
Inspect foods immediately - do NOT receive any low-quality foods
temperature of food
signs of damage
If you are too busy during the time of delivery, there will be no time to check the products to make sure they are OK.
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5. Receiving Poultry NO discoloration (greenish or purplish)
FOOD SAFETY: Receiving and Storage
Receiving Poultry
NO discoloration (greenish or purplish)
Must be firm to the touch (not soft or flabby)
NO abnormal odors
NO stickiness
Must be 41ºF or below
No signs of thawing then re-freezing
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6. Receiving Fresh Meat Must be firm & elastic Must be moist, not dry
FOOD SAFETY: Receiving and Storage
Receiving Fresh Meat
Must be firm & elastic
Must be moist, not dry
Muscle should be red or pink (not greenish, some
browning allowed)
Fat should be white
Must be 41ºF or below
No signs of thawing then re-freezing
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7. Receiving Fresh Fish Gills must be bright red & moist
FOOD SAFETY: Receiving and Storage
Receiving Fresh Fish
Gills must be bright red & moist
Flesh must be firm
Eyes must be clear & bulging
NO “fishy” odor
Must be 41ºF or below
No signs of thawing then re-freezing
If you ever go into a store that sells fish, and there is a strong stench of “fish”… walk right back out! That horrible smell is the smell of decomposition!
If you press your finger on the side of the fish, and your fingerprint stays, that is a sign of an old fish.
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8. Receiving Fresh Produce
FOOD SAFETY: Receiving and Storage
Receiving Fresh Produce
Free of insect damage
Check for excessive dirt
Look for rotting, mold or discoloration
Packaging must be intact
Look for cross contamination from other items on shipment
Example of cross contamination:
You notice on the watermelon that there is a slimy substance. You remember seeing a dripping box of chicken on the truck right above the watermelons..
Ask the class what they would do in this situation.
Correct answer- if it was the supplier’s fault, return it. Otherwise, discard the watermelon.
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9. Receiving Canned Goods
FOOD SAFETY: Receiving and Storage
Receiving Canned Goods
Reject cans that are:
Leaking
Bulged
Severely Crushed
Severely Rusted
A bulging can is usually an indication that some sort of microorganism is growing inside of it.
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10. Federal Guidelines for Canned Goods
FOOD SAFETY: Receiving and Storage
Federal Guidelines for Canned Goods
Per FDA/NFPA guidelines, cans with these Critical Defects should not be sold, distributed or consumed:
Cans with bulged ends
Cans that are leaking (stained labels generally indicate product leakage)
Cans that are rusty
Cans crushed to the point where they cannot be stacked on shelves or opened with manual can openers
FDA= Food and Drug Administration
NFPA= National Food Processors Association
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11. Acceptable Dents As long as there is NO fracture of the seal:
FOOD SAFETY: Receiving and Storage
Acceptable Dents
As long as there is NO fracture of the seal:
Dent on the rim
Dent on the side seam
Follow company policy on dented cans
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12. Receiving Milk Before the sell by date stamped on carton Eggs
FOOD SAFETY: Receiving and Storage
Receiving
Milk
Before the sell by date stamped on carton
Eggs
Clean, uncracked, refrigerated
Frozen Foods
Reject if:
Large ice crystals on box
Box is bulging
Set standards in your facility for receiving.
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13. How to Reject a Shipment
FOOD SAFETY: Receiving and Storage
How to Reject a Shipment
Identify what is wrong with the delivery & record it
Reject the order tactfully, but firmly
Obtain an adjustment or credit
Follow company procedures
Handout: When to Accept/Reject Foods
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14. Storage 07/11/2010 First in, First Out (FIFO) Date everything!
FOOD SAFETY: Receiving and Storage
Storage
First in, First Out (FIFO)
Date everything!
Old product in front
Why important?
Throwing outdated food away costs $$
07/11/2010
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15. Storage Temperatures Dry Storage 50ºF is ideal Not higher than 70ºF
FOOD SAFETY: Receiving and Storage
Storage Temperatures
Dry Storage
50ºF is ideal
Not higher than 70ºF
Refrigerated Storage
35ºF to 38ºF is ideal
Not higher than 41ºF
Freezer Storage
0ºF to -10ºF.
Never thaw & re-freeze
ACTIVITY & HANDOUT: Proper Food Storage
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16. Storage Make sure to cover food
FOOD SAFETY: Receiving and Storage
Storage
Make sure to cover food
Store ready-to-eat food separately or above raw meat, poultry and seafood
Store food in the following order from top to bottom
Ready-to-eat foods
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
The reason for this order is in place because of minimum internal cooking temperature of each food. Poultry needs to be cooked to 165°F whereas seafood only needs to be cooked to 145°F. You would not want the poultry stored above fish in case anything dripped on the fish during the thawing process.
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17. FOOD SAFETY: Receiving and Storage
Keep all foods 6” away from walls & 6” above floors & 12” from ceiling
Report cracks & crevices to your manager to prevent rodents & insect infestations
Report doors/windows that do not close tightly to your manager
Activity: Food Labeling
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18. YOU! FOOD SAFETY DEPENDS ON FOOD SAFETY: Receiving and Storage
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19. Questions? Gordon Food Service Nutrition Resource Center
FOOD SAFETY: Receiving and Storage
Questions?
Gordon Food Service Nutrition Resource Center or
Gordon Food Service Food Safety Awareness
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