1. 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.

2. 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

3. 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.

4. 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.

5. 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

6. 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

7. 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.

8. 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.

9. 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.

10. 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

11. 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

12. 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

13. Rotation
FIFO – First In First Out
Rotate back to front

14. 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

15. Order of Refrigerator Storage
Draw in notebook