The Flow of Food Purchasing and Receiving 6

The Flow of Food: Purchasing and Receiving 6 -1

Apply Your Knowledge: Test Your Food Safety Knowledge 1. True or False: A delivery of fresh fish should be received at an internal temperature of 41°F (5°C) or lower 2. True or False: Turkey should be rejected if the texture is firm and springs back when touched 3. True or False: You should reject a delivery of frozen steaks covered in large ice crystals 4. True or False: If a sack of flour is dry upon delivery, the contents may still be contaminated 5. True or False: A supplier that has been inspected and is in compliance with local, state, and federal law can be considered an approved source 6 -2

Suppliers Choose suppliers who get product from approved sources Approved sources: n Have been inspected n Are in compliance with applicable local, state and federal law 6 -3

General Receiving Principles When Receiving Food: n Schedule deliveries for off-peak hours n Receive only one delivery at a time n Make sure enough trained staff are available n Inspect deliveries immediately and carefully 6 -4

General Receiving Principles When Receiving Food: continued n Use calibrated thermometers to sample temperatures n Check shipments for: n Intact packaging n Refreezing n Prior wetness n Pest infestation 6 -5

Checking the Temperature of Various Types of Food Meat, Poultry, Fish n Insert thermometer stem or probe into the thickest part of the product (usually the center) 6 -6

Checking the Temperature of Various Types of Food ROP and Bulk Food: n Insert thermometer stem or probe between two packages n As an alternative fold packaging around thermometer stem or probe 6 -7

Checking the Temperature of Various Types of Food Other Packaged Food: n Open the package and insert thermometer stem or probe into the product 6 -8

Receiving Criteria for Meat Accept Temperature: 41 F (5 C) or lower Color: Reject Temperature: > 41 F (5 C) Color: n Beef: bright cherry red n Beef: brown or green n Lamb: light red n n Pork: light pink meat, firm white fat Lamb: brown, whitish surface covering the lean meat n Pork: excessively dark color, soft or rancid fat Texture: firm and springs back when touched Odor: no odor Packaging: intact and clean Texture: slimy, sticky, or dry Odor: sour odor Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals 6 -9

Receiving Criteria for Poultry Accept Reject Color: no discoloration Color: purple or green discoloration around the neck; dark wing tips (red tips are acceptable) Temperature: 41 F (5 C) or lower 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) Texture: stickiness under wings or around joints Odor: abnormal, unpleasant odor 6 -10

Receiving Criteria for Fish Accept Reject Color: bright red gills; bright shiny skin Color: dull gray gills, dull dry skin Temperature: 41 F (5 C) or lower Texture: firm flesh that springs back when touched Odor: mild ocean or seaweed smell Eyes: bright, clear, and full Temperature: > 41 F (5 C) Texture: soft flesh that leaves an imprint when touched Odor: strong fishy or ammonia smell Eyes: cloudy, red-rimmed, sunken Packaging: product should be surrounded by crushed, self-draining ice 6 -11

Receiving Criteria for Shellfish Accept Temperature: n n 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 Reject Temperature: n Live: air temperature > 45° F (7°C) n Shucked: internal temperature > 45° F (7°C) Texture: slimy, sticky, or dry Odor: strong fishy smell Shells: broken shells Condition: dead on arrival (open shells that do not close when tapped) 6 -12

Receiving Criteria for Shell Eggs Accept Reject Odor: no odor Odor: sulfur smell or off odor Shells: clean and unbroken Shells: dirty or cracked Temperature: receive at an air temperature of 45 F (7 C) or lower Temperature: air temperature > 45 F (7 C) 6 -13

Receiving Criteria for Dairy Products Accept 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 Reject 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 6 -14

Receiving Criteria for Fresh Produce Accept Reject Conditions: vary according Conditions: grounds for rejecting one to produce item; only accept items that show no sign of spoilage produce item may not apply to another; signs of spoilage include: n Insect infestation n Mold and cuts n Wilting and mushiness n Discoloration and dull appearance n Unpleasant odors and tastes Reject fresh-cut produce items that have passed their expiration date. 6 -15

Receiving Criteria for Refrigerated Ready-To. Eat Food Accept Reject Packaging: intact and in good condition Packaging: torn packages or packages with holes; expired product use-by dates Temperature: 41 F (5 C) or lower unless specified by the manufacturer Temperature: > 41 F (5 C) unless otherwise specified 6 -16

Receiving Criteria for Frozen Processed Food Accept Reject Packaging: intact and in good condition Packaging: torn packages or packages with holes; fluids or frozen liquids in case bottoms, ice crystals or water stains on packaging (evidence of thawing and refreezing) Temperature: frozen food should be received frozen; ice cream should be received at 6°F to 10°F ( – 14°C to – 12°C) Temperature: food that is not frozen; ice cream at temperatures > 6°F to 10°F (– 14°C to – 12°C) Product: large ice crystals on product (evidence of thawing and refreezing) 6 -17

Receiving Criteria for Canned Food Accept Can: can and seal are in good condition Product: normal color, texture, odor Reject Can: swollen ends, leaks and flawed seals, rust, dents, no labels Product: foamy, milky, or has an abnormal color, texture, or odor 6 -18

Receiving Criteria for Dry Food Accept Packaging: intact and in good condition Product: normal color and odor Reject 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 6 -19

Receiving Criteria for Bakery Goods Accept Reject Packaging: intact and in good condition Packaging: torn packaging, signs of pest damage Temperature: receive at the temperature specified by the manufacturer Temperature: temperatures higher than those specified by the manufacturer Product: signs of pest damage, mold 6 -20

Receiving Criteria for Potentially Hazardous Hot Food Accept Reject Container: able to maintain proper temperatures; undamaged Container: unable to maintain proper temperatures; damaged Temperature: 135 F (57 C) or higher Temperature: <135 F (57 C) 6 -21

Apply Your Knowledge: Accept or Reject it? Which products should be rejected? 1 2 3 4 5 Raw beef roasts that are bright red Chicken received at an internal temperature of 50 F (10 C) Eggs received at an air temperature of 45 F (7 C) Fresh salmon with flesh that springs back when touched Flour that is damp 6 -22

Apply Your Knowledge: Accept or Reject it? Which products should be rejected: continued 6 7 Live oysters that have a mild seaweed smell Frozen meat with large ice crystals on the meat and package 8 Clams with shells that do not close when tapped 9 Fresh turkey with dark wing tips 6 -23