20 terms

The flow of food: purchasing, receiving, and storing

Approved food supplier
has been inspected and meets all applicable local, state, and federal laws.
Provider inspection reports
Receiving and Inspecting
Ample time to receive, inspect, accept or reject, sign for deliveries, put away quickly. Log incident on the invoice for rejected items.
Checking temperature of items received
Meat, poultry, and fish: directly into the thickest part of food. ROP food, MAP and vacuum-packed, between two packages. Other packaged foods: insert the thermometer stem into the food.
Delivery temperature criteria
Cold TCS food 41°F or lower, hot TCS food at 135°F or higher. Frozen food frozen. Reject frozen food if: fluids or frozen liquids appear in case bottoms and ice crystals on the product or the packaging or water stains.
Intact and clean. reject items with tears, holes, or punctures. Swollen cans, dents, rust, broken cartons or seals or dirty wrappers. Liquids with leaks, dampness, or water stains. Signs of pests or pest damage, expired code or use-by-dates.
Product quality
Abnormal color, slimy, sticky, or dry texture on meats, also if it soft flesh that leaves an imprint when you touch it. Unpleasant odor.
Receiving and inspecting eggs
Clean and unbroken. Air temperature of 45°F or lower. No odor. Liquid, frozen, and dehydrated egg products: pasteurized and have a USDA inspection mark and comply with the USDA grade standards.
Receiving and inspecting milk and milk products
Temp. of 41°F or lower, must be pasteurized and comply with FDA grade A standards.
Receiving and inspecting shellfish
Receive either shucked or live. Shucked in nonreturnable container and labeled with packer's name, address, and certification number. Small containers have best if used by and bigger ones have the date the shellfish were shucked. Live shellfish with identification tags and must remain attached to the delivery container. Write date the last shellfish was sold or served and keep tags on file for 90 days from date written on them. Reject if very muddy, or have broken shells or are dead.
sliced melon and cut tomatoes
41°F or lower
Prepackaged juice
From someone with a HACCP plan and juice must be pasteurized to prevent, eliminate, or reduce pathogens.
Fish served raw or partially cooked
Freeze fish to kill any parasites that might be int the fish. -31°F or lower until frozen solid and store at -31°F for at least 15 hours.
Products requiring inspection stamps
Meat and poultry USDA or state dept. of agr., egg products USDA
label all TCS, RTE prepped in house that you have held for longer that 24 hours. Include name of the food, date by which it should be sold, eaten, or thrown out. Store maximum seven days at 41°F or lower.
FIFO first in first out store items with the earliest use-by-date or expiration dates in front of items with later dates After 12 months throw out the remaining flour and clean and sanitize the bins.
Product placement
at least six inches off the floor away from the wall, in designated storage areas, in containers intended for food.
Refrigerated and frozen storage
schedule maintenance on coolers and freezers, defrost freezers to allow them to operate more efficiently. set temp. to keep internal temperature of TCS food at 41°F or lower and frozen food frozen. Monitor temperature accuracy during each shift. Control airflow by not overstocking and keeping shelves clear for air circulation.
Preventing cross contamination when storing food
A. RTE Food on top shelf. B. Seafood, C. Whole cuts of beef and pork, D. Ground meat and ground fish, E. Whole and ground poultry
Dry Storage
Keep dry-storage areas cool and dry. between 50°F and 70°F. away from walls and at least 6 inches off the floor. Well ventilated.