Providing Safe Food

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The Flow of Food Purchasing and Receiving
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Apply Your Knowledge Test Your Food Safety
Knowledge

• True or False A delivery of fresh fish should be
  received at an internal temperature of 41F (5C)
  or lower
• True or False Turkey should be rejected if the
  texture is firm and springs back when touched
• True or False You should reject a delivery of
  frozen steaks covered in large ice crystals
• True or False If a sack of flour is dry upon
  delivery, the contents may still be contaminated
• 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

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Suppliers

• Choose suppliers who get product from approved
  sources
• Approved sources
• Have been inspected
• Are in compliance with applicable local, state
  and federal law

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General Receiving Principles

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

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General Receiving Principles

• When Receiving Food
• Use calibrated thermometersto sample
  temperatures
• Check shipments for
• Intact packaging
• Refreezing
• Prior wetness
• Pest infestation

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Checking the Temperature of Various Types of Food

• Meat, Poultry, Fish
• Insert the thermometer stem or probe into the
  thickest part of the product (usually the center)

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Checking the Temperature of Various Types of Food

• ROP and Bulk Food
• Insert the thermometer stem or probe between two
  packages
• As an alternative fold packaging around the
  thermometer stem or probe

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Checking the Temperature of Various Types of Food

• Other Packaged Food
• Open the package and insert the thermometer stem
  or probe into the product

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Receiving Criteria for Meat
Accept Reject

• Temperature gt 41?F (5?C)
• Color
• Beef brown or green
• Lamb brown, whitish surface covering the
  lean meat
• Pork excessively dark color, soft or rancid
  fat
• Texture slimy, sticky, or dry
• Odor sour odor
• Packaging broken cartons, dirty wrappers, torn
  packaging, vacuum packaging with broken seals

• Temperature 41?F (5?C) or lower
• Color
• Beef bright cherry red
• Lamb light red
• Pork light pink meat, firm white fat
• Texture firm and springs back when touched
• Odor no odor
• Packaging intact and clean

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Receiving Criteria for Poultry
Accept Reject

• Temperature 41?F (5?C) or lower
• Color no discoloration
• Texture firm and springs back when touched
• Odor no odor
• Packaging product should be surrounded by
  crushed, self-draining ice

Temperature gt 41?F (5?C) Color purple or green
discoloration around the neck dark wing tips
(red tips are acceptable) Texture stickiness
under wings or around joints Odor abnormal,
unpleasant odor
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Receiving Criteria for Fish
Accept Reject

• Temperature 41?F (5?C) or lower
• Color bright red gills bright shiny skin
• Texture firm flesh that springs back when
  touched
• Odor mild ocean or seaweed smell
• Eyes bright, clear, and full
• Packaging product should be surrounded by
  crushed, self-draining ice

Temperature gt 41?F (5?C) Color dull gray gills,
dull dry skin Texture soft flesh that leaves and
imprint when touched Odor strong fishy or
ammonia smell Eyes cloudy, red-rimmed, sunken
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Receiving Criteria for Shellfish
Accept Reject

• Temperature
• 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

• Temperature
• Live air temperature gt 45?F (7?C)
• Shucked internal temperature gt 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)

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Receiving Criteria for Shell Eggs
Accept Reject
Temperature receive at an air temperature of
45?F (7?C) or lower Odor no odor Shells clean
and unbroken
Temperature air temperature gt 45?F (7?C) Odor
sulfur smell oroff odor Shells dirty or cracked
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Receiving Criteria for Dairy Products
Accept Reject
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
Temperature gt 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
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Receiving Criteria for Fresh Produce
Accept Reject

• Conditions grounds for rejecting one produce
  item may not apply to another signs of spoilage
  include
• Insect infestation
• Mold and cuts
• Wilting and mushiness
• Discoloration and dull appearance
• Unpleasant odors and tastes

Conditions vary according to produce item only
accept items that show no sign of spoilage
Reject fresh-cut produce items that have passed
their expiration date.
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Receiving Criteria for Refrigerated Ready-To-Eat
Food
Accept Reject
Temperature 41?F (5?C) or lower unless
specified by the manufacturer Packaging intact
and in good condition
Temperature gt 41?F (5?C) unless otherwise
specified Packaging torn packages or packages
with holes expired product use-by dates
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Receiving Criteria for Frozen Processed Food
Accept Reject
Temperature frozen food should be received
frozen ice cream should be received at 6?F to
10?F (14?C to 12?C) Packaging intact and in
good condition
Temperature food that is not frozen ice cream
at temperatures gt 6?F to 10?F (14?C to
12?C) 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) Product
large ice crystals on product (evidence of
thawing and refreezing)
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Receiving Criteria for Canned Food
Accept Reject
Can can and seal are in good condition Product
normal color, texture, odor
Can swollen ends, leaks and flawed seals, rust,
dents, no labels Product foamy, milky, or has an
abnormal color, texture, or odor
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Receiving Criteria for Dry Food
Accept Reject
Packaging intact and in good condition Product
normal color and odor
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
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Receiving Criteria for Bakery Goods
Accept Reject
Temperature receive at the temperature
specified by the manufacturer Packaging intact
and in good condition
Temperature temperatures higher than those
specified by the manufacturer Packaging torn
packaging, signs of pest damage Product signs of
pest damage, mold
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Receiving Criteria for Potentially Hazardous Hot
Food
Accept Reject
Temperature 135?F (57?C) or higher Container
able to maintain proper temperatures undamaged
Temperature lt135?F (57?C) Container unable to
maintain proper temperatures damaged
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Apply Your Knowledge Accept or Reject it?

• Which products should be rejected?

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
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Apply Your Knowledge Accept or Reject it?

• Which products should be rejected continued

Lobsters with tails that fail to curl when
picked up Live oysters that have a mild
seaweed smell Frozen meat with large ice
crystals on the meat and package Clams with
shells that do not close when tapped Fresh
turkey with dark wing tips
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