The flow of food: Purchasing, receiving and storage.
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Why should food be purchase food from approved, reputable suppliers. | Have been inspected
Meet all applicable local, state, and federal laws
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| When should deliveries arrive: | When staff has enough time to do inspections
When they can be correctly received
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| What are some receiving principles? | Make specific staff responsible for receiving
Train them to follow food safety guidelines
Provide them with the right tools
Have enough trained staff available to
receive food promptly
Visually check food items and check temperatures
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| Key Drop Deliveries | Supplier is given after-hour access to the operation
to make deliveries.
Deliveries must meet the following criteria.
Be inspected upon arrival at the operation
Be from an approved source
Is NOT contaminated
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| How to reject deliveries. | Separate rejected items from accepted items
Tell the delivery person what is wrong with the item
Get a signed adjustment or credit slip before giving
the rejected item to the delivery person.
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| Recalls | Identify the recalled food items
Remove the item from inventory, and place it in a secure and appropriate location.
Store the item separately from food, utensils, equipment, linens, and single-use items.
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| Checking the Temperature of Meat, Poultry, and Fish | Insert the thermometer stem or probe into the thickest part of the food
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| Checking the Temperature of ROP Food | Insert the thermometer stem or probe between
2 packages
As an alternative, fold packaging around the thermometer stem or probe
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| How to check the temperature of Other Packaged Food. | Open the package and insert the thermometer stem or probe into the food
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| Temperature Criteria for Deliveries | Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified.
Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than
50°F (10°C).
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| Shucked shellfish: | Receive at 45°F (7°C)
or lower.
Cool the shellfish to 41°F (5°C) or lower in
four hours.
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| Temperature Criteria for Deliveries | Shell eggs: Receive at an air temperature of 45°F (7°C) or lower.
Milk: Receive at 45°F (7°C) or lower
Cool the milk to 41°F (5°C) or lower in four hours.
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| Temperature Criteria for Deliveries: continued | Hot TCS food: Receive at 135°F (57°C) or higher.
Frozen food: Receive frozen solid.
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| Temperature Criteria for Deliveries: continued | Reject frozen food if there is evidence of thawing and refreezing:
Fluids or water stains in case bottoms or
on packaging
Ice crystals or frozen liquids on the food
or packaging
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| Reject packaged items with: | Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents
Bloating or leaking (ROP food)
Broken cartons or seals
Dirty and discolored packaging
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| Reject packaged items with: continued | Leaks, dampness, or water stains
Signs of pests or pest damage
Expired use-by/expiration dates
Evidence of tampering
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| Receiving Required Documents: | Shellfish must be received with shellstock identification tags:
Tags indicate when and where the shellfish were harvested.
Must be kept on file for 90 days from the date the last shellfish was used from its delivery container.
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| Required Documents: continued | Fish that will be eaten raw or partially cooked
Documentation must show the fish was correctly frozen before being received.
Keep documents for 90 days from the sale of the fish.
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| Required Documents: continued | Farm raised fish
Must have documentation stating the fish was raised to FDA standards.
Keep documents for 90 days from the sale of the fish
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| Assessing Food Quality: | Appearance: Reject food that is moldy or has an abnormal color.
Texture: Reject meat, fish, or poultry if:
It is slimy, sticky, or dry
It has soft flesh that leaves an imprint when touched
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| Labeling Food for Use On-site | All items not in their original containers must be labeled
Food labels should include the common name of the food or a statement that clearly and accurately identifies it
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| Labeling Food Packaged On-site for Retail Sale | Common name of the food or a statement clearly identifying it.
Quantity of the food.
If the item contains two or more ingredients, list the ingredients
in descending order by weight.
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| Labeling Food Packaged On-site for Retail Sale | List of artificial colors and flavors in the food including
chemical preservatives
Name and place of business of the manufacturer, packer,
or distributor.
Source of each major food allergen contained in the food.
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| Check the Date marking | Ready-to-eat TCS food must be marked if held for longer than 24 hours.
Date mark must indicate when the food must be sold, eaten, or thrown out.
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| Date Marking : continued | Ready-to-eat TCS food can be stored for only seven days if it is held at 41°F (5°C)
or lower
The count begins on the day that the food was prepared or a commercial container
was opened
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| Date Marking :continued | For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label
Some operations write the day or date the food was prepared on the label. Others write the use-by day or date on the label.
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| Date marking :continued | If:
A commercially processed food has a use-by date that is less
than seven days from the date the container was opened.
Then:
The container should be marked with this use-by date
As long as the date is based on food safety
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| Date marking: continued | When combining food in a dish with different
use-by dates, the discard date of the dish should be based on the earliest prepared food
Consider a shrimp and sausage jambalaya prepared on December 4.
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| Temperatures | Store TCS food at an internal temperature
of 41°F (5°C) or lower or 135°F (57°C)
or higher.
Make sure storage units have at least one air temperature measuring device. It must be accurate to +/- 3°F or +/- 1.5°C.
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| Temperatures continued | Do not overload coolers or freezers
Frequent opening of the cooler lets warm air inside, which can affect food safety
Use open shelving
Monitor food temperatures regularly
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| Rotate food to use the oldest inventory first | One way to rotate products is to follow FIFO:
Identify the food item’s use-by or expiration date
Store items with the earliest use-by or expiration dates in front of items with later dates
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| How to prevent Cross Contamination: | Store all items in designated storage areas.
Store items away from walls and at least
six inches (15 centimeters) off the floor
Store single-use items (e.g., sleeve of
single-use cups, single-use gloves) in
original packaging.
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| Preventing Cross Contamination: continued | Store food in durable containers intended for food.
Use containers that are durable, leak proof, and able to be sealed or covered.
Never use empty food containers to store chemicals. Never put food in empty chemical containers.
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| Preventing Cross Contamination: continued | Keep all storage areas clean and dry
Clean up spills and leaks right away
Clean dollies, carts, transporters, and trays often
Store food in containers that have been cleaned and sanitized
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| Preventing Cross Contamination: continued | Wrap or cover food
Store raw meat, poultry, and seafood separately from ready-to-eat food
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| Preventing Cross Contamination: continued | Store food items in the following
top-to-bottom order:
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
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| Food should be stored in a clean, dry location away from dust and other contaminants | To prevent contamination, NEVER store food in these areas.
Locker rooms or dressing rooms
Restroom or garbage rooms
Mechanical rooms
Under unshielded sewer lines or leaking water lines
Under stairwells
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Created by:
Kàren.A