The Flow of Food: Purchasing, Receiving, and Storage
Help!
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| Where should purchase food from? | from approved, reputable suppliers
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| What are some receiving principals when receiving food? | 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
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| What some criteria Deliveries must meet? | Be inspected upon arrival at the operation
Be from an approved source
Have been placed in the correct storage location to
maintain the required temperature
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| What should you do with rejected delivery items? | 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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| What you do when handling 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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| How do you check the temperature of meats and poultry ? | Insert the thermometer stem or probe into the thickest part of the food (usually the center)
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| how do you check 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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| What are the 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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| When should you reject frozen food through a delivery? | 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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| when should you reject packaged items through delivery? | 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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| What are the required documents when delivering shellfish? | Shellfish must be received with shell stock 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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| what are some food quality you should reject? | 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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