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Copy of Chapter 5: The flow of food: Purchasing, Recieving, and Storage
Harley Strawdermanon 31 January 2013
Transcript of Copy of Chapter 5: The flow of food: Purchasing, Recieving, and Storage
-Receiving and Inspecting
-Preventing Cross-Contamination The Flow of Food:Purchasing,Receiving, and Storage Purchasing
Before accepting any deliveries make sure the food is safe
Only buy from approved reputable suppliers, have them show inspection report.
You shouldn't accept the food packages if they are not damaged, opened, leaking of any liquids, spoilage.
The report should cover:
-Receiving and Storage
-Cleaning and sanitizing
- Recall program
Suppliers MUST deliver food when manager can inspect it. General Purchasing and Receiving Principles Train Specific staff food safety guidelines
Key Drop Deliveries Guidelines for inspection
-Its from the approved source
-It was placed in the correct storage location to maintain proper temperature
-It was protected from contamination when stored
-Hasn't been contaminated
-Its honestly presented Receiving and Inspecting
(Training employees to inspect deliveries properly) Use thermometer to check food temp
Proper food temps:
-cold food 41*F (5*C) unless otherwise told
-Live and shucked shellfish 45*F (7*C) then stored at 41*F (5*C)
-Milk 41*F (5*C)
-Shell eggs air temp of 45*F (7*C)
-Hot Food 135*F (57*C) or higher
Frozen food: Do NOT Accept if:
-fluids or water stains appear in bottom of case
-There is ice crystals which means it was unfrozen and frozen again Temperature Don't accept anything with Damage
-Liquid no leaks, dampness,or water stains
-Pests reject items with pest or pest damage
-Dates has to have expiration dates and not expired Packaging Food Quality
-Appearance reject moldy abnormally colored food
-Texture reject meat,poultry that is slimy, sticky,or dry
-Odor reject food with unpleasant smell Storing When storing food you need to label and mark your food correctly. You must always rotate food and store it at the correct temperature. labeling is important for many reasons. illnesses have occured when unlabled chemicals were mistaken for food such as flour, sugar, and baking powder. Labeling Ready-to-eat TCS food can be stored for seven dys if it is held at 41 degrees Fahrenheit or lower Labeling food for use on-site -All items that are not in their original containers must be labled. -Every food must be identified easily by sight. Date Marking When food is refrigerated for long periods of time, these bacteria can grow enough to cause illness. Ready-to-eat TCS food must be marked for longer than 24 hours,it must indicate when the food must be sold, eaten, or thrown out. Store TCS food at an internal temperature of 41 degrees Fahrenheit or lower Pathogens can grow when food is not stored at the correct temperature. Temperatures Store frozen food at temperatures that keep it frozen Make sure storage units have atleast one air temperature measuring device Monitor food temperatures regularly Food must be rotated to maintain quality and limit the growth of pathogens Rotation Cleaning Clean dollies, carts, transporters, and trays often, food storage and containers Proper Methods for Checking
Temperature of frozen foods,
fresh poultry on ice & bulk milk:
-Frozen Foods: Check to make sure frozen food is frozen.
-Poultry: Insert the thermometer into thickest part of chicken. The temperature should be 41*F or lower.
-Bulk Milk: Fold bag or pouch around the thermometer stem, being careful to not puncture the bag. The temp should be 41*F or lower. -Label all items before storing with the delivery
date or the use-by-date to ensure proper stock
rotation. Swollen ends
Leaks & flawed seals
Dents Four Type of External Damage to Cans that are cause for Rejection: Fresh Poultry should be Rejected if: Purple or green discoloration around the neck.
Dark wing tips (red wing tips are acceptable.
Stickiness under wings or around joints
Abnormal unpleasant odor Step 1: Fill a large container with crushed ice. Add clean tap water until the container is full. Stir the mixture
Step 2: Put the thermometer stem into the ice water so the sensing area is completely submerged. Wait thirty seconds. Do not let the stem touch the sides or bottom of the container. Keep the stem in the ice water.
Step 3: Hold calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32*F. On some thermocouples, it may be possible to press a reset button to adjust the readout. Steps for Calibrating a Thermometer using the Ice-Point Method: