Ch. 5 The Flow of Food: Purchasing, Receiving, and Storage

Storage order

(from top to bottom) - ready to eat food -sea food -whole cuts of beef and pork -ground meat and ground fish - whole and ground poultry

Preventing Cross- Contamination - cleaning

- clean dollies, carts, transporters and trays often - store food in containers that have been cleaned and sanitized - store dirty linens away from food. Store them in clean, nonabsorbant containers. They can also be stored in washable laundry bags

Frozen food

Should be frozen solid when received Reject frozen food for the following reasons: -fluids or water stains appear in case bottoms or packaging -there are ice crystals or frozen liquids on the food or the packaging.

Purchasing

You can't make unsafe food safe, so you must make sure you bring only safe food into your operation. Before you accept deliveries, you must make sure that the food you purchase is safe.

Preventing Cross- Contamination - Containers

- store food in containers intended for food -use containers that re 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

Labeling food for use on site

-all items that are 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 -it is not necessary to label food if it clearly will not be mistaken for another item. The food must be easily identified by sight.

Rejecting packaging

-damaged -liquid (leaks, dampness, water stains) -pests (pest damage) -dates (must have expiration or use by date)

Storage location

-food should be stored in clean, dry, location away from dust and other contaminants. NEVER store food in these areas to prevent contamination: -locker rooms or dressing rooms - restrooms or garbage bags - mechanical rooms - under unshielded sewer lines or leaking water lines -under stairwells

Preventing Cross- Contamination - supplies

-store all items in designated storage areas -store items away from the walls and at least 6 inches (15 cm) off the floor -store single - use items (cups, gloves) in original packaging

Recalls

Food items you have received may sometimes be recalled by the manufacturer. -identify the recalled food item by matching information from the recall notice to the item -remove item from inventory, and place it in a secure and appropriate location -label the item in a way that will prevent it from being placed back in inventory -refer to the vendors notification or recall notice for what to do with the item.

Approved, reputable suppliers

Food must be purchased from approved, reputable suppliers. These suppliers have been inspected and can show you an inspection report. They also meet all applicable local, state, and federal laws. This applies to all suppliers in the chain.

Rotation

Food must be rotated in storage to maintain quality and limit the growth of pathogens Food items must be rotated so that those with the earliest use- by or expiration dates are used before items with later dates.

Rejecting Items

If you must reject an item, set it aside from the items you are accepting. Then tell the delivery person exactly what's wrong with the rejected item. Make sure you get a signed adjustment or credit slip before giving the item back to the delivery person. Finally, log the incident on the invoice or the receiving document.

Labeling

Labeling food is important for many reasons. Illnesses have occurred when unlabeled chemicals were mistaken for food such as flour, sugar, and backing powder.

Shell eggs

Receive at air temp of 45 d F or lower

Cold food

Receive cold TCS food, such as fish at 41 degrees F

Hot food

Receive hot TCS food at 135 d F or higher

Milk

Received at 45 d F or lower, down to 41 d F in 4 hours

Shucked shellfish

Received at 45 d F or lower, down to 41 d F in 4 hours

Date marking

Refrigeration slows the growth of most bacteria. Some types, such as Listeria Monocytogens, grow well at refrigeration temperatures. When food is refrigerated for long periods of time, these bacteria can row enough to cause illness. For this reason, ready to eat TCS food must be marked if held longer for 24 hours. It must indicate when the food must be sold, eaten, or thrown out.

Inspection report

Reports can be from the USDA, FDA, or a third party inspector. They should be based on Good Manufacturing Practices (GMP) or Good Agriculture Practices (GAP). Make sure the inspection report reviews the following areas: -receiving and storage -processing -cleaning and sanitizing -personal hygiene - staff training -recall program -HACCP program or other food safety system

Labeling food that is packaged on site for retail sale

Should include: - common name of the food or a statement that clearly identifies it -quantity of food -list of ingredients and sub ingredients in descending order by weight. This is necessary if the food contains more than 2 ingredients -list of artificial colors and flavors of the food. Chemical preservatives must also be listed -name and place of business of the manufacturer, packer, or distributor -source of each major food allergen contained in the food.

TCS food temperature

Store TCS food at an internal temperate of 41 d F (5 d C) or lower or 135 d F (57 d C) or higher.

Deliveries

Suppliers must deliver food when staff has enough time to do inspections. Schedule deliveries at a time when they can be correctly received.

Packaging

both food items and nonfood items must be packaged correctly when you receive them. Items should be delivered in their original packaging along with a manufacturer's label. The packaging should be intact, clean, and protect the food and food -contact surfaces from contamination.

live shellfish

ex: oysters, muscles, clams 45 degrees F = air temperature 50 degrees F = internal temp, no greater than Once received, the shellfish must be cooled to 41 degrees F within 4 hours

FIFO

first in first out method to rotate refrigerated, frozen, or dry foods during storage. FIFO Method: - identify the food item's use by or expiration date - store items with the earliest use b or expiration dates in front of items with later dates -once shelved, use those items stored in the front first - throw out food that has passed its manufacturer's use by or expiration date

documents

food items must be delivered with the correct documents.

food quality

poor food quality can be a sign that the food has been time temperature abused and therefore unsafe. Reject food if it has any problems with appearance, texture, or odor.

Temperature

use thermometers to check food temperatures during receiving. Deliveries should also meet temperature criteria.

Key Drop Deliveries

when businesses receive deliveries after hours when they are closed for business. The supplier is given a key or other access to the operation to make the delivery. The delivery must be inspected once you arrive at the operation and must meet the following conditions: -it's from an approved source -it was placed in the correct storage location to maintain the required temperature -it was protected from contamination in storage -it has not been contaminated -it is honestly presented