Chapters 6 and 7

Chapter 7: The flow of food: Storage

...

Chapter 8: The flow of food: Preparation

...

Accepting Meat

Accept criteria: Color: Beef: bright cherry red; aged beef maybe darker; vacuum packed beef will appear purpleish. Lambeth: light red. Pork: light pink me; firm, white fat. texture: firm flash that springs back when touched. Odor: no odor. Packaging: intact and clean. Reject criteria: Odor: Beef: brown and green. Lamb: Brown, whitish surface covering the lean meat. Pork: excessively dark colors; soft or rancid fat. Texture: slimy, sticky, or dry. Odor: sour odor. Packaging: broken cartons; dirty wrappers; torn packaging; broken seals.

Accepting fresh produce

Accept criteria: Temperature: varies according to the product. Condition: varies according to the product. Reject criteria: Condition: evidence of mishandling for insects including insect eggs and egg cases. Spoilage: mold, cuts, wilting, unpleasant odors, discoloration, etc.

Accepting dairy products

Accept criteria: milk: sweetest flavor. Butter: sweet flavor; uniform color; firm texture. Cheese: typical flavor and texture; uniform color; clean and unbroken rind. Reject criteria: milk: sour, bitter, or moldy taste; also order; expired sell by date. Butter: sour, bitter, or molding taste; uneven color; soft texture; contains foreign matter. Cheese: abnormal flavor or texture; uneven color; unnatural mold; unclean or broken rind.

ROP food/reduced oxygen packaged food

Always store reduced oxygen-packed food at temperatures recommended by the manufacturer or at 41°F or lower. This includes modified atmosphere packaged (MAP), the compact, and Sous vied food. Frozen food items should be stored at temperatures that will keep them frozen. Stored handle these items carefully. ROP items are specially suspectible to the growth of Clostridium botulinum. Throw the item away if the package shows any of the following characteristics: It is torn or slimy, it contains excessive liquid, the food item, indicating possible growth of Clostridium botulinum. Always check the expiration date on ROP food items.

Packaging

Both food items and nonfood items such as single use cups, utensils, and napkins, must be packed correctly when you receive them. Items should be delivered in their original packaging with the manufacturer's label.The packaging should be in tact and clean, and it should protect food and food contact surfaces from contamination. Reject food and nonfood items if the packaging has any of the following problems: damage: reject items with tears, holes, or punctures in their packaging. Reject cans with the labels that are not in tact or that have bulging or swollen ends, rust, or dents. All food packaged in a reduced oxygen environment, such as vacuum packed me, must be rejected if the packaging is bloated or leaking. Do you know except cases or packages that appear to have been tampered with. Liquid: reject items with leaks, deafness, or water stains. Reject items if there are large ice crystals or frozen liquids on the packaging. This may be evidence of foreign and refreezing, which shows the food has been time temperature abused. Pests: reject items with signs of pests or pest damage. Dates: food must be correctly labeled. Do not except food that is missing used by where expiration dates for the manufacture. Project items that have passed their used by expiration date. Some operations label food items with the date the item was received to help with stock rotation door in storage.

Inspection reports

Consider reviewing suppliers' most recent inspection reports. Can be from U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or a third party inspector. They should be based on Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP). Make sure an inspection report reviews the following areas: Receiving and storage. Processing. Shipping. Cleaning and sanitizing. Personal hygiene, Staff training, Recall program, and HACCP program or other food safety system.

General preparation practices

Contamination temperature abuse can happen easily when you're prepping food we can prevent packages from spreading been growing but making good food prep choices. Equipment: make sure workstations, cutting boards, and utensils are clean. Quantity: only remove as much food from the cooler as we can prep in a short period of time. This keeps ingredients from sitting out for long periods of time. Storage: return prepped food to the cooler, or cook it as quickly as possible. Additives: If you use food for color additives with prepping food, follow these guidelines: only use additives that have been approved by a local regulatory authority. Never use more than is allowed by law. Never use additives to the alter the appearance of food. Do not sell produce that was treated with sulfites before it was received the operation. Do not add sulfites to produce that will be eaten raw. Presentation: Food be offered to the customers no way that does not mislead or miss inform them. Customers must be able to stay true appearance, color, and quality of food. Do not use the following to miss represent the appearance of food: food additives or color additives, colored over wraps, lights. Food that has not been honestly present it should be thrown out. Corrective actions:food that has become unsafe should be thrown out unless he can be safely reconditioned. All food especially ready to eat food should be thrown out in the following situations: When it is handled by staff who have been restricted or excluded from the operation because of illness. When it is contaminated by hands or bodily fluids from the nose or mouth. When it has exceeded the time and temperature requirements designed to keep food safe.sometimes food can be restored to receive condition; this is called reconditioning. This can return food to a safe condition.

Accepting Crustaceans

Crustaceans: Accept criteria: older: mild ocean or sea weed smell. Condition: ship to live, packed and seaweed, and kept moist. Reject criteria: Odor: strong fishy smell. Condition: dead on arrival.

Fresh produce

Cut melons, cut tomatoes, and cut the greens are TCS food. Store them at 41°F a lower.other fruit and vegetables have various temperature requirements for storage. While many role, whole fruit and vegetables can be stored at 41°F or lower, not all can be stored this temperature. Work with your produce suppliers determine the best storage temperature for the items you purchased. Wall, for produce and wall, cut vegetables/such as celery, carrots, and lashes/delivered to pack and ice can be storedas they are. Make sure the containers are self draining. I should be changed regularly. Follow these guidelines: fruit and vegetable type in the cooler can dry out quickly.keep the relative humidity at 85 to 95%. Although most prettiest can be stored in the cooler, avocados, bananas, pears, and tomatoes ripen at room temperature.most produce nothing washed before storage. Moisture often promotes the growth of mold. Instead, wash purchased before prepping for serving. When soaking or storing and produce in standing water or on the icewater slurry, not mix different items are multiple batches of the same item. Store whole citrus fruits, hard rind squash, eggplant, root vegetables, and onions, in a cool dry storage area. Temperatures of 60°F to 70 best. Make sure containers and well ventilated. Store on his way from other vegetables that might absorb odors.

Temperature requirements

Deliveries should be received at the temperatures indicated below. Cold TCS food, 41°F or lower unless otherwise specified. Hot TCS food, 135°F or higher. Frozen food, should be kept frozen solid. Live shellfish, Air temperature of 45°F. Internal temperature no greater than 50°F. Once received cool it to an internal temperature of 41°F or lower in four hours. Shucked shellfish, 45°F or lower must be cool to 41°F or lower in four hours. Milk 45°F or lower. Must be cold at 41°F or lower in four hours. Shell eggs, air temperature of 45°F or lower.

Storing Canned Goods

Even canned food spoils overtime. Higher storage temperatures may shorten shelf life. Food, such as canned tomatoes, does not last as long as the food that is in low acid. Acid can also form pinholes in the metal overtime. Follow these guidelines: Discard damaged cans. Keep dry storage area is dry. Too much moisture can cause the cans to rust. Wipe clean with a sanitized cloth before opening them. This will help prevent dirt from falling into the contents of the can.

Storing Fresh Fish

Fish: fresh fish is very sensitive to time temperature abuse. It can spoil quickly but if handled incorrectly. Store fresh fish and turtle temperature of 41°F or lower. Keep fillets and steaks in original packaging, or tightly wrapped them in moisture proof materials. Fresh whole fish can be packed in flake or crushed ice. Ice beds should be self draining. Change the ice and clean and sanitize the container often. Store frozen fish at temperatures that will keep it frozen.

Preventing cross-contamination

Food and nonfood items must be stored in ways that prevent cross-contamination, follow these guidelines. Supplies: store food linens and single use items in designated storage areas. These items must be stored away from the walls and at least 6 inches off the floor. Single use items should be stored in the original packaging. Containers: store food in containers intended for food. The Cano should be durable, leakproof, and able to be sealed or covered.never use empty food containers to store chemicals or put food in empty chemical containers. Wrap or cover all food correctly. Leaving food uncovered can lead to cross-contamination. Cleaning: people storage areas clean and dry. Clean floors, walls, and shelving in coolers, freezers, dry storage areas, and he did holding cabinets regularly. Clean up spills and leaks promptly to keep them from contaminating other food. Follow these guidelines: 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, non-absorbency containers. They can also be stored in washable laundry bags.

Recalls

Food items you have received me sometimes people re-called by the manufacturer. This may happen when the food contamination is confirmed or suspected. Most vendors will notify you of the recall. However you should also monitor recall notifications made by the FDA and the USDA. Follow these guidelines when notified of a recall: Identify the recalled food items with matching information from the recall notice to the item. This may include the manufactures ID, the time the item was manufactured, and the items use by date. Remove the item from inventory and place it in a secure an approved location. That may be a cooler or dry storage area. The recalled item must be stored separately from food, utensils, equipment, linens and single use items. Label the item in a way that will prevent it from being placed back into inventory. Some operations do this by including a do not use and do not discard label on in the cold food items. Inform staff not to use the product. Refer to the vendor's notification or call notice for what to do with the item.

Approved, reputable suppliers

Food must be purchased from approved reputable suppliers.they must meet applicable local,state, and federal laws.

Rotation

Food must be rotated while in storage to maintain quality in the limit of growth of pathogens many operations use the first in, first out FIFO method to rotate the refrigerated, frozen, and dry food during storage. Here is one way to use the FIFO method: 1) Identify the food items used by date expiration date. 2): Store items with the earliest use by date or expiration dates in front of the items with the later dates. 3) Once shelved, use those items stored in front first. 4) Throw out food that has passed it's manufacture's use-by date or expiration date.

Storing UHT and Aseptically Packaged Food

Food that has been pasteurized at ultra high temperatures (UHT) and aseptically packaged can be stored at room temperature. Once opened, store at UHT and aseptically packaged food in the cooler 41°F or lower. Store UHT items that are not aseptically packaged at an internal temperature of 41°F or lower.

Milk

For milk at 41°F or lower.

Accepting Fresh Fish

Fresh fish: Accept criteria: Color: Bright red gills; bright shiny skin. Texture: firm flesh that springs back when touched. Odor: mild ocean or sea weed smell. Eyes: bright, clear, full. Packaging: product surrounded by crushed, self draining ice. Reject criteria: Color: dull gray gills; dollar dry skin. Texture: soft flesh that leaves in imprint when touched. Odor: strong fishy or aroma smell. Eyes: cloudy, red rimmed, sunken. Product: tumors, abscesses, or cysts on the skin.

Storing Dry Food

Keep flour, cereal, and grain items, such as pasta or crackers, in an airtight container. They can quickly become stale in a humid room. They can also become moldy with too much moisture. Before using dry food, check containers and packages for damage from insects or rodents. Cereal and grain items are often targets for these pests. If stored in the correct conditions, salt and sugar can be held almost indefinitely.

Storing specific food

Meat: Immediately after delivery and inspection store meat in zone storage unit or in the coldest part of the cooler. Fresh meat should be held and internal temperature of 41°F or lower. Frozen meat should be stored and a temperature that will keep it frozen. If me is removed from its original packaging, wrap it in airtight, moisture proof material or place it in the clean and sanitize container. Primal cuts, quarters, sides of rolled me, and slab of bacon can be home on clean and sanitized hooks were pleased unsanitized racks. To prevent cross-contamination, do not store meat about other food.

Documents and stamps

Meets must be purchased from plants inspected by the USDA or state department of agriculture. Carcasses and packages of meat that have been inspected will have an inspection stamp with abbreviations for inspected and passed by the inspection agency along with a number identifying the processing plant. Poultry is inspected by the USDA or the state department of agriculture in much the same way as meat. Liquid, frozen, and dehydrated eggs must also have a USDA inspection Mark. These types of eggs are required by law to be pasteurized.

Temperatures

Pathogens can grow when food is not stored the correct temperature. Follow these guidelines to keep food safe: store TCS food at internal temperature of 41°F or lower 135°F or higher. Store meat, poultry, seafood, and dairy items in the coldest part of the unit, away from the door. Store frozen food temperatures that keep it frozen. Make sure storage units have at least one air temperature measuring device this device must hold as part of the hot holding units. Do not overload coolers or freezers. Storm too many food items prevents good airflow and makes the unit work harder to stay cool. Consider using cold curtains and walking coolers and freezers to help maintain temperatures. He's open shelving. Do not line shelves with aluminum full, sheet pans, or paper. This restricts circulation of cold air in the unit.Monitor food temperatures and coolers regularly. Randomly sampled the temperature is stored food to verify that the cooler is working. Defrost freezers regularly. They are more efficient when free of frost. Move food to another freezer while defrosting. Food should be stored in a clean dry location away from dust and other contaminants never store food in these areas to prevent contamination. Locker rooms or dressing rooms. Restrooms were garbage rooms. Mechanical rooms. Under unshielded sewer lines or leaking water lines. Under stairwells.

Food Quality

Poor food quality can be a sign that the food has been time temperature abuse and, therefore, may be unsafe. Appearance: reject food that is moldy or has an abnormal color to that is moist when it should be dry, such as salami, should be also rejected. Do not except any food item that shows signs of tests or pest damage. Project frozen food that has large ice crystals on it. This maybe evidence of thawing and refreezing. Texture: Reject meat, fish, poultry that is slimy, sticky, or dry. Also rejected it if it has soft flesh that leaves an imprint when you touch it. Odor: Reject food with an abnormal or unpleasant odor.

Storing Poultry

Poultry: Store all poultry at an internal temperature of 41°F or lower. Frozen poultry should be stored at temperature that will keep it frozen. If it has been removed from its original packaging, place it in airtight container or wrap it and it airtight material. Ice pack poultry can be stored in the cooler as is. Use self draining containers. Change the ice and sanitize the containers often.

Accepting Poultry

Poultry: except criteria: color: no discoloration. Picture: from flesh that springback when touched. Odor: no odor. Packaging: should be surrounded by crushed, self draining ice.reject criteria: Color: purple or green discoloration around the neck; dark wing tips (red are acceptable). Texture: stickiness under the wings are around joints. Odor: abnormal, unpleasant odor.

Date marking

Refrigeration slows the growth of most bacteria. Ready to eat TCS food must include the marking if it will be held for longer than 24 hours. The date marking must indicate when the food must be sold, eaten, or thrown out. Sometimes commercially processed food will have a use by date that is less than seven days from the date the container was opened. When combining food in a dish with different use by dates, the start date of the dish should be based on the earliest prepared food.

Receiving Considerations

Scheduling: Suppliers should deliver food when staff have enough time to inspect it. Schedule delivers at a time when they can be received correctly. Staff needs: Make specific staff responsible for receiving, train them to follow safety procedures, including, checking items for correct temperatures, expired code dates, signs of thawing and refreezing, and pest damage. Good preparation: Plan ahead for shipments. Have clean hand trucks, carts, dollies, and containers ready. Make sure there is enough space in dry storage areas and in walk in areas for shipments. Timing of Inspections: Visually inspect delivery trucks for signs of contamination. Then, look at each delivery right away to count quantities, check for damaged food, and look for items that might have been repacked or mishandled. Spot-check weights and take sample temperatures of all TCS food. Inspect and store each delivery before accepting another one. This will prevent temperature abuse in the receiving area.

Accepting Shell Eggs

Shell eggs: Accept criteria: Odor: no odor. Shells: clean and unbroken. Reject criteria: Odor: sulfur smell or off odor. Shells: dirty or cracked.

Accepting Shellfish

Shellfish: Accept criteria: Odor: mild ocean or sea weed smell. Shells: closed and unbroken, indicating that the shellfish or alive. Condition: if fresh, they must be received alive. Reject Criteria: Texture: slimy, sticky, or dry. Odor: strong fishy smell. Shells: excessively money or broken shelves. Condition: dead on arrival open (shells that do not close when tapped).

Key drop delivers

Some businesses receive food after hours when they are closed. The supplier is given a key or other access to the operation to make the delivery . Products are then placed in coolers, freezers, dry storage area. The delivery must be inspected once you arrive at the operation and must meet the following conditions. It is from an approved supplier. It was placed in the correct storage location to maintain the required temperature and was protected from contamination. It has not been contaminated. It is honestly presented.

Storage order

Store roll meet poultry and seafood separately from ready to eat food ready to eat food goes on the top shelf. Seafood goes on the second shelf below ready to eat food. Whole cuts of beef and pork go on the third shelf below seafood. Ground me and groundfish go on the fourthshelves below whole cuts of beef and pork. Hole and ground poultry go on the bottom shelf below ground meat and ground fish. Example: 1) Ready to eat food 2) Seafood 3) Whole cuts of beef and pork 4) Ground meat and ground fish 5) Whole and ground poultry

Eggs

Store show exiting air temperature of 45°F. Maintain constant temperature and humidity levels in coolers used to store shell eggs. Here are some guidelines: Do not wash the show eggs before storing them. They are washed and sanitized at the packing facility. Plan to use all shell eggs within 4 to 5 weeks of the packing tape. Keep Shell eggs in cold storage until the time they are used. Take out only as many eggs as for needed for immediate use. Store frozen egg items at temperatures that will keep them frozen. Store liquid eggs according to the manufacturers recommendations. Dried egg items can be stored in a cool dry storage area. Once they are reconstituted, store them in the cooler at 41°F or lower. Do you not reconstitute more dried egg item that is needed for Immediate use.

Storing Shellfish

Store shucked shellfish at a temperature of 41°F or lower. Store live shellfish in its original container at a temperature of 41°F or lower. Keep shellstock identification tags on file for 90 days from the date the last shellfish was sold or served from the container. You can store live shellfish, such as clams, oysters, muscles, and scallops, under one of two conditions: one the tank has a sign stating that this shellfish are for display only. Two first shellfish to be served with a customer, and variance has been obtained from the local regulatory authority that allows the shellfish to be served to customers. You will need to show the file: water from other tank float into the display tank. Using display tank will not affect food quality or safety. Shell stock ID tags have been retained as required.

General inspection guidelines

Temperature: Use thermometers to check food temperatures. Meat, poultry, and fish; insert the thermometer stamp or probe into the thickest part of the food. The center is usually the thickest part. Reduced oxygen packed (ROP) and bulk food. Insert the thermometer stem or probe between two packages. If possible fold package around the thermometer stamp or probe be careful not to puncture the package.

Labeling

Use the following general guidelines when storing food. Labeling: labeling food is important for many reasons. Labeling food for use on site: any item not stored in its original container must be labeled. The label must include the following information: common name of the food or statement that clearly identifies it. Quantity of the food. List of ingredients and subingredients in the sending order by weight. This is necessary if the item contains two or more ingredients. List of artificial colors and flavors in 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. This is not necessary if the source is already part of the common name of the ingredient.

Rejecting shipments

You can refuse any deliveries it does not meet your standards staff should know how to reject an item or a shipment: Set the rejected item aside from the items you are accepting. Tell the delivery person exactly what is wrong with the item. Use your purchase agreement to support your decision. Get a signed adjustment or credit slip from the delivery person before the item is removed. Log the incident on the invoice or receiving document. Be specific about the action taken and the item involved.