Receiving and Storage

What should you be looking out for?

Proper shipping temperatures Dents or rust on cans Bulging, leaking or stains on packaging Signs that products may be spoiled or infested by pests (e.g., gnawed holes or insect wings) Proper labeling and labeling should be intact - not changed, broken or removed from the food to which it's supposed to be attached. Check the manufacturer's 'best before' date. If the date has passed, don't accept the food.

Why should you inspect your food products?

- All food products should be checked before they're accepted to make sure they're not spoiled or damaged

Why is preventing contamination important?

- All foods should be moved to their storage areas as soon as possible to keep them from getting contaminated.

More on stocking food

- Follow the recommended storage times for refrigerated, frozen and dry good foods. Use the Food Handlers' Storage Guide in the appendix to help you. Make sure all foods are dated. - Don't order more than you can use.If you overstock, you'll end up wasting food. If you're not going to throw them away immediately, keep foods that are past their 'best before' or expiration date away from other foods.

What are MAP foods?

- Modified Atmosphere Packaging (MAP) reduces or replaces oxygen with other gases to help keep bacteria from growing. Food packaged in MAP can be kept longer without using preservatives. Some of the foods available in MAP are: Refrigerated meals Fresh pasta Prepared salads Soups Sauces Cooked meats and poultry

Should you accept any metal cans with swollen sides or ends, flaws in the seams, rust, dents, leaks or bad smelling contents?

- NO! - you should also reject any can without a label. After a metal can is opened, it must not be re-used to store or cook foods.

REMEMBER!

- Never taste a can's contents to test them. You can get botulism from even one small taste

What kind of meat, poultry, and fish/shellfish is allowed in food premises?

- Only government inspected meat, poultry and fish/shellfish are allowed in food premises. Wrappers and/or boxes of these foods usually show government approval and where the food was packaged.

Can you store food on floors?

- All foods should be stored on shelves, and never be stored on the floor. This ensures you can effectively clean the floor, and that food is protected from potential contamination and pests. A general rule is 6 inches off the floor. If there isn't enough space, adjustments should be made. Consider more frequent, smaller deliveries, or decreases in menu choices.

What should you look out for in regards to eggs?

- Always check inside egg cartons. Look for cracks, feathers and/or feces. If you see any of these, the eggs are Grade C and may carry a risk of Salmonella contamination. Cracked eggs and Grade C eggs can't be used in food premises. Liquid eggs must be pasteurized and packaging can't be broken or damaged.

REMEMBER!

- Always store food in an area that's used only for food storage.

What kind of water should be used in food premises?

- Any water used in food premises must be from a potable water supply, which means the water must be drinkable.

What kind of dairy products should you be using?

- Buy only pasteurized milk. All dairy products like ice cream, cheese, sour cream and yogurt must be made using only pasteurized milk. This doesn't apply to cheese made from unpasteurized milk in a licensed plant, and cheese made from animals other than cows or goats, provided the cheese has been prepared in a way that destroys and prevents bacterial growth and any other contamination that would make it unsafe to eat. It is recommended to freeze ice cream and to store most other dairy products between 2°-4°C (36°-40°F). Dairy products shouldn't have a sour or mouldy taste or a strange colour or texture. Make sure you check the 'best before' date. These products should be delivered at 4°C (40°F) or lower. Reject them if the temperature is higher.

Why should you inspect delivery trucks?

- Check delivery trucks. They should be clean and shouldn't have signs of contamination.

What should you be looking out for when it comes to fresh produce?

- Check fresh fruits and vegetables for wilting, mould or any signs of infestation by bugs or other pests. You should reject any products that aren't in good condition. - Remember your cross-contamination rules. Make sure that refrigerated produce is stored below ready-to-eat foods and above any raw meats, poultry or seafood.

What should you be looking out for in regards to MAP foods?

- Check packages for any holes or tears, bubbles, slime or discoloured contents. If you see any of these, reject them. MAP makes food much less likely to spoil as long as the packaging is done right and isn't mishandled. - Check for the expiration or 'best before' date on the package, and make sure the foods are received at the temperature marked on the package by the manufacturer or supplier.

Why is checking your invoices important?

- Check what you're getting against invoices to make sure you're receiving everything you ordered, and only what you ordered.

Can all foods be stored the same?

- Different kinds of foods have different storage needs. Some foods can be safely stored at room temperature; others need to be refrigerated or frozen to be kept safe. In the appendix you will find a guide that breaks down the storage times or shelf life for foods stored in the refrigerator, freezer and at room temperature.

What are some dry goods you can think of?

- Dry goods are foods like: Cereal Grains Nuts Rice Crackers Pretzels Sugar Flour

What temperature should eggs be at?

- Eggs and egg products should be delivered at 1- 4°C (40°F); and rejected if they're at a higher temperature. If eggs are coming directly from an egg grading station, they can be shipped at 13°C (55°F). Refrigerate acceptable eggs as soon as you receive them. Store them in their original containers.

What are employees responsible for receiving goods supposed to know?

- Employees responsible for receiving goods should know what to do whenever a shipment doesn't meet the standard of your food safety system. If you are responsible for this, make sure you know your company's policy on what to do. If you reject all or part of a shipment, record the rejection in a delivery log. The log may include, the date, food involved, the package identification (if there is one), the standards not met, and the type of adjustment made

Why is looking for inspected sources important?

- Ensure food that is subject to inspection by the government of Canada or Ontario (i.e., meat, dairy, hen eggs) is obtained from an inspected source.

What are some signs you should look out for in regards to fish/shellfish product?

- Fish and shellfish should be delivered either frozen solid or live at 4°C (40°F). Inspect the fish itself. Reject fish products if: There is a strong 'fishy' or ammonia smell. The eyes are sunken or cloudy. The flesh is soft and gives (i.e., if you poke the flesh with your finger and the fingerprint stays). The shipping temperature is above 4°C (40°F). - If clam, mussel or oyster shells are partly open and don't close when tapped, it means they're dead. Reject them. If lobster and shrimp are soft and have a strong smell, reject them.

Can food premises use canned foods?

- Food premises can't use or accept any home-canned foods. The risk for botulism is too high. Commercially prepared foods are made safe by heating to very high temperatures to meet quality control standards which are tested and verified on a regular basis.

Introduction to receiving and storage

- Food safety is important during all of the different stages of preparation and production. To make sure the food you're serving to customers is safe, you need to make sure it comes from a safe source and is stored properly.

How are frozen foods supposed to be shipped?

- Foods that need to be refrigerated or frozen need to be shipped in vehicles that can keep them at the right temperatures. Refrigerated foods must be shipped at 4°C (40°F) or lower and frozen foods must be frozen solid with no signs of thawing.

What are some signs that tell you a product has been thawed or refrozen?

- Frozen products should be checked carefully to make sure they haven't thawed and been refrozen. Look for large ice crystals, solid areas of ice, discoloured or dried-out food. Reject any food product that may have been thawed and refrozen. If a product you receive is thawing, it should not be refrozen. Put it in the refrigerator, date it and continue the thawing process - or reject it.

Why is remembering your temperature control important?

- Get refrigerated and frozen items into cold storage as quickly as possible. Don't leave them on the dock or in receiving.

What kind of eggs must you have in your food premise?

- Hen eggs prepared or sold in a food premises (such as restaurants) must be from a registered egg station and must be graded. Consumers may purchase ungraded eggs directly from a producer, for their own consumption, and not for resale.

Why is maintaining records and receipts important?

- It is a requirement to keep all receipts up to a year after purchase.

How should you be stocking food?

- It's important to make sure you keep your stored food products, or stock, in a way that will keep them safe and fresh. All foods stored in the freezer, refrigeration unit or dry storage should be arranged using the first in, first out (FIFO) rule. Sort foods by their expiration or 'best before' dates. Products without these dates should be dated when they're received. New products should be put behind older products to make sure that older products are used first - the first product you received (in) is the first product you use (out).

Where else shouldn't you store food?

- Never store food in: Washrooms Staff dressing rooms Corridors Furnace rooms - Mops, pails, brooms and other such items should be kept separate from food storage areas.

How should non hen eggs such duck or quail eggs look like when you receive them at your food premise?

- Non hen eggs, such as duck and quail, should be clean and uncracked when received at the food premises. Any transportation or storage of these eggs should be done at 4°C or lower.

So how do you receive exactly?

- Once you've inspected food and decided to accept it, there are a few more things you should do to keep the food safe. - you should: >Remove potential physical contaminants. >Check your invoices. >Remember your temperature control. >Prevent contamination >Maintain records and receipts >Look for inspected sources

What should you be doing very often for products that must be kept at refrigerator or freezer temperatures?

- Products that must be kept at refrigerator or freezer temperatures should be double checked for their actual temperatures. Check the temperature of the thermometer in the delivery truck first (all delivery trucks are required to have thermometers in their refrigeration units). Use your probe thermometer to check internal temperatures. If you can't insert the thermometer directly into the product, open a case and insert the entire sensing area of the thermometer between two packages, being careful not to poke a hole in them. Reject any products that are too warm.

Why is removing potential physical contaminants important?

- Remove staples, nails or other fasteners from packages so they don't later end up as physical contaminants in food served to customers.

REMEMBER!

- Thawing and refreezing are major dangers for frozen foods

What are the general storage guidelines?

- There are some general rules that apply to all kinds of food storage. Your storage areas need to be kept clean. All food products should be kept at least 15 cm (six inches) off the floor. This makes cleaning and pest control easier. Chemicals and food must never be stored together. Keep chemicals in the original containers -- labeled with the proper mixing instructions, warnings and first-aid information -- and store them away from food. All foods should be stored in food grade containers that are of good quality and easy to clean. Commercial food grade containers are made to be durable and will last longer than cheaper containers that can't take the daily wear and tear. Cardboard as an original container for certain foods (e.g., mushrooms) is allowed, but can't be reused to store any other foods because it can't be cleaned and sanitized properly. Food should not be crowded. There needs to be enough space for airflow and circulation both in cold storage (refrigerators and freezers) and room temperature storage areas. There should also be enough space to keep foods separate to prevent cross-contamination. Keeping moisture low will help food last longer and prevent mould.

How should dry goods be received?

- They should be received in dry, unbroken packages. Dampness or mould may be signs of spoiled food or bacterial growth. Check packages for holes or tears which could be evidence of infestation. Make sure these products are well within the 'best before' or expiration dates. You should store all grain and bulk foods in closed metal or plastic containers to prevent contamination and keep pests out.

Why is it important to inspect food when it arrives at your premise?

- Whenever food is received at your premises, it should be inspected. You want all of the food you're receiving to come from an approved source and be in good condition.

REMEMBER!

- You need to look out for government stamps on beef products or tags on chicken and seafood products.

What are some signs you should look out for in regards to meat and poultry products?

- You should reject meat and poultry products if they're discoloured, have a strange smell, or if the food is slimy, sticky or dry. These products must be delivered frozen or refrigerated.