ServSafe Ch. 6

How to reject a delivery

1. Set the rejected item aside from the items you are accepting. 2. Tell the delivery person exactly what is wrong with the item. Use your purchase order or invoice to support your decision. 3. Get a signed adjustment or credit slip from the delivery person before giving the item back to the delivery person. 4. Log the incident on the invoice or receiving document. Be specific about the action taken and the item involved.

Fresh Fish Reject Criteria

Color: Dull gray gills; dull dry skin Texture: Soft flesh that leaves an imprint when touched Odor: Strong fishy or ammonia smell Eyes: Cloudy, red-rimmed, sunken Product: Tumors, abscesses or cysts on the skin

Checking the temperature of meat, poultry, and fish

Insert the thermometer stem or probe directly into the thickest part of the food. The center is usually the thickest part.

Inspecting deliveries

Inspect overall condition of the delivery trucks; inspect the food; count quantities, check for damage, and look for items that might have been repacked or mishandled; spot-check weights; take sample temperatures of all TCS food

What is the most important factor in choosing a food supplier?

It has been inspected and complies with local, state, and federal laws

What is required when receiving fish that will be served raw or partially cooked?

It must be correctly frozen before you receive it

use-by date

The date found on food packaging that indicates when a food should be used by for highest quality and nutrition.

sell-by date

how long to display product for sale

Inspection Report Review Areas

- Receiving and storage - Processing - Shipping - Cleaning and Sanitizing - Personal hygiene - Staff training - Recall program - HACCP program or other food safety system

When to reject food due to packaging

- Severe dents in the can seams - Deep dents in the can body - Missing labels - Swollen or bulging ends - Holes and visible signs of leaking - Rust

Shellstock identification tags

- Shellfish must be received with one -Indicate when and where the shellfish were harvested. -ensure that the shellfish are from an approved source - Keep documents for 90 days from sale of fish

What is the correct temperature for receiving cold TCS food?

41 degrees F (5 degrees C) or lower

Inspection stamp

A stamp indicating carcasses and packages of meat have been inspected by the USDA or a state department of agriculture.

Food quality inspections include

Appearance, Texture, Odor

Good Manufacturing Practices (GMP)

Are the Food and Drug Administration's minimum sanitation and processing requirements for producing safe food. - Describe methods, equipment, facilities, and controls used to process food. - Both suppliers and their sources are subject to GMP inspections

Temperature Requirements

Cold TCS food- Receive at 41 F or lower Live shellfish (oysters, mussels, clams, and scallops)- Receive at air temperature of 45 F and an internal temperature no greater than 50 F Shucked Shellfish- Receive at 45 F or lower Milk- Receive at 45 or lower Shell Eggs- Receive at air temperature of 45 F or lower Hot TCS food- Receive at 135 F or higher Frozen food: Should be frozen solid when recieved

Meat accept criteria

Color: - Beef: bright cherry red; aged beef may be darker; vacuum-packed beef will appear purplish - Lamb: bright red - Pork: light pink meat; firm; white fat Texture: Firm flesh that springs back when touched Odor: No odor Packaging: Intact and clean

Meat Reject Criteria

Color: - Beef: brown and green - Lamb: brown, whitish surface covering the lean meat - Pork: excessively dark color; soft or rancid fat Texture: Slimy, sticky, or dry Odor: Sour odor Packaging: Broken cartons; dirty wrappers; torn packaging; broken seals

Poultry Reject Criteria

Color: Purple or green discoloration around the neck; dark wing tips (red are acceptable) Texture: Stickiness under the wings and around joints Odor: Abnormal, unpleasant odor

Fresh Fish Accept Criteria

Color: bright red gills, bright shiny skin Texture: firm flesh that springs back when touched Odor: mild ocean or seaweed smell Eyes: bright, clear, full Packaging: product surrounded by crushed, self-draining ice

Poultry Accept Criteria

Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: should be surrounded by crushed, self-draining ice

Fresh Produce Reject Criteria

Condition: Evidence of mishandling or insects (including insect eggs and egg cases) Spoilage: Mold, cuts, wilting, unpleasant odors, discoloration, etc. (will depend on the produce involved)

Inspection Report

Consider reviewing supplier's most recent inspection reports. Can be from the USDA, FDA, GMP, or GAP

best buy date

Date by which the product should be eaten for best flavor or quality

What is the best method of checking the temperature of a delivery of fresh fish?

Insert a thermometer probe into the thickest part of the fish

Checking the temperature of Reduced-oxygen packaging (ROP) food (modified atmosphere packaging [MAP], vacuum-packed, and sous vide food)

Insert the thermometer stem or probe between two packages. If the package allows, fold it around the thermometer stem or probe. Be careful NOT to puncture the package.

Dairy products reject criteria

Milk: Sour, bitter, or moldy taste; off odor; expired sell-by date Butter: Sour,bitter or moldy taste; uneven color; soft texture; contains foreign matter Cheese: Abnormal flavor or texture; uneven color; unnatural mold; unclean or broken rind

Dairy products accept criteria

Milk: Sweetish flavor Butter: Sweet flavor; uniform color; firm texture Cheese: Typical flavor and texture; uniform color; clean and unbroken rind

Crustaceans Accept Criteria

Odor: Mild ocean or seaweed smell Condition: Shipped alive, packed in seaweed, and kept moist

Shellfish Accept Criteria

Odor: mild ocean or seaweed smell Shells: closed and unbroken, indicating that the shellfish are alive Condition: if fresh, they must be received alive

Shell eggs accept criteria

Odor: no odor Shells: clean and unbroken

Crustaceans Reject Criteria

Odor: strong fishy smell Condition: dead on arrival

Shell Eggs Reject Criteria

Odor: sulfur smell or off odor Shells: dirty or cracked

How should cartons of coleslaw be checked for the correct receiving temperature?

Open a carton and insert a thermometer stem into the food

Checking the temperature of other packaged food

Open the package and insert the thermometer stem or probe into the food. The sensing area must be fully immersed in the food. The stem or probe must NOT touch the package.

How should the temperature of vacuum-packed meat be checked during receiving?

Place the thermometer stem or probe between two packages of product

What should be done with an item that has been recalled?

Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

Which item can be received at 45 degrees F?

Shell eggs

Packaging of food

Should be intact and clean. Should protect food-contact surfaces from contamination

Key Drop Deliveries

Suppliers delivering food after hours of the operation. Supplier is given a key or other access to the operation to make the delivery

Approved suppliers

Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws.

Fresh produce accept criteria

Temperature: varies according to the product Condition: varies according to the product

Shellfish Reject Criteria

Texture: Slimy, sticky, or dry Odor: Strong fishy smell Shells: Excessively muddy or broken shells Condition: Dead on arrival (open shells that do not close when tapped)

Which is a requirement for key drop deliveries?

The items are placed in the correct storage location

expiration date

The recommended last date for the product to be at peak quality

What causes large ice crystals to form on frozen food and its packaging?

Time-temperature abuse