servsafe ch6
steps to rejecting deliveries
1. Separate rejected items from accepted items 2. Tell the delivery person what is wrong with the item 3. Get a signed adjustment or credit slip before giving the rejected item to the delivery person 4. Log the incident on the invoice or receiving document
receiving temperature of hot TCS food
135°F (57°C) or higher
receiving temperature of cold TCS food
41°F (5°C) or lower, unless specified
receiving temperature of milk
45°F (7°C) or lower Must be cooled it to an internal temperature of 41°F (5°C) or lower in 4 hours
receiving temperature of shucked shellfish
45°F (7°C) or lower Must be cooled it to an internal temperature of 41°F (5°C) or lower in 4 hours
receiving temperature of live shellfish (air, internal, once received)
Air temperature of 45°F (7°C) Internal temperature ≤ 50°F (10°C) Once received, cool it to an internal temperature of 41°F (5°C) or lower in 4 hours
receiving temperature of shell eggs
Air temperature of 45°F (7°C) or lower
Assessing food quality (3)
Appearance Reject food that is moldy or has an abnormal color Texture Reject meat, fish, or poultry if It is slimy, sticky, or dry It has soft flesh that leaves an imprint when touched Odor Reject food with an abnormal or unpleasant odor
key drop deliveries must meet the following conditions
Be inspected upon arrival at the operation Be from an approved source Have been placed in the correct storage location to maintain the required temperature Have been protected from contamination in storage Are NOT contaminated Be honestly presented
staff responsible for receiving should be trained to look for
Correct temperatures Expired code dates Signs of thawing and refreezing Pest damage They should also be allowed to accept, reject, and sign for deliveries
Required documentation when receiving fish that will be eaten raw or partially cooked
Documentation must show the fish was correctly frozen before being received
recalls
Identify the recalled food items Remove the item from inventory, and place it in a secure and appropriate location Store the item separately from food, utensils, equipment, linens, and single-use items Label the item in a way that will prevent it from being placed back in inventory Inform staff not to use the product Refer to the vendor's notification or recall notice to determine what to do with the item
how to check the temperature of reduced-oxygen packaged (ROP) food and bulk food
Insert the thermometer stem or probe between two packages As an alternative, fold packaging around the thermometer stem or probe- be careful not to puncture the packaging
how to check the temperature of meat, poultry, and fish
Insert the thermometer stem or probe into the thickest part of the food (usually the center)
How long should you keep documentation for farm raised fish
Keep documents for 90 days from the sale of the fish
How long should you keep documentation for fish that will be eaten raw or partially cooked
Keep documents for 90 days from the sale of the fish
Egg product inspection stamps
Liquid, frozen, and dehydrated eggs must have a USDA inspection mark Stamp indicates product and processing plant have met certain standards
receiving principles
Make specific staff responsible for receiving Plan ahead for shipments Inspect deliveries
Grading stamps
May also appear on meat, poultry, and egg products. Are voluntary Paid for by processors and packers
How long should you keep shellfish documentation
Must be kept on file for 90 days from the date the last shellfish was used from its delivery container
Required documentation when receiving farm raised fish
Must have documentation stating the fish was raised to FDA standards
What packages should you reject when receiving (8)
Ones with: Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents Bloating or leaking (ROP food) Broken cartons or seals Dirty and discolored packaging Leaks, dampness, or water stains Signs of pests or pest damage Expired use-by/expiration dates Evidence of tampering
how to check the temperature of other packaged food
Open the package and insert the thermometer stem or probe into the food Fully immerse the sensing area in the item Do not touch the package with the stem or probe
Meat and poultry inspection stamps
Packaging must have a USDA or state department of agriculture stamp Stamp indicates product and processing plant have met certain standards
purchasing considerations (2)
Purchase food from approved, reputable suppliers: Have been inspected and can show an inspection report Meet applicable local, state, and federal laws Arrange deliveries so they arrive: When staff has enough time to do inspections When they can be correctly received
Required documentation when receiving shellfish
Shellfish must be received with shellstock identification tags Tags indicate when and where the shellfish were harvested
key drop deliveries
Supplier is given after-hours access to the operation to make deliveries
during the inspection of deliveries staff should do the following
Visually inspect truck for signs of contamination Check for damaged food Sample temperatures Inspect and store each delivery before inspecting another
Recondition
example: shipment of cans with contaminated surfaces may be cleaned and sanitized allowing them to be used
receiving temperature of frozen food
frozen solid
Products requiring inspection stamps (3)
meat poultry egg products