Chapter 6
inspection stamp
carcasses and packages of meat that have been inspected will have a stamp with abbreviations for "inspected" and "passed" by the inspecting agency along with a number identifying the processing plant
What are required by law to be pasteurized?
liquid, frozen, and dehydrated eggs
checking temperatures
use thermometers to check food temperatures
What temperature should shell eggs be received at?
-an air temperature of 45F or lower
Packaging
-items should be delivered in their original packaging with a manufacturer's label -packaging should be intact and clean -it should protect food and food-contact surfaces from contamination
Recalls
-may happen when food contamination is confirmed or suspected -occurs when items have been mislabeled or misbranded -often food is recalled when food allergens have not been identified on the label -you should monitor recall notifications by the FDA and USDA
What temperature should Hot TCS Food be received at?
135F or higher
Which item can be received at 45F? A. shell eggs B. Ground beef C. bean sprouts D. chopped tomatoes
A. Shell eggs
What are the criteria when rejecting Fresh fish?
Color: dull gray gills; dry full skin texture: soft flesh that leaves an imprint when touched odor: strong fish or ammonia smell eyes: cloudy, red-rimmed, sunken product: tumors, abscesses, or cysts on the skin
What are the criteria for accepting poultry?`
Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: should be surrounded by crushed, self-draining ice
Who inspects poultry?
The USDA or or the state department of agriculture
Meat must be purchased from plants inspected by the
USDA or a state department of agriculture
General Inspection guidelines
When inspecting deliveries focus on checking product temperatures, packaging, documentation, and he quality of the food
Good Manufacturing Practices (GMP)
are the FDA's minimum sanitation processing requirements produced for producing safe food. They describe the methods, equipments, facilities, and controls used to process the food
best-by date
is the date by which the product should be eaten for best flavor or quality
key drop delivery
when food is received after-hours when they are closed for business
What should you do with a shellfish tag?
-Do not remove the shellstock tag from the container until the last shellfish has been used -when the last shellfish is removed from the container, write the date on the shell stock tag -keep the tag on file for 90 days from the date -keep documents 90 days from the sale of fish
Receiving guidelines
-Scheduling: schedule deliveries 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. Staff should also be able to accept, reject, or sign for deliveries. Also provide them with the tools they need including purchase orders, temperature logs, thermometers, and scales -Good preparation: Have clean hand trucks, carts, and dollies ready. Make sure there is enough space in dry-storage and walk-in areas for deliveries -Timing and Process for inspections: Deliveries must be inspected immediately upon receipt. Process starts with a visual inspection of the delivery truck. Check for signs of contamination. Inspect overall condition of the vehicle. Look for pests. If signs of problem = reject delivery. Look at each delivery 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 food. Inspect and store delivery before accepting another one.
Reject items with:
-leaks, dampness or water stains -large ice crystals or frozen liquids on the packaging -signs of pests or pest damages -no use by date or expiration date
What temperature should live shellfish (oysters, clams, and scallops) be received at?
-receive at an air temperature of 45F and an internal temperature of no greater than 50F -cool the shellfish to 41F or lower in 4 hours
Make sure an inspection report reviews:
-receiving and storage -processing -shipping -cleaning and sanitizing -personal hygiene -staff training -recall program -HACCP program or other food safety system
Food quality appearance
-reject if food is moldy or has an abnormal color -is moist when it should be dry -frozen food with large ice crystals
What problems indicate a can needs to be rejected?
-severe dents in the can seams -missing labels -swollen or bulging ends -holes and visible signs of leaking -rust
Key drop deliveries
-supplier is given a key or other access to the operation to make the delivery -products are then placed in coolers, freezers, and dry-storage areas -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 is honestly presented
What temperature should Cold TCS Food be received at?
41F or lower, unless otherwise specified
How should the temperature of vacuum-packed meat be checked during receiving? A. Lay the thermometer stem or probe on the surface of the top package B. place the thermometer stem or probe between two packages of product C. open a package and insert the thermometer stem or probe into the product D. inter the thermometer stem or probe through the package into the product
B. place the thermometer stem or probe between two packages of the product
What causes large ice crystals to form on frozen food an its packaging? A. cross-contact B. cross-contamination C. time-temperature abuse D. incorrect cleaning and sanitizing
C. time-temperature abuse
What are the criteria when rejecting meat?
Color: -beef: brown or 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
What are the criteria for accepting meat?
Color: -beef: bright cherry red; aged beef may be darker; vacuum-packed beef will appear purplish -lamb: light red -pork: light pink meat; firm, white fat Texture: firm flesh that springs back when touched Odor: no odor Packaging: intact and clean
What are the criteria when accepting Fresh fish?
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
What are the criteria when rejecting poultry?
Color: purple or green discoloration around the neck; dark wing tips (red are acceptable) Texture: stickiness under the wings and around the joints odor: abnormal, unpleasant odor
What are the criteria for rejecting fresh produce?
Condition: evidence of mishandling or insects (including insect eggs and egg cases) Spoilage: mold, cuts, wilting, unpleasant odors, discoloration (will depend on the produce involved)
Which is a requirement for key drop deliveries? A. the items are set apart from other inventory B. The items are able to be reconditioned safely C. the items are delivered just before staff arrive D. the items are placed in the correct storage location
D. the items are placed in the correct storage location
What temperature should frozen food be received at?
Frozen food should be frozen solid when received. Reject frozen food if: -fluids or water stains appear in case bottoms or on packaging -there are ice crystals or frozen liquids on the food or the packaging. This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused
What should inspection reports be based off of ?
Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP)
When checking reduced-oxygen packaging (ROP) food (modified atmosphere packaging (MAP), vacuum-packed, and sous vide food) how do you check the temperature?
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
What are the criteria for rejecting diary products?
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 unbroken rind
What are the criteria for rejecting shell eggs?
Odor: Sulfur smell or off odor Shells: dirty or cracked
What are the criteria when accepting Shellfish?
Odor: mild ocean or seaweed smell Shells: Closed and unbroken, indicating that the shellfish are alive Condition: if fresh, they must be received alive
What are the criteria for accepting crustaceans?
Odor: mild ocean or seaweed smell condition: shipped alive, packed in seaweed, and kept moist
What are the criteria for accepting shell eggs?
Odor: no odor shells: clean and unbroken
What are the criteria for rejecting Crustaceans?
Odor: strong fishy smell Condition: dead on arrival
When checking other packaged food how do you check the temperature?
Open the package and insert the thermometer stem or probe into the food. The sensing area must be fully submerged in the food. The stem or probe must NOT touch the package
What are the criteria for rejecting shellfish?
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)
What must liquid, frozen, and dehydrated eggs must have
a USDA inspection mark
What might appear on packages of eggs, meat, and poultry that is voluntary and paid for by processors and packers?
grading stamps
When checking meat, poultry, and fish how do you check the temperature?
insert the thermometer stem or probe directly into the thickest park of the food. The center is usually the thickest part.
What are the criteria for accepting dairy products?
milk: sweetish flavor butter: sweet flavor; uniform color; firm texture cheese: typical flavor and texture; uniform color; clean and unbroken rind
Food quality: odor
reject food with an abnormal or unpleasant odor
food quality: texture
reject if slimy, sticky, or dry -soft flesh that leaves an imprint when you touch it
approved suppliers
suppliers that have been inspected and can show you an inspection report, they also meet local, state, and federal laws
shell stock identification tag
tags indicate when and where the item was harvested, ensure items was approved from an approved source
What criteria is needed to reject items?
tears, holes or punctures in their packaging
sell-by date
tells the store how long to display the product for sale
"inspected" does not always mean what
the product is free of pathogens; rather it means that the product and the processing plant have met defined standards
All food packaged in a reduced-oxygen environment must be rejected if the packaging is bloated or leaking. Items with broken carts or seals or with dirty or discolored packaging should also be rejected. Do not accept packages or cases that appear to have been tampered with. true or false
true
if a fish is farm raised it must have documentation that states the fish was raised to FDA standards these documents must also be kept for 90 days from the sale of fish true or false
true
Occasionally you might be able to recondition and use items that would have been rejected true or false
true ex) A shipment of cans with contaminated surfaces may be cleaned and sanitized, allowing them to be used *same cans cannot be reconditioned if they are damaged
Follow these guidelines when notified of a recall:
(1) identify the recalled food items by matching information from the recall notice to the item. May include the manufacturers ID, the time the item was manufactured, and the item's use-by date (2) Remove the item from inventory, and place it in a secure and appropriate location (may be a cooler or dry-storage area). The recalled item must be stored separately from food, utensils, equipment, linens, and single-use items (3) Label the item in a way that will prevent it from being placed back in inventory. "Do not use" and "Do not Discard" on recalled food items inform staff not to use the product (4) Refer to the vendor's identification or recall notice for what to do with the item (might be instructed to throw it out or return it to the vendor
Rejecting deliveries
(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
What temperature should milk be received at?
-45F or lower -cool the milk to 41F or lower in 4 hours
What temperature should shucked shellfish be received at?
-45F or lower -cool the shellfish to 41F or lower in 4 hours
Where can inspection reports be found?
-The U.S. Department of Agriculture (USDA) -The Food and Drug Administration (FDA) -A third party inspector
What is the correct temperature of receiving cold TCS food? A. 32F or lower B. 41F or lower C. 45F or lower D. 50F or lower
B. 41F or lower
What is the best method of checking the temperature of a delivery of fresh fish? A. Feel the fish, making sure that it is cold to the touch B. Insert a thermometer probe into the thickest part of the fish C. Place a time-temperature indicator on the surface of the fish D. Use and infrared thermometer to check the fish's temperature
B. Insert a thermometer probe into the thickest part of the fish
What is the most important factor in choosing a food supplier? A. It has a HACCP program or other food safety program B. It has documented manufacturing and packaging practices C. Its warehouse is close to the operation, reducing shipping time D. It has been inspected and complies with local, state, and federal laws
D. It has been inspected and complies with local, state, and federal laws
What should be done with an item that has been recalled? A. arrange for the vendor to pick up the item, notify staff, and document the recall B. recondition the item, heat it to its minimum internal temperature, or throw it out C. record the item's use by date, place the item in storage and note the loss for bookkeeping D. Remove the item from inventory, put it in a secure location, and label it to keep from being used or discarded
D. Remove the item from inventory, put it in a secure location, and label it to keep from being used or discarded
What is required when receiving fish that will be served raw or partially cooked? A. It must be alive when received B. it must be thawed in the microwave C. It must be used within 24 hours of receiving D. it must be correctly frozen before your receive it
D. it must be correctly frozen before you receive it
How should cartons of coleslaw be checked for the correct receiving temperature? A. touch the carton B. place a thermometer against the outside of the carton C. check the interior air temperature of the delivery truck D. open a carton and insert the thermometer stem into the food
D. open a carton and insert the thermometer stem into the food
What are the criteria for accepting fresh produce?
Temperature: varies according to the product condition: varies according to the product
