Sanitation Chapter 6

Receiving: What is the receiving temperature for live shellfish, (oysters, mussels, clams and scallops).

*Receive at an air temperature of 45*F 97*C) and an internal temperature no greater than 50*F (10*C). Cool the shellfish to 41*F (5*C) or lower in four hours.

What does the FDA regulate?

-All food products EXCEPT meat, fish, poultry, eggs -monitors interstate shipping of SHELLFISH -prohibits adulteration -prohibits misbranding -additives -inspects food processing, raw materials, labeling

Receiving food quality: what six things should you avoid in food quality when receiving?

1. Appearance: mildly, or abnormal color. 2. moist food when it should be dry. 3. Signs of pests 4. Frozen food that has large ice crystals 5. meat, fish or poultry that is slimly, sticky or dry or leaves an imprint on it when you touch it. 6. Abnormal or unpleasant odor.

Packaging: what are signs of damaged reduced oxygen environment packaging that you should avoid?

1. Bloated or leaking 2. Broken cartons or seals 3. Dirt or discolored packaging 4. Appear to have tampering.

What are four unacceptable criteria for receiving meat?

1. Color: Beef: brown or green Lamb: brown, whitish surface covering lean meat. Pork: excessively dark color; soft or rancid fat. 2. Texture: slimly, sticky or dry 3. Odor: sour odor 4. packaging: broken cartons; dirty wrappers; torn packaging; broken seals.

What are four acceptable criteria for receiving meat?

1. Color: Beef: bright cherry red; aged beef may be darker; vacuum packaged beef will appear purplish Lamb: light red Pork: light pink meat; firm, white fat. 2. Texture: firm flesh that springs back when touched. 3. Odor: no odor 4. Packaging: intact and clean.

When receiving fish, what are 5 acceptable criteria?

1. Color: bright red gills; bright shiny skin 2. Texture: firm flesh that springs back when touched. 3. Odor: milk ocean or seaweed smell 4. Eyes: bright, clear, full 5. Packaging: product surrounded by crushed, self draining ice.

When receiving fish, what are 5 unacceptable criteria?

1. Color: dull gray gills; dull dry skin. 2. Texture: soft flesh that leaves an imprint when touched. 3. Odor: strong fishy or ammonia smell 4. Eyes: cloudy, red rimmed, sunken 5. Product: tumors, accesses, or cysts on the skin.

What are four acceptable criteria for receiving poultry?

1. Color: no discoloration 2. Texture: firm flesh that springs back when touched. 3. Odor: no odor 4. packaging: should be surrounded by crushed, self draining ice.

What are three unacceptable criteria for receiving poultry?

1. Color: purple or green discoloration around the neck; dark wing tips (red are acceptable) 2. texture: stickiness under the wings and around joints 3. odor: abnormal unpleasant odor.

What are two unacceptable criteria for receiving fresh produce?

1. Condition: evidence of mishandling or insects (including insect eggs and egg cases) 2. Spoilage: mold, cuts, wilting, unpleasant odors, discoloration, etc. (will depend on the product involved.)

Packaging: when do you reject food and nonfood items?

1. Damage 2. Liquid 3. Dates 4. Pests

What should inspection reports be based off of?

1. Good Manufacturing practices (GMP) 2. Good Agricultural Practices (GAP)

What are some general guidelines for receiving food safely?

1. Have suppliers deliver food when there is time to inspect it. 2. Make specific staff responsible for receiving. Train them to follow food safety procedures, and provide them with the tools the need to receive inspect deliveries. 3. Make sure there is enough trained staff to receive and inspect food properly. 4. Plan ahead for deliveries. Make sure that equipment is clean and there is enough storage space to hold deliveries 5. Inspect deliveries immediately upon receipt. Start by inspecting the overall condition of the delivery trucks. Then 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. 6. Inspect and store each delivery before accepting another one. Schedule, staff needs, good preparation, training and process for inspections

What 6 types of external damage to cans are caused for rejection?

1. Holes and visible signs of leaking 2. Severe dents in the can seams 3. Deep dents in the can body 4. Missing labels. 5. Swollen or bulging ends 6. Rust

What are four appropriate conditions of key drop delivery conditions?

1. It is from an approved supplier 2. It was placed in correct storage location to maintain required temperature 3. It was not contamination. 4. it was honestly presented.

Packaging: what are signs of damaged products with liquid that you should avoid?

1. Leaks, dampness or water stains. 2. Large ice crystals or frozen liquids on the packaging.

What three types of eggs must have the USDA inspection mark?

1. Liquid 2. Frozen 3. dehydrated *These types of eggs are required by law to be pasteurized .

What are some general guidelines for inspecting food?

1. Make sure the TCS food is received at safe temperatures. Take sample temperatures of all TCS food. Receive gold TCS food at 41*F (5*C9 or lower unless otherwise specified. Receive hot TCS food at 135*F (57*C) or higher. 2. Make sure packaging is intact and clean and protects food and food contact surfaces form contamination. Reject items with damaged packing, including leaks, dampness, or water stains. 3. make sure items have the correct documentation and stamps. 4. Make sure food quality is acceptable and meets your operation's standards.

What three things do you need to match up to verify a recalled product?

1. Manufacturer's ID 2. The time the item was manufactured. 3. The use by date.

What are three unacceptable criteria for receiving diary products?

1. Milk: sour, bitter or moldy taste; off odor; expired sell by date. 2. butter: sour, bitter or moldy taste; uneven color; soft texture; contains foreign matter 3. Cheese: abnormal flavor or texture; uneven color; unnatural mold; unclean or broken rind.

What are three acceptable criteria for receiving diary products?

1. Milk: sweetish flavor 2. Butter: sweet flavor; uniform color; firm texture 3. Cheese: typical flavor and texture; uniform color; clean and unbroken rind.

Packaging: what are signs of out of date products that you should avoid?

1. Missing use by or expiration date. 2. Past use by or expiration date.

What are three acceptable criteria when receiving shellfish?

1. Odor: mild ocean or seaweed smell 2. Shells: closed and unbroken, indicating the shellfish are alive. 3. Condition: if fresh, they must be received alive.

What are two acceptable criteria for receiving crustaceans?

1. Odor: mild ocean or seaweed smell. 2. Condition: shaped alive, packed in seaweed, and kept moist.

What are two unacceptable criteria for receiving crustaceans?

1. Odor: strong fishy smell 2. Condition: Dead on arrival.

Packaging: What are the four things you should look for when products are received?

1. Packaged correctly 2. Delivered in original packaging with manufacture's label. 3. Be clean and intact 4. It should protect food and food-contact surfaces from contamination.

What are the five conditions that would result in rejecting a shipment of fresh poultry?

1. Purple or green discoloration around the neck. 2. Dark wing tips (red tips are acceptable) 3. Stickiness under the wings or around joints 4. Abnormal or unpleasant odor 5. Temperature above 41*F (5*C)

When looking at inspection reports what should be on the reviews?

1. Receiving and storage 2. Processing 3. Shipping 4. Cleaning and sanitizing 5. personal hygiene 6. Staff training 7. Recall program 8. HACCP program or other food safety system.

What are the four steps to rejecting deliveries?

1. Set the product aside from products you are accepting. 2. Tell the delivery person what is wrong with the product and use your purchase order or invoice to support your decision. 3. Get a signed adjustment or credit slip from delivery person. 4. Log incident on the invoice or received document. e specific about the action taken and the item involved.

Packaging: what are six signs of damaged cans that you should avoid?

1. Severe dents in the can seams 2. Deep dents in the can body 3. Missing labels 4. Swollen or bulging ends 5. Holes or visitable signs of leaking 6. Rust

What are two acceptable criteria for receiving fresh produce?

1. Temperature: varies according to the product. 2. Condition: varies according to the product.

What four things do you need to look for with general inspection guidelines?

1. Temperatures. 2. Packaging 3. Documentation 4. Quality of product

What are four criteria for rejecting shellfish?

1. Texture: slimy, sticky or dry 2. Odor: strong fishy smell 3. Shells: excessively muddy or broken 4. Condition: dead on arrival (open shells that do not close when tapped).

Where can you review a suppliers' most recent inspection report?

1. USDA (U.S. Department of Agriculture) 2. FDA (food and drug administration) 3. A third party inspector.

What does a shell stock take indicate?

1. When and where the shellfish were harvested 2. from an approved source

Why might a food product be recalled?

1. when food contamination is confirmed or suspected. 2. When it has been mislabeled or misbranded such as an allergen not being listed.

Receiving: What is the receiving temperature for cold TCS foods?

41*F (4*C) or lower, unless otherwise specified.

What is the correct temperature for receiving cold TCS food?

41*F (5*C) or lower

Approved suppliers include:

All suppliers in the food chain: growers, shippers, packers, manufacturers, distributors (trucking fleets and warehouses) and local markets.

What is best by date?

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

What are the correct methods for checking the temperatures of fresh poultry delivered on ice and a carton of milk? What should the temperatures be for each?

Fresh poultry: Insert the thermometer stem or probe into the thickest part of the poultry. The center is usually the thickets part. Temperature should be at 41*F (5*C) or below. Carton of milk: opens he carton and insert the thermometer stem or probe into the milk. Fully immerse the sensing area. The stem or probe must not touch the carton. The temperature should be at 45*F (7*C) or lower when receiving milk. However it must be cooled to 41*F (5*C) or below in four hours

Inspection and grading stamps: Where can a business purchase meat?

From plants inspected by the USDA or state department of agriculture.

Receiving: What is the receiving temperature for Frozen food?

Frozen food should be frozen solid when received.

What does GAP stand for?

Good Agricultural Practices

What does GMP mean?

Good Manufacturing practices

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.

Receiving: How do you check ROP packaging, MAP food, 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. Do not puncture package. (It's sealed!)

Receiving: How do you check 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.

What will carcasses and packages of meat & Poultry that has been inspected have on the packaging?

Inspection stamp with the abbreviations for: 1. inspected and passed by the inspecting agency (INSP.D & PSD) 2. a number identifying the processing plant.

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 frozen before you receive it.

If a meat product is "inspected" does this mean that it is free of pathogens?

No

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

Open a carton and insert a thermometer stem into the food.

Receiving: How do you check the temperature in other packaged foods not frozen or meat?

Open the package and insert the thermometer stem or probe into the food. The sending area must be fully immersed in the food. Do not touch the package or sides with the thermometer.

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

Place the thermometer stem or probe between two packages of product.

What must a fish that was farm raised have documentation stating?

Raised to FDA standards and kept for 90 days from the sale of the fish.

Receiving: What is the receiving temperature for hot TCS foods?

Receive at 135*F (57*C) or higher.

Receiving: What is the receiving temperature for milk.

Receive at 45*F (7*C) or lower. Coll to 41*F (7*C) or lower in four hours.

Receiving: What is the receiving temperature for Shucked shellfish?

Receive at 45*F (7*C) or lower. Cool the shellfish to 41*F (7*C) or lower in four hours.

Receiving: What is the receiving temperature for shell eggs?

Receive at an air temperature of 45*F (7*C) or lower.

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

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

Documents and stamps for receiving: what must shellfish be received with?

SHELL STOCK identification tag.

Which item can be received at 45*F (7*C)?

Shell eggs

Which is a requirement for key drop deliveries?

The items are placed int he correct storage location.

What are GMP's to the FDA?

The minimum sanitation and processing requirements for producing safe food. They describe the methods, equipment, facilities, and controls used to process food. Both suppliers and their sources are subject to their sources are subject to GMP inspections.

What is a sell by date?

This is the last day the food should be sold. After this date, the food will not be fresh for home storage. This date is usually written for meat, eggs, and milk.

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

Time temperature abuse

What does USDA stand for?

U.S. Department of Agriculture

What is a key drop delivery?

When foodservice operations receive food after-hours when they are closed for business; supplier is given a key or access to the operation.

When can you remove the shellstock tag from the container?

When the last shellfish has been used. *When that last one is used, write the date on the shell stock tag and keep on file for 90 days.

What does the FDA stand for?

food and drug administration

Approved, reputable suppliers

have been inspected and meet all applicable local, state and federal laws

What does the USDA inspect?

meat, poultry, eggs

What is MAP?

modified atmosphere packaging

When would you REJECT frozen food?

*Fluids or water stains appear in case bottoms or on package. * There are ice crystals for 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