Ch.5 The Flow of Food: Purchasing, Receiving, and Storage

Key Dry Deliveries The delivery must be inspected once you arrive at the operation and must meet the following conditions:

- It is from an approved source. - It was placed in the correct storage location to maintain the required temperature. - It was protected from contamination in storage. - It has not been contaminated. - It is honestly presented.

Temperatures for Food Deliveries: Milk

- Receive at 45°F (7°C) or lower. - Cool the milk to 41°F (5°C) or lower in four hours.

Temperatures for Food Deliveries: Shucked shellfish

- Receive at 45°F (7°F) or lower. - Cool the shellfish to 41°F (5°C) or lower in four hours.

Temperatures for Food Deliveries: Live shellfish (oysters, mussels, clams, and scallops)

- Receive at an air temp. of 45°F (7°C) and an internal temp. no greater than 50°F (10°C) - Cool the shellfish to 41°F (5°C) or lower in four hours.

Pathogens can grow when food is not stored at the correct temperature Follow these guidelines to keep food safe:

- Store TCS food at an internal temp. of 41°F (5°C) or lower or 135°F (57°C) or higher. - Store frozen food at temps that keep it frozen. - Make sure storage units have at least one air temp measuring device (accurate to +/- 3°F (1.5°C). It must be located in the warmest part of refrigerated units and the coldest part of hot-holding units. - Do not overload coolers or freezers. Storing too many food items prevents good airflow & makes the units work harder to stay cold. Be aware that frequent opening of the cooler lets warm air inside, which can affect food safety. - Use open shelving. Do NOT line shelves w/ aluminum foil, sheet pans, or paper. This restricts the circulation of cold air in the unit. - Monitor food temps regularly. Randomly sample the temp of stored food to verify that the cooler is working. If the food is not at the correct temp, throw it out.

Preventing Cross-Contamination: Cleaning

- keep all storage areas clean and dry - clean floors, walls, and shelving in coolers, freezers, dry-storage areas, and heated holding cabinets on a regular basis - clean up spills and leaks promptly to keep them from contaminating other food -clean dollies, carts, transporters, and trays often -store food in containers that have been cleaned and sanitized -store dirty linens away from food. Store them in clean nonabsorbent containers or washable laundry bags.

Min. Internal Cooking Temp: Seafood

145°F (63°C)

Min. Internal Cooking Temp: Whole cuts of beef & pork

145°F (63°C)

Min. Internal Cooking Temp: Ground meat & ground fish

155°F (68°C)G

Min. Internal Cooking Temp: Whole & Ground poultry

165°F (74°C)

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.

Temperatures for Food Deliveries: Hot TCS Food

Receive at 135°F (57°C) or higher.

Food must be purchased from _____, _____ suppliers. These suppliers have been _____ and can show you an _____ _____. They also meet all applicable _____, _____, and _____ laws. This applies to all suppliers in the supply chain. Your operation's chain can include _____, ______, _____, _____, _____ (trucking fleets and warehouses), and _____ _____.

approved, reputable; inspected, inspection report; local, state, federal; growers, shippers, packers, manufacturers, distributors, local markers

If you must reject an item, set it _____ from the items you are accepting. Then tell the delivery person _____ what is _____ w/ the rejected item. Make sure you get a signed _____ or _____ _____ before giving the item back to the delivery person. Finally, log the incident on the _____ or the _____ _____.

aside; exactly, wrong; adjustment, credit slip; invoice, receiving document

What is the correct temperature for receiving cold TCS food? a. 32°F (0°C) or lower b. 41°F (5°C) or lower c. 45°F (7°C) of lower d. 50°F (10°C) or lower

b. 41°F (5°C) or lower

Milk can be received at 45°F (7°C) under what condition? a. It is thrown out after 2 days. b. It is cooled to 41°F (5°C) or lower in 4 hours. c. It is immediately cooled to 41°F (5°C) or lower. d. It is served or used in the operation within 2 hours.

b. It is cooled to 41°F (5°C) or lower in 4 hours.

What is the best method of checking the temperature of vacuum-packed meat? 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. Insert the thermometer stem or probe through the package into the product.

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

All food packaged in a reduced-oxygen environment, such as vacuum-packed meat, must be rejected if the packaging is _____ or _____. Items w/ broken _____ or _____ or w/ _____ and _____ packaging should also be rejected. Do NOT accept cases or packages that appear to have been _____ with.

bloated, leaking; cartons, seals, dirty, discolored; tampered

When must you discard tuna salad that was prepped on July 19? a. July 21 b. July 23 c. July 25 d. July 27

c. July 25

What causes large ice crystals to form on frozen food and its packaging? a. Cross-contact b. Cross-contamination c. Time-temperature abuse d. Incorrect cleaning and sanitizing

c. Time-temperature abuse

Food items must be delivered w/ the _____ documents. For example, shellfish must be received w/ a _____ identification tag. These tags indicate _____ and _____ the shellfish were harvested. They also ensure that the shellfish are from an _____ source.

correct; shellstock; when, where; approved

How many inches (centimeters) from the floor should food be stored? a. At least 1 inch (3 cm) b. At least 2 inches (5 cm) c. At least 4 inches (10 cm) d. At least 6 inches (15cm)

d. At least 6 inches (15cm)

If you find _____, _____, _____, or _____ stored food that has become unsafe, you should _____ it. This includes food that is missing a _____ _____, ready-to-eat TCS food that has _____ its _____ _____, and food that has _____ __________ requirements.

expired, damaged, spoiled, incorrectly, discard; date mark, exceeded, date mark, exceeded, time/temperature

Suppliers must deliver food when staff has enough time to do _____. Schedule deliveries at a time when they can be _____ received.

inspections; correctly

Follow these guidelines when notified of a recall: 2. Remove the item from _____, and place it in a _____ and _____ location. That may be a _____ or ______ area. The recalled item must be stored _____ from _____, _____, _____, _____, and, _____ ______.

inventory, secure, appropriate; cooler, dry-storage; separately, food, utensils, equipment, linens, single-use items

Follow these guidelines when notified of a recall: 1. Identify the recalled food items by _____ information from the _____ _____ to the _____. This may include the manufacturer's _____, the _____ the item was _____, and the item's __________.

matching, recall notice, item; ID, time, manufactured, use-by-date

Reject food that is _____ or has an _____ _____. Food that is ______ when it should be dry, such as salami, should also be rejected. Do NOT accept any food item that shows signs of _____ or _____ damage.

moldy, abnormal color; moist; pests, pest

Follow these guidelines when notified of a recall: 4. Refer to the vendor's _____ or _____ _____ for what to do w/ the item. For example, you might be instructed to _____ ___ _____ or _____ it to the vendor.

notification, recall notice; throw it out, return

Store shellfish in their _____ container. Do NOT remove the _____ tag from the container until the _____ shellfish has been used. When the last shellfish is removed from the container, write the _____ on the shellstock tag. Then, keep the tag on file for _____ days _____ that date.

original; shellstock, last; date; 90, from

Food items you have received may sometimes be _____ by the manufacturer. This may happen when food _____ is confirmed or suspected. It can also occur when items have been _____ or _____. Often food is recalled when food allergens have not been _____ on the label. Most vendors will notify _____ of the recall. However, you should also monitor recall notifications made by the _____ and the _____.

recalled; contamination; mislabeled, misbranded; identified; you; FDA, USDA

Ready-to-eat TCS food can be stored for only _____ days if it is held at ___°F (___°C) or lower. After that date, the food must be ______. The count begins ____ the day that the food was prepared or a commercial container was _____.

seven, 41, 5; discarded; on, opened

Both food items and non-food items such as _____ ______, _____, and _____ must be packaged correctly when you receive them. Items should be delivered in their _____ packaging w/ a _____ _____. The packaging should be _____ and _____. It also should protect food and food-contact surfaces from _____.

single-use cups, utensils, napkins; original, manufacturer's label; intact, clean; contamination

sell-by-date

tells the store how long to display the product for sale

Labeling food is important for many reasons. Illnesses have occurred when _____ chemicals were mistaken for food such as _____, _____, and _____ _____. Customers have also suffered ______ reactions when food was _____ prepped w/ a food _____ that was not _____.

unlabeled, flour, sugar, baking powder; allergic, unknowingly, allergen, labeled

Sometimes, commercially processed food will have a _____ date that is less than _____ days from the date the container was opened. In this case, the container should be marked w/ this _____ date, as long as the date is based on _____ _____.

use-by seven; use-by, food safety

Operations have a ______ of systems for date marking. Some write the day or date the food was _____ on the label. Others write the _____ day or date on the label.

variety; prepped use-by

Food should be stored in a clean, dry location away from dust and other contaminants. To prevent contamination, NEVER store food in these areas:

- locker rooms or dressing rooms - restrooms or garbage rooms - mechanical rooms - under unshielded sewer lines or leaking water lines - under stairwells

Make sure the inspection report reviews the following areas:

- receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - staff training - recall program - HACCP program or other food safety system

Preventing Cross-Contamination: Supplies

- store all items in designated storage areas - store items away from walls and at least six inches (15 cm) off of the floor -store single-use items in original packaging

Preventing Cross-Contamination: Containers

- store food in containers intended for food - use containers that are durable, leakproof, and able to be sealed or covered - NEVER use empty food containers to store chemicals. NEVER put food in empty chemical containers.

Damaged, Spoiled, or Incorrectly Stored Food If the food must be stored until it can be returned to the vendor, there is a risk of contaminating the food stored near it. To prevent this risk, follow these guidelines:

- store the food away from other food and equipment - label the food so food handlers do not use the product

Reject food and nonfood items if packaging has any of the following problems. Reject cans if they have any of these problems:

- tears - holes - punctures - leaks - dampness - water stains - signs of pests or pest damage - severe dents in the can seams - deep dents in the can body - missing labels - swollen or bulging ends - holes & visible signs of leaking - rust

Preventing Cross-Contamination: Storage Order

- wrap/cover food - store raw meat, poultry, and seafood separately from ready-to-eat food - if can't, then store ready-to-eat food above raw meat, poultry, and seafood (prevents juices from raw food from dripping onto ready-to-eat food) - raw, meat, poultry, and seafood can be stored w/ or above ready-to-eat food in a freezer if all of the items have been commercially processed & packaged - frozen food that is being thawed in coolers must also be stored below ready-to-eat food Order (based on min. internal cooking temp. of each food): - seafood - whole cuts of beef & pork - ground meat & ground fish - whole & ground poultry - exception: ground meat & ground fish can be stored above whole cuts of beef and pork if the packaging keeps out pathogens and chemicals, and it does not leak

Temperatures for Food Deliveries: Frozen Food

Frozen food should be frozen solid when received. REJECT frozen food for the following reasons. - 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.

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.

Labeling Food That is Packaged _____ for _____ _____ Food packaged in the _____ that is being sold to _____ for use at home, such as bottled salad dressing, must be _____. The label must include the following: These labeling requirements do not apply to _____ _____ food items placed in _____ containers.

On-site, Retail Sale operation, customers, labeled customers' leftover, carry-out - Common name of the food or a statement that clearly identifies it - quality of the food - list of ingredients & subingredients in descending order by weight (necessary if the item contains two or more ingredients) - list of artificial colors & flavors in the food - chemical preservatives - name and place of business of the manufacturer, packer, or distributor - source of each major food allergen contained in the food (not necessary if the source is already part of the common name of the ingredient)

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.

Temperatures for Food Deliveries: Cold TCS food

Receive at 41°F (5°C) or lower, unless otherwise specified.

Temperatures for Food Deliveries: Shell Eggs

Receive at an air temp of 45°F (7°F) or lower.

_____ slows the _____ of most bacteria, but some types grow well at _____ _____. When food is refrigerated for _____ periods of time, these bacteria can _____ enough to cause _____. For this reason, _________ _____ food must be _____ _____ if held for longer than _____ hours. The label must indicate when the food must be _____, _____, or _____ _____.

Refrigeration, growth, refrigeration temperatures; long, grow, illnesses; ready-to-eat TCS, date marked, 24; sold, eaten, thrown out

Labeling Food for _____ _____ - All items that are not in their _____ containers must be labeled. - Food labels should include the common _____ of the food or a _____ that _____ and _____ identifies it. - It is not necessary to label food if it clearly will not be _____ for another item. The food must be _____ identified by _____.

Use On-site - original - name, statement, clearly, accurately - mistaken; easily, sight

What is the problem with storing raw ground turkey above raw ground pork? a. Cross-contamination b. Poor personal hygiene c. Time-temperature abuse d. Cross-contact with allergens

a. Cross-contamination

Some foodservice operations receive food __________ when they are closed for business. This is often referred to as a _____ _____ _____. The supplier is given a _____ or other access to the operation to make the delivery. Products are then placed in _____, _____, and __________ areas. The delivery must be inspected once you _____ at the operation and must meet the requirements.

after-hours; key drop delivery; key; coolers, freezers, dry-storage; arrive

Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order? a. According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom b. According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom c. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom d. According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature on the bottom

c. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

When _____ food w/ different _____ dates in a dish, the discard date of the dish should be based on the _____ use-by date of any food items involved.

combining, use-by, earliest

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for serval days. What must be included on the label for the baked potatoes? a. List of all ingredients b. List of common allergens c. Date that the food was received d. Date that the food should be discarded

d. Date that the food should be discarded

What is the most important factor in choosing a food supplier? a. It is recommended by others in the industry. b. It has a HACCP program or other food safety system. c. It has documented manufacturing and packing practices. 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.

best-by-date

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

Follow these guidelines when notified of a recall: 3. Label the item in a way that will _____ it from being placed back in inventory. Some operations do this by including a "___ ___ ___" and "___ ___ ___" label on recalled food items. _____ staff not to use the product.

prevent; Do Not Use, Do Not Discard, Inform

Fish that will be eaten _____ or _____ cooked must also be received w/ the correct documentation. These documents must indicate the fish was correctly _____ before you received it. Keep these documents for _____ days _____ the sale of the fish. If the fish was __________, it must have documentation that states the fish was raised to _____ standards. These documents must also be kept for _____ days _____ the sale of the fish.

raw, partially; frozen; 90, from; farm-raised, FDA; 90, from

Occasionally, you may be able to _____ and use items that would have been rejected. For example, a shipment of cans w/ contaminated surfaces may be _____ and _____, allowing them to be used. However, the same cans may not be reconditioned if they are _____.

recondition; cleaned, sanitized; damaged

Food must be _____ in storage to maintain _____ and limit the ______ of pathogens. Food items must be rotated so that those w/ the _____ use-by or expiration dates are used _____ items w/ later dates.

rotated, quality, growth; earliest, before

Before you accept any deliveries, you must make sure that the food you purchase is _____.

safe

Following good storage guidelines for food and nonfood items will help keep these items _____ and preserve their _____. In general, you must _____ and _____ mark your food correctly. You must also _____ food and store it at the correct _____. Finally, you need to store items in a way that prevents __________.

safe, quality; label, date; rotate, temperature; cross-contamination.

Develop a relationship w/your suppliers, and get to know their food _____ _____. Consider reviewing suppliers' most recent _____ reports. These reports can be from the __________ (USDA), the __________ (FDA), or a _______ inspector. They should be based on __________ (GMP) or __________ (GAP).

safety practices; inspection; U.S. Department of Agriculture, Food and Drug Administration, third-party; Good Manufacturing Practices, Good Agricultural Practices

Reject meat, fish, or poultry that is _____, _____, _____, or if it has _____ _____ that leaves and imprint when you touch it. Reject food w/ an abnormal or unpleasant _____.

slimy, sticky, dry, soft flesh odor

You must take action to ensure that the receiving and inspection process is smooth and safe: - Make _____ staff responsible for receiving. Train them to follow food _____ _____. - Provide staff w/ the _____ they need, including purchase orders, thermometers, and scales. - Make sure enough trained staff are _____ to receive and inspect food items promptly. Deliveries must be inspected _____ upon receipt.

specific; safety guidelines; tools; available, immediately

Many operations establish supplier lists based on their company _____, _____, and _____. However, only approved suppliers should be included on these lists.

specifications, standards, procedures

Poor food quality can be a sign that the food has been _____ _____ and, therefore, may be unsafe. Work w/ your _____ to define specific safety and quality criteria for the food items you typically receive. Reject food it is has problems w/ its _____, _____, and _____. You should always reject any item that does not meet your _____ _____ for quality.

time-temperature abused; suppliers; appearance, texture, odor; company's standards

Food items must be correctly labeled. Do NOT accept food that is missing a ________ or _____ date from the manufacturer. Reject items that have passed their use-by or expiration dates. Some operations label food items w/ the date the item was _____ to help w/ stock rotation during storage.

use-by-date, expiration; received

First-In, First-Out (FIFO) method

used by many operations to rotate their refrigerated, frozen, and dry food during storage 1. Identify the food item's use-by or expiration date. 2. Store items w/ the earliest dates in front of items w/ later dates. 3. Once items are shelved, use those items stored in front first. 4. Throw out food that has passed its manufacturer's use-by or expiration date.

The process starts w/ a _____ inspection of the delivery truck. Check it for signs of _____. Inspect the overall _____ of the vehicle. Look for signs of pests. If there are signs of problems, _____ the delivery. Continue w/ a visual inspection of _____ items. Make sure they have been received at the correct _____. Once inspected, food items must be stores as _____ as possible in the _____ areas. This is especially true for _____ and _____ items.

visual; contamination; condition; reject food; temperature, quickly, correct; refrigerated, frozen