Chapter 5
How far off of the floor should all items be stored
6 inches
How long do shellstock tags have to be saved
90 days from the date that the last piece of shellfish was used from its delivery container
Fresh salmon with a flesh that springs back when touched
Accept
Shell eggs received at an air temp of 45F
Accept
Labeling guidelines for food for use on-site
All items that are not in their original containers must be labeled, including the common name of the food or definition of it
Store dirty linens
Away form the food in clean non-absorbent containers or washable laundry bags
Store food in containers that have been
Cleaned and sanitized
Labeling guidelines for food that is packaged on-site for retail sale
Common name of the food identifies it, quantity of food, list of ingredients in descending order by weight (food with 2 or more ingredients), list of artificial flavors and colors and chemical preservatives, name and place of the manufacturer, packer, or distributor and source of any major food allergen in the food
Key drop delivery
Delievers received after hours, when they are closed for business and suppliers are given keys or other access to the operation
Use food containers that are
Durable, leak proof, and able to be sealed or covered
To ensure that temperatures are maintained in cooling devices
Ensure that all storage units have at least one air temperature measuring device that is accurate to +/- 3F and that is located in the warmest part of the refrigeration unit and the coldest part of the hot holding unit, do not overload coolers, use open shelving and monitor foods regularly
You can make unsafe food safe
False
FIFO
First In First Out
Store food in containers that were meant for
Food
Frozen food deliveries must meet the following criteria
Frozen food should be frozen solid when received.
What guidelines should be followed for a FDA recall
Identify the recalled items, remove them form inventory and place in a secure, separated place, label them in a way to prevent them from being used, refer to the vendors recall notice for how to dispose of the item
At what point should ready to eat foods be marked
If it is held for longer than 24 hours
When to reject food based on its appearance
If it is moldy, or has an abnormal color, is moist when it should be dry, shows signs of pest or pest damage
When should frozen food deliveries be rejected
If there are fluid or water stains in case bottoms or on packaging or if there are ice crystals or frozen liquids on the food or packaging
Food should never be stored
In locker or dressing rooms, restroom or garbage rooms, mechanical rooms, under unshielded sewer lines or leaking water lines, under stairwells
How should single use items be stored
In their original packaging
How should both food and non food items be delivered
In their original packaging with a manufacturers label
How to check the temp of ROP food (MAP, vacuum-packed and sous vide food) during the delivery process
Insert the thermometer stem or probe between two packages. If the package allows, fold it around the thermometer stem or probe. Be care to not puncture the package
How to check the temp of meat poultry and seafood during the delivery process
Insert the thermometer stem or probe directly into the thickest part of the food, usually the center
What conditions of a key drop delivery must be inspected on someone arrives at the operation
It is from a approved source, it was placed in the correct storage locations to maintain the required temp, it was protected from contamination in storage, it has not been contaminated, it is honestly presented
What should be done to food packaged in a reduced oxygen environment, such as vacuum packed meat if its packaging is bloated or leaking
It should be rejected
What should be done to an item that has been rejected from a delivery
It should be set aside from the items that are being accepted, the delivery person should be made aware of hat is wrong with the item and you should get a signed adjustment or credit slip and log the incident on the invoice
What items should be rejected
Items with tears, holes, punctures, labels that are not intact, or have bulging or swollen ends, rust or dents.
Name the key components of proper food storage
Labeling, Date Marking, Temperatures, Rotation, Preventing Cross-Contamination
Pathogen that grows well at refrigerated temperatures
Listeria monocytogenes
When does the date count began on ready to eat TCS foods being held at 41F or lower
On the day that the food was prepared or a commercial container was opened
How long can ready to eat TCS food be held
Only 7 days if it is held at 41F or lower
How to check the temp of other packaged food during the delivery process
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 can you ensure that the food that you receive is safe
Purchasing food from approved, reputable vendors, using criteria to accept or reject food during receiving, labeling and dating food, storing food and nonfood items to prevent time-temperature abuse and contamination
Storage of food
Ready to Eat Seafood Whole Cuts of Beef and Pork Ground Meats and Fish Whole and Ground Poultry
Shucked shellfish deliveries must meet the following criteria
Receive 45F or lower, cool the shellfish to 41F or lower in 4 hours
Cold food deliveries must meet the following criteria
Receive TCS food at 41F or lower, unless otherwise specified
Milk deliveries must meet the following criteria
Receive at 45F or lower, cool the milk to 41F or lower in 4 hours
Shell egg deliveries must meet the following criteria
Receive at an air temperature of 45F or lower
Hot food deliveries must meet the following criteria
Receive hot TCS food at 135F or higher
Live shellfish deliveries must meet the following criteria
Receive oysters, mussels, clams, and scallops at an air temp of 45F and an internal temp of no greater then 50F. Once received, the shellfish must be cooled to 41F or lower in 4 hours
Bag of flour that is dry but has a watermark on it
Reject
Can of red kidney beans with a small dent on one side of the can
Reject
Chicken received at an internal temp of 50F
Reject
Frozen meat with large ice crystals on the packaging
Reject
Live oysters without shellstock identification tags
Reject
Milk received at 50F
Reject
Mozzarella cheese with small spots of mold
Reject
Vacuum-packed bacon with the seal broken but no other obvious damage
Reject
When to reject food based on odor
Reject food with an abnormal or unpleasant odor
When to reject food based on texture
Reject meat, fish, poultry that is slimy, sticky or dry, or if it has a soft flesh that leaves an imprint when you touch it
What documentation is required for the delivery of shellfish
Shellstock identification tag that indicates when are where the shellfish was harvested
Poor food quality can be assign of
Time=temperature abuse
What should date marking for ready to eat foods include
When the food must sold, eaten or thrown out
When is the best time for suppliers to deliver food
When the operations staff has time to correctly received the food
How must fish that is to be eaten raw or partially cooked be received
With the correct documentation that must indicate the fish was correctly frozen before you received it and must be kept for 90 days from the sale of the fish (if the fish was farm raised, it must also have documentation that the fish was raised to FDA standards)