Chapter 5

Preventing cross contamination: Supplies

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

preventing cross contamination: storage order

- wrap/cover food. store raw meat, poultry, and seafood away from ready to eat TCS food or under TCS food to prevent dripping Store in this order if not separate: 1.Ready to eat food 2. Seafood 3. whole cuts of beef and pork 4. ground meat and ground fish 5. whole and ground poultry

When inspecting food quality look for?

-appearance: reject mold or abnormal color -texture: reject meat, fish or poultry that is slimy, sticky or dry -odor: reject if abnormal or unpleasant odor

preventing cross contamination: cleaning

-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.

Labeling food that is packaged on-site for retail sale?

-common name of food -quantity of the food -list of ingredients in descending order by weight -list of artificial colors and flavors in food -chemical preservatives -name and place of business of manufacturer -source of each major food allergen in food

When should frozen foods be rejected?

-fluids or water stains appear in case bottoms or on packaging -ice crystals or frozen liquids on the food or the package

Recall of food by manufacturer can happen when?

-food contamination is confirmed or suspected -items have been misbranded or mislabeled

Key drop deliveries should meet the following conditions?

-from an approved source -placed in the correct storage location to maintain the required temperature -protected form contamination in storage -not been contaminated -honestly presented

To prevent contamination never store food in these areas?

-locker room/dressing room -restrooms/garbage room -mechanical rooms -under unshielded sewer lines -under stairwells

Inspection reports should review the following areas?

-receiving and storage -processing -shipping -cleaning and sanitizing -personal hygiene -staff training -recall program -HACCP program

Steps for rejecting an item?

-set aside from items you are accepting -tell delivery person reason to reject -get a signed adjustment or credit slip -log the incident on the invoice or receiving document

Reject cans if they have any of these problems?

-severe dents in can seams -deep dents in can body -missing labels -swollen or bulging ends -holes and visible signs of leaking -rust

Steps of receiving and inspecting food deliveries?

-visual inspection of the delivery truck -visual inspection of the food items -make sure they are received at the correct temperatures

Follow these guidelines when notified of a recall:

1) Identify the recalled food items by matching info from recall notice. 2) Remove item from inventory and place in secure and appropriate location. 3) Label the item in a way that will prevent it being placed back in inventory. 4) Refer to the vendor's notification or recall notice for what to do with the item.

minimum internal cooking temperature of whole cuts of beef and pork?

145 F

minimum internal cooking temperature of seafood?

145F

minimum internal cooking temperature of ground meat and ground fish?

155F

minimum internal cooking temperature of whole and ground poultry?

165F

Ready to eat TCS food must be marked with a label if held for longer than?

24 hours

What is the correct temperature for receiving cold TCS food?

41 F or lower

Store TCS food at an internal temperature of?

41F (5C) or lower, or 135F (57C) or higher

How many inches from the floor should food be stored?

6 in

When the last shellfish is removed from the container write the date on the shellstock tag and file it for _____ days.

90

receive at 41 F or lower, unless otherwise specified

Cold TCS foods

-Identify the food item's use by or expiration date -store items with the earliest use by or expiration dates in front of items with alter dates -once items are shelved use those items stored in front first -throw out food that has passed its manufacturer's use by or expiration date

FIFO method

When must you discard tuna salad that was prepped on July 19?

July 25

Checking the temperature of other packaged food

Open the package and insert the thermometer stem or probe into the food. the stem or probe must NOT touch the package

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?

according to minimum internal cooking temperatures with ready to eat foods on the top shelf and poultry on the bottom

Food must be purchased from?

approved, reputable suppliers

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

best-by date

You _______ make unsafe food safe.

cannot

Food labels should include the ____________ of the food or a statement that clearly and accurately describes it.

common name

What is the problem with storing raw ground turkey above raw ground pork?

cross contamination

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?

date that the food should be discarded

Items with broken cartons or seals or ________ or __________ packaging should be rejected.

dirty, discolored

Food items must be rotated so that those with the _________________ are used before items with later dates.

earliest use by or expiration dates

Key drop deliveries must be inspected when?

first thing when you arrive at operation

Often food is recalled when _______________ have not been identified on the label.

food allergens

should be frozen solid when received

frozen foods

receive at 135 F or higher

hot TCS foods

Make sure enough staff are trained to recieve and inspect deliveries because they should be inspected ___________ upon receipt.

immediately

Checking the temperature of reduced oxygen packaged food, atmosphere packaging, and vacuum packed food?

insert the thermometer stem or probe between two packages. if the package allows fold it around the thermometer stem or prove. Be careful NOT to puncture the package

Checking the temperature of meat, poultry, and fish?

insert the thermometer stem or probe directly into the thickest part of the food

Suppliers must be inspected and can show you an _____________.

inspection report

Suppliers must deliver food when staff has enough time to do?

inspections

What is the most important factor in choosing a food supplier?

it has been inspected and complies with local, state and federal laws

Milk can be received at 45°F (7°C) under what condition?

it is cooled immediately to 41 F or lower in four hours

foodservice operation receive food after hours when they are closed for business

key drop deliveries

All food items that are not in original containers should be _______.

labeled

Why use open shelving?

lining shelves with aluminum foil, sheet pans or paper restricts the circulation of cold air in the unit

-receive at an air temperature of 45 F and an internal temperature no greater than 50 F -cool to 41 F or lower in four hours

live shellfish

-receive at 45 F or lower -cool to 41 F or lower in four hours

milk

It is not necessary to label a food if it clearly will not be ___________ for another item.

mistaken

Store shellfish in their?

original container

Items should be delivered in their _________ with a manufacturer's label.

original packaging

All food packaged in reduced-oxygen environment but be rejected if?

package is bloated or leaking

Reject items with tears, holes or punctures in their _____________.

packaging

What is the best method of checking the temperature of vacuum packed meat?

place the thermometer stem or probe between two packages of product

_____________ can be a sign that food has been time-temperature abused and therefore unsafe.

poor food quality

make specific staff responsible for receiving and provide them with the tools they need including what?

purchase orders, thermometers, and scales

Develop a ______________ with your suppliers and get to know their food safety practices.

relationship

Food must be ________ in storage to maintain quality and kit the growth of pathogens.

rotated

tells the store how long to display the product for sale

sell by date

Ready to eat TCS food can be stored for only?

seven days if it is held at 41 F (count begins day food was prepared or opened)

receive at an air temperature of 45 F or lower

shell eggs

Do not remove the _________ from the container until the last shellfish has been used.

shellstock tag

tags indicate when and where the shellfish were harvested also ensure it is from a reputable source

shellstock tag

-receive at 45 F or lower -cool the shellfish to 41 F or lower in four hours

shucked shellfish

when combining food with different use by dates in a dish the discard date should be based on?

the earliest use by date of any of the food involved

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

time temp abuse

Do not accept food that is missing a _________ date or _______ date.

use-by or expiration

preventing cross contamination: containers

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