ServSafe Ch. 6
How to reject a delivery
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.
Fresh Fish Reject Criteria
Color: Dull gray gills; dull dry skin Texture: Soft flesh that leaves an imprint when touched Odor: Strong fishy or ammonia smell Eyes: Cloudy, red-rimmed, sunken Product: Tumors, abscesses or cysts on the skin
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.
Inspecting deliveries
Inspect overall condition of the delivery trucks; 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
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 correctly frozen before you receive it
use-by date
The date found on food packaging that indicates when a food should be used by for highest quality and nutrition.
sell-by date
how long to display product for sale
Inspection Report Review Areas
- Receiving and storage - Processing - Shipping - Cleaning and Sanitizing - Personal hygiene - Staff training - Recall program - HACCP program or other food safety system
When to reject food due to packaging
- Severe dents in the can seams - Deep dents in the can body - Missing labels - Swollen or bulging ends - Holes and visible signs of leaking - Rust
Shellstock identification tags
- Shellfish must be received with one -Indicate when and where the shellfish were harvested. -ensure that the shellfish are from an approved source - Keep documents for 90 days from sale of fish
What is the correct temperature for receiving cold TCS food?
41 degrees F (5 degrees C) or lower
Inspection stamp
A stamp indicating carcasses and packages of meat have been inspected by the USDA or a state department of agriculture.
Food quality inspections include
Appearance, Texture, Odor
Good Manufacturing Practices (GMP)
Are the Food and Drug Administration's minimum sanitation and processing requirements for producing safe food. - Describe methods, equipment, facilities, and controls used to process food. - Both suppliers and their sources are subject to GMP inspections
Temperature Requirements
Cold TCS food- Receive at 41 F or lower Live shellfish (oysters, mussels, clams, and scallops)- Receive at air temperature of 45 F and an internal temperature no greater than 50 F Shucked Shellfish- Receive at 45 F or lower Milk- Receive at 45 or lower Shell Eggs- Receive at air temperature of 45 F or lower Hot TCS food- Receive at 135 F or higher Frozen food: Should be frozen solid when recieved
Meat accept criteria
Color: - Beef: bright cherry red; aged beef may be darker; vacuum-packed beef will appear purplish - Lamb: bright red - Pork: light pink meat; firm; white fat Texture: Firm flesh that springs back when touched Odor: No odor Packaging: Intact and clean
Meat Reject Criteria
Color: - Beef: brown and 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
Poultry Reject Criteria
Color: Purple or green discoloration around the neck; dark wing tips (red are acceptable) Texture: Stickiness under the wings and around joints Odor: Abnormal, unpleasant odor
Fresh Fish Accept Criteria
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
Poultry Accept Criteria
Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: should be surrounded by crushed, self-draining ice
Fresh Produce Reject Criteria
Condition: Evidence of mishandling or insects (including insect eggs and egg cases) Spoilage: Mold, cuts, wilting, unpleasant odors, discoloration, etc. (will depend on the produce involved)
Inspection Report
Consider reviewing supplier's most recent inspection reports. Can be from the USDA, FDA, GMP, or GAP
best buy date
Date by which the product should be eaten for best flavor or quality
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
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.
Dairy products reject criteria
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 broken rind
Dairy products accept criteria
Milk: Sweetish flavor Butter: Sweet flavor; uniform color; firm texture Cheese: Typical flavor and texture; uniform color; clean and unbroken rind
Crustaceans Accept Criteria
Odor: Mild ocean or seaweed smell Condition: Shipped alive, packed in seaweed, and kept moist
Shellfish Accept Criteria
Odor: mild ocean or seaweed smell Shells: closed and unbroken, indicating that the shellfish are alive Condition: if fresh, they must be received alive
Shell eggs accept criteria
Odor: no odor Shells: clean and unbroken
Crustaceans Reject Criteria
Odor: strong fishy smell Condition: dead on arrival
Shell Eggs Reject Criteria
Odor: sulfur smell or off odor Shells: dirty or cracked
How should cartons of coleslaw be checked for the correct receiving temperature?
Open a carton and insert a thermometer stem into the food
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.
How should the temperature of vacuum-packed meat be checked during receiving?
Place the thermometer stem or probe between two packages of product
What should be done with an item that has been recalled?
Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded
Which item can be received at 45 degrees F?
Shell eggs
Packaging of food
Should be intact and clean. Should protect food-contact surfaces from contamination
Key Drop Deliveries
Suppliers delivering food after hours of the operation. Supplier is given a key or other access to the operation to make the delivery
Approved suppliers
Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws.
Fresh produce accept criteria
Temperature: varies according to the product Condition: varies according to the product
Shellfish Reject Criteria
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)
Which is a requirement for key drop deliveries?
The items are placed in the correct storage location
expiration date
The recommended last date for the product to be at peak quality
What causes large ice crystals to form on frozen food and its packaging?
Time-temperature abuse