servsafe ch6

steps to rejecting deliveries

1. Separate rejected items from accepted items 2. Tell the delivery person what is wrong with the item 3. Get a signed adjustment or credit slip before giving the rejected item to the delivery person 4. Log the incident on the invoice or receiving document

receiving temperature of hot TCS food

135°F (57°C) or higher

receiving temperature of cold TCS food

41°F (5°C) or lower, unless specified

receiving temperature of milk

45°F (7°C) or lower Must be cooled it to an internal temperature of 41°F (5°C) or lower in 4 hours

receiving temperature of shucked shellfish

45°F (7°C) or lower Must be cooled it to an internal temperature of 41°F (5°C) or lower in 4 hours

receiving temperature of live shellfish (air, internal, once received)

Air temperature of 45°F (7°C) Internal temperature ≤ 50°F (10°C) Once received, cool it to an internal temperature of 41°F (5°C) or lower in 4 hours

receiving temperature of shell eggs

Air temperature of 45°F (7°C) or lower

Assessing food quality (3)

Appearance Reject food that is moldy or has an abnormal color Texture Reject meat, fish, or poultry if It is slimy, sticky, or dry It has soft flesh that leaves an imprint when touched Odor Reject food with an abnormal or unpleasant odor

key drop deliveries must meet the following conditions

Be inspected upon arrival at the operation Be from an approved source Have been placed in the correct storage location to maintain the required temperature Have been protected from contamination in storage Are NOT contaminated Be honestly presented

staff responsible for receiving should be trained to look for

Correct temperatures Expired code dates Signs of thawing and refreezing Pest damage They should also be allowed to accept, reject, and sign for deliveries

Required documentation when receiving fish that will be eaten raw or partially cooked

Documentation must show the fish was correctly frozen before being received

recalls

Identify the recalled food items Remove the item from inventory, and place it in a secure and appropriate location Store the item separately from food, utensils, equipment, linens, and single-use items Label the item in a way that will prevent it from being placed back in inventory Inform staff not to use the product Refer to the vendor's notification or recall notice to determine what to do with the item

how to check the temperature of reduced-oxygen packaged (ROP) food and bulk food

Insert the thermometer stem or probe between two packages As an alternative, fold packaging around the thermometer stem or probe- be careful not to puncture the packaging

how to check the temperature of meat, poultry, and fish

Insert the thermometer stem or probe into the thickest part of the food (usually the center)

How long should you keep documentation for farm raised fish

Keep documents for 90 days from the sale of the fish

How long should you keep documentation for fish that will be eaten raw or partially cooked

Keep documents for 90 days from the sale of the fish

Egg product inspection stamps

Liquid, frozen, and dehydrated eggs must have a USDA inspection mark Stamp indicates product and processing plant have met certain standards

receiving principles

Make specific staff responsible for receiving Plan ahead for shipments Inspect deliveries

Grading stamps

May also appear on meat, poultry, and egg products. Are voluntary Paid for by processors and packers

How long should you keep shellfish documentation

Must be kept on file for 90 days from the date the last shellfish was used from its delivery container

Required documentation when receiving farm raised fish

Must have documentation stating the fish was raised to FDA standards

What packages should you reject when receiving (8)

Ones with: Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents Bloating or leaking (ROP food) Broken cartons or seals Dirty and discolored packaging Leaks, dampness, or water stains Signs of pests or pest damage Expired use-by/expiration dates Evidence of tampering

how to check the temperature of other packaged food

Open the package and insert the thermometer stem or probe into the food Fully immerse the sensing area in the item Do not touch the package with the stem or probe

Meat and poultry inspection stamps

Packaging must have a USDA or state department of agriculture stamp Stamp indicates product and processing plant have met certain standards

purchasing considerations (2)

Purchase food from approved, reputable suppliers: Have been inspected and can show an inspection report Meet applicable local, state, and federal laws Arrange deliveries so they arrive: When staff has enough time to do inspections When they can be correctly received

Required documentation when receiving shellfish

Shellfish must be received with shellstock identification tags Tags indicate when and where the shellfish were harvested

key drop deliveries

Supplier is given after-hours access to the operation to make deliveries

during the inspection of deliveries staff should do the following

Visually inspect truck for signs of contamination Check for damaged food Sample temperatures Inspect and store each delivery before inspecting another

Recondition

example: shipment of cans with contaminated surfaces may be cleaned and sanitized allowing them to be used

receiving temperature of frozen food

frozen solid

Products requiring inspection stamps (3)

meat poultry egg products