ServSafe Chapter 5

Food quality

-Appearance: reject food that is moldy or has abnormal color, food that is moist when it should be dry, do not accept food that shows signs of pests or pest damage -Texture: reject meat, fish, or poultry that is slimy, sticky, or dry, also reject if it leaves an imprint when you touch it -Odor: reject if abnormal or unpleasant odor, reject if it does not meet your company's standards for quality -Storing: label and mark food correctly, rotate food and store it at correct temperatures, store items in a way that prevents cross-contamination

Labeling

-Labeling food for Use On-site +all items that are not in their original containers must be labeled +include the common name of the food or statement that clearly and accurately identifies it +not necessary to label food if it clearly will not be mistaken for another item; the food must be easily identified by sight -Labeling food that is packaged on site for retail sale (bottled salad dressing), must include the following information: +common name of the food or a statement that clearly identifies it +Quantity of food +list of ingredients and subingredients in descending order by weight. this is necessary if the item contains two or more ingredients +chemical preservatives +name and place of business of the manufacturer, packer, or distributor +source of each major food allergen contained in food. This is not necessary if the source is already part of the common name of the ingredient

Preventing Cross Contamination

-Supplies +store all items in designated storage areas +store items away from walls at least 6 inches (15 centimeters) off the floor -store single use items (sleeve of single use cups or single use gloves) in original packaging -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 -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 nonabsorbent containers. they can be stored in washable laundry bags -Storage order

Purchasing

-before accepting deliveries you must make sure that the food purchase is safe -purchase from approved, reputable suppliers -can show you an inspected report -meet applicable, local, state, and federal laws -develop a relationship with your suppliers and get to know their food safety practices -review suppliers' most recent inspection report: +can be from FDA, USDA, or a third party Good Manufacturing Practices (GMP) or Good Agricultural Practice (GAP)

Recalls

-contamination is confirmed or suspected -when items have been mislabeled or misbranded -often recalled when food allergens have not been identified on label -follow these guidelines when notified of a recall: 1. identify the recalled items (manufacuterer's ID) 2. remove the item from inventory, and place it in a secure and appropriate location. Must be stored separately from food, utensils, equipment, linens, and single use items 3. label the item in a way that will prevent it from being placed back in inventory 4. refer to the vedor's notification or recall notice for what to do with the item (throw it away or return it to the vendor)

Rotation

-earlier food dates are used before the later dates -first in, first out (FIFO) method: 1. identify the food item's use by or expiration date 2. store items with the earlier use by or expiration dates in front of items with later dates 3. once items are shelved, use items stored in front first 4. throw out food that has passed its manufacuter's use by or expiration date

Rejecting Items

-if you reject an item, set it aside from the items you are accepting 1. tell delivery person exactly what is wrong with the rejected item 2. make sure you get signed adjustment or credit slip to give back to the delivery person

Damaged, spoiled, or incorrectly stored food

-it is unsafe -discard it -this includes missing date mark or food that exceeded its date mark and time and temperature requirements -store food away from other food and equipment -label the food so food handlers do not use the product

Receiving and Inspecting

-must take action to ensure that receiving and inspection process is smooth and safe -make specific staff responsible for receiving, train them to follow food safety guidelines -provide staff with the tools they need including purchase orders, thermometers, and scales -make sure enough trained staff are available to receive and inspect food items promptly

Temperature/checking temperature: other packaged food

-open the package and insert the thermometer stem or probe into food. the sensing area must be fully immersed in the food. the stem or probe must not touch the package

Temperature for food deliveries: live shellfish

-oysters, mussels, clams, and scallops -receive at an air temperature of 45F (7C) -internal temperature no greater than 50F (10C)

Storage Location

-prevent contamination never store food in these areas: +locker rooms or dressing rooms +restroom or garbage rooms +mechanical rooms +under unshielded sewer lines or leaking water lines +under stairwells

Temperature for food deliveries: hot TCS food

-receive at 135F (57C) or higher

Temperature for food deliveries: milk

-receive at 45F (7C) or lower -cool milk to 41F (5C) or lower in four hours

Temperature for food deliveries: shell eggs

-receive at an air temperature of 45F (7C) or lower

Temperature for food deliveries: shucked shellfish

-receive at an air temperature of 45F (7C) or lower -cool shellfish to 41F (5C) or lower in 4 hours

Inspection reports review the following areas:

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

Date marking

-refrigeration slows the growth of bacteria -ready-to-eat TCS food must be marked if held for longer than 24 hours -label must indicate when the food must be sold, eaten, or thrown out -ready-to-eat TCS food can be stored for only 7 days (count the first day) -when combining food with different use-by-dates in a dish the discard date for the dish should be based on the earliest use0by-date of any item involved +Example: a fod handler is prepping jambalaya on December using shrimp and sausage +shrimp has a use by date of December 8 +sausage has a use by date of December 10 +so the use by date of the jambalaya is December 8

Deliveries

-schedule deliveries at a time when they can be correctly received

Temperature for food deliveries: frozen food

-should be frozen solid when received -Reject if: +fluids or water stains appear in case bottoms or on packaging +there are ice crystals or frozen liquids on the food or package (which means thawing and refreezing occurred, time temperature abused)

Packaging

-should be intact and clean -protects food from contamination -reject if: +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 +appear to have been tampered with +signs of pests +leaking or dampness +missing a use-by-date or expiration date from manufacturer +sell by date: tells the store how long to display product for sale +best by date: is the date by which the product should be eater for best flavor and quality

Key Drop Deliveries

-some food service operations receive food after-hours when they are closed for business -the supplier is given a key or other access to the operation to make the delivery -products are placed in coolers, freezers, and dry storage areas -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

-store TCS food at an internal temperature of 41F or lower (cold) or 135F or higher (hot) -make sure storage units have at least one air temperature measuring device, it must be accurate to +/-3F or +/-1.5F -do not overload coolers or freezers, should prevent airflow -use open shelving, do not line shelves with aluminum foil, sheet pans, ore paper because this restricts circulation of cold air in the unit -monitor food temperatures regularly, randomly sample the temperature of stored food to verify that the cooler is working, if food is not proper temperature throw it away

Storage order by minimum internal cooking temperature

1. Ready-to-eat food/TCS food 2. Whole Seafood: 145F (63C) 3. Whole Cuts of beef and pork: 145F (63C) 4. Ground meat and ground fish (155F) (68C) 5. Whole and ground poultry (165F) (74C)

Documents

Example: shellfish must be received with a shellstock identification tag. These tags indicate when and where the shellfish were harvested and also indicate that shellfish came form an approved source -store shellfish in their original container; do not remove shellstock tag from container until the last shellfish has been used. When the last shellfish has been removed from the container write the date on the shellstock tag -raw fish documents must indicate the fish was correctly frozen before you received it. Keep these documents for 90 days from the sale of the fish. if it is farm raised, the document must state that it was raised by FDA standards, also kept for 90 days

General Purchasing and Receiving Principles

Purchasing food from approved, reputable suppliers and following good receiving procedures will help to ensure the safety and quality of the food your operation uses

Temperature/checking temperature: reduce-oxygen packaging (ROP) food (modified atmosphere packaging [MAP], vacuum-packed and sous vide food)

insert thermometer stem or probe between the two packages. if the packages allow, fold it around the thermometer stem or probe. be careful not to puncture the package

Temperature/checking temperature: meat, poultry, and fish

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

Temperature for food deliveries: cold TCS food

receive at 41F (5C) or lower, unless otherwise specified