ServSafe 6th Edition Coursework _Ch 6 Key Terms & Summary

Key Drop Deliveries must meet the following conditions:

* is from an approved supplier * has been placed in the correct storage location to maintain * is is at the required temperature and was protected from contamination * has not been contaminated * is honestly presented.

Receiving Considerations:

- Scheduling: suppliers should deliver food when staff has enough time to inspect it. - Staff needs: Make specific staff responsible for receiving. Train them to look for correct temps, expired code dates, signs or thawing or refreezing, and pest damage. Staff should be able to accept, reject, and sign for deliveries. Also provide them with: purchase orders, temperature logs, thermometers and scales. -Good preparation: plan ahead for shipments. Have clean hand trucks, carts, dollies, and containers ready. Make sure there is enough space in dry-storage and walk-in areas for shipments. - Timing of inspections: Visually inspect delivery trucks for signs of contamination. Check for damaged food, look for items that might have been repacked or mishandled. Spot check weights and take sample temperatures of all TCS foods. Inspect and store each delivery before accepting another one.

Recall Guidelines

- identify the recall item by matching information from the recall notice. This may include the manufacturer's ID, the time the item was manufactured, and the item's use-by date. - Remove the item from inventory and place it is a secure and appropriate location. It must be stored seperately from foods, utensils, equipment, linens and single-use items. - label the item in a way that prevents it from being placed back in the inventory. - Refer to the vendor's notification or recall notice for what to do with the item. For example, you migh be instructed to throw it out or return it to the vendor.

Case in Point - Delivery Decision That Could Cost Them

Betty should have asked the delivery driver to come back later. Products must be delivered when staff have enough time to inspect them. Deliveries must be inspected immediatley. By putting the deliveries away without inspecting them, Sunnydale missed an opportunity to identify food that : -was not delivered at the correct temperature - was damaged or mishandled - had been thawed and refrozen - had expired code dates - showed signs of a pest infestation

Receiving Temperature Requirements:

Cold TCS Food: 41F or lower, unless otherwise specified. Hot TCS Food: 135F or higher Frozen Food: Should be frozen solid Live Shellfish: Air temperature of 45F, internal temperature no greater than 50F. Once received, cool it to an internal temperature of 41F or lower for four hours. Shucked Shellfish: 45F or lower, must be cooled to 41F or lower in 4 hours. Milk: 45F or lower. Must be cooled to 41F or lower in 4 hours. Shell eggs: air temperature of 45F or lower.

Reject Meat

Color - Beef: brown or 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

Reject Fresh Fish 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

Reject Poultry

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

Reject Fresh Produce

Condition: evidence of mishandling or insects (including insect eggs and egg casings) Spoilage: mold, cuts, wilting, unpleasant odors, discoloration, etc. (will depend on the produce involved).

How to check the temperature of each product:

Fresh poultry - insert the thermometer stem or probe into the thickest part of the poultry. The center is usually the thickest part. The temperature should be 41F or lower. Carton of milk - open the carton and insert the termometer stem or probe into the milk. Fully immerse the sensing area. The stem or probe must not touch the carton. The temperature should be 45F or lower when receiving milk. However, it must be colled to 41F or lower in four hours.

Milk can be receive at 45F under what condition?

It is cooled to 41F or lower in 4 hours.

What is required when receiving fish that will be served raw or partially cooked?

It must be correctly frozen before you receive it.

Reject Shell Eggs

Odor: sulfur smell of off odor Shells: dirty or cracked

How should cartons of coleslaw be checked for the correct receiving temperature?

Open a carton and inset a thermometer stem into the food.

Packaging

Reject food and nonfood items if the packaging has any of the following problems: - Damage; tears, holes, or punctures. In cans with labels that are not in tact or have buldging or swollen ends, rust or dents. Do not accept cases or packages that appear to have been tampered with. - Liquid; reject items with leaks, dampness or water stains. Reject if large ice crystals or frozen liquids on the packaging. -Pests: signs of pest or pest damage. - Dates; do not accept food that is missing use-by or expiration dates from the manufacture.

What should be done with an item that has been recalled?

Remove the item from inventory, and place it in a secure location.

Live shellfish should be received with what documentation?

Shellstock identification tag

Inspection Reports

Should be conducted by either: The USDA, FDA or a third party inspector. They should be based on (GMP) Good Manufacturing Practices or (GAP) Good Agricultural Practices. Make sure an inspection report reviews the following areas: - Receiving and storage - Processing - Shipping - Cleaning & Sanitizing - Personal hygiene - Staff Training - Recall Program - HACCP program or other food safety system

Rejecting Shipments:

Staff should know how to reject an item or a shipment: - set the rejected item aside from the items you are accepting. - tell the delivery person exactly what is wrong with the item. Use your purchase agreement to support your decision. - Get a signed adjustment or credit slip from the delivery person before the item is removed. - Log the incident on the invoice or receiving document. Be specific about the action taken and the item involved.

Reject Shellfis criteria

Texture: slimy, sticky, or dry Odor: strong fishy smell Shells: excessively muddy or broken shells Condition: deal on arrival (open shells that do not closed when tapped)

Key drop delivery

The receipt of food by a foodservice operation after-hours while closed for buisness.

Frozen shrimp is rejected during receiving for having large ice crystals on teh foo and packaging. What is the problem that is causing this?

Time-Temperature abuse.

Case in Point - More than they bargained for

What did the Chef do wrong? The chef purchased fish from an unapproved source. What should have been done? The chef should have purchased fish from approved, reputable suppliers. These suppliers have been inspected and can show you an inspection report. They also meet applicable local, state and Federal laws. Barracuda are a predatory tropical reef fish and should be used with caution because they are commonly linked to ciguatera fish poisoning.

General Inspection guidelines

When inspecting deliveries, focus on checking product temperatures, packaging, documentation, and the quality of the food. Meat, poulty or fish - insert thermometer into the thickest part of the food. The center is usually the thickest. Reduced-oxygen packaged (ROP) and bulk food - insert the thermometer stem or probe between two packages. If possible fold the packaging around the thermometer stem or probe. Other packaged food - open the food and insert the stem or probe into the food. Fully immerse the sensing area in the item. The stem or probe must not touch the package.

Guidelines for receiving food safely:

* Have suppliers deliver food when there is time to inspect it. * Make specific staff responsible for receiving. Train them to follow food-safety procedures including checking items for correct temperatures, expired code dates, signs of thawing and refreezing, and pest damage. * Make sure there are enough trained staff to receive and inspect food properly. * Visually inspect delivery trucks for signs of contamination. * Inspect each delivery immediatley to check for damaged food and look for items that might have been repacked or mishandled. Take sample temperatures of all TCS Foods. * Inspect and store each delivery before accepting another. *Receive cold TCS foods at 41F or lower unless otherwise specified. Receive hot TCS food at 135F or higher. * Make sure packaging is intact and clean and protects food and food-contact surfaces from contamination. Reject items with leaks, dampness or water stains. * Reject food that is moldy or has an abnormal color. Food tha is moist when it should be dry, such as salami, should also be rejected. Reject frozen food that has large ice crystals on it. This may be evidence of thawing and refreezing. * Reject meat, fish, or poultry that is slimy, sticky, or dry. Also reject it if it has soft flesh that leaves in imprint when you touch it. *Reject food with an abnormal or unpleasant odor.

What is the correct temperature fo receiving cold TCS foodS

41 F or lower

Shellstock identification tags

Each container of live, molluscan shellfish received must have an ID tag taht must remain attached to the container until all the shellfish have been used. Tags are to be kept on file for 90 days from teh date recorded on the tag.

USDA

The United States Department of Agricultures

A shipment of poultry should be rejected under the following conditions:

- purple or green discoloration around the neck - dark wing tips (red tips are acceptable) - stickiness under wings or around joints - abnormal, unpleasant odor - temperature above 41F

Cans should be rejected under the following conditions:

-Bulging or swollen ends - Rust or dents -Labels that are not intact

Inspection stamp

A stamp indicating carcasses and packages of meat have been inspected by the USDA or a state department of agriculture.

Case in Point - Decision to make

All food must be purchased from approved, reputable suppliers. The partners could contact other foodservice opeations to ask if the supplier is reputable. Because an approved supplier is on that is inspected, the partners simply must ask the supplier for a copy of a recent inspection report.

FDA

Food and Drug Administration

What is the best method of checking the temperature fo a delivery of fresh fish?

Insert the thermometer into the thickest part of the fish.

Reject Dairy Products

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.

Reject crustaceans

Odor: strong fishy smell Condition: dead on arrival

Approved Suppliers

Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws.

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

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

Cleaning the surfaces of some cans of tomato sauce so they can be accepted is an example of

reconditioning.

GMP's are

the FDA's minimum santitation and processing requirements for producing safe food. They describe the methods, equipment, facilities, and controls used to process food. Both suppliers and their sources are subject to GMP inspections.