Servsafe MO ch 6

General Food Purchasing Principles

-Buy only from suppliers who get their products from approved food sources. - Make sure suppliers are reputable.

Criteria for receiving canned food

-Can and seal are in good condition -Product has normal color, texture, and odor.

Criteria for receiving frozen processed food

-Frozen foods should be frozen. -Ice cream should be 6 F to 10 F (-14 C to -12 C). -Packaging should be intact and in food condition.

Criteria for receiving ROP food

-Frozen foods should be frozen. -Temperature of 41 F (5 C) or lower (unless specified by the manufacturer). -Product should have acceptable color. -Packaging intact and in good condition; current code dates.

Signs of spoilage in fresh produce.

-Insect infestation. -Mold -Cuts -Wilting and mushiness -Discoloration and dull appearance -Unpleasant odors and tastes

Criteria for receiving crustaceans.

-Mild ocean or seaweed odor. -Shipped alive: (Tail should curl when lobster is picked up indicating is is alive); packed with seaweed and kept moist. -Processed: internal temperature of 41 F ( 5 C).

Criteria for receiving shellfish.

-Mild ocean or seaweed smell. -Closed and unbroken shells. -Alive, if received fresh. -Temperature: Live - on ice or at an air temperature of 45 F (7 C) or lower. Shucked - Internal temperature of 45 F (7 C) or lower.

Criteria for receiving shell eggs.

-No odor. -Shells clean and unbroken. -Air temperature of 45 F (7 C) or lower.

Criteria for receiving UHT and Aseptically packaged food.

-Packaging and seals should be intact. -UHT food aseptically packaged should be at room temperature. -UHT food not aseptically packaged: should be at 41 F (5 C) or lower, or follow manufacturer's directions.

Criteria for receiving dry food

-Packaging is intact and in good condition. -Product has normal color and odor.

Criteria for receiving bakery goods

-Packaging should be intact and in good condition. --Product should be at temperatures specified by manufacturer.

Principals of Receiving Food Shipments

-Schedule deliveries for off-peak hours. -Receive only one delivery at a time. -Inspect deliveries and put items away immediately. -Make sure enough trained staff are available to receive, inspect, and store food. -Check shipments for intact packaging and signs of refreezing, prior wetness, and pest infestation. -Use calibrated thermometers to sample temperatures of received food items.

Criteria for receiving potentially hazardous hot food

-Temperature of 135 F (57 C) or higher. -Containers are undamaged and able to maintain proper temperatures.

Criteria for receiving dairy foods.

-Temperature of 41 F (5 C) or lower (unless otherwise specified by law). -Milk should have a sweetish flavor. -Butter should have a sweet flavor, uniform in color, firm texture. -Cheese should have typical flavor, texture, and uniform color.

Criteria for receiving ready-to-eat food

-Temperature of 41 F (5 C) or lower (unless otherwise specified by law). -Packaging intact in good condition.

Criteria for receiving fish.

-Temperature of 41 F (5 C) or lower. -Bright red gills; bright shiny skin. -Firm flesh that springs back when touched. -Mild ocean or seaweed smell. -Bright, clear, full eyes. -Product should be crushed, self-draining ice.

Vacuum-packed food

Air around the product is removed before package is sealed.

Modified atmosphere packaging (MAP)

Air inside of a package is altered using gases (carbon dioxide and nitrogen).

Sous Vide packaging

Cooked, or partially cooked food is vacuum packed in individual pouches and then chilled.

Shellstock identification tags

Documentation attached to delivery containers listing where shellfish was harvested and when the last shellfish from the container was sold.

Methods of Reduced oxygen packaging

MAP (modified atmosphere packaging) Sous vide Vacuum packaging

ROP

Reduced Oxygen Packaging - inhibits growth of microorganisms by reducing the amount of oxygen in packaged foods.