Flow of Food Purchasing and Receiving
Flow of Food Purchasing and Receiving
Flow of Food Purchasing and Receiving
6-1
Suppliers
Choose suppliers who get product from approved sources
Approved sources:
Have been inspected Are in compliance with applicable local, state and federal law
6-3
Schedule deliveries for off-peak hours Receive only one delivery at a time Make sure enough trained staff are available Inspect deliveries immediately and carefully
6-4
6-5
Insert the thermometer stem or probe into the thickest part of the product (usually the center)
6-6
Insert the thermometer stem or probe between two packages As an alternative fold packaging around the thermometer stem or probe
6-7
Open the package and insert the thermometer stem or probe into the product
6-8
Reject
Temperature: 41rF (5rC) Color:
>
Beef: bright cherry red Lamb: light red Pork: light pink meat, firm white fat
Beef: brown or green Lamb: brown, whitish surface covering the lean meat Pork: excessively dark color, soft or rancid fat
Texture: firm and springs back when touched Odor: no odor Packaging: intact and clean
Texture: slimy, sticky, or dry Odor: sour odor Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals
6-9
Reject
Temperature: 41rF (5rC) Color: purple or green discoloration around the neck; dark wing tips (red tips are acceptable) Texture: stickiness under wings or around joints Odor: abnormal, unpleasant odor >
6-10
Reject
Temperature: 41rF (5rC) 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 >
6-11
Reject
Temperature:
Live: receive on ice or at an air temperature of 45 F (7C) or lower Shucked: receive at an internal temperature of 45 F (7C) or lower
Live: air temperature > 45 F (7C) Shucked: internal temperature > 45 F (7C)
Texture: slimy, sticky, or dry Odor: strong fishy smell Shells: broken shells Condition: dead on arrival (open shells that do not close when tapped)
Odor: mild ocean or seaweed smell Shells: closed and unbroken (indicates shellfish are alive) Condition: if fresh, they are received alive
6-12
Reject
Temperature: air temperature > 45rF (7rC) Odor: sulfur smell or off odor Shells: dirty or cracked
6-13
Reject
Temperature: > 41rF (5rC), unless otherwise specified Milk: sour, bitter, or moldy taste Butter: sour, bitter, or moldy taste; uneven color; soft texture Cheese: abnormal flavor or texture, uneven color, unnatural mold
6-14
Reject
Conditions: grounds for rejecting one
Unpleasant odors and tastes Reject fresh-cut produce items that have passed their expiration date.
6-15
Reject
Temperature: > 41rF (5rC) unless otherwise specified Packaging: torn packages or packages with holes; expired product use-by dates
6-16
Reject
Temperature: food that is not frozen; ice cream at temperatures > 6F to 10F (14C to 12C) Packaging: torn packages or packages with holes; fluids or frozen liquids in case bottoms, ice crystals or water stains on packaging (evidence of thawing and refreezing) Product: large ice crystals on product (evidence of thawing and refreezing)
6-17
Reject
Can: swollen ends, leaks and flawed seals, rust, dents, no labels Product: foamy, milky, or has an abnormal color, texture, or odor
6-18
Reject
Packaging: holes, tears, or punctures; dampness or water stains on outer cases and inner packaging (indicates it has been wet) Product: abnormal color or odor; spots of mold, or slimy appearance; contains insects, insect eggs, or rodent droppings
6-19
Reject
Temperature: temperatures higher than those specified by the manufacturer Packaging: torn packaging, signs of pest damage Product: signs of pest damage, mold
6-20
Reject
Temperature: <135rF (57rC) Container: unable to maintain proper temperatures; damaged
6-21
Raw beef roasts that are bright red Chicken received at an internal temperature of 50rF (10rC) Eggs received at an air temperature of 45rF (7rC) Fresh salmon with flesh that springs back when touched Flour that is damp
6-22
Live oysters that have a mild seaweed smell Frozen meat with large ice crystals on the meat and package Clams with shells that do not close when tapped Fresh turkey with dark wing tips
6-23