Chapter 6 The Flow of Food purchasing and receiving PDF

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Purchasing Considerations ● Final responsibility for food safety when entering the operation is the manager. You can avoid potential food hazards if you follow rules. ● Buy food from approved and reputable suppliers. ● Approved suppliers - meet applicable local, state, and federal laws when it comes to growing and preparing food. ● Inspection reports - consider reviewing inspections report from the suppliers you buying form to confirm the supplier is trustworthy. ● The inspection report should review the following: receiving and storage, processing, shipping, cleaning and sanitizing, personal hygiene, staff training, recall program, HACCP program or other food safety system REceiving considerations ● Scheduling - suppliers should deliver food when staff are free and have enough time to inspect the delivery. ● Staff needs - make specific staff responsible for receiving the goods. Train them well on procedure how to receive the food such as checking exp. Date, temperature, damage signs ● Good preparation - plan ahead for shipments. Have everything ready and make space for new delivery to come in before it should be delivered. ● Timing of inspection - inspect delivery trucks for signs of contamination. Inspect and store each delivery before accepting another one. ● Key drop delivery - receive food after houses of operation when the business is closed. THis type of delivery will allow the staffs to have more time to inspect food and make sure it is safe to accept the delivery. ○ Delivery should meet the following: ■ From approved seller ■ Placed in correct storage location to maintain required temperature and protected from contamination ■ Not been contaminated ■ Honestly presented and not damaged ● Rejecting shipments ○ Set the rejected item aside from items accepting ○ Tell delivery person what is wrong with the item and use purchase agreement to support your claim ○ Get a signed adjustment or credit slip before item is removed or thrown away ○ Log the incident on invoice or receiving document. Be specific at action taken and the food involved ● Recalls ○ This might happen when food contamination is confirmed or suspected or items mislabeled or misbranded ○ When a recall happens, identity recalled food items by matching info from recall notice such as manufacturer ID, time was manufactured and item’s use by date. Next, remove the item from inventory and label the item as recall so you don’t accidentally use it. THen follow instructions of manufacturer to see what to do

with the item General inspection guidelines ● Temperature - use thermometers to check food temperatures ○ Meat, poultry and fish - insert thermometer stem into thickest part of the food to measure internal temperature ○ Reduced oxygen packaged (ROP) and bulk food - insert thermometer stem between two packages but don’t puncture it. ○ Other packaged food -- open package and insert thermometer into the food ● Receiving temperature Requirements ○ Cold tcs food - 41F or lower, unless specified ○ Hot tcs food - 135F or higher ○ Frozen food - should be frozen solid ○ Live shellfish - air temp. Is 45F , internal should be 50F or lower, and once received, cool it to internal temp. Of 41F or lower in four hours ○ Shucked shellfish - 45F ow lower, must be cooled to 41F ow lower in 4 hrs ○ Milk - 45 F or lower, must be cooled to 41 or lower in 4 hours ○ Shell eggs - air temp. At 45F or lower ● Packaging ○ Single use utensils should be packaged correctly when received . ○ Food packaging should have label with name of manufacturer, date of exp., name of food, ect. And should be clean, intact with no signs of contamination ○ Reject items with tears, holes or punctures ○ Reject items with leaks, dampness or water stains ○ Reject items with signs of pests or pest damage ○ Food should be labeled correctly and have expiration date. Reject food without expiration date ● Documents and stamps ○ Shellstock identification tags - indicate when and where the shellfish were harvested ○ Tags must be on file for 90 days from the date last shellfish was used from it’s delivery container. So if the shellfish is gone on last day of the month, must keep the tag until 2 months later. ○ Should have document confirming fish was raised by FDA standards and it also should be kept 90 days after used as well ● Inspection and grading stamps ○ Inspection stamp - packages with this stamp will have a stamp with abbreviations for “inspected and passed” by the inspecting agency ○ Meet like beef can have a different grade than just A. Meat can be accepted even if it is not USDA grade A because it can be other grades ● Food quality ○ Poor quality food can be sign that food was time - temperature abused and may be unsafe ○ If food look moldy or abnormal color or look bad, reject it. Food with ice crystals should be rejected as it can be evidence of thawing and refreezing

○ Reject meat that is slimy, sticky or dry and soft flesh ○ Reject food with abnormal odor Inspecting specific types of food ● Fish ○ Bright red gills, bright shiny skin ○ Firm flesh that springs back ○ Mild ocean or seaweed smell ○ Bright, clear, full eyes ○ Fish surrounded by crushed, self draining ice ○ If the above are the opposite, reject the fish ● Shellfish ○ Mild ocean or seaweed smell ○ Closed and unbroken shell indicating it is still alive ○ If they are fresh, they must be received alive otherwise should be received frozen ○ Open shell means it is dead ● Crustacean (Lobster) ○ Mild ocean smell ○ Shipped alive and packed in seaweed and kept moist ○ If strong fishy smell occurs, reject the item ● Meat ○ Bright cherry red; aged beef may be darker while vacuum - packed will be purplish ○ Lamb meat should look light red ○ Pork is light pink, firm and white fat ○ All meat should look fresh, no odor and flesh should springs back while packaging is clean ● Poultry ○ No discoloration ○ Firm flesh that springs back ○ No odor ○ Should be surrounded by crushed self draining ice ● Shell eggs ○ No odor ○ Clean and unbroken ● Dairy products ○ Milk should have sweetish flavor ○ Butter is sweet flavor, uniform color and firm texture ○ Cheese should have uniform color, clean and unbroken rind ● Fresh produce ○ The temperature varies according to the product ○ The condition varies according to the product ○ If signs of spoilage, reject the item...