4 Flashcards
Inspecting Delivery Vehicles
Suppliers must deliver food products that are clean and in good repair.
Delivery vehicles must also:
• Maintain perishable and potentially hazardous foods TCS foods at safe temperature during
transport.
• Be loaded in a manner that separates food items from non-food items (detergents, household
cleaners, and pesticides) to prevent contamination and cross contamination.
• Product food packages from becoming damaged and torn during transit.
Buying from Approved Sources
Food quality and safety begin with foods and ingredients from approved sources
– processors and suppliers that comply with federal, state, and local food safety laws and regulations
sources are routinely inspected to make sure
they follow good manufacturing practices. Regulatory agencies work closely with the food industry to assure food purchased and sold for human consumption is safe, wholesome, and accurately labeled.
Foods prepared in a private home are not from
an approved source and must not be used or sold in retail food establishments.
Use of “home-canned.” Food is
prohibited because of the high risk of foodborne illness, especially botulism
delivery vehicles arrive at your establishment, receiving personnel should inspect them.
items to look for during these inspections are:
• Cleanliness of the cargo area
• Temperature of refrigerated and frozen storage areas (if applicable)
• Proper separation of food and non-food items
• Proper separation of raw, potentially hazardous foods (TCS foods) and ready-to-eat foods
• Signs of insect, rodent, or bird infestations
• Damaged packages that might result in contamination of food items
Be prepared to reject or return products that do not meet your prescribed standards or that do not comply
with applicable food laws.
Sensory evaluation, or the use of small, touch, sight, taste, is frequently used to
evaluate the
safe quality of food received.
As a first step, foods should be
observed for color, texture, and visual evidence of spoilage.
spoilage is easily seen as
slime formation, mold growth, and discoloration.
- give off foul odor indicative of compounds such as ammonia and hydrogen sulfide (the smell ofrotten eggs).
indicative of compounds such as ammonia and hydrogen sulfide
(the smell of rotten eggs).
caused by breakdown of proteins through bacterial action
Spoilage due to yeasts produces
bubbles and an alcoholic flavor or smell.
Milk develops an acidic taste and is bitter or rancid when it spoils.
A food that shows no signs of spoilage may
not always be safe.
Food Handling
Employees must practice good personal hygiene when handling food: clean uniform and effective hair restraint.
• Food handlers avoid touching food with bare hands
• They can use tongs, serving spoons, disposable gloves, or deli tissue when handling meats, cheeses, or prepared salads or when making sandwiches
• Employees must hold serving utensils by the handle only, and they must never touch the part of the
utensil that comes into contact with food.
• A single utensil should be used for each food item and the utensil should be stored in the food
between uses.
• Always store serving utensils in a way that permits the employee to grab the handle without touching the food.
Hot-Holding and Reheating
(Not cooled, stored, and reheated) must be maintained at 135℉ (57℃) or above.
• Hot holding is required when hot PHF (TCS) foods : delivered to sites away from the retail food establishment.
Hot-holding – store hot-held foods at 135℉ (57℃) or above.
• During hot-holding : never add fresh product to existing product, work in small batches.
• Reheating to at least 165℉ (74℃) within 2 hours
Safe cooling methods
- Ice bath
- Place food in shallow pans 2” to 3” deep
Cooling
Foods are in the temperature danger zone during cooling,
Cooled from 135℉ (57℃)𝑡𝑜 41℉ (5℃) as possible.
The FDA Food Code recommends that hot foods not used for
Immediate service/ hot display
- Be
cooled from 135℉ (57℃) 𝑡𝑜 70℉ (21℃) within 2 hours - And from 135℉ (57℃) 𝑡𝑜 41℉ (5℃) or less within 6 hours.
Reconstituted foods and canned tuna, which held at room temperature, must be cooled to 41℉ (5℃) or less within 4 hours.
Temperature-measuring devices
Measure temperatures of food,
water, and the air of food storage areas (refrigerators, ovens, etc.).
Cold or hot-holding equipment:
measure temperature of storage
environment.
Equipment thermometers: fastened onto shelving
- Set them where they can be easily read.
- Place the sensor portion of the thermometer in the warmest part of a refrigeration unit or in the coolest part of a hot food storage unit.
- Some older equipment may need modification if they were designed with the sensor located in the discharge air.
following the flow of foods
- Begins with receiving and storage.
- Inspected by receiving personnel and then placed quickly into storage.
- grinding, cutting,
trimming, dispensing, and packaging.
Receiving
free from filth or spoilage.
- Always check product containers for tears, punctures, dents, or other signs of
damages.
Poor receiving procedures increase the chance of:
• Theft
• Acceptance of underweight merchandise
• Contamination
• Waste
• Acceptance of products that do not meet specification
Schedule deliveries for off-peak times and have enough staff and space on hand to receive products quickly
and correctly. Move incoming shipments to storage as soon as they arrive. Merchandise that is damaged,
spoiled, or otherwise unfit for sale or use must be properly disposed of, held by the store credit, or returned
to the distributor. Distressed merchandise must be put aside to prevent contamination of other foods,
equipment, utensils, linens, or single-service or single-use articles.
Receiving requires:
• Prompt handling
• Quality control procedures
• Trained staff who know:
- Product specification
- Coding
- Accurate checks on product temperatures
- Proper handling of rejected merchandise
Packaged Foods
Examples of food
packaging include: cans, bottles, jars, pouches, tubs, trays, bags, and boxes.
The common purpose of the package is to:
• Protect the contents from contamination
• Provide a source of information about its nutritional contents.
• Provide advertising material
• Make the product more convenient for customers to transport, prepare, and serve.
Dry foods, such as flour, sugar, and beans, are commonly packaged in bags. These are not potentially
hazardous foods (TCS foods) and can be safely stored at room temperature.
At receiving packages of dry
food must be inspected for tears, signs of damage and contamination by chemicals and other substances,
and infestations that could cause foodborne illness or product loss.
Reduced Oxygen Packaging (ROP)
Oxygen in the air can increase chemical breakdown and microbial spoilage.
Many food processors use reduced oxygen packaging to help overcome the effects of oxygen and perishable foods.
Some examples of reduced oxygen packaging include: vacuum packaging, modified atmosphere packaging,
and sous vide foods.
Vacuum packaging: removes air from a package and hermetically seals the package
Hermetic packaging: heat-sealed to
prevent the entry and loss of gases and vapors.
Most commonly used HERMETIC PACKAGES are metal cans and glass jars. These containers will stop the entry of bacteria, yeasts, molds
Defective Cans:
Leaking or Bulging
• Do not accept cans if they leak or bulge at either end.
• Swollen ends on a can indicate gas is being produced inside.
• Gas may be caused by a chemical reaction between the food and the metal in the container or by
the bacteria and other microbes inside the can.
Dented
• Dents in cans do not harm the contents unless they have actually penetrated the can or the seam.
• Dents found in the side seams or end seams of a can are the most important
• Do not accept cans if damage to these areas can affect the physical integrity of the can and may
allow microorganisms to enter through tiny pinhole leaks.
• Shipments with many dented cans or torn labels indicate poor handling and storage procedures by
the supplier.
Rusty
• Rust does not harm contents unless it has penetrated the can or seam.
• Rusty cans indicate exposure to excess moisture.
Modified Atmosphere Packaging (MAP)
replacing some or all of the oxygen inside the package with other gases, such as carbon dioxide or nitrogen.
- used with
products including meat, fish, pre-cut lettuce, baked products, cheese, coffee, nuts and dried fruit.
The MAP:
process has been successful in extending the shelf life of many products, and it reduces the amount of
additives and preservatives required to prevent deterioration of the food.
Sous vide is a French term for
“without air.” , sealed in plastic pouches
The pouches are cooked at a low temperature and rapidly cooled to 38℉ (3℃) or below or frozen.
The low cooking temperature of the sous
vide process kills spoilage microorganisms
Benefits to ROP Packaging
• Creates oxygen-free environment that prevents growth of aerobic bacteria, yeast, and molds
• Prevents chemical reactions that produce off odors and color changes in foods.
• Reduces product shrinkage by preventing water loss.
Food irradiation is
preservation technique
- exposing food to controlled amounts of radiation
Federal law: symbol for irradiation called a “radura.”
Radura Symbol –
The FDA has approved food irradiation for a variety of foods including fruits, vegetables, grains, spices, poultry, pork, lamb, and more recently ground beef.
Red Meat Products
- come from cattle (beef), claves (veal), hogs
(ham, pork, and bacon), sheep (mutton), and young sheep (lamb).
• Reject fresh meat if the product temperature exceeds 41℉ (5℃) at delivery.
Sliminess: characteristic of spoilage and caused by bacterial growth on the surface of meat.
• Frozen meats should be solidly frozen when they arrive at your store. Look for signs of freezing
and thawing and refreezing, such as frozen blood juices in the bottom of the container or the
presence of large ice crystals on the surface of the product. Frozen meats should be packages to
prevent freezer burn.
- Move fresh meat into refrigerated storage as quickly as possible.
- Frozen products should be moved from
the delivery truck to the freezer while they are still solidly frozen.
Poultry
Adulterated food: contains filth or otherwise decomposed
Grade A: have good overall shape and appearance
Poultry products: support growth of disease-causing
The intestinal tract and skin of poultry may contain a variety of foodborne disease bacteria, including salmonella spp. and
Spoilage is indicated by meat tissue that:
• Is soft
• Is slimy
• Has an objectionable odor
• Has stickiness under the wings
• Has discolored or darkened wing tips
Poultry when received should be packaged on a bed of ice that drains away from the meat as it melts and held at or below 41℉ (5℃).
Game Animals
not permitted for sale
- must be raised, slaughtered, and processed
Common examples of animals raised away from the wild and used for food are farm-raised:
buffalo, ostrich, and alligator.
Eggs
AA, A, and B.
- temperature of 45℉ (7℃) or below when delivered.
- The eggshell
surface may contain Salmonella spp. bacteria, especially if the shell is soiled with chicken droppings.
Fluid and Dry Milk and Milk Products
Fluid and dry milk: cheese, butter, ice cream, and other types of milk products.
Receiving milk products make certain they have pasteurized.
Pasteurization: destroys all
disease-causing microorganisms
- Milk that is “UHT” treated to ultra-high temperatures
Fluid Milk
Fluid milk should be received at 45℉ (7℃) or less.
Cooled within 4 hours to 41℉ (5℃) or below.
Cheese
Cheese received at 41℉ (5℃)
- checked for the proper color, flavor, and characteristics.
Butter
made from pasteurized cream.
-received at 41℉ (5℃),
Fish
harvested from saltwater and freshwater
Seafood consists of molluscan, shellfish and crustaceans.
Molluscan shellfish include: oyster,
clams, mussels, and scallops.
Crustaceans include: shrimp, lobster, and crab. Oyster, shrimp, catfish, salmon,
and a few other types of finfish and seafood are being raised on fish using a technique called aquaculture.
- Fish should be received at 41℉ (5℃) or below and shellfish may be received at 45℉ (7℃) or below.
-30℉ (−1℃) 𝑡𝑜 34℉ (1.1℃).
Juice
liquid extracted
Frozen Foods
Common signs of thawing and refreezing are:
• Large ice crystals or frost on the surface of the food
• Frozen liquid or juice at the bottom of the package
• Mushy soft products
Reject frozen foods that are not solidly frozen or show signs of temperature abuse.
Storage of Food
Stock rotation is a very important part of effective food storage.
A first-in, first-out (FIFO) method ensure older foods are used first.
Types of Storage
The three most common types of food and beverage storage areas in retail food establishments are the:
1. Refrigerator
2. Freezer
3. Dry storage
Refrigerated Storage
- holding foods at 41℉ (5℃) or below.
Common types of refrigerated storage equipment found in retail food establishments are: WRCUUC
• Walk-in
• Reach-in
• Coffin (along, low unit that may or may not be equipped with a cover)
• Upright
• Under-the-counter refrigerators
• Cold display units
In order to maintain the temperature of potentially hazardous foods (TCS foods) at 41℉ (5℃) or below,
equipment should maintain the air temperature in the storage compartment at 38℉ (3℃).
Fish and shellfish are especially vulnerable to spoilage and be stored at colder temperatures ranging from 30℉ (−1℃)34℉ (1.1℃).
Freezer Storage
keep foods solidly frozen.
- equipped with indicating or recording thermometers to monitor the temperature of the ambient air inside the unit.
Dry Storage
packed in labeled cans, bottles, jars, and bags.
Room temperature of 50℉ (10℃) 𝑡𝑜 70℉ (21℃) with humidity of 50% to 60% to maximize shelf life of stored products.
• Use slatted shelves that allow circulation of air, are at least 6 inches off the floor, and are away
from the wall. This allows for cleaning under the shelving and discourages pest harborage.
• When bulk items are moved into bulk food grade containers with tight-fitting lids, include the
product’s common name, codes, labels, and date.
• Scoops and other utensils should be food grade and have long handles that keep hands from
touching food.
• Do not use toilet, locker areas, mechanical rooms, and similar spaces for storage of food., single-
service items, paper goods, or equipment and utensils. Do not expose foods to overhead water
Chemical Storage
Toxic chemicals: cleaners, sanitizers, and pesticides, are commonly used and sold in retail food
establishments.
- Most of these products can be poisonous if consumed accidentally.
- cause irritation to skin and the respiratory system.
If an adequate storage area is
not available, use a locked cabinet to store the chemicals.
• Identify the chemical and include directions on proper use.
• Train employees on how to use these products safely.
• It is a good practice to post lists of instructions so users can easily see when and how to use the products
Avoiding Temperature Abuse
Temperature and time abuse are when food is kept in the temperature danger zone,
41℉ (5℃)𝑡𝑜 135℉ (57℃), long enough for harmful organisms to grow.
• Monitoring and controlling food temperatures are extremely effective ways to minimize the risks
of foodborne illnesses.
• Thermometers are used for stored, cooked, cooling, hot-held, cold-held, and reheated foods.
Before using a thermometer, make sure it is clean, sanitary, and properly calibrated.
Always insert the “sensor” portion or probe stem of the thermometer into the thickest part of the food. In most instances, this will be at the center of the food product or container.
Thawing
methods for thawing foods include:
- In a refrigerator,
- Under cool running
water less than 70℉ (21℃),
- in a microwave oven then immediately cooking.
Cooking
make food more palatable by changing its appearance, texture, and aroma.
- heats the food and destroys pathogens that may be found in and on the product.
Meat, poultry, fish, seafood, eggs, and unpasteurized milk should not be prepared and served raw or rare.
Cooking Guidelines for Potentially Hazardous Foods
Food Type Minimum Internal Temperature
Meat Roast (Rare) 130℉ (54℃)
140℉ (60℃)
Eggs, Meat and Roast 145℉ (63℃)
(Other Than Roasts), FishGround Meat, Ground Pork, and 155℉ (68℃)
Ground Game Animals
Meat Roast (Medium), 145℉ (63℃)
Pork Roast, and Ham
All Poultry, Stuffed Meats 165℉ (74℃)(Includes Ground Chicken and Turkey
Note: When microwave cooking, heat raw animal foods to a temperature of 165℉ (74℃)
Cooling
Foods are in the temperature danger zone during cooling,
cooled from 135℉ (57℃) 𝑡𝑜 41℉ (5℃) as rapidly as possible.
FDA Food Code hot foods not used for immediate service or hot display be
cooled from 135℉ (57℃) 𝑡𝑜 70℉ (21℃) within 2 hours
and from 135℉ (57℃) 𝑡𝑜 41℉ (5℃) or less within 6 hours.
- canned tuna cooled to 41℉ (5℃) or less within 4 hours.
Purchasing department
responsible for purchasing product and finding suppliers
Requisition form
have quantity description, price, cost orders perishable
Quantity -
quality -
- amount of product
- external factors appearance
Quantity -
Quality -
Space -
Storage -
- amount of product
- external factors appearance
flow -
begins with receiving and storage
storing -
the process of placing foods received in a storage room
Receiving -
verifying goods and delivered in quantity
issuing -
process of removing items from the storage area and taking them into the person
Preparation -
cooking, cold holding, hot holding, reheating, selling, serving
Food spoilage:
change in color, texture, unpleasant odor, undesirable taste
Types of storage
Refrigerator, freezer, dry storage, CHEMICAL STORAGE
Hot holding -
Cold holding -
Hot holding - 135 F (57degreesC)
Cold holDING 41 degrees F (5DEGREES C)
Germs -
Parasites -
Virus -
Germs - too small to be seen
Parasites - live or feed on animals
Virus - microbes smaller than bacteria
SYMPTOMS -
PHYSICAL MANIFESTATION OF ILLNESS
Food allergenic/Allergies -
substances that cause allergic reaction
