Ch. 5: The Flow of Food: Purchasing, Receiving, and Storage Flashcards
Where must food be purchased from?
Approved, reputable suppliers
What is an approved, reputable supplier? (3)
Have been inspected
Can show inspection report
Meet all applicable laws
What should an inspection report from a supplier entail? (8)
Receiving and storage Processing Shipping Cleaning and sanitizing Personal hygiene Staff training Recall program HACCP program or other food safety system
When should deliveries happen?
When staff has enough time to properly inspect them.
3 Things needed for receiving and inspection to be safe?
Specific staff in charge of receiving (properly trained)
Provide staff with needed tools (purchase orders, thermometers, scales)
Make sure enough staff are trained to receive and inspect food promptly and correctly.
Receiving process? (4)
Visual inspection of delivery vehicle (check for contam/signs of pests)
Visual inspection of food items
Temp food items
Store as quickly as possible in correct areas
5 things needed for key drop deliveries to be okay?
From approved source Placed in correct storage to mainting correct temp Protected for contam. in storage Not been contam. Honestly presented
What to do when rejecting items? (4)
Set aside
Tell driver exactly what is wrong
Get a signed adjustment/credit slip before giving it back
Log incident on the invoice
What is reconditioning?
Taking an item that would usually be rejected and making it useable (cleaning and sanitizing cans that had contam. surfaces)
4 guidelines when notified of a recall?
Identify the recalled items by matching info from recall notice to item (mfr. ID, time item was mfr.’d, use-by date)
Remove item from inventory and place in secure appropriate location (away from food and food contact items)
Label it so it will not be placed back in inventory (Do not use, do not discard)
Refer to notification for what to do (throw it away or return it to vendor)
How to check temps of meat/poulty/fish?
Insert stem/probe in thickest part of food
How to check temps of Reduced-oxygen packaging (ROP) food?
Insert stem/probe in between two packages or fold it around. Do Not Puncture!!
How to check temps of other packaged food?
Open and insert probe into food. Fully immersed but Not touching the package
The rec. temp req. of cold TCS food?
41F or lower unless otherwise specified
The rec. temp req. of live shellfish? (3)
Air temp of 45 F
Int. temp less than 50F
Cool to 41F or lower in 4 hrs
The rec. temp. req. of shucked shellfish? (2)
Rec. at 45F or lower
Cool to 41F or lower in 4 hrs
The rec. temp. req. of milk? (2)
45F or lower
Cool to 41F or lower in 4 hrs
The rec. temp req. of shell eggs?
Air temp of 45F or lower
The rec. temp req. of hot TCS food?
135F or higher
Frozen food rec. req? (3)
Must be frozen solid
Cannot have fluid/water stains
Cannot have large ice crystals/frozen liquids
Req. for packaging? (3)
In original packaging
Mfr. label
Intact and clean
When to reject items from damage? (11)
Tears/holes/punctures in pkg Severe dents in can seams Deep dents in can body Missing labels Swollen/bulging can ends Holes/visible signs of leaking in can Rust ROP food that's bloated/leaking Broken cartons/deals Dirty/discolored pkg Look like they've been tampered with
When to reject items irt liquid?
Leaks, dampness, or water-stained
When to reject items irt pests?
Any signs of pest/pest damage
When to reject items irt dates?
Must be correctly labeled
Needs a use-by or exp. date from mfr.
If they’re past the exp./use-by date
Definition of use-by/expiration date?
Recommended last date for product to be at peak quality
What is the sell-by date?
Tells store how long to display product for sale
What is the best-by date?
when the product should be eaten for best quality/flavor
What are shellstock tags? (3)
An ID tag that indicates when/where shellfish were harvested that ensures they are from an approved source.
Must keep shellfish in original container with tag
When last shellfish is removed, write that date on the tag and keep it on file for 90 days.
What documentation is needed for fish that will be eaten raw/partially cooked/ What to do w/ it? (4)
Documents that the fish was correctly frozen by mfr.
Keep 90 days after sale of fish.
If fish was farm-raised need docs. that show it’s up to FDA stds
Also keep 90 days after sale of fish
Food quality: appearance? (4)
Moldy
Abnormal color
Moist when should be dry
Signs of pests/pest damage
Food quality: texture of meat/fish/poultry? (4)
Slimy
Sticky
Dry
Soft flesh that is imprinted when touched
Food quality: odor? (1)
Abnormal/unpleasant odor
General storage guidelines? (4)
Label/date correctly
Rotate correctly
Keep at correct temp
Store in a way that prevents cross-contam.
3 rules for labeling food for on-site use?
All items not in original containers must be labeled
Labels should have common name of food
Not necessary to be labeled if there’s No Way it will be mistaken for another item
Requirements for labeling food packaged for retail sale? (7)
Common name of food
Quantity
List of ingredients and subingredients in descending order by weight (if there’s 2+ ingredients)
List of artificial colors/flavors
Chemical preservatives
Name and place of biz of mfr., packer, or distributor
Source of each major food allergen (not needed if part of common name of food)
When must TCS food be marked?
If it’s being held longer than 24hrs
How many days can TCS food be held in refrigeration?
7 days from prep/container being opened. If multiple dates, it’s the shortest one
6 guidelines for keeping TCS food at correct temps?
Store at 41F- or 135F+
Store frozen food at temps that keep it frozen
Storage units must have at least one air temp device accurate to +-3F in warmest part of cold units or coldest part of hot units
Do not overload coolers/freezers and be aware of how long doors are open
Use open shelving and Do Not line!
Monitor food temps regularly
4 steps of FIFO?
ID food’s date
Store items w/ earliest date in front of late date items
Once shelved use items in front first
Throw out food past it’s date
How to prevent cross-contam. of supplies? (3)
Store items in designated areas
Store away from ways and 6”+ off floor
Store single-use items in original packaging
How to prevent cross-contam of containers? (3)
Store food in containers intended for food
Use containers that are durable/leakproof/able to be sealed/covered
NEVER put chemicals in empty food containers or vice versa
How to prevent cross-contam with cleaning? (6)
Keep storage areas clean and dry
Clean floors, walls, shelving in ALL storage
Clean spills and leaks promptly
Clean dollies/carts/transporters/trays often
Store food in clean and sani’d containers
Store dirty linens away from food in clean non-absorbent containers/washable laundry bags
Typical food storage order & their min. int. temps (top to bottom)? (5)
RTE Food (N/A) Seafood (145F) Whole beef/pork (145F) Ground meat/fish (155F) Whole/ground poultry (165F)
Other storage order rules/exceptions? (4)
Wrap/cover food
Store raw proteins away from RTE Food whenever possible
Raw items can be above RTEF in freezer if commercially processed/packaged
Ground meat/fish can be above whole beef/pork if the packaging is not leaking and can keep out pathogens/chemicals
Never store food in these 5 areas
Locker/dressing rooms Restrooms/garbage rooms Mechanical rooms Under unshielded sewer lines/leaking water lines Under stairwells
If you find exp. damaged, spoiled, or incorrectly stored food?
Discard!!
If food that is bad must be stored until it can be returned to vendor follow 2 guidelines
Store away from other food/equip
Label so it will not be used
