Receiving Guidelines Flashcards
How to reject deliveries
- set rejected item aside from accepted items
- tell delivery person exacly what is wrong with item
- get signed adjustment or credit slip from delivery person before giving item back
- log the incident on the invoice or recieving document (be specific)
Checking temps
Meat, poultry & fish
insert thermometer stem/probe into thickest part of food
Checking temps
ROP, MAP, vacuum-packed and sous vide food
insert thermometer stem/probe btw two packages
Checking temps
Other packaged food
open package and insert thermometer stem/probe into food
Cold TCS Food
Temp Requirements
41°F or lower
Live shellfish (oysters, mussels, clams & scallops)
Temp Requirements
- recieve at air temp of 45°F or lower and and internal temp of 50°F or lower
- cool to 41°F or lower in four hours
Shucked Shellfish
Temp Requirements
- Recieve at 45°F or lower
- cool to 41°F or lower in four hours
Milk
Temp Requirements
- recieve at 45°F or lower
- cool to 41°F or lower in four hours
Shell Eggs
Temp Requirements
air temp of 45°F or lower
Hot TCS food
Temp Requirements
135°F or higher
Frozen food
Temp Requirements
should be frozen solid when recieved
Reject if:
* fluids or water stains appear in case bottoms or on packaging
* there are ice crystals or frozen liquids on food or packaging
Cans
Reject if
- sever dents in can seams
- deep dents in can body
- missing labels
- swollen or bulging ends
- holes & visible signs of leaking
- rust
Fresh Fish
Accept Criteria
COLOR: bright red gills; bright shiny skin
TEXTURE: firm flesh that springs back when touched
ODOR: mild ocean or seaweed smell
EYES: bright, clear, full
PACKAGING: product surrounded by crushed, self-draining ice
Fresh Fish
Reject Criteria
COLOR: dull gray gills; dull dry skin
TEXTURE: soft flesh that leaves an imprint when touched
ODOR: strong fishy or ammonia smell
EYES: ckoudy, red-rimmed, sunken
PRODUCT: tumor, abscesses or cysts on the skin
Shellfish
Accept Criteria
ODOR: mild ocean or seaweed smell
SHELLS: closed and unbroken, indication the shellfish are alive
CONDITION: if fresh, must be delivered alive
Shellfish
Reject Criteria
TEXTURE: slimy, sticky, or dry
ODOR: strong fishy smell
SHELLS: excessively muddy or broken shells
CONDITION: dead on arrival (open shells that do not close when tapped)
Crustaceans
Accept Criteria
ODOR: mild ocean or seaweed smell
CONDITION: shipped alive, packed in seaweed and kept moist
Crustaceans
Reject Criteria
ODOR: strong fishy smell
CONDITION: dead on arrival
Meat
Accept Criteria
COLOR:
* Beef: bright cherry red; aged beef may be darker; vacuum-packed beef will appear purpulish
* Lamb: light red
* Pork: light pink meat; frim, white fat
TEXTURE: firm flesh that springs back when touched
ODOR: no odor
PACKAGING: intact and clean
Meat
Reject Criteria
COLOR:
* Beef: brown or green
* Lamb: brown, whitish surface covering the lean meat
* Pork: excessively dark color; soft or rancid fat
TEXTURE: slimy, sticky or dry
ODOR: sour odor
PACKAGING: broken cartons; dirty wrappers; torn packaging; broken seals
Poultry
Accept Criteria
COLOR: no discoloration
TEXTURE: firm flesh that springs back when touched
ODOR: no odor
PACKAGING: should be surrounded by crushed self-draining ice
Poultry
Reject Criteria
COLOR: purple or green discoloration around the neck; dark wind tips (red are acceptable)
TEXTURE: stickiness under the wings and around joints
ODOR: abnormal, unpleasant odor
Shell Eggs
Accept Criteria
ODOR: no odor
SHELLS: clean and unbroken
Shell Eggs
Reject Criteria
ODOR: sulfur smell or off odor
SHELLS: dirty or cracked
