Post on 18-Nov-2014
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Purchasing, Receiving & Storing Safe Food
Flow of Food
Inspection – make sure that food deliveries meet standards for food safety
Receiving – taking food delivered into operation – unloading, inspecting, accepting or rejecting, labeling, & storing the items in a timely manner
General Purchasing & Receiving Principles Buy only from reputable suppliers/sources Schedule deliveries during off-peak hours
with trained staff Inspect deliveries for proper labeling,
temperature, appearance Use properly calibrated thermometers to
check temperatures Check shipments for intact packaging Label items with delivery date or use-by date
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Receiving Criteria for Meat
Accept Temperature: ≤41F (5C) Color:
Beef: bright cherry red Lamb: light red
Pork: light pink meat, firm white fat
Texture: firm and springs back when touched
Odor: no odor Packaging: intact and clean
Reject Temperature: > 41F (5C) 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, vacuum packaging with broken seals
Accept Reject
Receiving Criteria for Meat
Receiving Criteria for Poultry
Accept Temperature: ≤41F (5C) Color: no discoloration Texture: firm and springs
back when touched Odor: no odor Packaging: should be
surrounded by crushed, self-draining ice
Reject Temperature: > 41F (5C) Color: purple or green
discoloration around the neck; dark wing tips (red tips are acceptable)
Texture: stickiness under the wings or around joints
Odor: abnormal, unpleasant odor
6-6
Accept Reject
Receiving Criteria for Fish
Accept Temperature: ≤41F (5C) Color: bright red gills; bright
shiny skin Texture: firm flesh that
springs back when touched Odor: mild ocean or
seaweed smell Eyes: bright, clear, and full Packaging: should be
surrounded by crushed, self-draining ice
Reject Temperature: > 41F (5C) 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
Accept Reject
Receiving Criteria for Shellfish
Accept Temperature: ≤45F
(7C) Odor: mild ocean or
seaweed smell Shells: closed and
unbroken Condition: shipped
alive; identified by shellstock identification tag
Reject Temperature: > 45F
(7C) Odor: strong fishy smell Shells: broken shells;
open shells that do not close when tapped
Condition: dead on arrival
Texture: slimy, sticky, or dry
Accept Reject
Receiving Criteria for Shellfish
Receiving Criteria for Crustacean
Accept Temperature: ≤45F
(7C) Odor: mild ocean or
seaweed smell Shells: hard & heavy for
lobsters & crabs Condition: shipped
alive; packed with seaweed & kept moist
Reject Temperature: > 45F
(7C) Odor: strong fishy smell Shells: soft Condition: dead on
arrival; tail fails to curl when lobster is picked up
Receiving Criteria for Fresh Eggs
Accept Temperature: air
temperature ≤45F (7C)
Odor: none Shells: clean &
unbroken Condition: firm, high
yolks that are not easy to break & whites that cling to the yolk
Reject Temperature: air
temperature > 45F (7C)
Odor: abnormal smell Shells: dirty or cracked
Fresh vs Stale Eggs
Receiving Criteria for Dairy Products
Accept Temperature: ≤41ºF Milk: sweetish flavor Butter: sweet flavor,
uniform color, firm texture
Cheese: typical flavor & texture & uniform color
Reject Temperature: >41ºF Milk: sour, bitter or
moldy taste Butter: sour, bitter or
moldy taste; uneven color; soft texture
Cheese: unnatural mold, uneven color, abnormal flavor & texture
Receiving Criteria for Dry Goods
Accept Packaging: intact & in
good condition
Reject Packaging: Holes,
tears, or punctures Product: contains
insects, insect eggs, or rodent droppings; has an abnormal color or odor, spots of mold, or a slimy appearance
Receiving Criteria for MAP, Vacuum-packed & Sous vide Packaged FoodsAccept Temperature: ≤41ºF Frozen foods should be
received frozens Packaging: intact & in
good condition
Reject Temperature: >41ºF Packaging: leaking Product: expired code
date; unacceptable product color; appears slimy or has bubbles
Controlled Atmosphere Packaging vs. Modified Atmosphere PackagingControlled Atmosphere
Packaging An active system which
continuously maintains the desired atmosphere within a package throughout the shelf-life of a product by the use of agents to bind or scavenge oxygen or a sachet containing compounds to emit a gas
Defined as packaging of a product in a modified atmosphere followed by maintaining subsequent control of that atmosphere.
Modified Atmosphere Packaging A process that employs a gas
flushing and sealing process or reduction of oxygen through respiration of vegetables or microbial action.
Defined as packaging of a product in an atmosphere which has had a one-time modification of gaseous composition so that it is different from that of air
Sous vide Packaging vs. Vacuum Packaging
Sous Vide Packaging A specialized process of
reduced oxygen packaging for partially cooked ingredients alone or combined with raw foods that require refrigeration or frozen storage until the package is thoroughly heated immediately before service
Involves a pasteurization step that reduces bacterial load but is not sufficient to make the food shelf-stable
Vacuum Packaging Reduces the amount of air
from a package and hermetically seals the package so that a near-perfect vacuum remains inside
Receiving Criteria for Canned Goods
Accept Packaging: can & seal
in good condition
Reject Packaging: swollen
ends, leaks & flawed seals, rust dents, no labels
Monitoring Time & Temperature Cook, hold, cool, &
reheat food properly Discard food that
spends >4h in the TDZ Build time-temperature
controls into recipes Make calibrated
thermometers available Remove only as much
food from storage as necessary
To prevent time-temperature abuse:
Common Types of Thermometers
Infrared ThermometerBimetallic Stemmed Thermometer
Digital Thermometers
Photos courtesy of Cooper-Atkins Corporation
Time Temperature Devices
Bi-Metallic Stemmed Thermometers Most common &
versatile type Measures temperature
through a metal probe with a sensor in the end
Temp. range: 0ºF – 220ºF (-18ºC – 104ºC)
Digital Thermometers
Measure temperature through a metal probe or sensing area
Display results on a digital readout Come with interchangeable probes
Photos courtesy of Cooper-Atkins Corporation
Photos courtesy of Cooper-Atkins Corporation
Immersion Probe Surface Probe Penetration Probe
Types of Probes
Immersion probe: for liquids Surface probe: for flat cooking equipment Penetration probe: for internal temperatures of
food
Used to measure surface temperature of food/equipment
Must be held as close to product as possible Remove barriers between thermometer and
product Follow manufacturer’s guidelines
Photo courtesy of Cooper-Atkins Corporation
Infrared Thermometers
Time-Temperature Indicators (TTI) Self-adhesive tags or sticks attached to food
shipments Provides irreversible record when product’s
temperature has exceeded safe limits during shipment or storage
General Thermometer Guidelines Clean & sanitize them between uses Calibrate regularly & accurately Insert the thermometer stem or probe
into thickest part of product Wait for reading to steady before
recording temperature Never use mercury or spirit-filled glass
thermometers to check food temperature
Ice-Point Method
Fill container with crushed ice and water
Submerge sensing area of stem or probe for 30 seconds
Hold calibration nut and rotate thermometer head until it reads 32˚F (0˚C))
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Step 1 Step 2 Step 3
Calibrating Thermometers
Boiling-Point MethodStep 1: Bring a deep pan of water to a boil
Step 2: Submerge sensing area of stem or probe for 30 seconds
Step 3: Hold calibration nut and rotate thermometer head until it reads 212F (100C)
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Calibrating Thermometers
General Storage Guidelines
Discard food that has passed its manufacturer’s expiration date
Potentially hazardous, ready-to-eat food that was prepared in-house: Should be stored at ≤41F (5C) Must be discarded if not used within 24h after
being thawed
General Storage Guidelines
Follow FIFO Identify the use-by,
expiration, or preparation date of products
Shelve products with earliest dates in front of those with later dates
Use products stored in front first
General Storage Guidelines
Label potentially hazardous, ready-to-eat food prepared on-site, with either: The date it was prepared The date it should be sold, consumed, or discarded
Check temperatures of stored food and storage areas
Photo courtesy of Roger Bonafield and Dingbats
General Storage Guidelines
General Storage Guidelines
Store food only in designated storage areas
Do not store food: Near chemicals or
cleaning supplies In restrooms In locker rooms In furnace rooms In janitor closets Under stairways or pipes Do not store food this way
General Storage Guidelines
Keep all storage areas and equipment clean and dry Clean up spills immediately Clean dollies, carts,
transporters, and trays often
General Storage Guidelines
Transfer food between containers properly If you take food out of its original package:
Put it in a clean, sanitized container Cover it Label with product name and original
use-by/expiration date
Refrigerated Storage
For short-term holding of fresh perishable foods at internal temp. of ≤41ºF
Monitor food temperature regularly
Do not overload the refrigerator
Refrigerated Storage
Store raw meat, poultry & fish separately from cooked & ready-to-eat food
Air temp. in the ref should be 2ºF lower than the food temp.
Wrap foods properly with covers
Refrigerator Storage
Food Product Length of Storage
Eggs
Fresh, in shell 3 to 5 weeks
Raw yolks, whites 2 to 4 days
Hardcooked 1 week
Liquid pasteurized eggs, egg substitutes
Opened 3 days
Unopened 10 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Commercial mayonnaise after opening
2 months
Deli & Vacuum-packed products
Store-prepared (or homemade) egg, chicken, ham, tuna, macaroni salads
3 to 5 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Hot dogs & Luncheon meats
Hot dogs, packaged
Opened 1 week
Unopened 2 weeks
Luncheon meats, packaged
Opened 3 to 5 days
Unopened 2 weeks
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Bacon & Sausage
Bacon 7 days
Sausage, raw 1 to 2 days
Patties 7 days
Pepperoni 2 to 3 weeks
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Ham, Corned Beef
Corned beef, in pouch with pickling juices
5 to 7 days
Ham, canned--labeled "Keep Refrigerated"
Opened 3 to 5 days
Unopened 6 to 9 months
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Ham, fully cooked
vacuum sealed at plant, undated, unopened
2 weeks
vacuum sealed at plant, dated, unopened
“Use-by” date
Whole 7 days
Half 3 to 5 days
Slices 3 to 4 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Fresh Beef, Pork
Steaks 3 to 5 days
Chops 3 to 5 days
Roasts 3 to 5 days
Liver, Tongue 1 to 2 days
Pre-stuffed, uncooked pork chops 1 day
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Soup & stews 3 to 4 days
Meat Leftovers
Cooked meat 3 to 4 days
Gravy and meat broth 1 to 2 days
Fresh Poultry
Chicken, whole 1 to 2 days
Chicken, pieces 1 to 2 days
Giblets 1 to 2 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Cooked Poultry
Fried chicken 3 to 4 days
Chicken casserole 3 to 4 days
Pieces, plain 3 to 4 days
Pieces covered with broth, gravy 1 to 2 days
Chicken nuggets, patties 1 to 2 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Pizza 3 to 4 days
Juices 3 weeks unopened
7 to 10 days opened
Dairy
Butter 1 to 3 months
Buttermilk 7 to 14 days
Hard cheese 6 months, unopened
3 to 4 weeks, opened
Soft cheese 1 week
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Dairy (cont…)
Cream cheese 2 weeks
Whipped cream, ultrapasteurized 1 month
Margarine 4 to 5 months
Milk 7 days
Sour cream 7 to 21 days
Yogurt 7 to 14 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Fish
Lean fish (tilapia) 1 to 2 days
Fatty fish (mackerel, milkfish, tuna) 1 to 2 days
Cooked fish 3 to 4 days
Smoked fish 14 days
Shellfish
Shrimp, squid, mussels, oysters 1 to 2 days
Live crab, lobster 2 to 3 days
Cooked shellfish 3 to 4 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Freezer Storage (≤0ºF )
Check unit & food temperatures regularly
Rotate frozen food using FIFO Store foods in their original
containers Wrap foods tightly with labels
Freezer Storage (≤0ºF )
Use caution when placing hot food Regularly check foods that may be damaged
by lengthy freezing Never re-freeze thawed food until it has been
thoroughly cooked Keep the unit closed as much as possible Defrost freezers regularly
Deep-Chill Storage (26ºF – 32ºF) Storage used to hold food for short time
periods Best for meat, fish, poultry, & sous vide
Dry Storage (10ºC – 21ºC)
Keep storerooms cool, dry & well-ventilated (50-60% humidity)
Store food in their original packages if possible; air-tight containers & label
Store dry goods at least 6 inches off the floor & out of direct sunlight
References:
Seafood Network Information Center. (2007). Chapter 8: Vacuum and Modified Atmosphere Packaged Fish and Fishery Products. [URL: http://seafood.ucdavis.edu/haccp/compendium/chapt08.htm]. Accessed on April 28,2008.
USDA Food Safety and Inspection Service. (2002). Food Safety: Chill/Cold Storage Chart. [URL: http://www.foodsafety.gov/~fsg/f01chart.html]. Accessed on April 28, 2008.