Receipt, Inspection & Stowage/ Housekeeping Procedures

- CS1(SS) FOSTER

Learning Objectives

Explain what “Good Housekeeping” is and what it can do

Explore proper receipt, inspection and stowage of food items

Good Housekeeping

Refers to the upkeep and cleanliness of food service spaces

Can be both general everyday cleaning, deep cleaning, and maintenance and upkeep of equipment and the building itself

Cleaning Gear

All cleaning gear, to include tools & agents, should be stored away from food in their own, designated area

Discard fraying or soiled rags, crumbling sponges, tearing green pads, etc.

All lockers used for storage as well as actual cleaning agents should be accurately and prominently labeled

Food Service Equipment

All equipment should be cleaned regularly according to proper procedure

Always electrically secure and/or unplug equipment prior to cleaning

Discard aging equipment, such as gashed or chipped cutting boards, rusty rolling pins, gashed knives, chipped plates, etc.

Rodent/Pest Control

Part of the “Good Housekeeping” concept

Prevent entry by: Sealing any entries Keeping areas clean (no food) Properly inspecting food (no

cardboard)

Pest/Rodent Control

Traps should be used where practical

All pest/rodents (i.e. roaches, flies, mice, rats) are disease ridden and unsanitary

They all either vomit, defecate, urinate or all of the above while eating

Rats

Chew holes in packaging Look for droppings and “runways”,

grease marks on the wall where rodents rub against

Defecate and urinate on food while eating

Flies

Live in filth, feed on garbage, feces, etc.

Must vomit on food to soften it while eating

Defecate while eating Maintain good screens and air

shields in doorways

Roaches

Live in filth, defecate on food Like damp, dark places Tend to hide in the cardboard of

cases of food, so check and discard if possible

Receipt, Inspection & Stowage

There is a process that starts upon receipt of food

The Culinary Specialist is responsible for ensuring it happens correctly

Every step is critical

Receipt

When the food arrives at the dining facility, several things must happen:

1) Temp the truck to ensure food is arriving at acceptable temperature

2) Inspect food items for quality, quantity and ensure everything arrived. What’s on the pallet is what’s on the receipt

3) When complete, circle quantities as accurate, sign the customer signature block and date it, and record box temperatures (OUR BOXES) as well as the truck temperature on the receipt

4) Before turning receipt over to Records Keeper, you must stamp the back accepting responsibility for food and sign/date/print name & rank

Stamp Example

Receipt Example (SYSCO)

Inspection

Inspection is an entirely separate issue The Army Veterinarians are responsible for

inspecting food prior to use receiving it (at the source, SPV)

When the food arrives at the dining facility, it is the responsibility of the designated receipt inspector (CS) or the Medical Dept. Representative (MDR).

There are many signs of quality (see handout) that will help you determine whether to accept a delivery

Inspection

Part of this process includes temping the truck. This alone is grounds to reject a shipment, if the truck is not in the acceptable ranges (internal):

Chill: 32 - 41°F Frozen: 0°F or below Dry: Items requiring “Protection from Heat” must be

below 70°F Ice Cream: recommended temp. of -10°F, no higher

than 0°F

Inspection Reasons to reject shipments include:1) Products shipped in error2) Products damaged in shipment 3) Products with concealed or latent defects 4) Products that are recalled5) Products that do not meet shelf life requirements 6) Products that do not meet minimum quality

requirements7) Products delivered in unsanitary vehicles8) Products delivered that fail to meet

minimum/maximum temperature requirements9) Over-ordered products in new condition.

Defects

Non-hazardous Defects: Tomato Paste labeled Ketchup Steak w/ unacceptable amount of fat Deviations in Case Counts Hazardous Defects: Temperature Damage (Thawing/Re-freezing) Received outside acceptable temp. range Physical Hazards (glass, wood, etc) Swollen/Leaking cans Damaged/Leaking cases Offensive odors/colors

Defects

Standard Form 364: Report of Discrepancy (ROD) Used when materials with defects are from SPV

DD Form 1608: Unsatisfactory Material Report (UMR) Used when materials with defects are from a

Government source

Stowage

All storage spaces will be kept in a neat and orderly fashion

Food is not to be stored directly on the deck, 4” from bulkheads and coils

Always rotate stock, First In First Out (FIFO) Air circulation is critical to maintaining and even

extending the shelf life of perishable foods Ethylene blankets are strongly recommended for

boxes containing ripening fruits to extend shelf life

Storage Conditions

Frozen Foods (Perishable): 0°F or below During shipment, may not exceed 10°F Always rotate stock (FIFO) Look for USDA stamp on meats Chilled Foods (Perishable): 32 - 41°F Critical to rotate stock Always check on chilled stock, esp. FF&V to ensure

anything that looks like it’s starting to turn is used or discarded immediately

Storage Conditions

Dry (Semi-perishable): Cool, dry, well ventilated space Improper storage or mishandling, or storing for very

long periods can result in spoilage Certain items (emulsions) suffer when frozen Extreme (high) temperatures can accelerate

spoilage and damage foods Moisture (high humidity) can damage foods via

accelerating bacterial growth, promoting mold or rust

Questions?

Review

What is “Good Housekeeping”?- Refers to the cleanliness and upkeep of foodservice

spaces How should cleaning gear be stowed?- Separately in it’s own, designated area; labeled What do you always do prior to cleaning a piece of

equipment?- Electrically secure and/or unplug

Review

How do rodents and insects spread disease?- Walking on, defecating on, urinating on or vomiting

on the food What things must make it on to the customer copy

of the receipt?- Circle received quantities, sign the signature block,

date the invoice, the temperature of the truck and the stamp on the back

Who is responsible for inspecting stores straight from the vendor?

- Medical Department Representative (MDR) and Receipt Inspector (CS)

Review

What temperature is chill food stores at?- 32 - 41°F Frozen?- 0°F or below What maximum temperature can you receive frozen

foods?- 10°F