Receiving

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

6-3

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



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))

5-13

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)

5-14

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


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


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



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


Keep all storage areas and equipment clean and dry Clean up spills immediately Clean dollies, carts,

transporters, and trays often


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



Commercial mayonnaise after opening

2 months

Deli & Vacuum-packed products

Store-prepared (or homemade) egg, chicken, ham, tuna, macaroni salads

3 to 5 days




Hot dogs & Luncheon meats

Hot dogs, packaged

Opened 1 week

Unopened 2 weeks

Luncheon meats, packaged

Opened 3 to 5 days

Unopened 2 weeks




Bacon & Sausage

Bacon 7 days

Sausage, raw 1 to 2 days

Patties 7 days

Pepperoni 2 to 3 weeks




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




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




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




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




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




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




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




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



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.

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