Transcript •Chapter Number 6 •The Flow of Food: Purchasing and Receiving Class Name Instructor Name Date, Semester Book Title Book Author.

•Chapter Number 6
•The Flow of Food:
Purchasing and
Receiving
Class Name
Instructor Name
Date, Semester
Book Title
Book Author
1
6.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
6.1
Characteristics of an approved supplier
6.2
Guidelines for receiving deliveries
6.3
Requirements for key drop deliveries
6.4
Procedure for handling food recalls
6.5
Procedures for checking the temperatures
of various food items
2
6.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
6.6
Temperature requirements when receiving food
6.7
Packaging requirements when receiving food
6.8
Documentation required when receiving food
6.9
Government inspection stamps required when
receiving food
6.10
Quality requirements when receiving food
6.11
Receiving criteria for specific food items
3
6.0 KEY TERMS
• Approved suppliers:
Suppliers that
have been inspected, are able to
provide an inspection report, and
that meet applicable local, state,
and federal laws.
• Key drop delivery:
The receipt of
food by a foodservice operation
after-hours while closed for
business.
6.0 KEY TERMS
• Shellstock identification tags:
Each container of live, molluscan
shellfish received must have an ID
tag that must remain attached to
the container until all the shellfish
have been used. Tags are to be kept
on file for 90 days from the date
recorded on the tag.
• Inspection stamp: A stamp indicating
carcasses and packages of meat
have been inspected by the USDA or
a state department of agriculture.
6.1 Characteristics of an Approved Supplier
PURCHASING CONSIDERATIONS
• The final responsibility for the safety of food
entering your operation resides with you.
• You can avoid many potential food safety
hazards by using approved, reputable
suppliers.
6.1 Characteristics of an Approved Supplier
PURCHASING CONSIDERATIONS
• Consider the following when making
your selection:
– Approved, reputable suppliers have been
inspected and can show you an inspection
report.
– Meet applicable local, state, and federal
laws.
6.1 Characteristics of an Approved Supplier
PURCHASING CONSIDERATIONS
• Inspection reports
– Consider reviewing suppliers’ most recent inspection
reports.
– These can be from:
• U.S. Department of Agriculture (USDA)
• The Food and Drug Administration (FDA)
• Third-party inspectors
– They should be based on Good Manufacturing
Practices (GMP) or Good Agricultural Practices (GAP).
6.1 Characteristics of an Approved Supplier
PURCHASING CONSIDERATIONS
• Good Manufacturing Practices (GMP)
– GMPs are the FDA’s minimum sanitation and processing
requirements for producing safe food. They describe the
methods, equipment, facilities, and controls used to
process food. Both suppliers and their sources are subject
to GMP inspections.
– Make sure an inspection report reviews the following
areas:
•
•
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•
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Receiving and storage
Processing
Shipping
Cleaning and sanitizing
Personal hygiene
Staff training
Recall program
HACCP program or other food safety system
Guidelines for receiving deliveries
6.2
RECEIVING CONSIDERATIONS
• Having procedures in place for inspecting food can reduce
hazards before they enter your operation.
• Here are some guidelines that can help you improve the
way you receive deliveries:
– Scheduling
– Suppliers should deliver food when staff has enough time to
inspect it.
– Staff needs
• Make sure that enough trained staff is available to receive and inspect
food promptly.
– Good preparation
• Have clean hand trucks, carts, dollies, and containers ready.
• Make sure there is enough space in dry-storage and walk-in areas for
shipments.
– Timing of inspections
• Inspect and store each delivery before accepting another one.
• This will prevent temperature abuse in the receiving area.
6.3 Requirements for Key Drop Deliveries
KEY DROP DELIVERIES
• Some foodservice operations receive food after-hours
when they are closed for business. This is often
referred to as a key drop delivery.
• Products are then placed in coolers, freezers, and drystorage areas.
• The delivery must be inspected once you arrive at the
operation and must meet the following conditions:
– It is from an approved supplier.
– It was placed in the correct storage location to maintain
the required temperature and was protected from
contamination.
– It has not been contaminated.
– It is honestly presented.
6.3 Requirements for Key Drop Deliveries
REJECTING SHIPMENTS
• You can refuse any delivery that does not meet
your standards.
• Staff should know how to reject an item or a
shipment:
– Set the rejected item aside from the items you are
accepting.
– Tell the delivery person exactly what is wrong with the
item. Use your purchase agreement to support your
decision.
– Get a signed adjustment or credit slip from the
delivery person before the item is removed.
– Log the incident on the invoice or receiving document.
Be specific about the action taken and the item
involved.
6.4 Procedure for Handling Food Recalls
RECALLS
• Food items you have received may sometimes
be recalled by the manufacturer. This may
happen:
– When food contamination is confirmed or
suspected
– Items have been mislabeled or misbranded
– Food allergens have not been identified on the
label
6.4 Procedure for Handling Food Recalls
RECALLS (cont.)
• Follow these guidelines when notified of a recall:
– Identify the recalled food items by matching
information from the recall notice to the item
(manufacturer’s ID, time of manufacture, item’s useby date).
– Remove the item from inventory, and place it in a
secure and appropriate location. The recalled item
must be stored separately from food, utensils,
equipment, linens, and single-use items.
– Label the item in a way that will prevent it from being
placed back in inventory and inform staff not to use
the produce.
– Refer to the vendor’s notification or recall notice for
what to do with the item.
Procedure for Checking the Temperature
6.5
of Various Food Items
TEMPERATURE VERIFICATION
• Use thermometers to check food
temperatures. The following examples explain
how to check the temperatures of various
types of food:
– Meat, poultry, and fish
• Insert the thermometer stem or probe into the thickest
part of the food.
Procedure for Checking the Temperature
6.5
of Various Food Items
TEMPERATURE VERIFICATION (cont.)
• Use thermometers to check food
temperatures. The following examples explain
how to check the temperatures of various
types of food (cont.):
– Reduced-oxygen packaged (ROP) and bulk food
• Insert the thermometer stem or probe between two
packages or fold the package around the thermometer
stem or probe.
– Other packaged food
• Open the package and insert the thermometer stem o
rprobe fully into the food.
Temperature Requirements when
Receiving Food
6.6
TEMPERATURE REQUIREMENTS
• Deliveries should be received at the
temperatures indicated below.
6.7
Packaging Requirements when
Receiving Food
PACKAGING REQUIREMENTS
• Both food items and nonfood items must be
packaged correctly when you receive them.
• Items should be delivered in their original
packaging with a manufacturer’s label.
• The packaging should be intact and clean, and
it should protect food and food-contact
surfaces from contamination.
6.7
Packaging Requirements when
Receiving Food
PACKAGING REQUIREMENTS (cont.)
• Reject food and nonfood items if the packaging
has any of the following problems.
– Damage
• Reject items with tears, holes, or punctures in their
packaging.
• Reject cans with labels that are not intact or that have
bulging or swollen ends, rust, or dents.
• All food packaged in a reduced-oxygen environment must be
rejected if the packaging is bloated or leaking.
• Items with broken cartons or seals, or items with dirty or
discolored packaging should also be rejected.
• Do not accept cases or packages that appear to have been
tampered with.
Packaging Requirements when
Receiving Food
6.7
PACKAGING REQUIREMENTS (cont.)
• Reject food and nonfood items if the packaging has any
of the following problems.
– Liquid
• Reject items with leaks, dampness, or water stains (which means
the item was wet at some point).
• Reject items if there are large ice crystals or frozen liquids on the
packaging .
– Pests
• Reject items with signs of pests or pest damage.
– Dates
• Do not accept food that is missing use-by or expiration dates from
the manufacturer.
• Reject items that have passed their use-by or expiration dates.
• Some operations label food items with the date the item was
received to help with stock rotation during storage.
6.8
Documentation Requirements when
Receiving Food
INSPECTION AND GRADING STAMPS
• Meat must be purchased from plants inspected by the
USDA or a state department of agriculture.
• “Inspected” does not mean free of pathogens; rather, that
the product and processing plant have met defined
standards.
• Carcasses and packages of meat that have been inspected
will have an inspection stamp with abbreviations for
“inspected and passed” by the inspecting agency, along
with a number identifying the processing plant.
• Poultry is inspected by the USDA or the state department
of agriculture in much the same way as meat.
• Liquid, frozen, and dehydrated eggs must also have a USDA
inspection mark. These types of eggs are required by law to
be pasteurized.
6.8
Documentation Requirements when
Receiving Food
DOCUMENTS AND STAMPS
• Shellfish:
– Must be received with shellstock identification
tags.
– Tags indicate when and where the shellfish were
harvested.
– Must be kept on file for 90 days from the date the
last shellfish was used from its delivery container.
6.8
Documentation Requirements when
Receiving Food
DOCUMENTS AND STAMPS (cont.)
• Fish (that will be eaten raw or partially cooked):
– Must be received with the correct documentation.
– Documents must indicate the fish was correctly frozen
before you received it.
– Keep these documents for 90 days from the sale of
the fish.
– Farm raised fish must have documentation that the
fish was raised to FDA standards and must be kept for
90 days from the sale of the fish.
Government Inspection Stamps Required
6.9
when Receiving Food
INSPECTION AND GRADING STAMPS
• Meat must be purchased from plants inspected by the
USDA or a state department of agriculture.
• “Inspected” does not mean free of pathogens; rather, that
the product and processing plant have met defined
standards.
• Carcasses and packages of meat that have been inspected
will have an inspection stamp with abbreviations for
“inspected and passed” by the inspecting agency, along
with a number identifying the processing plant.
• Poultry is inspected by the USDA or the state department
of agriculture in much the same way as meat.
• Liquid, frozen, and dehydrated eggs must also have a USDA
inspection mark. These types of eggs are required by law to
be pasteurized.
6.10
Quality Requirements when
Receiving Food
FOOD QUALITY
• Work with your suppliers to define specific
safety and quality criteria for the food items
you typically receive.
• Reject food if it has any of the following
problems.
– Appearance
• Reject food that is moldy or has an abnormal color.
• Reject food that is moist when it should be dry.
• Reject food item that shows signs of pests or pest
damage.
• Reject frozen food that has large ice crystals on it.
Quality Requirements when
Receiving Food
6.10
FOOD QUALITY
• Reject food if it has any of the following
problems.
– Texture
• Reject meat, fish, or poultry that is slimy, sticky, or dry.
• Reject if there is soft flesh that leaves an imprint when
you touch it.
– Odor
• Reject food with an abnormal or unpleasant odor.
6.10 Receiving Criteria for Specific Food Items
FRESH FISH
Reject criteria
Accept criteria
• 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
•Product: tumors, abscesses, or cysts
on the skin
•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
6.10 Receiving Criteria for Specific Food Items
SHELLFISH
Reject criteria
Accept 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)
•Odor: mild ocean or seaweed smell
•Shells: closed and unbroken, indicating that
the shellfish are alive
•Condition: if fresh, they must be
received alive
6.10 Receiving Criteria for Specific Food Items
CRUSTACEANS
Reject criteria
Accept criteria
•Odor: strong fishy smell
•Condition: dead on arrival
•Odor: mild ocean or seaweed smell
•Condition: shipped alive, packed in seaweed,
and kept moist
6.10 Receiving Criteria for Specific Food Items
MEAT
Reject criteria
• Color
Beef: brown or green
Lamb: brown, whitish surface covering the 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
Accept criteria
•Color
Beef: bright cherry red; aged beef may be
darker; vacuum-packed beef will appear
purplish
Lamb: light red
Pork: light pink meat; firm, white fat
•Texture: firm flesh that springs back when
touched
•Odor: no odor
•Packaging: intact and clean
6.10 Receiving Criteria for Specific Food Items
POULTRY
Reject criteria
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
•Color
Beef: bright cherry red; aged beef may be
darker; vacuum-packed beef will appear
purplish
Lamb: light red
Pork: light pink meat; firm, white fat
•Texture: firm flesh that springs back when
touched
•Odor: no odor
•Packaging: intact and clean
6.10 Receiving Criteria for Specific Food Items
SHELL EGGS
Reject criteria
Accept criteria
•Odor: sulfur smell or off odor
•Shells: dirty or cracked
•Odor: no odor
•Shells: clean and unbroken
6.10 Receiving Criteria for Specific Food Items
DAIRY PRODUCTS
Reject criteria
Accept criteria
•Milk: sour, bitter, or moldy taste; off odor;
expired sell-by date
•Butter: sour, bitter, or moldy taste; uneven
color; soft texture; contains foreign matter
•Cheese: abnormal flavor or texture; uneven
color; unnatural mold; unclean or broken rind
•Milk: sweetish flavor
•Butter: sweet flavor; uniform color;
firm texture
•Cheese: typical flavor and texture;
uniform color; clean and unbroken rind
6.10 Receiving Criteria for Specific Food Items
PRODUCE
Reject criteria
Accept criteria
•Condition: evidence of mishandling or insects •Temperature: varies according to the product
(including insect eggs and egg cases)
•Condition: varies according to the product
•Spoilage: mold, cuts, wilting, unpleasant
odors, discoloration, etc. (will depend on the
produce involved)