Transcript foundations-of-safe-food-ppt-2

FOUNDATIONS OF SAFE FOOD
PURCHASING, RECEIVING AND STORAGE
COPYRIGHT
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except under the following conditions:
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any way.
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PURCHASING
SAFE PRACTICES
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FOODSERVICE PURCHASING STEPS
Develop the
order
Obtain price
quotes
Select
vendor and
place the
order
Receive and
store order
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Evaluate and
follow up
Issue
products to
the team
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SAFE PURCHASING PRACTICES
▪ Purchase from an approved,
reputable supplier
▪ Suppliers should be:
▪ Inspected
▪ Meet local, state and federal laws
▪ Suppliers include:
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Distributors
Growers
Local markets
Manufacturers
Packers
Shippers
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PRODUCTS PURCHASED
▪ Perishable food
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▪ Nonperishable foods
▪ Canned goods
▪ Flour
Fresh fruits
Meat
Poultry
Seafood
Vegetables
▪ Nonedible foods
▪ Semi-perishable foods
▪ Cleaning materials
▪ Paper goods
▪ Pickled vegetables
▪ Processed meats
▪ Smoked fish
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RECEIVING
SAFE PRACTICES
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SAFE RECEIVING PRACTICES
▪ Trained staff should:
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Be available to inspect all deliveries
Be authorized to accept, reject and sign for deliveries
Verify order
Inspect all products
Check each package for:
▪ Freshness
▪ Quality
▪ Signs of damage
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PACKAGING
▪ Reject items with:
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dents or leaks on cans
expired dates
signs of pest presence
strange odors
tears and holes in the packaging
water spots and leaks
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STORAGE
SAFE PRACTICES
Copyright © Texas Education Agency, 2014. All rights reserved.
SAFE STORAGE PRACTICES
▪ Store perishable and semiperishable foods
immediately
▪ Label and date products
▪ Practice FIFO (first in, first
out)
▪ Place older items in front
▪ Use older items first
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STORAGE TEMPERATURES
▪ Monitor storage
temperatures regularly
▪ Dry storage:
▪ 50°F to 70°F
▪ Refrigeration:
▪ 41°F or lower
▪ Freezer
▪ 32°F or lower
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REFRIGERATOR STORAGE
▪ To prevent crosscontamination:
▪ Arrange food items in the
following order (top to
bottom):
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▪ For proper airflow:
▪ Do NOT overload
▪ Limit opening refrigerator
▪ Use open shelving
Ready-to-eat food
Seafood
Whole cuts of meat
Ground meat/ground fish
Whole poultry/ground poultry
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SYSCO QUALITY
ASSURANCE
Insuring food safety is one of
the most critical challenges
facing the food industry today.
(click on image)
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QUESTIONS?
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REFERENCES AND RESOURCES
Images:
▪ Microsoft Office Clip Art: Used with permission from Microsoft.
Textbooks:
▪ Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw Hill.
▪ ServSafe manager: Updated with the 2013 FDA Food Code. (2014). Chicago, IL:
National Restaurant Association.
YouTube™:
▪ Sysco Quality Assurance
Insuring food safety is one of the most critical challenges facing the food industry
today.
http://www.youtube.com/watch?v=XXlUfaz7sQI
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