Chapter 6 The Flow of Food: Purchasing, Receiving, and Storage.

Chapter 6The Flow of Food:

Purchasing, Receiving, and Storage

Purchasing

Purchase food from approved, reputable suppliers

Approved suppliers:

Have been inspected

Meet all applicable local, state, and federal laws

Arrange it so deliveries arrive: One at a time

During off-peak hours

6-2

Receiving and Inspecting

Receiving Principles Have enough trained staff available to promptly receive,

inspect, and store food

Authorize staff to accept, reject, and sign for deliveries

Have policies and procedures for rejecting deliveries

6-3

Temperature Criteria for Deliveries Receive cold TCS food at 41˚F (5˚C) or lower, unless

otherwise specified

Receive hot TCS food at 135˚F (57˚C) or higher

Receive frozen food frozen. Reject if:

• Fluids or frozen liquids are in case bottoms

• Ice crystals are on product or packaging

• Water stains are on packaging


6-4

Checking Meat, Poultry, and Fish Temperatures Insert the thermometer stem or probe into the thickest

part of the food (usually the center)


6-5

Checking ROP Food Temperatures Insert the thermometer stem or probe between

2 packages

As an alternative, fold packaging around the thermometer stem or probe


6-6

Checking Other Packaged Food Temperatures Open the package and insert the thermometer stem or

probe into the food


6-7

Reject packaged items with: Tears, holes, or punctures in

packaging; reject cans with swollen ends, rust, or dents

Broken cartons or seals or dirty wrappers

Leaks, dampness, or water stains

Signs of pests or pest damage

Expired code or use-by dates


6-8

Reject food if: It has an abnormal color

It has an abnormal or unpleasant odor

Reject meat, fish, or poultry if: It is slimy, sticky, or dry

It has soft flesh that leaves an imprint when touched


6-9

Receiving and Inspecting Specific Food

Eggs Eggs must be clean and unbroken

when received

Shell eggs must be received at an air temperature of 45˚F (7˚C) or lower

Liquid, frozen, and dehydrated egg products must be pasteurized and have a USDA inspection mark

Eggs must comply with USDA grade standards

6-10


Milk and Dairy Products Must be received at 41˚F (5˚C)

or lower, unless otherwise specified by law

Must be pasteurized and comply with USDA grade A standards

6-11


Shellfish—Raw Shucked Must be packaged in

nonreturnable containers

• Containers must be labeled with the packer’s name, address, and certification number

• Containers smaller than one-half gallon (1.9 L) must have a “best if used by” or “sell by” date

• Containers bigger than one-half gallon (1.9 L) must have the date the shellfish were shucked

6-12


Shellfish—Live Receive with shellstock identification tags

• Tags must remain attached to the delivery container until all the shellfish have been used

• Employees must write on the tags the date that the last shellfish was sold or served from the container

• Operators must keep these tags on file for 90 days from the date written on them

Reject shellfish if they are very muddy, have broken shells, or are dead

6-13


Sliced Melons and Cut Tomatoes Must be received at 41˚F (5˚C) or

lower

6-14


Prepackaged Juice Must be purchased from a supplier with a Hazard

Analysis Critical Control Point (HACCP) plan

Must be treated (e.g., pasteurized) to prevent, eliminate, or reduce pathogens

6-15


Products Requiring Inspection Stamps

Meat and poultry

• Packaging must have a USDA or state department of agriculture stamp

• Stamp indicates product and processing plant have met certain standards

Egg products

• Package must have an inspection stamp indicating federal regulations have been enforced

6-16

Label Food

Ready-to-eat TCS food that was prepped on-site and held longer than 24 hours, must contain a label that includes: Name of the food

Date by which it should be sold, eaten, or thrown out

General Storage Guidelines

6-17

Discard food that has passed the manufacturer’s expiration date

Ready-to-eat TCS food that was prepared in-house: Can be stored for 7 days at 41°F

(5°C) or lower

Must be thrown out after 7 days


6-18

Rotate food to use the oldest inventory first

One way to rotate products is to follow FIFO:

Identify the food item’s use-by or expiration date

Store items with the earliest use-by or expiration dates in front of items with later dates

Use items stored in front first


6-19

Deplete stored product on a regular basis

If product is not sold or consumed by a specified date: Throw it out

Clean and sanitize the container

Refill the container with fresh food


6-20

Temperatures Keep cold TCS food at 41°F

(5°C) or lower

Keep hot TCS food at 135°F (57°C) or higher

Check the temperature of stored food and storage areas at the start of the shift


6-21

Product Placement Store food in containers intended for food

Containers should be:

• Durable

• Leak proof

• Sealed or covered

Store food, linens, and single-use items in designated storage areas

• Away from walls

• At least 6” (15 centimeters) off the floor


6-22

Cleaning Keep all storage areas clean

and dry

Clean up spills and leaks right away

Clean dollies, carts, transporters, and trays often

Store food in containers that have been cleaned and sanitized

Store dirty linens in a clean, washable container


6-23

Maintenance Schedule regular maintenance

to make sure coolers and freezers stay at the right temperature

Defrost freezers to allow them to operate more efficiently

Refrigerated and Frozen Storage

6-24

Temperatures Set the temperature of coolers to keep the

internal temperature of TCS food at 41°F (5°C) or lower

Set freezer temperatures to keep food frozen


6-25

Monitoring Monitor food temperatures

regularly

Randomly sample the temperature of stored food with a calibrated thermometer

Check cooler temperatures at least once per shift


6-26

Airflow Do NOT overload coolers or freezers

Keep cooler doors closed as much as possible

Use open shelving


6-27

Preventing Cross-Contamination Wrap or cover food

Store refrigerated raw meat, poultry, and seafood separately from ready-to-eat food


6-28

Preventing Cross-Contamination Store food items in the following

top-to-bottom order:

• Ready-to-eat food

• Seafood

• Whole cuts of beef and pork

• Ground meat and ground fish

• Whole and ground poultry


6-29

Keep storerooms: Cool: 50°F to 70°F (10°C to 21°C)

Dry

Well ventilated

Store dry food: Away from walls

At least 6” (15 centimeters) off the floor

Dry Storage

6-30

To package fresh juice for later sale: The juice must be treated

(e.g., pasteurized) according to an approved HACCP plan

As an alternative, the juice must be labeled as specified by federal regulation

Prepping Specific Food

7-11

To avoid contaminating ice: Never use ice as an ingredient if

it was used to keep food cold

Transfer ice using clean and sanitized containers and scoops

Never hold ice in containers that held raw meat, seafood, poultry, or chemicals


7-12

To avoid contaminating ice: continued

Store ice scoops outside ice machines in a clean, protected location

Never use a glass to scoop ice or touch ice with hands


7-13

Preparation Practices That Require a Variance

You need a variance if prepping food in these ways: Smoking food to preserve it but

not to enhance flavor

Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety

Curing food

7-14

Preparation Practices That Require a Variance

You need a variance if prepping food in these ways: continued

Custom-processing animals

Packaging food using a reduced-oxygen packaging (ROP) method

Sprouting seeds or beans

Offering live, molluscan shellfish from a display tank

7-15

Cooking Food

When cooking TCS food, the internal portion must: Reach the required minimum

internal temperature

Hold that temperature for a specific amount of time

7-16

Cooking Requirements for Specific Food

Minimum internal cooking temperature:

165°F (74°C) for 15 seconds Poultry—whole or ground chicken, turkey or

duck

Stuffing made with TCS ingredients

Stuffed meat, seafood, poultry, or pasta

Dishes that include previously cooked, TCS ingredients

7-17



155°F (68°C) for 15 seconds Ground meat—beef, pork, and other meat

Injected meat—including brined ham and flavor-injected roasts

Ground seafood—including chopped or minced seafood

Eggs that will be hot-held for service

7-18



145°F (63°C) for 15 seconds Seafood—including fish, shellfish, and

crustaceans

Steaks/chops of pork, beef, veal, and lamb

Eggs that will be served immediately

7-19



145°F (63°C) for 4 minutes Roasts of pork, beef, veal, and lamb

7-20



135°F (57°C) Commercially processed, ready-to-eat

food that will be hot-held for service (cheese sticks, deep-fried vegetables)

Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service

7-21


165°F (74°C) Meat

Seafood

Poultry

Eggs

Cooking TCS Food in the Microwave

7-22

When cooking food in a microwave: Cover it to prevent the surface

from drying out

Rotate or stir it halfway through cooking so heat reaches the food more evenly

Let it stand for at least 2 minutes after cooking to let the food temperature even out

Check the temperature in at least 2 places to make sure the food is cooked through

Cooking TCS Food in the Microwave

7-23

Consumer Advisories

If your menu includes TCS items that are raw or undercooked, you must: Note it on the menu next to the

items

Advise customers who order this food of the increased risk of foodborne illness

• Post a notice in the menu

• Provide this information using brochures, table tents, or signs

7-24

Operations That Mainly Serve High-Risk Populations

Never serve: Raw seed sprouts

Raw or undercooked eggs, meat, or seafood

7-25

Cooling Food

Cooling Requirements

7-26

Cooling Food

If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in less than 2 hours:

Use the remaining time to cool it to 41˚F (5˚C) or lower

The total cooling time cannot be longer than 6 hours

Example: If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in

1 hour

Then you have 5 hours to get the food to 41˚F (5˚C) or lower

7-27

Methods for Cooling Food

Before cooling food, start by reducing its size:

Cut larger items into smaller pieces

Divide large containers of food into smaller containers or shallow pans

7-28

Safe Methods for Cooling Food Place it in an ice-water bath

Stir it with an ice paddle

Place it in a blast chiller

Place it in a tumble chiller

Methods for Cooling Food

7-29

Reheating Food

Food Reheated for Immediate Service

Can be reheated to any temperature if it was cooked and cooled correctly

Food Reheated for Hot-Holding Must be reheated to an

internal temperature of 165°F (74°C) for 15 seconds within 2 hours

7-30

Chapter 6 The Flow of Food: Purchasing, Receiving, and Storage.

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Transcript of Chapter 6 The Flow of Food: Purchasing, Receiving, and Storage.