FOOD SAFETY
Updated December 2010GORDON FOOD SERVICE Training
Receiving and Storage
GORDON FOOD SERVICE Training
To promote safe food by learning proper techniques for receiving and storage of food.
By the end of thistraining module, youwill be able to:
• Identify features of reliable suppliers.
• Receive deliveries properly and safely.
• Demonstrate and recite proper food storage procedures and temperatures.
ObjectivesPurpose
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A Quality Delivery Truck
No signs of rodent or insect activity on the truck
The truck is clean & well maintained
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Receiving
Schedule deliveries during off-peak hours
Plan ahead for the arrival of shipments make sure there is sufficient refrigerator/freezer space available
Only trained employees should receive & inspect food upon delivery
Inspect foods immediately - do NOT receive any low-quality foods
temperature of food signs of damage
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Receiving Poultry
NO discoloration (greenish or purplish)
Must be firm to the touch (not soft or flabby)
NO abnormal odors
NO stickiness
Must be 41ºF or below
No signs of thawing then re-freezing
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Receiving Fresh Meat
Must be firm & elastic
Must be moist, not dry
Muscle should be red or pink (not greenish, some browning allowed)
Fat should be white
Must be 41ºF or below
No signs of thawing then re-freezing
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Receiving Fresh Fish
Gills must be bright red & moist
Flesh must be firm
Eyes must be clear & bulging
NO “fishy” odor
Must be 41ºF or below
No signs of thawing then re-freezing
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Receiving Fresh Produce
Free of insect damage
Check for excessive dirt
Look for rotting, mold or discoloration
Packaging must be intact
Look for cross contamination from other items on shipment
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Receiving Canned Goods
Reject cans that are:
Leaking
Bulged Severely Crushed
Severely Rusted
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Federal Guidelines for Canned Goods
Per FDA/NFPA guidelines, cans with these Critical Defects should not be sold, distributed or consumed:
Cans with bulged ends
Cans that are leaking (stained labels generally indicate product leakage)
Cans that are rusty
Cans crushed to the point where they cannot be stacked on shelves or opened with manual can openers
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Acceptable Dents
As long as there is NO fracture of the seal:
Dent on the rim
Dent on the side seam
Follow company policy on dented cans
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Receiving
MilkBefore the sell by date stamped on carton
EggsClean, uncracked, refrigerated
Frozen FoodsReject if:
Large ice crystals on boxBox is bulging
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How to Reject a Shipment
Identify what is wrong with the delivery & record it
Reject the order tactfully, but firmly
Obtain an adjustment or credit
Follow company procedures
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Storage
First in, First Out (FIFO)
Date everything!
Old product in front
Why important?
Throwing outdated food away costs $$
FOOD SAFETY: Receiving and Storage
07/11/2010
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Storage Temperatures
Dry Storage50ºF is ideal Not higher than 70ºF
Refrigerated Storage35ºF to 38ºF is idealNot higher than 41ºF
Freezer Storage0ºF to -10ºF. Never thaw & re-freeze
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Storage
Make sure to cover foodStore ready-to-eat food separately or above raw meat, poultry and seafoodStore food in the following order from top to bottom
Ready-to-eat foods Seafood Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry
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Storage
Keep all foods 6” away from walls & 6” above floors & 12” from ceiling
Report cracks & crevices to your manager to prevent rodents & insect infestations
Report doors/windows that do not close tightly to your manager
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FOOD SAFETY DEPENDS
YOU!ON
FOOD SAFETY: Receiving and Storage
GORDON FOOD SERVICE Training
Gordon Food Service Nutrition Resource Center
[email protected] or 1.800.968.4426
Questions?
19
Gordon Food Service Food Safety Awareness
www.gfs.com
FOOD SAFETY: Receiving and Storage
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