What some criteria Deliveries must meet?

Be inspected upon arrival at the operation Be from an approved source Have been placed in the correct storage location to maintain the required temperature

What should you do with rejected delivery items?

Separate rejected items from accepted items Tell the delivery person what is wrong with the item Get a signed adjustment or credit slip before giving the rejected item to the delivery person.

What you do when handling recalls

Identify the recalled food items Remove the item from inventory, and place it in a secure and appropriate location. Store the item separately from food, utensils, equipment, linens, and single-use items.

How do you check the temperature of meats and poultry ?

Insert the thermometer stem or probe into the thickest part of the food (usually the center)

how do you check the temperature of ROP food?

Insert the thermometer stem or probe between 2 packages As an alternative, fold packaging around the thermometer stem or probe

What are the temperature Criteria for Deliveries?

Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified. Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C).

When should you reject frozen food through a delivery?

Reject frozen food if there is evidence of thawing and refreezing: Fluids or water stains in case bottoms or on packaging Ice crystals or frozen liquids on the food or packaging

when should you reject packaged items through delivery?

Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents Bloating or leaking (ROP food) Broken cartons or seals Dirty and discolored packaging

What are the required documents when delivering shellfish?

Shellfish must be received with shell stock 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.

what are some food quality you should reject?

Appearance: Reject food that is moldy or has an abnormal color. Texture: Reject meat, fish, or poultry if: It is slimy, sticky, or dry It has soft flesh that leaves an imprint when touched

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chapter 5

The Flow of Food: Purchasing, Receiving, and Storage

Question	Answer
Where should purchase food from?	from approved, reputable suppliers
What are some receiving principals when receiving food?	Make specific staff responsible for receiving Train them to follow food safety guidelines Provide them with the right tools Have enough trained staff available to receive food promptly
What some criteria Deliveries must meet?	Be inspected upon arrival at the operation Be from an approved source Have been placed in the correct storage location to maintain the required temperature
What should you do with rejected delivery items?	Separate rejected items from accepted items Tell the delivery person what is wrong with the item Get a signed adjustment or credit slip before giving the rejected item to the delivery person.
What you do when handling recalls	Identify the recalled food items Remove the item from inventory, and place it in a secure and appropriate location. Store the item separately from food, utensils, equipment, linens, and single-use items.
How do you check the temperature of meats and poultry ?	Insert the thermometer stem or probe into the thickest part of the food (usually the center)
how do you check the temperature of ROP food?	Insert the thermometer stem or probe between 2 packages As an alternative, fold packaging around the thermometer stem or probe
What are the temperature Criteria for Deliveries?	Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified. Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C).
When should you reject frozen food through a delivery?	Reject frozen food if there is evidence of thawing and refreezing: Fluids or water stains in case bottoms or on packaging Ice crystals or frozen liquids on the food or packaging
when should you reject packaged items through delivery?	Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents Bloating or leaking (ROP food) Broken cartons or seals Dirty and discolored packaging
What are the required documents when delivering shellfish?	Shellfish must be received with shell stock 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.
what are some food quality you should reject?	Appearance: Reject food that is moldy or has an abnormal color. Texture: Reject meat, fish, or poultry if: It is slimy, sticky, or dry It has soft flesh that leaves an imprint when touched

Created by: Kyia2006

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