jimtrue.com : school : CUL112 : CH06: Purchasing & Receiving Food

Posted by Jim True on August 5, 2009 7:25 PM. Last Updated August 5, 2009 7:25 PM

Disclaimer for all material noted here is at the bottom of this web page.

CH06: Purchasing & Receiving Food

Supplies your receives should have on hand: Thermometer, Scale, Box Cutter Pen & Paper

Checking Temperatures Various Foods

• Meat, Poultry & Fish
• Insert thermometer stem or probe into the thickest part of the food (usually the center)
• ROP Food (MAP, Vacuum packed and sous vide)
• Insert between 2 packages
• Alternatively, fold packaging AROUND the stem or probe
• Other Packaged Foods
• Open the package and insert the thermometer stem or probe into the food
• Guidelines
• 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 in place for rejecting deliveries
• Temperature Criteria for Deliveries
• Receive cold TCS food at 40 degrees (5 C) or lower, unless otherwise specified
• Receive hot TCS food at 136 degrees (57 C) or higher
• Receive frozen food frozen

Packaging

• Reject items with:
• tears, holes, punctures in packaging, likewise 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
• 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
• Eggs
• Eggs must be clean and unbroken when you receive them
• Shell eggs must be received at an air temperature of 45 F (7C) or lower
• Liquid, frozen, and dehydrated egg products must be pasteurized as required by law and have a USDA inspection mark; eggs also must comply with USDA grade standards
• Milk and Dairy Products
• Must be received at 41F or lower unless otherwise specified by law
• Must be pasteurized and comply with USDA grade A standards
• Shellfish: Raw Shucked
• Make sure that raw shucked shellfish are packaged in nonreturnable containers
• Containers must be labeled with packer's name, address and certification number
• Containers smaller than 1 1/2 gallons (1.9L) must have either a best if used by or sell by date
• Containers larger than 1 1/2 gallons must have the date the shellfish were shucked
• Shellfish: Live
• Receive with shellstock identification tags
• these 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
• Produce
• Sliced melons and cut tomatoes must be received at 41F or lower
• Prepackaged Juice
• Prepackaged juice must be purchased from a supplier with a Hazard Analysis Critical Control Point (HACCP) Plan
• the juice must be treated (eg pasteurized) to prevent, eliminate or reduce pathogens

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.