Chapter 6 The Flow of Food: Purchasing and Receiving

6-2 Checking the Temperatures of Various Types of Food Meat, Poultry, and Fish Insert the thermometer stem or probe into the thickest part of the food (usually the center)

6-3 Checking the Temperatures of Various Types of Food ROP Food (MAP, vacuum-packed, and sous vide food) Insert the thermometer stem or probe between 2 packages As an alternative, fold packaging around the thermometer stem or probe

6-4 Checking the Temperatures of Various Types of Food Other Packaged Food Open the package and insert the thermometer stem or probe into the food

6-5 Receiving and Inspecting Guidelines 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 for rejecting deliveries

6-6 Receiving Temperatures 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

6-7 Packaging Reject items with: Tears, holes, or punctures in their packaging; likewise, 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 Product Quality 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 you receive them 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 as required by law and have a USDA inspection mark; eggs also must comply with USDA grade standards

6-10 Receiving and Inspecting Specific Food 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 Receiving and Inspecting Specific Food Shellfish—Raw Shucked Make sure that raw shucked shellfish are 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 either 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 Receiving and Inspecting Specific Food 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

6-13 Receiving and Inspecting Specific Food Produce Sliced melons and cut tomatoes must be received at 41˚F (5˚C) 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 (e.g., pasteurized) to prevent, eliminate, or reduce pathogens

6-14 Time for Review Review