Receiving and Storage FOOD SAFETY GORDON FOOD SERVICE Training Updated December 2010

FOOD SAFETY: Receiving and Storage Purpose Objectives By the end of this training module, you will be able to: Identify features of reliable suppliers. Receive deliveries properly and safely. Demonstrate and recite proper food storage procedures and temperatures. To promote safe food by learning proper techniques for receiving and storage of food. Ask the class why these objectives are important. GORDON FOOD SERVICE Training

A Quality Delivery Truck FOOD SAFETY: Receiving and Storage A Quality Delivery Truck No signs of rodent or insect activity on the truck The truck is clean & well maintained If you see any rodent droppings, insects, etc, - do not let the product into your facility! The rodents or insects could be brought in and infest your building. GORDON FOOD SERVICE Training

Receiving Schedule deliveries during off-peak hours FOOD SAFETY: Receiving and Storage 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 If you are too busy during the time of delivery, there will be no time to check the products to make sure they are OK. GORDON FOOD SERVICE Training

Receiving Poultry NO discoloration (greenish or purplish) FOOD SAFETY: Receiving and Storage 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 GORDON FOOD SERVICE Training

Receiving Fresh Meat Must be firm & elastic Must be moist, not dry FOOD SAFETY: Receiving and Storage 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 GORDON FOOD SERVICE Training

Receiving Fresh Fish Gills must be bright red & moist FOOD SAFETY: Receiving and Storage 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 If you ever go into a store that sells fish, and there is a strong stench of “fish”… walk right back out! That horrible smell is the smell of decomposition! If you press your finger on the side of the fish, and your fingerprint stays, that is a sign of an old fish. GORDON FOOD SERVICE Training

Receiving Fresh Produce FOOD SAFETY: Receiving and Storage 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 Example of cross contamination: You notice on the watermelon that there is a slimy substance. You remember seeing a dripping box of chicken on the truck right above the watermelons.. Ask the class what they would do in this situation. Correct answer- if it was the supplier’s fault, return it. Otherwise, discard the watermelon. GORDON FOOD SERVICE Training

Receiving Canned Goods FOOD SAFETY: Receiving and Storage Receiving Canned Goods Reject cans that are: Leaking Bulged Severely Crushed Severely Rusted A bulging can is usually an indication that some sort of microorganism is growing inside of it. GORDON FOOD SERVICE Training

Federal Guidelines for Canned Goods FOOD SAFETY: Receiving and Storage 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 FDA= Food and Drug Administration NFPA= National Food Processors Association GORDON FOOD SERVICE Training

Acceptable Dents As long as there is NO fracture of the seal: FOOD SAFETY: Receiving and Storage 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 GORDON FOOD SERVICE Training

Receiving Milk Before the sell by date stamped on carton Eggs FOOD SAFETY: Receiving and Storage Receiving Milk Before the sell by date stamped on carton Eggs Clean, uncracked, refrigerated Frozen Foods Reject if: Large ice crystals on box Box is bulging Set standards in your facility for receiving. GORDON FOOD SERVICE Training

How to Reject a Shipment FOOD SAFETY: Receiving and Storage 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 Handout: When to Accept/Reject Foods GORDON FOOD SERVICE Training

Storage 07/11/2010 First in, First Out (FIFO) Date everything! FOOD SAFETY: Receiving and Storage Storage First in, First Out (FIFO) Date everything! Old product in front Why important? Throwing outdated food away costs $$ 07/11/2010 GORDON FOOD SERVICE Training

Storage Temperatures Dry Storage 50ºF is ideal Not higher than 70ºF FOOD SAFETY: Receiving and Storage Storage Temperatures Dry Storage 50ºF is ideal Not higher than 70ºF Refrigerated Storage 35ºF to 38ºF is ideal Not higher than 41ºF Freezer Storage 0ºF to -10ºF. Never thaw & re-freeze ACTIVITY & HANDOUT: Proper Food Storage GORDON FOOD SERVICE Training

Storage Make sure to cover food FOOD SAFETY: Receiving and Storage Storage Make sure to cover food Store ready-to-eat food separately or above raw meat, poultry and seafood Store 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 The reason for this order is in place because of minimum internal cooking temperature of each food. Poultry needs to be cooked to 165°F whereas seafood only needs to be cooked to 145°F. You would not want the poultry stored above fish in case anything dripped on the fish during the thawing process. GORDON FOOD SERVICE Training

FOOD SAFETY: Receiving and 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 Activity: Food Labeling GORDON FOOD SERVICE Training

YOU! FOOD SAFETY DEPENDS ON FOOD SAFETY: Receiving and Storage GORDON FOOD SERVICE Training

Questions? Gordon Food Service Nutrition Resource Center FOOD SAFETY: Receiving and Storage Questions? Gordon Food Service Nutrition Resource Center nrc@gfs.com or 1.800.968.4426 Gordon Food Service Food Safety Awareness www.gfs.com GORDON FOOD SERVICE Training