1. The Flow of Food: Purchasing and Receiving
Chapter Number 6
The Flow of Food: Purchasing and Receiving

2. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes
6.0
Characteristics of an approved supplier
6.1
Guidelines for receiving deliveries
6.2
Requirements for key drop deliveries
6.3
Procedure for handling food recalls
6.4
At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning outcomes on this slide.
Procedures for checking the temperatures of various food items
6.5

3. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes
6.0
Temperature requirements when receiving food
6.6
Packaging requirements when receiving food
6.7
Documentation required when receiving food
6.8
Government inspection stamps required when receiving food
6.9
At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning outcomes on this slide.
Quality requirements when receiving food
6.10
Receiving criteria for specific food items
6.11

4. 6.0 KEY TERMS • Approved suppliers: Suppliers that
have been inspected, are able to
provide an inspection report, and
that meet applicable local, state,
and federal laws.
• Key drop delivery: The receipt of
food by a foodservice operation
after-hours while closed for
business.

5. 6.0 KEY TERMS • Shellstock identification tags:
Each container of live, molluscan
shellfish received must have an ID
tag that must remain attached to
the container until all the shellfish
have been used. Tags are to be kept
on file for 90 days from the date
recorded on the tag.
• Inspection stamp: A stamp indicating
carcasses and packages of meat
have been inspected by the USDA or
a state department of agriculture.

6. Characteristics of an Approved Supplier
6.1
Characteristics of an Approved Supplier
PURCHASING CONSIDERATIONS
The final responsibility for the safety of food entering your operation resides with you.
You can avoid many potential food safety hazards by using approved, reputable suppliers.

7. Characteristics of an Approved Supplier
6.1
Characteristics of an Approved Supplier
PURCHASING CONSIDERATIONS
Consider the following when making your selection:
Approved, reputable suppliers have been inspected and can show you an inspection report.
Meet applicable local, state, and federal laws.

8. Characteristics of an Approved Supplier
6.1
Characteristics of an Approved Supplier
PURCHASING CONSIDERATIONS
Inspection reports
Consider reviewing suppliers’ most recent inspection reports.
These can be from:
U.S. Department of Agriculture (USDA)
The Food and Drug Administration (FDA)
Third-party inspectors
They should be based on Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP).

9. Characteristics of an Approved Supplier
6.1
Characteristics of an Approved Supplier
PURCHASING CONSIDERATIONS
Good Manufacturing Practices (GMP)
GMPs are the FDA’s minimum sanitation and processing requirements for producing safe food. They describe the methods, equipment, facilities, and controls used to process food. Both suppliers and their sources are subject to GMP inspections.
Make sure an inspection report reviews the following areas:
Receiving and storage
Processing
Shipping
Cleaning and sanitizing
Personal hygiene
Staff training
Recall program
HACCP program or other food safety system

10. Guidelines for receiving deliveries
6.2
Guidelines for receiving deliveries
RECEIVING CONSIDERATIONS
Having procedures in place for inspecting food can reduce hazards before they enter your operation.  
Here are some guidelines that can help you improve the way you receive deliveries:
Scheduling
Suppliers should deliver food when staff has enough time to inspect it.
Staff needs
Make sure that enough trained staff is available to receive and inspect food promptly.
Good preparation
Have clean hand trucks, carts, dollies, and containers ready.
Make sure there is enough space in dry-storage and walk-in areas for shipments.
Timing of inspections
Inspect and store each delivery before accepting another one.
This will prevent temperature abuse in the receiving area.

11. Requirements for Key Drop Deliveries
6.3
Requirements for Key Drop Deliveries
KEY DROP DELIVERIES
Some foodservice operations receive food after-hours when they are closed for business. This is often referred to as a key drop delivery.
Products are then placed in coolers, freezers, and dry-storage areas.
The delivery must be inspected once you arrive at the operation and must meet the following conditions:
It is from an approved supplier.
It was placed in the correct storage location to maintain the required temperature and was protected from contamination.
It has not been contaminated.
It is honestly presented.

12. Requirements for Key Drop Deliveries
6.3
Requirements for Key Drop Deliveries
REJECTING SHIPMENTS
You can refuse any delivery that does not meet your standards.
Staff should know how to reject an item or a shipment:
Set the rejected item aside from the items you are accepting.
Tell the delivery person exactly what is wrong with the item. Use your purchase agreement to support your decision.
Get a signed adjustment or credit slip from the delivery person before the item is removed.
Log the incident on the invoice or receiving document. Be specific about the action taken and the item involved.

13. Procedure for Handling Food Recalls
6.4
Procedure for Handling Food Recalls
RECALLS
Food items you have received may sometimes be recalled by the manufacturer. This may happen:
When food contamination is confirmed or suspected
Items have been mislabeled or misbranded
Food allergens have not been identified on the label

14. Procedure for Handling Food Recalls
6.4
Procedure for Handling Food Recalls
RECALLS (cont.)
Follow these guidelines when notified of a recall:
Identify the recalled food items by matching information from the recall notice to the item (manufacturer’s ID, time of manufacture, item’s use-by date).
Remove the item from inventory, and place it in a secure and appropriate location. The recalled item must be stored separately from food, utensils, equipment, linens, and single-use items.
Label the item in a way that will prevent it from being placed back in inventory and inform staff not to use the produce.
Refer to the vendor’s notification or recall notice for what to do with the item.

15. Procedure for Checking the Temperature of Various Food Items
6.5
Procedure for Checking the Temperature of Various Food Items
TEMPERATURE VERIFICATION
Use thermometers to check food temperatures. The following examples explain how to check the temperatures of various types of food:
Meat, poultry, and fish
Insert the thermometer stem or probe into the thickest part of the food.

16. Procedure for Checking the Temperature of Various Food Items
6.5
Procedure for Checking the Temperature of Various Food Items
TEMPERATURE VERIFICATION (cont.)
Use thermometers to check food temperatures. The following examples explain how to check the temperatures of various types of food (cont.):
Reduced-oxygen packaged (ROP) and bulk food
Insert the thermometer stem or probe between two packages or fold the package around the thermometer stem or probe.
Other packaged food
Open the package and insert the thermometer stem o rprobe fully into the food.

17. Temperature Requirements when Receiving Food
6.6
Temperature Requirements when Receiving Food
TEMPERATURE REQUIREMENTS
Deliveries should be received at the temperatures indicated below.

18. Packaging Requirements when Receiving Food
6.7
Packaging Requirements when Receiving Food
PACKAGING REQUIREMENTS
Both food items and nonfood items must be packaged correctly when you receive them.
Items should be delivered in their original packaging with a manufacturer’s label.
The packaging should be intact and clean, and it should protect food and food-contact surfaces from contamination.

19. Packaging Requirements when Receiving Food
6.7
Packaging Requirements when Receiving Food
PACKAGING REQUIREMENTS (cont.)
Reject food and nonfood items if the packaging has any of the following problems.
Damage
Reject items with tears, holes, or punctures in their packaging.
Reject cans with labels that are not intact or that have bulging or swollen ends, rust, or dents.
All food packaged in a reduced-oxygen environment must be rejected if the packaging is bloated or leaking.
Items with broken cartons or seals, or items with dirty or discolored packaging should also be rejected.
Do not accept cases or packages that appear to have been tampered with.

20. Packaging Requirements when Receiving Food
6.7
Packaging Requirements when Receiving Food
PACKAGING REQUIREMENTS (cont.)
Reject food and nonfood items if the packaging has any of the following problems.
Liquid
Reject items with leaks, dampness, or water stains (which means the item was wet at some point).
Reject items if there are large ice crystals or frozen liquids on the packaging .
Pests
Reject items with signs of pests or pest damage.
Dates
Do not accept food that is missing use-by or expiration dates from the manufacturer.
Reject items that have passed their use-by or expiration dates.
Some operations label food items with the date the item was received to help with stock rotation during storage.

21. Documentation Requirements when Receiving Food
6.8
Documentation Requirements when Receiving Food
INSPECTION AND GRADING STAMPS
Meat must be purchased from plants inspected by the USDA or a state department of agriculture.
“Inspected” does not mean free of pathogens; rather, that the product and processing plant have met defined standards.
Carcasses and packages of meat that have been inspected will have an inspection stamp with abbreviations for “inspected and passed” by the inspecting agency, along with a number identifying the processing plant.
Poultry is inspected by the USDA or the state department of agriculture in much the same way as meat.
Liquid, frozen, and dehydrated eggs must also have a USDA inspection mark. These types of eggs are required by law to be pasteurized.

22. Documentation Requirements when Receiving Food
6.8
Documentation Requirements when Receiving Food
DOCUMENTS AND STAMPS
Shellfish:
Must be received with shellstock 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.

23. Documentation Requirements when Receiving Food
6.8
Documentation Requirements when Receiving Food
DOCUMENTS AND STAMPS (cont.)
 Fish (that will be eaten raw or partially cooked):
Must be received with the correct documentation.
Documents must indicate the fish was correctly frozen before you received it.
Keep these documents for 90 days from the sale of the fish.
Farm raised fish must have documentation that the fish was raised to FDA standards and must be kept for 90 days from the sale of the fish.

24. Government Inspection Stamps Required when Receiving Food
6.9
Government Inspection Stamps Required when Receiving Food
INSPECTION AND GRADING STAMPS
Meat must be purchased from plants inspected by the USDA or a state department of agriculture.
“Inspected” does not mean free of pathogens; rather, that the product and processing plant have met defined standards.
Carcasses and packages of meat that have been inspected will have an inspection stamp with abbreviations for “inspected and passed” by the inspecting agency, along with a number identifying the processing plant.
Poultry is inspected by the USDA or the state department of agriculture in much the same way as meat.
Liquid, frozen, and dehydrated eggs must also have a USDA inspection mark. These types of eggs are required by law to be pasteurized.

25. Quality Requirements when Receiving Food
6.10
Quality Requirements when Receiving Food
FOOD QUALITY
Work with your suppliers to define specific safety and quality criteria for the food items you typically receive.
Reject food if it has any of the following problems.
Appearance
Reject food that is moldy or has an abnormal color.
Reject food that is moist when it should be dry.
Reject food item that shows signs of pests or pest damage.
Reject frozen food that has large ice crystals on it.

26. Quality Requirements when Receiving Food
6.10
Quality Requirements when Receiving Food
FOOD QUALITY
Reject food if it has any of the following problems.
Texture
Reject meat, fish, or poultry that is slimy, sticky, or dry.
Reject if there is soft flesh that leaves an imprint when you touch it.
Odor
Reject food with an abnormal or unpleasant odor.

27. Receiving Criteria for Specific Food Items
6.10
Receiving Criteria for Specific Food Items
FRESH FISH
Reject criteria
Accept criteria
• Color: dull gray gills; dull dry skin
•Color: bright red gills; bright shiny skin
•Texture: soft flesh that leaves an
•Texture: firm flesh that springs back
imprint when touched
when touched
•Odor: strong fishy or ammonia smell
•Odor: mild ocean or seaweed smell
•Eyes: cloudy, red-rimmed, sunken
•Eyes: bright, clear, full
•Product: tumors, abscesses, or cysts
•Packaging: product surrounded by crushed,
on the skin
self-draining ice

28. Receiving Criteria for Specific Food Items
6.10
Receiving Criteria for Specific Food Items
SHELLFISH
Reject criteria
Accept criteria
•Texture: slimy, sticky, or dry
•Odor: mild ocean or seaweed smell
•Odor: strong fishy smell
•Shells: closed and unbroken, indicating that
•Shells: excessively muddy or broken shells
the shellfish are alive
•Condition: dead on arrival (open shells that
•Condition: if fresh, they must be
do not close when tapped)
received alive

29. Receiving Criteria for Specific Food Items
6.10
Receiving Criteria for Specific Food Items
CRUSTACEANS
Reject criteria
Accept criteria
•Odor: strong fishy smell
•Odor: mild ocean or seaweed smell
•Condition: dead on arrival
•Condition: shipped alive, packed in seaweed,
and kept moist

30. Receiving Criteria for Specific Food Items
6.10
Receiving Criteria for Specific Food Items
MEAT
Reject criteria
Accept criteria
• Color
Beef: brown or green
•Color
Lamb: brown, whitish surface covering the meat
Beef: bright cherry red; aged beef may be darker; vacuum-packed beef will appear purplish
Pork: excessively dark color; soft or rancid fat
•Texture: slimy, sticky, or dry
•Odor: sour odor
Lamb: light red
•Packaging: broken cartons; dirty wrappers;
Pork: light pink meat; firm, white fat
torn packaging; broken seals
•Texture: firm flesh that springs back when touched
•Odor: no odor
•Packaging: intact and clean

31. Receiving Criteria for Specific Food Items
6.10
Receiving Criteria for Specific Food Items
POULTRY
Reject criteria
Accept criteria
•Color: no discoloration
•Color
•Texture: firm flesh that springs back when touched
Beef: bright cherry red; aged beef may be darker; vacuum-packed beef will appear purplish
•Odor: no odor
•Packaging: should be surrounded by crushed,
Lamb: light red
self-draining ice
Pork: light pink meat; firm, white fat
•Packaging: intact and clean

32. Receiving Criteria for Specific Food Items
6.10
Receiving Criteria for Specific Food Items
SHELL EGGS
Reject criteria
Accept criteria
•Odor: sulfur smell or off odor
•Odor: no odor
•Shells: dirty or cracked
•Shells: clean and unbroken

33. Receiving Criteria for Specific Food Items
6.10
Receiving Criteria for Specific Food Items
DAIRY PRODUCTS
Reject criteria
Accept criteria
•Milk: sour, bitter, or moldy taste; off odor;
•Milk: sweetish flavor
expired sell-by date
•Butter: sweet flavor; uniform color;
•Butter: sour, bitter, or moldy taste; uneven
firm texture
color; soft texture; contains foreign matter
•Cheese: typical flavor and texture;
•Cheese: abnormal flavor or texture; uneven
uniform color; clean and unbroken rind
color; unnatural mold; unclean or broken rind

34. Receiving Criteria for Specific Food Items
6.10
Receiving Criteria for Specific Food Items
PRODUCE
Reject criteria
Accept criteria
•Condition: evidence of mishandling or insects
•Temperature: varies according to the product
(including insect eggs and egg cases)
•Condition: varies according to the product
•Spoilage: mold, cuts, wilting, unpleasant
odors, discoloration, etc. (will depend on the
produce involved)