1. Chapter 6 The Flow of Food: Purchasing, Receiving, and Storage
Instructor Notes
You can’t make unsafe food safe. So, you must make sure you bring only safe food into your operation. Purchasing food from approved, reputable suppliers and following good receiving procedures will help to ensure the safety and quality of the food your operation uses.

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)
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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
Instructor Notes
ROP stands for reduced oxygen packaging. It includes MAP, vacuum-packed, and sous vide food.
It may be possible to check the temperature of bulk food by folding the packaging around the thermometer stem or probe. You must be careful not to puncture the packaging when using this method.
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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
Instructor Notes
When checking the temperature of food by this method, make sure the sensing area of the thermometer stem or probe is fully immersed in the food. It must not touch the package.
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5. Receiving and Inspecting Specific Food
Eggs
Eggs must be clean and unbroken when received
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 and have a USDA inspection mark
Eggs must comply with USDA grade standards
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6. 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
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7. Receiving and Inspecting Specific Food
Shellfish—Raw Shucked
Must be 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 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
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8. 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
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9. Receiving and Inspecting Specific Food
Produce
Sliced melons, cut tomatoes, and cut leafy greens 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
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10. Chapter 6 Storage

11. Refrigerated and Frozen Storage
Preventing Cross-Contamination
Store food items in the following top-to-bottom order:
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
Instructor Notes
The order for storing the food items indicated in the slide is based upon the minimum internal cooking temperature of each food.
Raw meat, poultry, and seafood can be stored with or above ready-to-eat food in a freezer if all of the items have been commercially processed and packaged.
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