Embed Size (px)
Citation preview
ServSafe™ Exam Prep & Study Guide
AtTheInstitute.com
6. The Flow of Food: Purchasing, Receiving & Storage
AtTheInstitute.com
Section Goals
• Know the definition of “Approved Supplier”.
• Understand the importance of purchasing from approved, reputable suppliers.
• Explain how delivery scheduling helps ensure food safety.
• List the procedures and requirements for labeling food prepared in-house.
• Know the guidelines for storing food and non-food items to prevent contamination and time-temperature abuse.
Definitions
• Approved Supplier – A supplier that has been inspected and meets all applicable local, state and federal laws.
• FIFO stock rotation – More recent deliveries are labeled and placed behind prior deliveries of each item to ensure that the oldest product is used first.
• ROP (also MAP and Sous Vide) Packaging – Reduced-Oxygen Packaging, Modified Atmosphere Packaging and Vacuum packaging respectively. Packaging methods that involve hermetically sealing a product in a material or container.
Purchasing
You must purchase food in such a way as to ensure that the food you serve will be safe. Follow these guidelines:
• Purchase only from Approved, Reputable Suppliers.Remember: An approved supplier is one that has been inspected and meets all applicable local, state and federal laws.
• Develop a relationship with your suppliers and get to know their food safety practices.
• Consider reviewing a supplier’s food safety inspection reports.• Arrange deliveries so that they arrive one-at-a-time and during
off-peak hours. Suppliers must deliver products at times when staff has the time to properly inspect them.
Receiving & Inspecting
You must ensure the receiving and inspection process is keeping food safe. Follow these guidelines:
• Make sure you have enough trained staff available to promptly receive, inspect, and store food.
• Authorize staff to accept, reject, and sign for deliveries.• Make sure TCS food deliveries are refrigerated or frozen
immediately.• When it is necessary to reject an item:
– set it aside from the items you are accepting– Tell the delivery person exactly why you are rejecting the item– Get a signed adjustment or credit-slip before returning or discarding the
item– Log the incident on the invoice or receiving document
Receiving Criteria: Temperature
• Cold Food must be received at a temperature of 41° F. or lower.
• Hot Food must be received at a temperature of 135° F. or higher.
• Frozen Food must be frozen. Reject frozen food if there are signs of thawing and re-freezing, like:– Fluid or frozen liquid is in the bottom of the
packaging– There are ice crystals present in the product
Receiving Criteria: Packaging
Packaging should protect food and food-contact surfaces from contamination. Reject items for the following reasons:
• Damage: Tears, holes or puncturing. Also reject cans that are rusted, swollen or dented. Soiled items should also be rejected.
• Liquid: Reject items that are water-stained, damp, or leaking.
• Pests: Reject items with signs of pest infestation or damage.
• Dates: Reject items with expired codes or use-by dates.
Receiving Criteria: Quality
Set specific specifications or quality standards for the food you order. Reject food if it does not meet these standards and for any of the following reasons:
• Color: Reject food with an abnormal color.• Texture: Reject meat fish or poultry that is slimy,
sticky, or dry. Also reject it if the flesh is soft or mushy and leaves an imprint when you touch it.
• Odor: Reject items with abnormal or unpleasant odors.
Receiving Criteria of Specific Foods: Eggs
Eggs must be clean and unbroken. Reject eggs if that do not meet this criteria and the following reasons:
• Temperature: Eggs must be received at a temperature of 45° F. or lower.
• Liquid, Frozen and Dehydrated Eggs: These products must be pasteurized.
• Inspection Mark: Eggs must have a USDA (United States Department of Agriculture) inspection mark, indicating that federal safety regulations have been enforced. Eggs must also meet USDA grade standards.
Receiving Criteria of Specific Foods: Milk & Dairy
Milk and Dairy products must be received at 41° F. or lower unless otherwise specified by law. They must also be pasteurized and comply with FDA “Grade A” standards.
Receiving Criteria of Specific Foods: Raw Shucked Shellfish
Shellfish may be received live or shucked (removed from the shell) Note the following guidelines for raw shucked shellfish:
• Containers & Labeling: Packaged in nonreturnable containers and labeled with the packer’s name, address, and certification number.– If the container is smaller than one-half gallon: it must
show a sell-by or use-by date.– If the container is one-half gallon or larger: it must
show the date the shellfish were shucked.
Receiving Criteria of Specific Foods: Live Shellfish
Live Shellfish must be received with shell stock identification tag(s).
• Shell stock Identification Tags must remain attached to the delivery container until all the shellfish have been used. Afterwards, employees must write on the tag, the date that the last shellfish was sold or served from the container. Operations must keep this tag on file for 90 days from the date written on them.
• Reject shellfish that are muddy, have broken shells or are dead.
Receiving Criteria of Specific Foods: Sliced Melons & Cut Tomatoes
Sliced melons, cut tomatoes and fresh-cut leafy greens must be received at 41° F. or lower.
Receiving Criteria of Specific Foods: Prepackaged Juice
Prepackaged juice must be purchased from a supplier with a HACCP (Hazard Analysis Critical Control Point) Plan and must be treated (e.g., pasteurized) to prevent, eliminate or reduce pathogens to safe levels.
Receiving Criteria of Specific Foods: Raw & Undercooked Fish
Fish suppliers must freeze fish intended to be served raw or undercooked, according to specific guidelines to kill potential parasites:
– Your supplier will provide you with records showing that the fish was frozen correctly. For fish you will serve raw or undercooked, keep these records on file for 90 days from the date the fish is served.
Receiving Criteria: Meat & Poultry Inspection Stamps
Meat and poultry must have a USDA or state department of agriculture’s inspection stamp.
– This stamp indicates that the meat/poultry and the processing plant have met certain standards.
Storing
In order to keep food and nonfood items safe, it is vital to keep storage areas clean and rotate stock appropriately.
Storage Guidelines: Labeling
You must label all TCS, ready-to-eat food prepped in-house if it is to held more than 24 hours. The label must include the product name and the date by which it must be sold, eaten, or discarded:
• Time Limit: You can hold ready-to-eat, TCS foods, prepped in-house for a maximum of seven (7) days at 41° F. or lower.
• Using previously cooked food: Any item prepared with previously cooked food must use the discard date of the previously cooked item. For example, if using previously cooked chicken to make chicken salad, you must label the chicken salad based on the discard date of the previously cooked chicken.
Storage Guidelines: Rotation
Use the oldest inventory item first. Many operations use the FIFO (First In First Out) method to rotate food products. To do this:
• Identify the food’s use-by or sell-by date• Store items with the earliest use-by or expiration dates in front
of items with later use-by dates.• Throw out any item past its manufacturer’s use-by or sell-by
date.• For bulk-storage items like flour or sugar: Make a schedule to
throw out stored food on a specified date. Discard any remaining product. Clean and sanitize the container and refill with fresh product.
Storage Guidelines: Temperature
• Keep TCS foods at 41° F. or lower.• Check the temperature of food in refrigeration
prior to the shift.
Storage Guidelines: Product Placement
• Store food in containers intended for food. These containers should be durable, leak-proof, and able to be covered or sealed. Never use containers that previously held chemicals.
• Store food, linens, and single-use items in designated storage areas only.
• Store food, linens, and single-use items six inches off the floor and away from walls.
Storage Guidelines: Cleaning
Keep all storage areas clean and dry.• Clean floors, walls, and shelving in storage
areas, refrigerators, freezers, and heated-holding cabinets regularly.
• Clean dollies, carts, trays, and transporters.• Store food in cleaned & sanitized containers.• Store dirty linens in clean, washable containers
in such a way that prevents the contamination of food and equipment.
Refrigerators & Freezers
• Maintain refrigeration regularly.• Set temperatures to keep cold food 41° F. or lower
and frozen food frozen .• Monitor the temperature of the food regularly (at
least once per shift).• Keep refrigerators and freezers closed whenever
possible.• Use open shelving – Do not line shelves with foil,
sheet pans or plastic. Also avoid overloading refrigeration. Refrigerators require good airflow.
Preventing Cross-Contamination In Refrigerators
Store foods in such a way as to avoid cross-contamination. In top to bottom order:
• Ready-to-eat Foods. (Top Shelf)• Whole cuts of Seafood• Whole cuts of Meat• Ground Meats & Seafood• Poultry (Bottom Shelf)
Dry Storage
• Keep dry storage areas cool and dry – 50° to 70° F.
• Store food 6 (six) inches off the floor and away from the walls
• Make sure dry storage areas are well-ventilated.
ServSafe Essentials
ISBN: 0135026520http://nraef.org
http://www.servsafe.com
