THE FLOW OF FOOD: PURCHASING AND RECEIVING

Chapter 6

LEARNING OBJECTIVES

Identify characteristics of an approved food source

Identify, accept or reject criteria for receiving: Refrigerated food Frozen food Dry food Hot food Nonfood items with a food-contact surface

INTRODUCTION

The 2003 United States hepatitis A outbreak was the worst hepatitis A outbreak in U.S. history, more than 660 people infected including four fatalities. The infection was from green onions served at Chi-Chi's restaurants in Pennsylvania and West Virginia.

On December 27, the Massachusetts Department of Public Health warned not to drink milk or milk related products from Whittier Farms in Shrewsbury, MA due to a listeriabacteria contamination that resulted in two deaths.

INTRODUCTION

The 2012 peanut butter recall - Peanut butter and other products manufactured by Sunland Inc. caused sickness of 41 people in 20 states in the U.S. via Salmonella-tainted products.

INTRODUCTION

CHOOSING A SUPPLIER

Make sure suppliers are approved and reputable.

Develop a relationship with your suppliers and get to know their food safety practices.

Arrange deliveries so they arrive one at a time and during off-peak hours.

CHOOSING A SUPPLIER

Make sure suppliers are approved and reputable.

INSPECTION PROCEDURES

1. Train employees to inspect deliveries properly

2. Plan ahead for shipments3. Plan a backup menu in case you

have to return food items.4. Inspect and store each delivery

before accepting another5. Have the right information

available

INSPECTION PROCEDURES

6. Inspect deliveries immediately7. Correct mistakes immediately8. Put products away as quickly as

possible, especially products requiring refrigeration.

9. Keep the receiving area clean and well lighted to discourage pests.

REJECTING SHIPMENTS

You have the right to refuse any delivery that does not meet your standards.

TO REJECT A PRODUCT OR SHIPMENT: Set the rejected product aside Tell the delivery person exactly what is

wrong with the rejected product. Get a signed adjustment or credit slip

from the delivery person before throwing the product away or letting the delivery person remove it

Log the incident on the invoice or receiving document

HOW TO CHECK THE TEMPERATURE OF DELIVERIES

Meat, poultry and fish. Insert the thermometer stem or probe into the thickest part of the product (usually the center).

Reduced Oxygen Packaged (ROP) and bulk food. Insert the thermometer stem or probe between two packages.

Other packaged food. Open the package and insert the thermometer stem or probe into the product.

HOW TO CHECK THE TEMPERATURE OF DELIVERIES

Live, molluscan shellfish. Insert the thermometer stem in the middle of the carton or case-between the shellfish-for an air temperature reading.

Eggs. Check the air temperature of the delivery truck, as well as the truck’s temperature chart recorder for extreme temperature fluctuations during transport.

RECEIVING AND INSPECTING SPECIFIC FOOD

FISH

Fresh fish is very sensitive to time-temperature abuse and can deteriorate quickly if handled improperly. If it is received on ice, the ice should be crushed and the container should be self-draining. Upon delivery, it should be received at a temperature of 5 degrees Celsius or lower.

TO BE ACCEPTABLE, FRESH FISH MUST ALSO MEET THE FOLLOWING CRITERIA

Color. Bright red gills, bright shiny skin. Texture. Firm flesh that springs back

when touched Odor. Mild ocean or seaweed smell Eyes. Bright, clear and full Packaging. Product should be

surrounded by crushed, self-draining ice.

THE FOLLOWING CRITERIA ARE GROUNDS FOR REJECTING FISH:

Color. Dull gray gills, dull dry skin Texture. Soft flesh that leaves an

imprint when touched Odor. Strong fishy or ammonia

smell Eyes. Cloudy, red rimmed, sunken Product. Tumors, abscesses or

cysts on the skin

ACCEPTABLE & UNACCEPTABLE FISH

SHELLFISH

Shellfish varieties include molluscs such as clams, oysters, and mussels. They can be shipped live, frozen, in the shell, or shucked.

TO BE ACCEPTABLE, SHELLFISH MUST MEET THE FOLLOWING CRITERIA:

Odor. Mild ocean or seaweed smell

Shells. Closed and unbroken, which indicated shellfish are alive

Condition. If fresh, they are received alive.

THE FOLLOWING CRITERIA ARE GROUNDS FOR REJECTING SHELLFISH:

Texture. Slimy, sticky, or dry Odor. Strong fishy smell Shells. Excessively muddy or

broken shells Condition. Dead on arrival (open

shells that do not close when tapped)

CRUSTACEANS

Crustaceans include shrimp, crab, and lobster. All processed crustaceans must be received at an internal temperature of 5 degrees Celsius or lower. A live lobster in good condition will show signs of movement and will curl its tail when picked up, while a dead one will not.

TO BE ACCEPTABLE, CRUSTACEANS MUST ALSO MEET THE FOLLOWING CRITERIA:

Odor. Mild ocean or seaweed smell Condition. Shipped alive, packed

in seaweed, and kept moist

THE FOLLOWING CRITERIA ARE GROUNDS FOR REJECTING CRUSTACEANS:

Odor. Strong fishy smell Condition. Dead on arrival

MEAT -Should be purchased from plants

inspected by NMIC -they check animal carcass and viscera for

possible signs of illness and check processing plants for sanitary conditions

MEAT

-Inspected does not mean the product is free of microorganisms but that the product and plant have met certain standards

MEAT

-meat products inspected will be stamped

MEAT

-these stamps will not appear on every cut of meat, but one should be present on every inspected carcass and on packaging

MEAT

Meat must be delivered at 5 degrees or lower

CRITERIA FOR ACCEPTING MEAT Color

Beef: bright cherry red; aged beef may be darker in color; vacuum-packed beef will appear purplish in color

Lamb: light red Pork: light pink meat; firm, white fat

CRITERIA FOR ACCEPTING MEATH

Texture Firm flesh that springs back when touched

CRITERIA FOR ACCEPTING MEATH

Odor: No odor

CRITERIA FOR ACCEPTING MEATH

Packaging: intact and clean

CRITERIA FOR REJECTING MEAT Color

Beef: brown or green Lamb: brown, whitish surface covering the

lean meat Pork: excessively dark color; soft or rancid

fat

CRITERIA FOR REJECTING MEAT

Texture Slimy, sticky or dry

CRITERIA FOR REJECTING MEAT

Odor Sour odor

Packaging Broken cartons; dirty wrappers; torn

packaging; vacuum packaging with broken seals

POULTRY Poultry is inspected by the NMIC in

much the same way as meat. If received on ice, the ice should be

crushed and the container should be self-draining.

Fresh poultry should be delivered at a temperature of 5 degrees Celsius or lower.

CRITERIA FOR ACCEPTING POULTRY

Color: no discoloration

CRITERIA FOR ACCEPTING POULTRY

Texture: firm flesh that springs back when touched

CRITERIA FOR ACCEPTING POULTRY

Odor: no odor

CRITERIA FOR ACCEPTING POULTRY

Packaging: product should be surrounded by crushed self-draining ice.

CRITERIA FOR REJECTING POULTRY

Color: Purple or green discoloration around the neck; dark wing tips

CRITERIA FOR REJECTING POULTRY

Texture: stickiness under the wings and around joints

CRITERIA FOR REJECTING POULTRY

Odor: abnormal, unpleasant odor

EGGS

As with meat and poultry, egg grading is voluntary and is provided by Inspection Authorities

Eggs must be delivered in refrigerated trucks capable of documenting air temperature during transport.

When the eggs arrive, the truck’s air temperature should be 7 degrees Celsius or lower

CRITERIA FOR ACCEPTING EGGS

Odor: No odor

CRITERIA FOR ACCEPTING EGGS

Shells: clean and unbroken

CRITERIA FOR REJECTING EGGS

Odor: Sulfur smell or off odor Shells: Dirty or cracked

DAIRY PRODUCTS Purchase only pasteurized dairy

products Milk and dairy products should be

received at 5 degrees or lower

TO BE ACCEPTABLE, DAIRY PRODUCTS MEET THE FOLLOWING CRITERIA

Milk: Sweetish Flavor Butter: sweet flavor, uniform color; firm

texture Cheese: Typical flavor and texture;

uniform color; clean and unbroken rind

GROUNDS FOR REJECTING DAIRY PRODUCTS

Milk: sour, bitter, or moldy taste; off odor expired sell-by date

Butter: Sour, bitter or moldy taste; uneven color; soft texture; contains foreign matter

Cheese: abnormal flavor or texture; uneven color; unnatural mold; unclean or broken rind

FRESH PRODUCE

Fresh Fruits and Vegetables have different temperature requirements for transportation and storage.

FRESH PRODUCE

When receiving fresh cut produce, reject any items that have passed their expiration date.

FRESH PRODUCE

When receiving fresh cut produce, reject any items that have passed their expiration date.

Signs of Spoilage Mold Cuts Wilting and Mushiness Discoloration and dull appearance Unpleasant odors and tastes

FRESH PRODUCE

Reject deliveries if there is evidence of mishandling or insect infestation (including insect eggs and egg cases).

FRESH PRODUCE

Keep in mind that what applies to one item may not apply to another. For example, peaches with cuts in them could be considered poor quality, but potatoes and carrots with cuts would be considered acceptable.

FRESH PRODUCE

Discoloration in produce may vary as well. For example, oranges may actually revert to a green color without affecting the quality of the orange or its juice.

FRESH PRODUCE

If produce items are pinched, squeezed or roughly handled, they will bruise and spoil more quickly.

Bruised produce can pose a hazard because the bruises provide a potential entry point for pathogens.

FRESH PRODUCE

Use smell and taste to help determine produce quality. Unpleasant odors will tell you when a product is not acceptable. With fruit, sometimes taste is the best test.

FRESH PRODUCE

In general, produce should not be washed before it is stored. While washing would not hurt leafy green items, many other products are likely to decay faster if washed before storage.

PREPACKAGED JUICE

The juice must be treated (e.g. pasteurized) to prevent, eliminate, or reduce pathogens or have a warning label.

REFRIGERATED READY-TO-EAT FOOD

More and more establishments are purchasing ready-to-eat food items, such as precut meats, salads containing TCS food and refrigerated entrees that only require heating.

CANNED FOOD Canned products seem to pose little

threat. Most have a fairly long shelf life and are usually used long before they have a chance to spoil.

However, canned products provide a good environment for the microorganism that causes botulism.

Always check cans for expired code dates and damage.

THE FOLLOWING CRITERIA ARE GROUNDS FOR REJECTING CANNED PRODUCTS

Swollen Ends Leaks and flawed seals Rust Dents Missing Labels

CASE (WHAT WAS DONE INCORRECTLY?) On Monday, a large food delivery arrived at

the Sunnydale Nursing Home during the busy lunch hour. It included cases of frozen ground beef patties, canned vegetables, frozen shrimp, fresh tomatoes, a case of potatoes, and fresh chicken.

Betty, the new assistant manager, thought the best thing to do was to put everything away and check it later, since she was very busy. She told Ed, in charge of receiving, to sign for the delivery and put the food into storage.

CASE (WHAT WAS DONE INCORRECTLY?) Ed asked her if it would be better to ask the

delivery driver to come back later. Since she needed the chicken for dinner, Betty asked Ed to accept the delivery now, and then she went back to the front of the house.

Ed put the frozen shrimp and ground beef patties in the freezer and the fresh chicken in the refrigerator. Then he put the fresh tomatoes, potatoes, and canned vegetables in dry storage. When he was finished, he went back to work in the kitchen.