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Purchasing and receiving

Purchasing and receiving

The flow of food begins with purchasing and receiving.
Before you accept any deliveries, it is your responsibility to ensure that the food you purchase comes from suppliers (distributors) and sources (points of origin) that have been approved.
Inspect deliveries immediately and put items away as quickly as possible. This is especially true for refrigerated and frozen products.
When inspecting deliveries check for proper labeling, temperature, appearance, and other factors important to safety.
Broken boxes, leaky packages, or dented cans are signs of mishandling and could be grounds for rejecting the shipment.
It may be possible to check the temperature of bulk food by folding the packaging around the thermometer stem or probe.




Temperature criteria for deliveries:
Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified
Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than
50°F (10°C)
Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours
Shucked shellfish: Receive at 45°F (7°C) or lower
Cool the shellfish to 41°F (5°C) or lower in four hours




Shell eggs: Receive at an air temperature of 45°F (7°C) or lower
Milk: Receive at 45°F (7°C) or lower
Cool the milk to 41°F (5°C) or lower in four hours




Hot TCS food: Receive at 135°F (57°C) or higher




Frozen food: Receive frozen solid
Reject frozen food if there is evidence of thawing and refreezing
Fluids or water stains in case bottoms or
on packaging
Ice crystals or frozen liquids on the food or packaging

Required documents:
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




Assessing food quality:
Appearance: Reject food that is moldy or has an abnormal color
Texture: Reject meat, fish, or poultry if
It is slimy, sticky, or dry
It has soft flesh that leaves an imprint when touched
Odor: Reject food with an abnormal or unpleasant

odor


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