Culinary Arts Chapter 5

Make sure food suppliers…

have been inspected and have met all applicable local, State, and federal laws

Make sure deliveries arrive…

When staff has enough time to do inspections and when they can be correctly received

make sure staff specifically responsible for receiving…

are trained to follow food safe guidelines and have access to the correct tools

Have enough staff to…

receive food properly

Inspect delivery trucks for what?

signs of contamination

visually check what when receiving food?

food items and temperatures

Store items when?

promptly after receiving

What is a key-drop delivery?

When the supplier is given after-hour access to the operation to make deliveries

Deliveries must be inspected when?

upon arrival at the operation

Deliveries must be from where?

approved sources

Deliveries must be placed where?

in the correct storage location to maintain the required temperature

Deliveries must have been protected fromm what?

Contamination in storage

Deliveries can NOT be what?

contaminated

How do deliveries have to be presented?

Honestly

When rejecting deliveries, separate what?

Rejected items from accepted items

When rejecting deliveries, tell the delivery driver person what?

What is wrong with the item

When rejecting deliveries, get what before giving rejected goods to the delivery person?

A signed adjustment or credit slip

Make sure to log what when rejecting deliveries?

The incident, invoice, or receiving document

Step one for Recalls

Identify recalled items

Step 2 for recalls

remove the item from inventory, and place it in a secure and appropriate location

Step 3 for recalls

Store items separately from food, utensils, equipment, linens, and single-use items

Step 4 for Recalls

Label the item in a way that will prevent it from being placed back in inventory

Step 5 for Recalls

Inform staff not to use the product

Step 6 for Recalls

Refer to the vendor’s notification or recall notice to determine what to do with the item

Checking the temperature of meat, poultry, and fish

Insert the thermometer stem or probe into the thickest part of the food (usually the center)

Checking the temperature of ROP food (MAP, vacuum-packed, and sous vide food)

Insert the thermometer stem or probe between 2 packages, or fold packaging around the thermometer stem or probe

Checking the temperature of other packaged food

Open the package and insert the thermometer stem or probe into the food

Temperature criteria for deliveries of cold TCS foods

recieve at 41F or lower unless otherwise specified

Temperature criteria for deliveries of live shellfish

air temperature of 45F and internal temperature no greater than 50F, then cool to 41F or lower in 4 hours

Temperature criteria for deliveries of shucked shellfish

recieve at 45F or lower, then cool to 41F or lower in 4 hours

Temperature criteria for deliveries of shell eggs

air temperature of 45F or lower

Temperature criteria for deliveries of milk

revieve at 45F or lowerm them cool to 41F or lower in 4 hours

Temperature criteria for deliveries of Hot TCS food

Recieve at 135F or higher

Temperature criteria for deliveries of frozen food

Receive frozen solid

Reject frozen deliveries if…

there is evidence of thawing and freezing

What does evidence of thawing and freezing look like?

fluids or water stains in case bottoms or packaging, ice crystals or frozen liquids on the food or packaging

Reject packaged items with…

tears, holes, or punctures in packaging, cans with swollen ends, cans with rust, cans with dents, bloating or leaking in ROP food, broken cartons or seals, dirty and discolored packaging, leaks dampness or water stains, signs of pests or pest damage, expired use-by/expiration dates, evidence of tampering

Shellfish must be received with what

Shellstock identification tags

What do shellstock identification tags do?

Indicate when and where shellfish were harvested

How long must the shellstock tag be kept starting from the date when the last shellfish was used from its delivery container?

90 days

Documents are required for…

Fish that will be eaten raw or partially cooked and farm raised fish

Fish have to meet what requirements for documentation?

fish that will be eaten raw and partially cooked must have documentation to show the fish was correctly frozen before being received

Farm raised fish must have documentation stating the fish was raised to FDA standards

Assessing food quality

Reject food that is moldy or has abnormal color, reject meat/fish/poultry if slimy/sticky/dry or it has soft flesh that leaves an imprint when touched, reject food with abnormal or unpleasant ordor

Items not in their original containers must be what?

Labeled

Food labels should include what?

Common name of the food or a statement that clearly and accurately identifies it

When is it not necessary to label food?

If it clearly will not be mistaken for another item

Labeling food packaged on-site for retail sale

Common name of food/statement identifying it, quantity of the food, If the item contains 2 or more ingredients list then and sub ingredients in descending order by weight, list artificial colors and flavors in the food and any chemical preservatives, name and place of business of the manufacturer/packer/distributor, source for each major food allergen contained in the food

Ready to eat TCS foods must be marked when?

If held longer for 24 hours

Date mark must indicate what?

When the food must be sold, eaten, or thrown out

Ready to eat TCS foods can be stored for how long at what temperature?

Seven days at 41F or lower

Ready to eat TCS food date count begins when?

the day that the food was prepared or a commercial container was opened

If A commercially processed food has a use-by date that is less than seven days from the date the container was opened

Then the container should be marked with this use-by date as long as the date is based on food safety

When combining food in a dish with different use by dates, which date do you use?

The earliest date

Internal temperatures of stored TCS foods should be…

41F/lower or 135F/or higher

How do you store frozen food?

At temperatures that keep it frozen

Make sure storage units have at least one what?

Air temperature measuring device

What should the air temperature measuring device be accurate to?

±/-3F

Place the air temperature measuring device where?

warmest part of the refrigerated units and the coldest part of the hot-holding unit

DO NOTs of Storage

overloading coolers/freezing, frequently opening coolers, keeping closed shelving, irregular temperature monitoring

F in FIFO means?

First

I in FIFO means?

In

O in FIFO means?

Out

How many inches off the floor must items be stored?

6

Can you store items against walls?

No.

Where to store single use items?

In original packaging

If you have to store ready to eat food and raw meat together, how do you store it?

Ready to eat food above the raw meat

Foods in top bottom order: 1

Ready-to-eat food

Foods in top bottom order: 2

Seafood

Foods in top bottom order: 3

Whole cuts of beef and pork

Foods in top bottom order: 4

Ground meat and ground fish

Foods in top bottom order: 5

Whole and ground poultry

Storage order is based on…

Minimum internal cooking temperature of each food