foundations of safe food purchasing, receiving and storage

FOUNDATIONS OF SAFE FOODPURCHASING, RECEIVING AND STORAGE

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COPYRIGHTCopyright © Texas Education Agency, 2014. These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:

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Copyright © Texas Education Agency, 2014. All rights reserved.

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PURCHASINGSAFE PRACTICES


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FOODSERVICE PURCHASING STEPS

Develop the orderObtain price quotesSelect vendor and place the order

Receive and store orderEvaluate and follow upIssue products to the team


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SAFE PURCHASING PRACTICES▪ Purchase from an approved,

reputable supplier

▪ Suppliers should be:▪ Inspected▪ Meet local, state and federal laws

▪ Suppliers include:▪ Distributors ▪ Growers▪ Local markets▪ Manufacturers ▪ Packers▪ Shippers


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PRODUCTS PURCHASED▪ Perishable food

▪ Fresh fruits▪ Meat▪ Poultry▪ Seafood▪ Vegetables

▪ Semi-perishable foods▪ Pickled vegetables▪ Processed meats▪ Smoked fish

▪ Nonperishable foods▪ Canned goods▪ Flour

▪ Nonedible foods ▪ Cleaning materials▪ Paper goods


RECEIVINGSAFE PRACTICES


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SAFE RECEIVING PRACTICES▪ Trained staff should:

▪ Be available to inspect all deliveries▪ Be authorized to accept, reject and sign for deliveries▪ Verify order▪ Inspect all products▪ Check each package for:

▪ Freshness▪ Quality▪ Signs of damage


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PACKAGING▪ Reject items with:

▪ dents or leaks on cans▪ expired dates▪ signs of pest presence▪ strange odors▪ tears and holes in the packaging▪ water spots and leaks


STORAGESAFE PRACTICES


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SAFE STORAGE PRACTICES▪ Store perishable and semi-

perishable foods immediately

▪ Label and date products

▪ Practice FIFO (first in, first out)▪ Place older items in front▪ Use older items first


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STORAGE TEMPERATURES▪ Monitor storage

temperatures regularly

▪ Dry storage:▪ 50°F to 70°F

▪ Refrigeration:▪ 41°F or lower

▪ Freezer▪ 32°F or lower


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REFRIGERATOR STORAGE▪ To prevent cross-

contamination:▪ Arrange food items in the

following order (top to bottom):▪ Ready-to-eat food▪ Seafood▪ Whole cuts of meat▪ Ground meat/ground fish▪ Whole poultry/ground poultry

▪ For proper airflow:▪ Do NOT overload ▪ Limit opening refrigerator▪ Use open shelving


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SYSCO QUALITY

ASSURANCE

Insuring food safety is one of the most critical challenges

facing the food industry today.


(click on image)

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QUESTIONS?


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REFERENCES AND RESOURCESImages:

▪ Microsoft Office Clip Art: Used with permission from Microsoft.

Textbooks:

▪ Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw Hill.

▪ ServSafe manager: Updated with the 2013 FDA Food Code. (2014). Chicago, IL: National Restaurant Association.

YouTube™:▪ Sysco Quality Assurance

Insuring food safety is one of the most critical challenges facing the food industry today.http://www.youtube.com/watch?v=XXlUfaz7sQI


http://www.youtube.com/watch?v=XXlUfaz7sQI

http://www.youtube.com/watch?v=XXlUfaz7sQI

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