the responsibility for the safety of the food that enters your establishment rests with you 5 - 2
TRANSCRIPT
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The responsibility for the safetyof the food that enters your
establishment rests with YOU
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Are licensed and reputable
Have food safety procedures in place
Train employees in food safety
Can deliver consistent product quality
Can deliver products on time
Use delivery trucks in good condition
Have clean, well-run warehouses
Make sure your suppliers:
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Train employees to inspect deliveries properly
Plan ahead for shipments
Schedule deliveries during off-peak hours
Receive one delivery at a time
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To receive food properly:
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Inspect deliveries immediately
Correct mistakes immediately
Label items before storage
Keep receiving area clean
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To receive food properly: (continued)
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The thermometer may be the single most important tool you have to
protect food
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Common Thermometers
ThermocoupleBimetallic stemmed
thermometer
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Bimetallic Stemmed Thermometer
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Probes For Thermocouples And Thermistors
Immersion ProbeMeasures temperature of liquids
Surface ProbeMeasures temperatureof flat cooking surfaces
Penetration ProbeMeasures internaltemperature of food
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Infrared Thermometers
Designed to measure surface temperatures of food and equipment
Remove barriers between product and thermometer
Hold thermometer as close to product as possible (without touching it)
Follow manufacturer’s guidelines
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Ice-Point Method
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Fill container with crushedice and water
Submerge sensing area of stem or probe for 30 seconds
Hold calibration nut and rotate thermometer head until it reads 32˚F (0˚C)
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Step 1: Bring a deep pan of water to a boil
Step 2: Submerge sensing area of stem or probe for 30 seconds
Step 3: Hold calibration nut and rotate thermometer head until it reads 212˚F (100˚C)
Boiling-Point Method
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Meat, Poultry, Fish
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Bulk LiquidsLiquids and Other
Packaged Food
Packaged Food
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Keep thermometers and storage cases clean
Calibrate thermometers regularly
Insert thermometer stem or probe into thickest part of product
Wait for reading to steady before recording temperature
Never use mercury- or spirit-filled glass thermometers to measure food temperature
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General Thermometer Guidelines
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Accept BEEF COLOR: bright
cherry red LAMB COLOR: light red PORK COLOR: pink, lean meat; white fat TEXTURE: firm and springs back when touched
Reject COLOR: brown or greenish; brown, green, or purple blotches; white or green spots TEXTURE: slimy, sticky, or dry PACKAGING: broken cartons,
dirty or torn packaging ODOR: sour odor
Receive at an internal temperature of 41˚F (5˚C) or lower 5 - 15
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Accept
5 -
Reject
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Accept COLOR: no discoloration TEXTURE: firm and springs back when touched ODOR: none PACKAGING: should be surrounded by crushed, self-draining ice
Reject COLOR: purple or green
discoloration around the neck; dark wing tips (red wing tips are acceptable)
TEXTURE: stickiness under the wings or around joints
ODOR: abnormal, unpleasant odor
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Receive at an internal temperature of 41˚F (5˚C) or lower 17
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Accept Reject
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Grading Stamps
Inspection Stamps
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Meat EggsPoultry
Meat EggsPoultry
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Accept COLOR: bright red gills; bright shiny skin ODOR: mild ocean or seaweed smell EYES: bright, clear, and full TEXTURE: firm flesh that springs back when touched
Reject COLOR: dull, gray gills; dull, dry skin ODOR: strong fishy or ammonia smell EYES: cloudy, red- rimmed, sunken TEXTURE: soft; leaves an imprint when pressed
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Receive at an internal temperature of 41˚F (5˚C) or lower 20
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5 -
Accept Reject
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Accept ODOR: mild ocean
or seaweed smell SHELL: closed
and unbroken CONDITION: if fresh, they are received alive
Reject ODOR: strong fishy smell SHELL: open shells that do not close when tapped; broken shells CONDITION: dead on arrival TEXTURE: slimy, sticky,
or dry
5 - Receive at 45˚F (7˚C) or lower
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Date tags when shellfish are received
Keep tags on file for 90 days after last shellfish is used
Never mix shellfish shipments
Shellstock Identification Tags
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Accept ODOR: mild ocean
or seaweed smell SHELL: hard and heavy
for lobsters and crabs CONDITION: if fresh, they must be received alive; packed with seaweed and kept moist
Reject ODOR: strong fishy smell SHELL: soft CONDITION: dead on arrival; tail fails to curl when lobster is picked up
5 - Receive at 45˚F (7˚C) or lower
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Accept ODOR: none SHELLS: clean
and unbroken CONDITION: firm, high yolks that are not easy to break and whites that cling to yolk
Reject ODOR: sulfur smell
or off odor SHELLS: dirty or cracked
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Receive at an air temperature of 45˚F (7˚C) or lower 25
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Accept MILK: sweetish flavor BUTTER: sweet flavor, uniform color, firm texture CHEESE: typical flavor and texture; uniform color
Reject MILK: sour, bitter,
or moldy taste BUTTER: sour, bitter, or moldy taste; uneven color; soft texture CHEESE: unnatural mold; uneven color; abnormal flavor or texture
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Receive at an internal temperature of 41˚F (5˚C) or lower
(unless laws governing distribution specify a different temperature)
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Accept CONDITIONS: vary depending on product
Reject ODOR: unpleasant CONDITIONS: signs of insect infestation, mold, cuts
or mushiness, discoloration, wilting, or dull appearance
5 - Receiving temperatures vary
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Accept PACKAGING: intact and in good condition
Reject PACKAGING: torn packages
or packages with holes
Refrigerated Processed Food
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Receive at 41˚F (5˚C) or lower
(unless otherwise specified by manufacturer)28
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Accept PACKAGING: intact and in good condition
Reject PACKAGING: torn packages or holes; packages containing large ice crystals, water
stains, fluids, or frozen liquids PRODUCT: abnormal color, dry texture, large ice crystals on product
Frozen Processed Food
5 - Receive frozen 29
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Accept PACKAGING: intact and in good condition
Reject PACKAGING: leaking packages or expired
code dates PRODUCT: unacceptable
color, slimy appearance, or bubbles
MAP, Vacuum-Packed, And Sous Vide Food
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Receive at 41˚F (5˚C) or lower
(unless otherwise specified by manufacturer) 30
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Swollen ends
Rust
Dents
Reject cans with:
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Leaks and flawed seals
Missing labels
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Reject packages with: Holes, tears,
or punctures Moisture stains
or dampness
Reject product that: Contains insect eggs,
insects, or rodent droppings
Has an abnormal color or odor
Contains spots of mold Is slimy
Packaging Product
5 - Receive at room temperature 32
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You have just received a shipment of fresh, whole salmon. Which conditions would be grounds for rejecting the fish?
The eyes are red-rimmed
The flesh is firm
The gills are gray
The skin is bright
The skin is dry
The fish has a mild ocean smell
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