The responsibility for the safetyof the food that enters your

establishment rests with YOU

5 - 2

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:

5 - 3

Train employees to inspect deliveries properly

Plan ahead for shipments

Schedule deliveries during off-peak hours

Receive one delivery at a time

5 - 4

To receive food properly:

Inspect deliveries immediately

Correct mistakes immediately

Label items before storage

Keep receiving area clean

5 - 5

To receive food properly: (continued)

The thermometer may be the single most important tool you have to

protect food

65 -

Common Thermometers

ThermocoupleBimetallic stemmed

thermometer

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75 -

Bimetallic Stemmed Thermometer

85 -

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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95 -

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

105 -

Ice-Point Method

5 -

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)

11

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

5 - 12

Meat, Poultry, Fish

5 -

Bulk LiquidsLiquids and Other

Packaged Food

Packaged Food

13

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

5 -

General Thermometer Guidelines

14

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

Accept

5 -

Reject

16

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

5 -

Receive at an internal temperature of 41˚F (5˚C) or lower 17

5 -

Accept Reject

18

Grading Stamps

Inspection Stamps

5 -

Meat EggsPoultry

Meat EggsPoultry

19

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

5 -

Receive at an internal temperature of 41˚F (5˚C) or lower 20

5 -

Accept Reject

21

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

22

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

5 - 23

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

24

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

5 -

Receive at an air temperature of 45˚F (7˚C) or lower 25

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

5 -

Receive at an internal temperature of 41˚F (5˚C) or lower

(unless laws governing distribution specify a different temperature)

26

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

27

Accept PACKAGING: intact and in good condition

Reject PACKAGING: torn packages

or packages with holes

Refrigerated Processed Food

5 -

Receive at 41˚F (5˚C) or lower

(unless otherwise specified by manufacturer)28

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

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

5 -

Receive at 41˚F (5˚C) or lower

(unless otherwise specified by manufacturer) 30

Swollen ends

Rust

Dents

Reject cans with:

5 -

Leaks and flawed seals

Missing labels

31

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

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

5 - 33