The Flow of Food: Receiving and Storage.

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1 The Flow of Food: Receiving and Storage.

2 Receiving & Storing Food Safely Word Wall FIFO - A method of stock rotation in which new supplies are shelved behind old supplies, so that the old supplies are used first. First In, First Out. Refrigerated Storage - At or below 41ºF; Clearly labeled and dated. Frozen Storage - At 0ºF or below; Clearly labeled and dated. Dry Storage - 50ºF to 70ºF; Six inches off the floor and six inches away from the wall.

3 Receiving & Storing Food Safely Word Wall IQF: Individually quick frozen. Receiving - checking foods or meals delivered from vendors for correct item, specified quantity, quality and food safety criteria. PHF: Potentially Hazardous Foods. Food that has to be kept at a certain temperature to minimize the growth of any pathogenic bacteria. RTF: Ready to Eat Foods. Food that is ordinarily consumed in the same state as that in which it is sold.

4 Receiving & Storing Food Safely Receiving procedures: Check food in immediately upon delivery. Verify quality. Check temperatures of refrigerated or frozen foods. Check for inspection stamps and date codes. Look for obvious signs of insect infestation and/or spoilage in produce.

5 Receiving & Storing Food Safely Receiving procedures: Inspect canned foods for dents, swelling, rust, or leakage. Refuse/return any foods that do not meet quality & safety standards. Verify by color, odor, touch, and package condition that meats, poultry, and eggs are fresh.

6 Receiving & Storing Food Safely Receiving Criteria Accept or Reject?

7 Receiving & Storing Food Safely Receiving Criteria Accept or Reject?

8 Examples of quality for meat: Color: bright, no discoloration. Odor: free from sour smell (note: Kryovac meats have unpleasant odor upon opening). Touch: not slimy or sticky. Package: good condition, not broken or soiled.

9 Receiving & Storing Food Safely Receiving Criteria Accept or Reject? Product Temperature 50 F (10 C)

10 Examples of quality for seafood and fish: Color: no iridescence. Odor: not excessively fishy, no ammonia smell on shellfish. Touch: not soft or flabby meat. Package: paper not slimy or discolored, carton should not have ice crystals.

11 Receiving & Storing Food Safely Receiving Criteria Accept or Reject?

12 Examples of quality for canned goods: Color: no off color or formation of foam or milky liquid. Odor: no unusual odor. Package: no swelling, leakage, rust, or dents along seal.

13 Receiving & Storing Food Safely Receiving Criteria Accept or Reject? Air Temperature 50 F

14 Examples of quality for eggs: Color: shells not cracked or dirty. Package: check packing date for freshness.

15 Receiving & Storing Food Safely Receiving Criteria Accept or Reject?

16 Examples of quality for frozen foods: Touch: frozen solid, not partially thawed. Package: no ice crystals, dry.

17 Receiving & Storing Food Safely Receiving Criteria Accept or Reject? Product Temperature 41 F

18 Examples of quality for poultry: Color: no purple or green, wings not dark. Odor: should smell clean. Touch: not sticky, especially under wings.

19 Receiving & Storing Food Safely Receiving Criteria Accept or Reject?

20 Receiving & Storing Food Safely Receiving Criteria Accept or Reject?

21 Examples of quality for dry goods: Package: not broken or open; dry; free from signs of insects.

22 Receiving & Storing Food Safely Receiving Criteria Accept or Reject? Product Temperature 41 F

23 Examples of quality for dairy products: Color: cheese should be free of mold. Odor: sweet smell, not sour or old.

24 Receiving & Storing Food Safely Receiving Criteria Accept or Reject?

25 Receiving & Storing Food Safely Receiving Criteria Accept or Reject?

26 Receiving & Storing Food Safely Receiving Criteria Accept or Reject?

27 Receiving Food 4:03

28 Storage of Food

29 bananas cake candy bars cereal bread & buns muffins oil peanut butter raisins chips doughnuts sugar syrup taco shells potatoes crackers Leftover Storage Chart Suggested refrigerator storage periods for maintaining the quality of foods: Cooked Poultry days Cooked Meat or Fish days Cured of Smoked Meats days Bacon or Ham...1 week Unopened or Uncooked*: cream of wheat cornmeal oatmeal spaghetti tuna salad dressing\ bottled or canned juice canned fruits & vegetables mayonnaise tortillas rice canned soups * Once opened or cooked, these foods must be refrigerated. Store these in the Freezer or Refrigerator days Fresh Foods: apples blueberries cabbage cantaloupe carrots cheese broccoli cottage cheese eggs Store these items in the Kitchen Cupboard Freeze: ice cream mixed vegetables fish sticks french fries pizza blueberries strawberries Prepared Foods: baked beans chili/soup gravy cornbread jam (opened) macaroni and cheese leftover pizza tuna salad green beans creamed corn es Once Frozen, Keep Frozen: beef hamburger bacon pork chops turkey chicken 60

30 Storage: Label, date and store foods according to the First In, First Out (FIFO) principle. Store refrigerated and frozen food immediately upon delivery. Store in designated areas only. Adequate air circulation and lighting are essential.

31 Storage practices: Food must be 6 above floor on clean, slatted shelving. Food should be stored 18 from ceiling to allow for air circulation and proper sprinkler functioning. Avoid cross contamination. Example: raw foods are not stored above ready-to-eat foods in a cooler.

32

33 Storage practices: Do not line shelves with foil. This prevents air circulation. Do not over-crowd foods. Store in original packaging. Keep chemicals in separate areas from food.

34 5 steps to food safety storage 1:37

35 What s Wrong with This Picture?

36 Right or Wrong?

37 AUG 14 XX BEST IF USED BY NOV 8 XX USE BEFORE MAY 21 XX USE BEFORE MAY 21 XX TOP OF BAG OR ENCLOSER To prevent mold. CHEESE BEST IF USED BY NOV 8 XX TOP OF CARTON To prevent spoilage. FRESH BEST IF USED BY 5/18/XX SALAD MIXMI SEPT XX NET WT. 12 OZ. The cereal of choice for people who like natural high fiber cereal. Bran Flakes are high in protein and natural goodness. BEST IF USED BY 5/18/XX FRONT OF BAG To keep fresh and prevent spoilage. NATURAL HIGH FIBER CEREAL 5/30/XX FACE OF PACKAGE To prevent mold. EXP DATE 7/21/XX YEAST EXP DATE 7/21/XX YEAST YEAST EXP DATE 7/21/XX EXP DATE 7/21/XX FRONT OF PACKAGE To keep effective. EXP DATE 6/20/XX (946 ML) ONE QUART (946 ML) ONE QUART 06/14/XX MEAT & FISH Net Weight 16 oz. 06/14/XX STORE LABEL OR TOP OF PACKAGE To prevent spoilage & keep edible. EXP DATE 6/20/XX

38 Right or Wrong?

39 Right or Wrong?

40 Right or Wrong?

41 Right or Wrong?

42 Milk just pulled from the walk-in is dated 7/10. The milk behind it is dated 6/25. What s wrong? A. Nothing; this is fine. B. We are not following the first in, first out rule. C. We are not following the last in, first out rule. D. Milk should not have dates on it.

43 Right or Wrong?

44 What temperature should cheese be when we receive it? A. 60 F or below B. 51 F or below C. 45 F or below D. 41 F or below

45 Which of the following is a good practice for the walk-in refrigerator? A. Line shelves with foil to keep them clean. B. Place raw meats on the top shelf, above fruits and vegetables. C. Check and log the temperature of the refrigerator regularly. D. Place foods on the floor, where it is coldest.

46 Which of the following foods would you reject at the receiving dock? A. Un-dented cans B. Frozen corn with ice crystals C. Crisp celery D. Un-cracked eggs

47 Bulk flour should be stored in: A. Labeled, sanitary containers with tightfitting lids B. Old sour cream containers C. The bakery cook s work drawer D. The freezer

48 STORAGE CHECKLIST: Directions: Use the checklist below to survey a food storage area. Write recommendations for areas that have no checked. Yes No Waste or water lines are not located over storage areas Loose and unwrapped foods are stored in rodent/insect-proof containers Ice storage compartments are of approved construction and are kept clean and covered labeled Storage area temperatures are correct and maintained Foods are rotated according to the FIFO system Foods are stored for appropriate times Refrigerator shelving is slatted Spills are cleaned up immediately Silverware is stored in clean compartments with handles pointed outward Glasses and cups are stored on clean dry surfaces, inverted without nesting, and protected from dust and dirt Tableware and glasses are examined for chips and cracks ps, brushes, pails, soap and detergent properly stored

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