Sanitation 2.5: The Flow of Food

1
Sanitation 2.5 The Flow of Food

• Purchasing Receiving

2
Objectives

• Choose a safety conscious food supplier
• Receive deliveries properly
• Calibrate thermometers and use them properly
• Check the temperature of different types of food
  during receiving

3
Objectives

• Determine when to accept or reject different
  types of food during receiving
• Identify some of the microbial risks for
  different food that can be minimized through
  proper receiving

4
Key Terms
5
Intro

• The final responsibility for the safety of food
  entering your establishment rests with you
• Approved supplier
• Inspection procedures

6
Choosing a Supplier

• Quality Standards
• Make sure suppliers are getting their products
  from licensed, reputable sources -GMP Good
  Manufacturing Practices
• Inspect your suppliers warehouse or plant

7
Choosing a Supplier

• Ask if theres a HACCP program in place GAP
  Good Agricultural Practices Plan (produce) water,
  soil, fertilizer, etc.
• Are employees trained in food safety
• Check condition of delivery trucks

8
Choosing a Supplier

• Check shipments for consistent quality
• Request deliveries for a time when theres time.
• Reject if necessary
• Set aside, describe problem, credit slip, log

9
Inspection Procedures

• Train employees to inspect properly
• Plan ahead for deliveries
• Schedule delivery for off-peak hours
• Have back-up menu

10
Inspection Procedures

• Receive one delivery at a time
• Have right information available
• Inspect immediately
• Correct mistakes immediately
• Label
• Keep receiving area clean

11
Monitoring Time Temperature

• Bimetallic Stemmed Thermometers
• Adjustable calibration nut
• Easy to read
• Dimple to mark sensing area
• Accuracy within 2 degrees F.

12
Monitoring Time Temperature

• Thermocouples and Thermisters
• Measure through metal probe or sensing area
• Digital readout
• Probes include immersion, surface, penetration,
  air

13
Monitoring Time Temperature

• Infrared (laser)
• Non-contact, surface reading

14
Monitoring Time Temperature

• Time-Temperature Indicators (TTI)
• Self-adhesive tags change color to indicate
  time-temperature abuse

15
Thermometer Guidelines

• Keep thermometer and cases clean and sanitized
  (each use)
• Calibrate regularly
• Never use glass, mercury
• Insert into center of thickest part of product
• Allow 15 seconds

16
Calibration

• Ice point

17
Calibration

• Boiling Point

18
Brain Food

• Take hat white she sin whines.

19
Brain Food

• Make hay while the sun shines.

20
(No Transcript)
21
Criteria for Accepting

• Mandatory Voluntary

22
Criteria for Accepting

• Fish accept (41F) or lower
• Clear eyes
• Firm flesh
• Pleasant, mild scent of ocean or seaweed
• Bright red and moist gills
• Bright skin

23
Criteria for Accepting

• Fish reject
• Strong fishy or ammonia smell
• Cloudy, red-rimmed, sunken eyes
• Dark, dull red gills
• Dry skin
• Soft skin that leaves in imprint when pressure is
  applied with a finger
• Tumors, abscesses, and cysts on the skin

24
Criteria for Accepting
25
Criteria for Accepting

• Meat to accept (41F) or lower
• Beef should be bright, cherry red
• Lamb is light red
• Pork is light pink, firm fat
• Reject products that are dark, discolored or have
  a rancid odor

26
Criteria for Accepting
27
Criteria for Accepting

• Poultry Accept (41F) or lower
• No discoloration
• Firm flesh
• No ordor

28
Criteria for Accepting

• Poultry to reject
• Purplish or greenish color
• Abnormal odor
• Stickiness under the wings and around joints
• Dark wing tips (red tips are acceptable)

29
Criteria for Accepting

• Shellstock
• Identification
• Tag

30
Criteria for Accepting

• Shellfish (45F) or lower
• Accept mild ocean/seaweed smell, unbroken, alive
• Reject slimy, sticky, dry, smelly, broken, dead
• Crustaceans (41F) or lower
• Live lobsters and crabs need to be alive

31
Criteria for Accepting

• Fresh produce and fruit has no mandated
  temperature
• Except Cut melons phf 41F or lower
• Cut fruit and vegetable 33 to 41F for quality
• Look for cleanliness, infestation

32
Criteria for Accepting

• Produce reject
• Mold
• Cuts
• Wilting/mushy
• Discoloration/dull
• Unpleasant odor/taste

33
Criteria for Accepting

• Frozen
• Should be delivered frozen (ice cream 6o to 10o
  F.
• Look for ice crystals in or on product, pools of
  liquid, product discoloration/dryness, stains on
  package

34
(No Transcript)
35
Packaging

• ROP, Reduced Oxygen Packaging
• MAP, modified atmosphere packaging, air removed
  and replaced with gas (carbon dioxide, nitrogen)
• Vacuum-Packed, air removed, sealed pack

36
Packaging

• ROP cont
• Sous Vide (soo veed), vacuum packed individually,
  partially or fully cooked, chilled or frozen
• ROP (41F) or lower unless otherwise specified by
  manufacturer

37
Packaging

• Dry Goods, look for damage, dampness
• Cans, look for swollen ends, leaks, dents, rust

38
Packaging

• Aseptically Packaged and Ultra-High Temperature
  (UHT) Pasteurized Food
• High temp, pack sterile, room temp, phf after
  opening
• If not aseptic (41F) or lower

39
Potentially Hazardous Hot Food

• Must be received (135F) or higher or local/state
  standard