food safety updated december 2010 gordon food service training receiving and storage

FOOD SAFETY

Updated December 2010GORDON FOOD SERVICE Training

Receiving and Storage

GORDON FOOD SERVICE Training

To promote safe food by learning proper techniques for receiving and storage of food.

By the end of thistraining module, youwill be able to:

• Identify features of reliable suppliers.

• Receive deliveries properly and safely.

• Demonstrate and recite proper food storage procedures and temperatures.

ObjectivesPurpose

2

FOOD SAFETY: Receiving and Storage

GORDON FOOD SERVICE Training 3

A Quality Delivery Truck

No signs of rodent or insect activity on the truck

The truck is clean & well maintained



Receiving

Schedule deliveries during off-peak hours

Plan ahead for the arrival of shipments make sure there is sufficient refrigerator/freezer space available

Only trained employees should receive & inspect food upon delivery

Inspect foods immediately - do NOT receive any low-quality foods

temperature of food signs of damage



Receiving Poultry

NO discoloration (greenish or purplish)

Must be firm to the touch (not soft or flabby)

NO abnormal odors

NO stickiness

Must be 41ºF or below

No signs of thawing then re-freezing



Receiving Fresh Meat

Must be firm & elastic

Must be moist, not dry

Muscle should be red or pink (not greenish, some browning allowed)

Fat should be white





Receiving Fresh Fish

Gills must be bright red & moist

Flesh must be firm

Eyes must be clear & bulging

NO “fishy” odor





Receiving Fresh Produce

Free of insect damage

Check for excessive dirt

Look for rotting, mold or discoloration

Packaging must be intact

Look for cross contamination from other items on shipment



Receiving Canned Goods

Reject cans that are:

Leaking

Bulged Severely Crushed

Severely Rusted



Federal Guidelines for Canned Goods

Per FDA/NFPA guidelines, cans with these Critical Defects should not be sold, distributed or consumed:

Cans with bulged ends

Cans that are leaking (stained labels generally indicate product leakage)

Cans that are rusty

Cans crushed to the point where they cannot be stacked on shelves or opened with manual can openers



Acceptable Dents

As long as there is NO fracture of the seal:

Dent on the rim

Dent on the side seam

Follow company policy on dented cans



Receiving

MilkBefore the sell by date stamped on carton

EggsClean, uncracked, refrigerated

Frozen FoodsReject if:

Large ice crystals on boxBox is bulging



How to Reject a Shipment

Identify what is wrong with the delivery & record it

Reject the order tactfully, but firmly

Obtain an adjustment or credit

Follow company procedures



Storage

First in, First Out (FIFO)

Date everything!

Old product in front

Why important?

Throwing outdated food away costs $$


07/11/2010


Storage Temperatures

Dry Storage50ºF is ideal Not higher than 70ºF

Refrigerated Storage35ºF to 38ºF is idealNot higher than 41ºF

Freezer Storage0ºF to -10ºF. Never thaw & re-freeze



Storage

Make sure to cover foodStore ready-to-eat food separately or above raw meat, poultry and seafoodStore food in the following order from top to bottom

Ready-to-eat foods Seafood Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry



Storage

Keep all foods 6” away from walls & 6” above floors & 12” from ceiling

Report cracks & crevices to your manager to prevent rodents & insect infestations

Report doors/windows that do not close tightly to your manager



FOOD SAFETY DEPENDS

YOU!ON


GORDON FOOD SERVICE Training

Gordon Food Service Nutrition Resource Center

[email protected] or 1.800.968.4426

Questions?

19

Gordon Food Service Food Safety Awareness

www.gfs.com


food safety updated december 2010 gordon food service training receiving and storage

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