The Flow Of Food

ServSafe Chapter 5

Purchasing

  • Receiving Storage
  • Processing
  • Shipping
  • Cleaning And Sanitizing
  • Personal Hygiene
  • Staff Training
  • Recall Program
  • HACCP program or other food safety system
Big image

Receiving And Inspecting : Key Drop Deliveries

  • It is from an approved source
  • It was placed in the correct storage location to maintain the required temperature.
  • It was protected from contaminated in storage.
  • It has not been contaminated.
  • It is honestly presented

Temperatures


  • Cold food - Receive cold TCS food such as the fish in the photo at left at 41 F (5 C) unless otherwise specified.
  • Live Shellfish - Receive oysters, mussels, clams, and scallops at an air temperature of 45 F (7 C) and an internal temperature no greater than 50 F (10 C). Once received, the shellfish must be cooled to 41 F (5 C) or lower in the four hours.
  • Shucked Shellfish - Receive at 45 F (7 C) or lower. Cool the shellfish to 41 F (5 C) or lower in the four hours.
  • Milk- Receive at 45 F (7 C) or lower. Cool the milk to 41 F (5 C) or lower in four hours.
  • Shell Eggs- Receive at an air temp of 45 F (7 C) or lower
  • Hot Food- Receive hot TCS food at 135 F (57 C) or higher
  • Frozen food- Frozen food should be frozen solid when received.
Big image

Rotation

  1. Identify the food items use by or expiration date
  2. Store items with the earliest use by or expiration dates in front of items with later dates.
  3. Once shelved, use those items stored in front first.
  4. Throw out food that has passed its manufactures use-by or expiration date

Cleaning

  • Clean dollies, carts, transporters and trays often.
  • Store food in containers that have been cleaned and sanitized.
  • Store dirty linens away from food. Store them in clean, nonabsorbent containers. They can also be stored in washable laundry.
Big image

Storage Order / Storage Location

  • Ready-to-eat
  • Seafood
  • Whole cuts of beef and pork
  • Ground meat and ground fish
  • Locker rooms or dressing rooms
  • Restroom or garbage rooms
  • Mechanical rooms
  • Under unshielded sewer lines or leaking water lines
  • Under stairwells
Big image

3 Multiple Choice Questions

  1. Milk can be recieved at 45F (7C) under what condition ? It is cooled to 41F (5C) or lower.
  2. How long can TCS food that was prepped in house be stored ? 7 days
  3. What is the problem with storing raw ground beef above prepped salads ? Cross Contamination