Flow of Food: Purchase & Receiving
General Purchasing and Receiving Principles
- Have been expected
- Meets all applicable local, state, and federal laws
Receiving Principles:
- Train them to follow food safety guidelines
- Provide them with the correct Tools
Have enough trained staff available to receive food promptly
- Inspect delivery trucks for signs of Contamination
- Visually check food items and check Temperatures
Store items promptly after receiving
Date Marking:
- Date mark must indicate when the food must be Sold, Ate, Thrown-Out
Ready-to-Eat TCS food can be stored for only 7 Days If held at 41*F (5*C) or Lower
5 Shelf Refrigerator (Top-To-Bottom)
2nd Shelf: Roasts, Pork, Lamb (145* F)
3rd Shelf: Whole cuts of beef, pork, steak,Eggs served immediately (145* F)
4th Shelf: Ground meet, Ground fish (155* F)
5th Shelf: Whole & Ground Poultry (165* F)
Never store items in these areas
- Locker room & and Dressing room
- Restrooms & or Garbage rooms
- Mechanical rooms
- Under un-shielded sewer lines or leaking water lines
- Under Stairwell
Preventing Cross-Contamination
- Store items away from walls and at least 6 Inches (15 Centimeters) off the floor
- Store single-use items (Sleeve of single-use ups, single-use gloves) in original packaging
Store food in containers intended for food
Use containers that are durable, leak proof, and able to be sealed of covers
Never use empty food containers to store chemicals;
Insert a thermometer probe into the thickest part of the meat
Multiple Choice:
What is the correct temperature for receiving cold TCS food
B. 41*F (5*C) or lower
C. 45*F (7*C) or lower
D. 50*F (10*C) or lower
What must be included on the label of TCS food that was prepped in-house?
B. Name of each TCS ingredient
C. Date that the food should be thrown out
D. List of all potential ingredients in the food
How long can TCS food that was prepped in house be stored?
B. 5 Days
C. 7 Days
D. 9 Days
What is the problem with storing raw ground beef above prepped salad?
B. Poor Personal Hygiene
C. Time-Temperature abuse
D. Cross-Contact with allergens