Susie Trexler

How to inspect the food

-Staff needs to inspect the food using purchase orders, thermometers, and scales

-First you need to visually inspect the truck for any visible contamination, second visually inspect food items, third inspect temperature and the weight of the food, fourth make sure you quickly put the food back in the correct climate

Key drop delivery and rejected items

When food is received at a convenient time, such as between lunch and dinner or during the morning. The food must be from an approved source, placed in the correct storage facility, protected from contamination, and its presentation looks correct.

If you reject an item you must inform the person making the delivery why. After giving the food back you must receive a credit slip or signed adjustment before they leave. Some rejected foods that are rejected can still be used, such as dirty cans or packaging.

ROP- (Vacuum-packed food) To check temperature insert thermometer between two packages (make sure not to puncture, or allow air to enter)

Temperature guidelines:

Cold food- Temp. should be 41 F or lower

Live shellfish, shucked shellfish, and milk- 45 F or lower, cool to 41 F within 4 hours after receiving

Shell eggs- Receive at 45 F

Hot food- Receive at 135 F or HIGHER

Frozen food- Must be solid, if it isn't reject it


Packaging and food quality

Everything, including non-food should still have proper packaging and have the manufactures label

Reject items with holes, tares, or packages that are "swollen"

All documents and dates should also be correct

Appearance should meet ur standards along with the texture. If it has any type of oder reject it

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