Receiving and Inspecting
Are your foods in good condition
Tools needed receiving and inspecting purchase orders
the tools your staff needs to ensure that you are getting good products are- Include purchase orders, thermometers, and scales.
What is a key drop delivery? Who should be inspecting?
Staff members that are trained enough to handle the packages and make sure you have the right products and safe products. A key drop delivery is when the supplier is given a key or other access to be able to make the delivery.
Checking poultry temp.
Insert the thermometer stem into the most thickest part of the food
Checking meat temp.
Same thing as poultry and other, Insert the thermometer stem directly into the very thick part of food.
Checking food temp.
Put the thermometer probe right into the center its usually the most thickest.
When and how a rejected item takes place.
If you need to reject an item be sure to remove it from the product your keeping and then tell the delivery person exactly whats wrong.
cold food temps
Receive TCS cold foods such as a fish in a potato, 41 F (5 degrees celsius or lower unless otherwise specified.
hot food
Receive TCS hot food at 135 degrees Farenheit 951 degrees celsius or higher
frozen food
frozen food should be frozen solid when received
ROP food (MAP, vaccuum packed) What they are? Or other packaged food?
Put the thermometer probe between two packages. If you can fold the thermometer the stem or probe then do so. Be careful not to puncture the package. For other packaged food, open the package and insert the thermometer stem in the food. The sensing part must be all the way into the food
Damage to food
Reject items that have holes in their packaging. Reject cans that have anything wrong with them. send back if it looks like it was tempered with.
Damage to liquids
Reject item with leaks, dampness, or water stains, this means they were wet at one time
pests
Reject items with signs of pests or pests damage
Dates
Food items must be labeled correctly. Dont accept food that is passed the expiration date.
Appearence
Food that is moldy and discolored should be returned to the store.
Odor
Reject food with an abnormal or unpleasant odor