Purchasing, Receiving &
Storing Safe Food
Flow of Food
Inspection – make sure that food deliveries
meet standards for food safety
Receiving – taking food delivered into
operation – unloading, inspecting, accepting
or rejecting, labeling, & storing the items in a
timely manner
General Purchasing & Receiving Principles
Buy only from reputable suppliers/sources
Schedule deliveries during off-peak hours
with trained staff
Inspect deliveries for proper labeling,
temperature, appearance
Use properly calibrated thermometers to
check temperatures
Check shipments for intact packaging
Label items with delivery date or use-by date
Receiving Criteria for Meat
Accept Reject
Temperature: ≤41F (5C) Temperature: > 41F (5C)
Color: Color:
Beef: bright cherry red Beef: brown or green
Lamb: light red Lamb: brown, whitish surface
covering the lean meat
Pork: light pink meat, firm Pork: excessively dark color,
white fat soft
or rancid fat
Texture: firm and springs back
when touched Texture: slimy, sticky, or dry
Odor: no odor Odor: sour odor
Packaging: intact and clean Packaging: broken cartons,
dirty wrappers, torn packaging,
vacuum packaging with broken
seals
6-3
Receiving Criteria for Meat
Accept Reject
Receiving Criteria for Poultry
Accept Reject
Temperature: ≤41F (5C) Temperature: > 41F (5C)
Color: no discoloration Color: purple or green
Texture: firm and springs discoloration around the
back when touched neck; dark wing tips
Odor: no odor (red tips are acceptable)
Packaging: should be Texture: stickiness under
surrounded by crushed, the wings or around joints
self-draining ice Odor: abnormal, unpleasant
odor
Accept Reject
6-6
Receiving Criteria for Fish
Accept Reject
Temperature: ≤41F (5C) Temperature: > 41F (5C)
Color: bright red gills; bright Color: dull gray gills; dull
shiny skin dry skin
Texture: firm flesh that Texture: soft flesh that
springs back when touched leaves
Odor: mild ocean or an imprint when touched
seaweed smell Odor: strong fishy or
Eyes: bright, clear, and full ammonia smell
Packaging: should be Eyes: cloudy, red-rimmed,
surrounded by crushed, sunken
self-draining ice
Accept Reject
Receiving Criteria for Shellfish
Accept Reject
Temperature: ≤45F Temperature: > 45F
(7C) (7C)
Odor: mild ocean or Odor: strong fishy smell
seaweed smell Shells: broken shells;
Shells: closed and open shells that do not
unbroken close when tapped
Condition: shipped Condition: dead on
alive; identified by arrival
shellstock identification Texture: slimy, sticky,
tag or dry
Receiving Criteria for Shellfish
Accept Reject
Receiving Criteria for Crustacean
Accept Reject
Temperature: ≤45F Temperature: > 45F
(7C) (7C)
Odor: mild ocean or Odor: strong fishy smell
seaweed smell Shells: soft
Shells: hard & heavy for Condition: dead on
lobsters & crabs arrival; tail fails to curl
Condition: shipped when lobster is picked
alive; packed with up
seaweed & kept moist
Receiving Criteria for Fresh Eggs
Accept Reject
Temperature: air Temperature: air
temperature ≤45F temperature > 45F
(7C) (7C)
Odor: none Odor: abnormal smell
Shells: clean & Shells: dirty or cracked
unbroken
Condition: firm, high
yolks that are not easy
to break & whites that
cling to the yolk
Fresh vs Stale Eggs
Receiving Criteria for Dairy Products
Accept Reject
Temperature: ≤41ºF Temperature: >41ºF
Milk: sweetish flavor Milk: sour, bitter or
Butter: sweet flavor, moldy taste
uniform color, firm Butter: sour, bitter or
texture moldy taste; uneven
color; soft texture
Cheese: typical flavor & Cheese: unnatural
texture & uniform color mold, uneven color,
abnormal flavor &
texture
Receiving Criteria for Dry Goods
Accept Reject
Packaging: intact & in Packaging: Holes,
good condition tears, or punctures
Product: contains
insects, insect eggs, or
rodent droppings; has
an abnormal color or
odor, spots of mold, or
a slimy appearance
Receiving Criteria for MAP, Vacuum-
packed & Sous vide Packaged Foods
Accept Reject
Temperature: ≤41ºF Temperature: >41ºF
Frozen foods should be Packaging: leaking
received frozens Product: expired code
Packaging: intact & in date; unacceptable
good condition product color; appears
slimy or has bubbles
Controlled Atmosphere Packaging vs.
Modified Atmosphere Packaging
Controlled Atmosphere Packaging Modified Atmosphere Packaging
An active system which A process that employs a gas
continuously maintains the flushing and sealing process or
desired atmosphere within a reduction of oxygen through
package throughout the shelf- respiration of vegetables or
life of a product by the use of microbial action.
agents to bind or scavenge Defined as packaging of a
oxygen or a sachet containing product in an atmosphere
compounds to emit a gas which has had a one-time
Defined as packaging of a modification of gaseous
product in a modified composition so that it is
atmosphere followed by different from that of air
maintaining subsequent
control of that atmosphere.
Sous vide Packaging vs.
Vacuum Packaging
Sous Vide Packaging Vacuum Packaging
A specialized process of Reduces the amount of air
reduced oxygen packaging from a package and
for partially cooked hermetically seals the
ingredients alone or package so that a near-
combined with raw foods perfect vacuum remains
that require refrigeration or inside
frozen storage until the
package is thoroughly
heated immediately before
service
Involves a pasteurization
step that reduces bacterial
load but is not sufficient to
make the food shelf-stable
Receiving Criteria for Canned Goods
Accept Reject
Packaging: can & seal Packaging: swollen
in good condition ends, leaks & flawed
seals, rust dents, no
labels
Monitoring Time & Temperature
To prevent time-temperature abuse:
Cook, hold, cool, &
reheat food properly
Discard food that
spends >4h in the TDZ
Build time-temperature
controls into recipes
Make calibrated
thermometers available
Remove only as much
food from storage as
necessary
Time Temperature Devices
Common Types of Thermometers
Bimetallic Stemmed Digital Thermometers Infrared Thermometer
Thermometer
Photos courtesy of Cooper-Atkins Corporation
Bi-Metallic Stemmed Thermometers
Most common &
versatile type
Measures temperature
through a metal probe
with a sensor in the end
Temp. range: 0ºF –
220ºF (-18ºC – 104ºC)
Digital Thermometers
Measure temperature through a metal probe or
sensing area
Display results on a digital readout
Come with interchangeable probes
Photos courtesy of Cooper-Atkins Corporation
Types of Probes
Immersion probe: for liquids
Surface probe: for flat cooking equipment
Penetration probe: for internal temperatures of
food
Immersion Probe Surface Probe Penetration Probe
Photos courtesy of Cooper-Atkins Corporation
Infrared Thermometers
Used to measure surface temperature of
food/equipment
Must be held as close to product as possible
Remove barriers between thermometer and
product
Follow manufacturer’s guidelines
Photo courtesy of Cooper-Atkins Corporation
Time-Temperature Indicators (TTI)
Self-adhesive tags or sticks attached to food
shipments
Provides irreversible record when product’s
temperature has
exceeded safe limits during shipment or storage
General Thermometer Guidelines
Clean & sanitize them between uses
Calibrate regularly & accurately
Insert the thermometer stem or probe
into thickest part of product
Wait for reading to steady before
recording temperature
Never use mercury or spirit-filled glass
thermometers to check food temperature
Calibrating Thermometers
Ice-Point Method
Step 1 Step 2 Step 3
Fill container with crushed Submerge sensing area of stem Hold calibration nut and rotate
ice and water or probe for 30 seconds thermometer head until it reads
32˚F (0˚C))
5-13
Calibrating Thermometers
Boiling-Point Method
Step 1: Bring a deep pan
of water to a boil
Step 2: Submerge sensing area of
stem or probe for 30 seconds
Step 3: Hold calibration nut and
rotate thermometer head
until it reads 212F (100C)
5-14
General Storage Guidelines
Discard food that has passed its
manufacturer’s expiration date
Potentially hazardous, ready-to-eat food
that was prepared in-house:
Should be stored at ≤41F (5C)
Must be discarded if not used within 24h after
being thawed
General Storage Guidelines
Follow FIFO
Identify the use-by,
expiration, or preparation
date of products
Shelve products with
earliest dates in front
of those with later dates
Use products stored in
front first
General Storage Guidelines
Label potentially hazardous, ready-to-eat food
prepared on-site, with either:
The date it was prepared
The date it should be sold, consumed, or discarded
General Storage Guidelines
Check temperatures of
stored food and storage areas
Photo courtesy of Roger Bonafield and Dingbats
General Storage Guidelines
Store food only in
designated storage
areas
Do not store food:
Near chemicals or
cleaning supplies
In restrooms
In locker rooms
In furnace rooms
In janitor closets
Under stairways or pipes Do not store food this way
General Storage Guidelines
Keep all storage areas and
equipment clean and dry
Clean up spills immediately
Clean dollies, carts,
transporters, and trays often
General Storage Guidelines
Transfer food between containers properly
If you take food out of its original package:
Put it in a clean, sanitized container
Cover it
Label with product name and original use-
by/expiration date
Refrigerated Storage
For short-term holding of
fresh perishable foods at
internal temp. of ≤41ºF
Monitor food temperature
regularly
Do not overload the
refrigerator
Refrigerated Storage
Store raw meat, poultry & fish
separately from cooked &
ready-to-eat food
Air temp. in the ref should be
2ºF lower than the food temp.
Wrap foods properly with
covers
Refrigerator Storage
Food Product Length of Storage
Eggs
Fresh, in shell 3 to 5 weeks
Raw yolks, whites 2 to 4 days
Hardcooked 1 week
Liquid pasteurized eggs, egg
substitutes
Opened 3 days
Unopened 10 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Commercial mayonnaise after 2 months
opening
Deli & Vacuum-packed products
Store-prepared (or 3 to 5 days
homemade) egg, chicken,
ham, tuna, macaroni salads
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Hot dogs & Luncheon meats
Hot dogs, packaged
Opened 1 week
Unopened 2 weeks
Luncheon meats, packaged
Opened 3 to 5 days
Unopened 2 weeks
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Bacon & Sausage
Bacon 7 days
Sausage, raw 1 to 2 days
Patties 7 days
Pepperoni 2 to 3 weeks
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Ham, Corned Beef
Corned beef, in pouch with 5 to 7 days
pickling juices
Ham, canned--labeled "Keep
Refrigerated"
Opened 3 to 5 days
Unopened 6 to 9 months
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Ham, fully cooked
vacuum sealed at plant, 2 weeks
undated, unopened
vacuum sealed at plant, dated, “Use-by” date
unopened
Whole 7 days
Half 3 to 5 days
Slices 3 to 4 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Fresh Beef, Pork
Steaks 3 to 5 days
Chops 3 to 5 days
Roasts 3 to 5 days
Liver, Tongue 1 to 2 days
Pre-stuffed, uncooked pork chops 1 day
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Soup & stews 3 to 4 days
Meat Leftovers
Cooked meat 3 to 4 days
Gravy and meat broth 1 to 2 days
Fresh Poultry
Chicken, whole 1 to 2 days
Chicken, pieces 1 to 2 days
Giblets 1 to 2 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Cooked Poultry
Fried chicken 3 to 4 days
Chicken casserole 3 to 4 days
Pieces, plain 3 to 4 days
Pieces covered with broth, gravy 1 to 2 days
Chicken nuggets, patties 1 to 2 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Pizza 3 to 4 days
Juices 3 weeks unopened
7 to 10 days opened
Dairy
Butter 1 to 3 months
Buttermilk 7 to 14 days
Hard cheese 6 months, unopened
3 to 4 weeks, opened
Soft cheese 1 week
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Dairy (cont…)
Cream cheese 2 weeks
Whipped cream, ultrapasteurized 1 month
Margarine 4 to 5 months
Milk 7 days
Sour cream 7 to 21 days
Yogurt 7 to 14 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Food Product Length of Storage
Fish
Lean fish (tilapia) 1 to 2 days
Fatty fish (mackerel, milkfish, tuna) 1 to 2 days
Cooked fish 3 to 4 days
Smoked fish 14 days
Shellfish
Shrimp, squid, mussels, oysters 1 to 2 days
Live crab, lobster 2 to 3 days
Cooked shellfish 3 to 4 days
Source: USDA Food Safety and Inspection Services
Refrigerator Storage
Freezer Storage (≤0ºF )
Check unit & food temperatures
regularly
Rotate frozen food using FIFO
Store foods in their original
containers
Wrap foods tightly with labels
Freezer Storage (≤0ºF )
Use caution when placing hot food
Regularly check foods that may be damaged
by lengthy freezing
Never re-freeze thawed food until it has been
thoroughly cooked
Keep the unit closed as much as possible
Defrost freezers regularly
Deep-Chill Storage (26ºF – 32ºF)
Storage used to hold food for short time
periods
Best for meat, fish, poultry, & sous vide
Dry Storage (10ºC – 21ºC)
Keep storerooms cool, dry & well-ventilated
(50-60% humidity)
Store food in their original packages if
possible; air-tight containers & label
Store dry goods at least 6 inches off the floor
& out of direct sunlight
References:
Seafood Network Information Center. (2007). Chapter
8: Vacuum and Modified Atmosphere Packaged
Fish and Fishery Products. [URL:
http://seafood.ucdavis.edu/haccp/compendium/chap
t08.htm]. Accessed on April 28,2008.
USDA Food Safety and Inspection Service. (2002).
Food Safety: Chill/Cold Storage Chart. [URL:
http://www.foodsafety.gov/~fsg/f01chart.html].
Accessed on April 28, 2008.
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