The Flow of Food: Purchasing & Receiving

The Flow of Food:
Purchasing & Receiving

​Test #2
Section 4-6

Purchasing

Purchase food from approved, reputable suppliers

Approved suppliers:

●

Have been inspected

●

Meet all applicable local, state, and federal laws

6-2

Multiple Choice

Which thermometer is the most commonly used in the professional kitchen to check the internal temperature of food and calibrate

Receiving and Inspecting

Receiving Principles

●

We must promptly receive, inspect, and store food

●

We must accept, reject, and sign for deliveries

6-3

Multiple Choice

A supplier that meets local, state and federal guidelines is considered a(an) _________ supplier.

• good

• great

• approved

Temperature Criteria for Deliveries

●

Receive cold food at 41˚F or lower.

●

Receive hot food at 135˚F or higher

●

Receive frozen food frozen. Reject if:

•

Fluids or frozen liquids are in case bottoms

•

Ice crystals are on product or packaging

•

Water stains are on packaging

Receiving and Inspecting

6-4

Checking Meat, Poultry, and Fish Temperatures

●

Insert the thermometer stem or probe into the thickest
part of the food (usually the center)

Receiving and Inspecting

6-5

Checking ROP Food Temperatures

●

Insert the thermometer stem or probe between
2 packages

●

As an alternative, fold packaging around the
thermometer stem or probe

Receiving and Inspecting

6-6

Checking Other Packaged Food Temperatures

●

Open the package and insert the thermometer stem or
probe into the food

Receiving and Inspecting

6-7

Multiple Choice

When receiving cartons and tubs of food. Open the package and insert the thermometer stem or
probe into the food

• true

• false

Reject packaged items with:

●

Tears, holes, or punctures in
packaging; reject cans with swollen
ends, rust, or dents

●

Broken cartons or seals or dirty
wrappers

●

Leaks, dampness, or water stains

●

Signs of pests or pest damage

●

Expired code or use-by dates

Receiving and Inspecting

6-8

Reject food if:

●

It has an abnormal color

●

It has an abnormal or unpleasant odor

Reject meat, fish, or poultry if:

●

It is slimy, sticky, or dry

●

It has soft flesh that leaves an imprint when touched

Receiving and Inspecting

6-9

Multiple Choice

Reject the following item

• Eggs that are clean and in good condition

• a bag of flour with a small tear

• a 50# bag of flour

• Cream of tartar that is sealed

Receiving and Inspecting Specific Food

Eggs

●

Eggs must be clean and unbroken
when received

●

Shell eggs must be received at an
air temperature of 45˚F or
lower

6-10

Receiving and Inspecting Specific Food

Milk and Dairy Products

●

Must be received at 41˚F (5˚C)
or lower, unless otherwise
specified by law

●

Must be pasteurized and
comply with USDA grade A
standards

6-11

Multiple Choice

which item should be rejected

Receiving and Inspecting Specific Food

Sliced Melons and Cut Tomatoes

●

Must be received at 41˚F (5˚C) or
lower

6-14

Multiple Choice

Choose the only food item that may be received at 45 deg. F. or lower

• flour

• sliced melons cut tomatoes

• fresh eggs

• dairy

Multiple Choice

Choose the temperature range in which pathogens grow the MOST quickly

• 41-135 deg.

• 32-212 deg.

• 70-125 deg.

THE END

Label Food

Ready-to-eat TCS food that was
prepped on-site and held longer
than 24 hours, must contain a
label that includes:

● Name of the food

● Date by which it should be sold,

eaten, or thrown out

General Storage Guidelines

6-17

Discard food that has passed the
manufacturer’s expiration date

Ready-to-eat TCS food that was
prepared in-house:

●

Can be stored for 7 days at 41°F
(5°C) or lower

●

Must be thrown out after 7 days

General Storage Guidelines

6-18

Rotate food to use the oldest
inventory first

One way to rotate products is to
follow FIFO:

● Identify the food item’s

use-by or expiration date

● Store items with the earliest

use-by or expiration dates in
front of items with later dates

● Use items stored in front first

General Storage Guidelines

6-19

Temperatures

●

Keep cold TCS food at 41°F (5°
C) or lower

●

Keep hot TCS food at 135°F (57°
C) or higher

●

Check the temperature of stored
food and storage areas at the
start of the shift

General Storage Guidelines

6-21

Preventing Cross-Contamination

●

Store food items in the following
top-to-bottom order:

•

Ready-to-eat food

•

Seafood

•

Whole cuts of beef and pork

•

Ground meat and ground fish

•

Whole and ground poultry

Refrigerated and Frozen Storage

6-29

Keep storerooms:

●

Cool: 50°F to 70°F (10°C to 21°C)

●

Dry

●

Well ventilated

Store dry food:

●

Away from walls

●

At least 6” (15 centimeters) off
the floor

Dry Storage

6-30