2. The flow of food
within a food
establishment:
begins when
food is
purchased
ends when the
food is served
or sold to the
customer
2Lovelyna Jipiu (2018)
6. Reputable suppliers will ensure
products are:
Delivered in vehicles that are
clean and in good repair
Maintained at safe
temperatures if they are
perishable and PHF (TCS)
Protected from damage
Loaded in a manner that
separates food from
non-food items
Inspect food delivery vehicles for
cleanliness and temperatures.
6Lovelyna Jipiu (2018)
7. Determine food quality
by using sensory
evaluation including:
Sight
Touch
Smell
When in doubt,
throw it out
Determine food quality before you accept it!
7Lovelyna Jipiu (2018)
8. Check the temperature of all
PHF (TCS) products before
accepting them to ensure they
are not in the Temperature
Danger Zone
Refuse or return products
that:
Show signs of spoilage
Do not meet quality
standards
Are delivered in damaged
packaging
8
Refuse or return products that are delivered in
defective packages
Lovelyna Jipiu (2018)
9. Reduced Oxygen Packaging (ROP) is any
packaging method where the oxygen has been
removed or replaced by another gas.
Reduced Oxygen Packaged
(ROP) salad greens
ROP methods include:
Cook-chill
Controlled Atmosphere Packaging
Modified Atmosphere Packaging
(MAP)
Sous Vide
Vacuum packaging
9Lovelyna Jipiu (2018)
10. Check product
packaging for:
Leaks
Bulges
Dents
Broken seals
Missing labels
Rust
???
Do not accept cans if they leak or bulge at either end
10Lovelyna Jipiu (2018)
11. Food irradiation is a safe method of preserving
foods which has been approved by the FDA.
Federal law requires that all irradiated
food be labeled with this “radura”
symbol accompanied by the words
“Treated with Irradiation (or Radiation) .”
11Lovelyna Jipiu (2018)
12. Red meats must be
inspected for
wholesomeness to
ensure they are free of
disease and defects
prior
to sale
Grading Standards
are voluntary, and
measures the quality or
palatability of the meat
Inspection for wholesomeness of red meats is
mandatory – grading for quality is voluntary
12Lovelyna Jipiu (2018)
13. When receiving fresh poultry be sure to check
for:
A product temperature at
or below 41°F (5°C)
No discoloration
A firm flesh that is
not slimy
A fresh smell
No dark or purple wing tips
Look for a fresh smell, and no
discoloration or sliminess in fresh poultry
13Lovelyna Jipiu (2018)
14. One percent of the 50 billion eggs sold in
the United States are infected with
Salmonella enteritidis bacteria
Whole fresh eggs must:
Be received at ambient
temperatures at or below
45°F (7°C)
Be clean and free of
cracks
Have a firm yolk with
clinging whites
Be free from odors
14Lovelyna Jipiu (2018)
15. Fluid milk must be:
Received at
temperatures at or
below 45°F (7°C)
Cooled to 41°F (5°C)
or below within 4 hours.
Clearly marked with an
expiration date
Pasteurized
Cheese must be:
Received at
temperatures at or
below 41°F (5°C)
Inspected for:
Color
Flavor
Moisture
15Lovelyna Jipiu (2018)
17. For optimal quality and
freshness, fish and
shellfish receiving
temperatures should
range between 32°F
(0°C) and 34°F (1°C)
Fresh fish should have clear, bulging eyes and a
firm shiny skin with the scales intact
17
Fruits and vegetables:
Can spoil rapidly
Should be inspected for
freshness
Must be purchased from
reputable sources
Must be washed
thoroughly before they
are prepared
Fruits and vegetables are not typically
considered to be potentially hazardous
Lovelyna Jipiu (2018)
18. Unpasteurized juices sold in
food establishments and
juice packaged in a food
establishment that doesn’t
have a HACCP plan must
bear a warning label.
18
126 -127
Lovelyna Jipiu (2018)
