15. Wise judgement in timing large purchases of reasonal
items
16. Selection of the most efficient suppliers
17. Specifications
18. Formulation
19. Evaluate these in terms of price & quality
20. Guidelines of characteristics product:
Quality grade
21. Weight
22. Count
23. Contents
24. Packaging
25. Buying from Approved Sources Inspection of deliver
vehicles:
Cleanliness of the cargo area in the delivery vehicles.
26. Temperature of refrigerated & frozen storage area (if
applicable)
27. Proper separation of food & non-food items.
28. Signs of insects, rodent, or bird infestation
29. Strategies for determining food quality
Sensory evaluation a commonly used methods for making routine
quality determinations on foods received at retail food
establishments.Types of Evaluation:
Sense of smell
30. Touch
31. Sight
32. Sometimes taste
33. Flavor a combination of smell & taste.
34. Receiving
Poor receiving procedures Increases the chance of:
Theft
35. Acceptance of underweight merchandise
36. Contamination
37. Waste
38. Acceptance of products that do not meet specification
Receiving requires:
Prompt handling
39. Exacting quality control procedures
40. Trained staff who have good judgement & experience in
interpreting:
Product specification
41. Coding
42. Temp. measurement
43. Proper disposition of merchandise
44. Hermertic Packaginga container sealed completely to prevent
the entry& loss of gases & vapors. Always checks cans for:
LeaksRust
45. Bulges Missing Labels
46. Dents
47. Broken seals
48. Damage along seams
49.
Modified Atmosphere Packaging (MAP) a process whereby foods are
placed in containers & air is removed from the package.
Sous-vide French term for without air
50. The FDA recommends that sous-vide foods be:-Used by the
expiration date printed on the package - Refregirated constantly. -
Be heated according to the time & temp. provided on the package
directions. Food irradiation a preservation technique used by some
food processing industries.Federal Law requires that all irradiated
food must be labeled w/ the international symbol for irradiation
called radura.
51. Red Meat Products USDA(U.S. Department of Agriculture)
inspected for wholesomeness of Red Meat, Poultry & Eggs. Grade
standards represent the quality or palatability of the meat &
are not measures of product safety. Meats are obtained in several
forms such as fresh, frozen, cured, smoked, dried, & canned.
Since meat are potentially hazardous foods, never accept them if
there is any sign of contamination, temperature abuse or
spoilage.
52. Poultry Inspection for wholesomeness an examination of the
poultry to make certain it is wholesome & is not
adulterated.Poultry products are vulnerable to spoilage caused by
enzymes & spoilage bacteria.
53. EGGS Grades for eggs are based on exterior and interior
conditions of the eggs. Eggs cannot receive a grade when they are
dirty, cracked, or broken.Fluid Milk & Milk Products
Pasteurization destroy all disease-causing microorganisms in the
milk & reduces the total number of bacteria, thus increasing
shelf life.
54. Aquaculture a technique to raised Oysters, shrimp, catfish,
salmon, & few other types of finfish & seafood in a fish
farms. Quality of fish & seafoods is measured by smell &
appearance. Vegetables and Fruits Most fruits and vegetables
rapidly.Fruits and Vegetables hold their top quality for only a few
days. Wash them thoroughly to removesoil and other contaminants
before they are cut, combined with the other ingredients , cooked,
served, or offered for human consumption in a ready-to-eat form.
Fish
55. Proper Storage of Food Stock Rotation A First In, First
Out(FIFO) method. Types of Storage:
Refrigerator used to hold potentially hazardous &
perishable foods for relatively short period of time.
56. Freezer used to hold foods for longer period of time.
57. Dry Storage use to store less perishable items & food
that are not potentially hazardous foods.
58. Types of refrigerated storage equipment:
Walk-in
59. Reach-in
60. Pass-through
61. Important procedures for cold storage:
62. Rotate refrigerated & frozen foods on a First In, First
Out (FIFO) basis.
63. Store foods in refrigerated & freezer storage areas at
least 6 inches off the floor.
64. Store raw products under cooked or ready-to-eat foods to
prevent cross contamination.
65. When storing raw animals foods, always store poultry on the
bottom shelf, ground beef & pork on the middle shelf, &
fish, egg & other red meat products on the top shelf.
66. Dry Storage area store foods that are usually packaged in
cans, bottles, jars, & bags. Stored foods should be on slatted
shelves, at least 6-inches off the floor & away from the wall.
Do not expose products to overhead water & sewer lines unless
the lines are shielded to interfere with potential drips. Chemical
contamination commonly occurs during improper storage & during
cleaning & sanitizing operations. Chemicals needs to be
segregated from food items & ingredients at all times.
67. STORAGE CONDITION FOR FOODS
Fresh meat can be stored for up to 3 weeks at temperature
between 32 o F and 45 o F and with a relative humidity between 85%
and 90%.
68. Frozen meats can be stored for several months when held at
0 o F or below. It must be wrapped in moisture-proof paper to
prevent them from drying out. Packaging for frozen foods should
also be strong, flexible, and protect against light.
69. Poultry can be safely stored at temperatures between 30 o F
and 36 o F for short periods of time. A relative humidity of 75% to
85% is recommended, as excessive humidity causes sliminess due to
excessive bacterial growth. Poultry should be wrapped carefully to
prevent dehydration, contamination, and loss of quality. It can be
stored for 4 to 6 months.
Fresh egg products should be stored at 41 o F or below.
70.
Milk is one of the perishable foods handled in a food
establishment. Properly pasteurized milk that has not been
recontaminated and is held at 41 o F will keep for up to 10 days or
longer.
Fish and shellfish are more perishable than red meats, even
when refrigerated or frozen. The shelf life of fresh fish depends
on many factors, including species, season of the year, physical
condition (whether filleted or dressed), and manner of
handling.
Fresh fruits are stored ideally between 41 o F and 45 o F, a
relative humidity of about 80% and shaded from light.
Vegetable storage requires low temperatures and high humidity
to preserve texture, tenderness, flavor, color, and nutritive
content. It should be stored between 41 o F and 45 o F with a
relative humidity of 85% to 95%.
71. Preparation and Service In small food establishments, such
as convenience stores, food products are commonly purchased in
ready-to-eat form and are stored until sold to the consumer. Large
operations, such as restaurants, supermarkets, and institutional
feeding facilities, prepare and serve food in vast quantities.
72. HANDWASHING Hands, especially the tips of the fingers, are
known to be significant sources of contamination and cross
contamination of foods.Prevention of foodborne illnesses begins
with good personal hygiene and includes proper handwashing.
73. Avoiding Temperature Abuse Monitoring and controlling food
temperatures are extremely effective ways to minimize the risks of
foodborne illnesses. Thermometers are used for stored, cooked,
hot-held, cold-held, and reheated foods. The sensor portion or
probe stem of the thermometer must be inserted into the thickest
part of the food.
74. Freezing Measuring the temperature of the freezer is never
the same as measuring the actual food temperature. ThawingThawing
frozen foods is a common activity in food establishments. The most
common and acceptable methods for thawing foods include: in a
refrigerator, in a microwave oven followed by immediate cooking,
under cool running water, and as part of the cooking process.
75. Proper thawing methods:
Under refrigeration that maintains the food temperature at 41 o
F or below.
76. Completely submerged under running water
- At a water temperature of 70 o F or below. - With enough
water velocity to remove contaminants from the surface of the food.
- For a period of time that does not allow thawed portions of
redy-to-eat foods to rise above 41 o F. - For a period of time that
does not allow thawed portions of a raw animal food requiring
cooking to be in the temperature danger zone for more than a total
time of 4 hours
As part of the cooking process.
77. Use any procedure that thaws a protion of frozen
ready-to-eat food that is prepared for immediate service in
response to an individual consumer's order.
78. Cold Storage FDA food code recommends that when products
are prepared & held refrigerated for more than 24 hours they be
clearly marked at the time of preparation to indicate the date by
w/c the food must be consumed. The acceptable storage time is 7
calendar days when held at 41 F or below & 4 calendar days when
the food is held at 45 F or below. The storage time begins w/ the
day the food is prepared. A refrigerated, ready-to-eat, hazardous
food must be discarded if it:
Exceeds the prescribed time & temp. requirements,
79. Is in a container or package that does not bear a date or
day, or
80. Is marked w/ a date or day that exceeds the time &
temp. combinations.
81. Cooking Cooking is to make food more palatable by changing
its apperance, texture, and aroma. Cooking Guidelines
forPotentially Hazardous Foods
Food Type
Minimum Internal Temperature Minimum Time Held at Internal
Temperature Before Serving Beef Roast (rare) 130 F (54 C) 140F
(60C) 112 mins. 12mins Eggs, Beef & Pork, Fish 145 F (63C)
15secs. Ground Beef, Pork & Ground Game Animals 155 F (68C)
15secs. Beef Roast (medium), Pork Roast & Ham 145 F (63C)
4mins. Poultry, Stuffed Meats 165 F (74C) 15secs.
82. Cooling Methods for reducing cooling time:
Use containers that facilitate heat transfer (stainless
steel)
83. Transfer food into shallow pans that will allow for a
product depth of 3 inches or less.
84. Transfer food into smaller containers
85. Stir food while cooling
86. Place containerized food in an ice water bath
87. Stir food in a container placed in an ice water bath
88. Use cooling paddles to stir the food
89. Add ice directly to a condensed food.
90. Hot-Holding, Cold-Holding, Reheating Cold-Holding holding
potentially hazardous food w/c are to be consumed cold at 41 F (5C)
or below. Hot-Holding holding potentially hazardous food above 135
F (57 C) during transportation & delivery to any site away from
the primary preparation & service areas. Reheated potentially
hazardous food meant to be held hot, w/c have been cooked &
then cooled to at least 165F (74C) within 2 hours.
91. Reduced Oxygen Packaging (ROP) - Can lenghthen the shelf
life of foods. ROP a packaging method the reduces the amount of
oxygen in a sealed package.Other processing & packaging
options:
Cook-chill uses a plastic bag filled w/ hot cooked food from
w/c air has been forced out & w/c is closedw/ a plastic or
metal crimp.
92. Controlled Atmosphere Packaging (CAP) system w/c maintains
the desired atmosphere w/in a packagethroughout the shelf life of a
product by the use of agents to bind or scavenge oxygen or a small
packet containing compounds to emit a gas.
93.
Modified Atmosphere Packaging (MAP) a process that employs a
gas flushing & sealing process or reduction of oxygen through
respiration of vegetables or microbial action.
94. Sous Vide a process where fresh raw foods are sealed in a
plastic pouch & the air is removed by vacuum. The pouch is
cooked at a low temp. & rapidly cooled to38 F (3C) or below or
frozen.
95. Vacuum Packaging reduces the amount of air from a package
& hermetically seals the package so that a near-perfect vacuum
remains inside.
96. Benefits of Reduced Oxygen Packaging are:
Prevents the growth of aerobic.
97. Prevents chemical reactions that can produce off odors
& color changes in foods.
98. Reduces product shrinkage by preventing water loss.