Upload
shon-hodge
View
224
Download
0
Tags:
Embed Size (px)
Citation preview
Receipt, Inspection & Stowage/ Housekeeping Procedures
- CS1(SS) FOSTER
Learning Objectives
Explain what “Good Housekeeping” is and what it can do
Explore proper receipt, inspection and stowage of food items
Good Housekeeping
Refers to the upkeep and cleanliness of food service spaces
Can be both general everyday cleaning, deep cleaning, and maintenance and upkeep of equipment and the building itself
Cleaning Gear
All cleaning gear, to include tools & agents, should be stored away from food in their own, designated area
Discard fraying or soiled rags, crumbling sponges, tearing green pads, etc.
All lockers used for storage as well as actual cleaning agents should be accurately and prominently labeled
Food Service Equipment
All equipment should be cleaned regularly according to proper procedure
Always electrically secure and/or unplug equipment prior to cleaning
Discard aging equipment, such as gashed or chipped cutting boards, rusty rolling pins, gashed knives, chipped plates, etc.
Rodent/Pest Control
Part of the “Good Housekeeping” concept
Prevent entry by: Sealing any entries Keeping areas clean (no food) Properly inspecting food (no
cardboard)
Pest/Rodent Control
Traps should be used where practical
All pest/rodents (i.e. roaches, flies, mice, rats) are disease ridden and unsanitary
They all either vomit, defecate, urinate or all of the above while eating
Rats
Chew holes in packaging Look for droppings and “runways”,
grease marks on the wall where rodents rub against
Defecate and urinate on food while eating
Flies
Live in filth, feed on garbage, feces, etc.
Must vomit on food to soften it while eating
Defecate while eating Maintain good screens and air
shields in doorways
Roaches
Live in filth, defecate on food Like damp, dark places Tend to hide in the cardboard of
cases of food, so check and discard if possible
Receipt, Inspection & Stowage
There is a process that starts upon receipt of food
The Culinary Specialist is responsible for ensuring it happens correctly
Every step is critical
Receipt
When the food arrives at the dining facility, several things must happen:
1) Temp the truck to ensure food is arriving at acceptable temperature
2) Inspect food items for quality, quantity and ensure everything arrived. What’s on the pallet is what’s on the receipt
3) When complete, circle quantities as accurate, sign the customer signature block and date it, and record box temperatures (OUR BOXES) as well as the truck temperature on the receipt
4) Before turning receipt over to Records Keeper, you must stamp the back accepting responsibility for food and sign/date/print name & rank
Stamp Example
Receipt Example (SYSCO)
Inspection
Inspection is an entirely separate issue The Army Veterinarians are responsible for
inspecting food prior to use receiving it (at the source, SPV)
When the food arrives at the dining facility, it is the responsibility of the designated receipt inspector (CS) or the Medical Dept. Representative (MDR).
There are many signs of quality (see handout) that will help you determine whether to accept a delivery
Inspection
Part of this process includes temping the truck. This alone is grounds to reject a shipment, if the truck is not in the acceptable ranges (internal):
Chill: 32 - 41°F Frozen: 0°F or below Dry: Items requiring “Protection from Heat” must be
below 70°F Ice Cream: recommended temp. of -10°F, no higher
than 0°F
Inspection Reasons to reject shipments include:1) Products shipped in error2) Products damaged in shipment 3) Products with concealed or latent defects 4) Products that are recalled5) Products that do not meet shelf life requirements 6) Products that do not meet minimum quality
requirements7) Products delivered in unsanitary vehicles8) Products delivered that fail to meet
minimum/maximum temperature requirements9) Over-ordered products in new condition.
Defects
Non-hazardous Defects: Tomato Paste labeled Ketchup Steak w/ unacceptable amount of fat Deviations in Case Counts Hazardous Defects: Temperature Damage (Thawing/Re-freezing) Received outside acceptable temp. range Physical Hazards (glass, wood, etc) Swollen/Leaking cans Damaged/Leaking cases Offensive odors/colors
Defects
Standard Form 364: Report of Discrepancy (ROD) Used when materials with defects are from SPV
DD Form 1608: Unsatisfactory Material Report (UMR) Used when materials with defects are from a
Government source
Stowage
All storage spaces will be kept in a neat and orderly fashion
Food is not to be stored directly on the deck, 4” from bulkheads and coils
Always rotate stock, First In First Out (FIFO) Air circulation is critical to maintaining and even
extending the shelf life of perishable foods Ethylene blankets are strongly recommended for
boxes containing ripening fruits to extend shelf life
Storage Conditions
Frozen Foods (Perishable): 0°F or below During shipment, may not exceed 10°F Always rotate stock (FIFO) Look for USDA stamp on meats Chilled Foods (Perishable): 32 - 41°F Critical to rotate stock Always check on chilled stock, esp. FF&V to ensure
anything that looks like it’s starting to turn is used or discarded immediately
Storage Conditions
Dry (Semi-perishable): Cool, dry, well ventilated space Improper storage or mishandling, or storing for very
long periods can result in spoilage Certain items (emulsions) suffer when frozen Extreme (high) temperatures can accelerate
spoilage and damage foods Moisture (high humidity) can damage foods via
accelerating bacterial growth, promoting mold or rust
Questions?
Review
What is “Good Housekeeping”?- Refers to the cleanliness and upkeep of foodservice
spaces How should cleaning gear be stowed?- Separately in it’s own, designated area; labeled What do you always do prior to cleaning a piece of
equipment?- Electrically secure and/or unplug
Review
How do rodents and insects spread disease?- Walking on, defecating on, urinating on or vomiting
on the food What things must make it on to the customer copy
of the receipt?- Circle received quantities, sign the signature block,
date the invoice, the temperature of the truck and the stamp on the back
Who is responsible for inspecting stores straight from the vendor?
- Medical Department Representative (MDR) and Receipt Inspector (CS)
Review
What temperature is chill food stores at?- 32 - 41°F Frozen?- 0°F or below What maximum temperature can you receive frozen
foods?- 10°F