ServSafe5.pdf NHM 372
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This 4 page Class Notes was uploaded by Regan Dougherty on Friday October 23, 2015. The Class Notes belongs to NHM 372 at University of Alabama - Tuscaloosa taught by Denise DeSalvo in Fall 2015. Since its upload, it has received 48 views. For similar materials see Intro to Food Service Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
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Date Created: 10/23/15
Wednesday October 21 2015 ServSafe Chapter 5 The Flow of Food Purchasing Receiving and Storage Key Drop Deliveries the vendor makes deliveries during off hours sometimes when the operation is closed the driver has a keyknows where a key is kept frozenrefrigerated items are stored dry items are typically not ROP reduced oxygen packaging item is stored in thicker plastic oxygen is sucked out and the packaging is sealed extends shelf life prevents moisture from escaping from item MAP modified atmospheric packaging extends shelf life prevents moisture from escaping from item Sous Vide food is partially cooked and the vacuum sealed FIFO first in first out refers to storage of items Purchasing reject food that does not meet standards There is nothing you can do to recondition an already spoiledbad item Purchase from approved suppliers regularly inspected USDA FDA third party inspectors Receiving and Inspecting train receiving personnel receiving personnel must be available when goods are delivered delivery companies don t have time to wait around Wednesday October 21 2015 What items need to be stored ASAP What items can wait to be stored Individuals who are receiving need to have the authority to reject an item make sure the make a notation on the invoice Recalls contamination allergens mislabeled misbranded Guidelines for recalls identify recalled food remove item from inventory label item so it will not be used refer to the notification or recall notice for instructions Temperature teach receiving staff to take temperatures before delivery ticket is signed especially coldfrozen food if item is ROP do not break plastic insert thermometer between two packages open one container of milk etc and insert thermometer Do not consume Packaging damage liquid pests dates check expiration dates Documents Shellfish must have shellstock ID tags must be kept for 90 days after last item has been consumed Rawpartially cooked fish must have documentation stating it was correctly frozen Farm raised fish must have documentation that they meet FDA standards Wednesday October 21 2015 Product Quality appearance color texture firm odor absence of odor Storage items should be labeled dated rotated not touching the floor or wall 6 off the floor LabeHng Onsite must be labeled if not in original container must include common name Retail common name quantity of food ingredients artificial colorsflavors manufacturer allergens 7 day shelf life starting from the day an item is made Item that is the oldest must be used for labeling Temperatures coolers should have thermometers that are accurate 3F monitor temperatures regularly allow for air flow during storage Never store chemicals in food containers or store food in chemical containers Storage Order Make sure to wrapcover food Raw foods meat should be stored below readytoeat food Raw meats may drip and contaminate food below Raw mean may be stored above readytoeat food in the freezer if it has been commercially processed and packaged From top to bottom readytoeat food seafood whole cuts of meat ground meat whole and ground poultry Wednesday October 21 2015 Never store food in locker rooms restrooms mechanical rooms under unshielded sewer lines or under stairwells