NFS 220 Lecture Notes - Lecture 7: Shelf Life, Frozen Food, Delivery (Commerce)
11 Jun 2018
School
Department
Course
Professor
Receiving and Storing Food Safety
Only accept food shipments from approved sources, and check that the delivery vehicle is
clean. Reject shipments if the vehicle is dirty or if there is evidence of pests. Ensure you
have adequate storage space for food. Do’t order ore tha you a use i a reasoale
time.
-ensure that chemicals have been stores separately from food and food containers on the
vehicle; check for spillage and leakage
-check that the refrigeration and freezer units on the vehicle are at the correct
temperatures: at or below 4 degrees Celsius for refrigeration units and at or below -18
degrees Celsius for freezer units
-using a probe thermometer, check that the internal temperature of refrigerated food is at
or below 4 degrees Celsius and frozen food is at or below -18 degrees Celsius
-do not accept food that is spoiled, damager, or post its best before date; reject products
with broken boxes, torn bags, opened containers, dented cans, or strange odours
Received Foods Should be Put Away Immediately in this Order:
1. Potentially hazardous foods requiring refrigeration
2. Frozen foods
3. Less hazardous foods that require refrigeration
4. Dry goods
Use the first in, first out principle. Pull older stock to the front of the shelf and store the new
stock behind. Note the code date on products: best before date, expiry date, use by date or
production date: and rotate stock so that older stock is used before new stock. Discard
expired products.
-protect food from contamination by wrapping and covering it; use only food grade
containers to store food; do not re use empty containers to store food
-make sure that all food is labeled with the product name and the date that it was received
-do not store food on the floor; all food should be stored at least 15cm off of the floor
-always store raw animal foods on the bottom shelf in the cooler below ready to eat foods
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Only accept food shipments from approved sources, and check that the delivery vehicle is clean. Reject shipments if the vehicle is dirty or if there is evidence of pests. Ensure you have adequate storage space for food. Do(cid:374) t order (cid:373)ore tha(cid:374) you (cid:272)a(cid:374) use i(cid:374) a reaso(cid:374)a(cid:271)le time. Ensure that chemicals have been stores separately from food and food containers on the vehicle; check for spillage and leakage. Check that the refrigeration and freezer units on the vehicle are at the correct temperatures: at or below 4 degrees celsius for refrigeration units and at or below -18 degrees celsius for freezer units. Using a probe thermometer, check that the internal temperature of refrigerated food is at or below 4 degrees celsius and frozen food is at or below -18 degrees celsius. Do not accept food that is spoiled, damager, or post its best before date; reject products with broken boxes, torn bags, opened containers, dented cans, or strange odours.
