(Part 7): Purchasing and Receiving Foods

Summary

This video educates on safe food handling, focusing on the 'Temperature Danger Zone' (TDZ) from 41°F to 135°F where bacteria thrive. It outlines procedures for accepting and storing food deliveries, emphasizing temperature checks and quality assessments. The video stresses the importance of FIFO inventory management and complying with FDA guidelines, including responding to food recalls. It advises using reliable suppliers, especially for seafood, and provides a resource for further information.

Takeaways

• 🌡️ The Temperature Danger Zone (TDZ) is between 41°F and 135°F, where bacteria grow rapidly.
• 🔍 When receiving food deliveries, check for product accuracy, quality, cleanliness, and food temperatures.
• 🚫 Reject refrigerated items with temperatures higher than 41°F upon delivery.
• 📋 Verify that delivered items match the purchase order and contact the manager for any substitutions.
• 🗑️ Set aside and contact the supplier immediately for any damaged or substandard products.
• 🦐 It's crucial to purchase shellfish and fish from reliable suppliers to ensure food safety.
• 📝 Use a permanent marker to label inventory with the food name and date received, following FIFO (First-In, First-Out) or LIFO principles.
• 🧊 Store perishable foods at temperatures below the TDZ: 32°F to 40°F for refrigerated items and -20°F to 0°F for frozen items.
• ⚠️ Be aware of food recalls issued by the FDA and remove any hazardous foods from inventory.
• 💻 Restaurant managers can sign up to receive notices of food recalls and alerts by email for proactive safety measures.

Q & A

What is the Temperature Danger Zone (TDZ)?

The Temperature Danger Zone (TDZ) is the range from 41 degrees Fahrenheit to 135 degrees Fahrenheit, where bacteria can grow quickly.

Why is it important to be aware of the TDZ when handling food?

Being aware of the TDZ is crucial because it helps prevent the rapid growth of bacteria, which can lead to foodborne illnesses.

What should be the temperature for accepting refrigerated food deliveries?

Refrigerated goods should be received at 41 degrees Fahrenheit or less to ensure they are within the safe temperature range.

What should you do if refrigerated items are delivered at higher temperatures than recommended?

If refrigerated items are delivered at temperatures higher than 41 degrees Fahrenheit, they should be rejected to maintain food safety.

How can you verify the quality of food items during delivery?

During delivery, check for signs of spoilage, intact packaging, expiration dates, and ensure cans are free of dents, rust, and swelling.

What should you do if substitutions are made during food delivery?

If substitutions are made, contact the manager before accepting the items to ensure they meet the establishment's standards.

What is the first-in first-out (FIFO) principle in food storage?

The first-in first-out (FIFO) principle means using older products before newer ones, which helps maintain food quality and prevent spoilage.

How should perishable foods be stored to prevent foodborne illness?

Perishable foods should be stored at temperatures below the TDZ, typically between 32 degrees to 40 degrees Fahrenheit for refrigerated items.

What is the appropriate storage temperature for frozen items?

Frozen items should be stored at temperatures between -20 degrees Fahrenheit to 0 degrees Fahrenheit, which is below the TDZ.

What should be done if there is a food recall issued by the FDA?

In the event of an FDA-issued food recall, affected items should be removed from inventory to protect consumer health.

How can restaurant managers stay informed about food recalls and alerts?

Restaurant managers can sign up to receive notices of food recalls and alerts by email, ensuring they are proactive in maintaining food safety.