ServSafe Video 4 Purchasing Receiving Storage
Summary
TLDRThe video script from 'Poetry' highlights the establishment's commitment to providing a romantic and unique dining experience, emphasizing the importance of food safety and quality. It covers essential food handling practices, including preventing cross-contamination, proper time and temperature control, and strict purchasing, receiving, and storage procedures. The script underscores the role of these practices in maintaining the restaurant's reputation and ensuring customer satisfaction.
Takeaways
- 🌹 Poetry is known as a romantic spot with a reputation for providing special evening experiences with soft lights, wonderful food, and music.
- 🍽️ The restaurant aims to spoil every customer, emphasizing the importance of a positive experience for all guests, regardless of their reasons for visiting.
- 🛡️ Food safety is a top priority, with responsibilities beginning before food is served, including purchasing, receiving, and storage procedures.
- 🚫 Cross-contamination can be prevented by using separate cutting boards and utensils for raw and ready-to-eat food, and by cleaning and sanitizing surfaces and equipment regularly.
- 🌡️ Time and temperature control are crucial to prevent foodborne illness, with the 'temperature danger zone' between 41°F and 135°F being a critical area to avoid.
- ⏱️ Food should not be held in the temperature danger zone for more than four hours to prevent the growth of harmful pathogens.
- 🛒 When purchasing food, buy only from approved suppliers and ensure compliance with local, state, and federal laws.
- 📦 Receiving procedures must include thorough inspection of all deliveries, with the authority to accept, reject, and sign for deliveries.
- 🗑️ Rejected items should be logged, and a signed adjustment or credit slip obtained from the delivery person before disposal.
- 📅 Check for proper temperature, packaging integrity, and use-by dates during food receipt, and reject any items that do not meet quality standards.
- 🏷️ Labeling of food, especially time and temperature control for safety (TCS) food, is essential for proper inventory management and to ensure food is used before its expiration.
- 🧊 Proper storage practices, including first-in first-out inventory management, cleanliness, and avoiding overloading refrigerators and freezers, are vital for maintaining food safety.
Q & A
What is the reputation of the establishment named 'Poetry'?
-Poetry is known as one of the most romantic spots in town, attracting people for special evenings with soft lights, wonderful food, and music.
What are the various types of customers that Poetry caters to?
-Poetry caters to a diverse clientele including romantic couples, business people, families, and even those who come just because they're hungry.
What is the primary goal of Poetry's staff in terms of customer service?
-The primary goal of Poetry's staff is to spoil every customer and ensure everything goes just right for everyone, focusing on providing an experience that can't be found elsewhere.
What are the key aspects of food safety that Poetry emphasizes?
-Poetry emphasizes preventing cross-contamination, proper time and temperature control, and adhering to general purchasing, receiving, and storage guidelines to ensure food safety.
Why is it important to designate specific cutting boards and utensils for raw and ready-to-eat food?
-Designating specific cutting boards and utensils for raw and ready-to-eat food minimizes the risk of cross-contamination, although it doesn't eliminate the need for proper cleaning and sanitizing practices.
What is the 'temperature danger zone' and why is it significant in food safety?
-The 'temperature danger zone' refers to the range of 41 to 135 degrees Fahrenheit (5 to 57 degrees Celsius) where foodborne pathogens grow. It's significant because food in this range is at risk of time and temperature abuse, leading to potential foodborne illnesses.
What should be done if food is held in the temperature danger zone for four hours or more?
-If food is held in the temperature danger zone for four hours or more, it should be discarded to prevent potential health risks from foodborne pathogens.
What are the criteria for receiving and inspecting food at Poetry?
-The criteria for receiving and inspecting food include checking the temperature, ensuring packaging is intact and clean, verifying the use-by date, and assessing the quality of the food for any signs of spoilage or damage.
Why is it important to store food in designated storage areas and maintain cleanliness?
-Storing food in designated areas and maintaining cleanliness helps prevent contamination, ensures proper food safety, and provides a safe environment for food storage, which is crucial for preventing foodborne illnesses.
What is the 'first-in first-out' method and why is it used in food storage?
-The 'first-in first-out' method ensures that the oldest inventory is used first. This method is used to prevent spoilage and maintain food quality by ensuring that food items are consumed or discarded before their use-by or expiration dates.
What are the storage guidelines for raw meat, poultry, and fish in refrigerators?
-In refrigerators, raw meat, poultry, and fish should be stored in the following top-to-bottom order: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry. This order is based on the minimum internal cooking temperatures required for each food type.
Outlines
🌹 The Charm of Poetry: A Romantic Dining Experience
The first paragraph introduces Poetry as a romantic dining spot with a reputation for providing a unique experience through its atmosphere, food, and service. It emphasizes the establishment's commitment to customer satisfaction, highlighting the importance of food safety from purchasing to serving. The speaker outlines the need for preventing cross-contamination and maintaining proper time and temperature controls throughout the food preparation process. The summary underscores the establishment's dedication to spoiling its customers while ensuring food safety through meticulous purchasing, receiving, and storage procedures.
🛒 Strict Food Safety Protocols in Practice
The second paragraph delves into the specifics of food safety protocols, focusing on the importance of sourcing food from approved suppliers and the meticulous inspection process upon receiving deliveries. It stresses the authority of receiving staff to accept, reject, and sign for deliveries, ensuring quality and compliance with safety standards. The summary covers the criteria for temperature checks, packaging integrity, and the rejection of items that do not meet quality standards, including signs of pest damage or expired dates. It also touches on the storage guidelines, emphasizing the need for proper labeling, first-in first-out inventory management, and the avoidance of temperature abuse.
🏪 Maintaining Excellence in Food Storage and Safety
The third paragraph continues the discussion on food safety, concentrating on storage practices that prevent foodborne illnesses and maintain product quality. It details the first-in first-out method, the importance of using proper containers, and the avoidance of cross-contamination by storing raw and cooked foods separately. The summary points out the necessity of regular cleaning and temperature checks in storage areas, the proper arrangement of products to ensure even cooling, and the specific storage guidelines for different types of food, including the top-to-bottom order for raw meats and poultry in refrigerators. It concludes with the impact of good back-of-house practices on the overall dining experience, reinforcing the connection between food safety and customer satisfaction.
Mindmap
Keywords
💡Poetry
💡Cross-contamination
💡Temperature Danger Zone
💡Purchasing
💡Receiving
💡Inspection
💡First-In, First-Out (FIFO)
💡Foodborne Illness
💡USDA Inspection Stamp
💡Storage Guidelines
💡Quality Criteria
Highlights
Poetry is considered one of the most romantic spots in town, offering a special evening experience with soft lights, wonderful food, and music.
The establishment caters to various clientele including business people, families, and those seeking a romantic atmosphere or simply good food.
Food safety is emphasized as a critical responsibility, beginning with purchasing, receiving, and storage procedures.
Cross-contamination is identified as a major risk, with guidelines provided for its prevention, including the use of separate cutting boards and utensils for raw and ready-to-eat food.
Proper cleaning and sanitizing practices are essential after each task to prevent the spread of microorganisms.
Time and temperature control are crucial to prevent foodborne illness, with specific ranges identified as the 'temperature danger zone'.
Food should not be held in the temperature danger zone for more than four hours to ensure safety.
Purchasing food products involves buying only from approved sources and ensuring compliance with local, state, and federal laws.
Receiving procedures must include thorough inspection of deliveries and the authority for staff to accept, reject, or sign for deliveries.
Rejected products must be logged, and a signed adjustment or credit slip obtained from the delivery person before disposal.
General receiving criteria include temperature checks, packaging integrity, and checking for signs of spoilage or pest damage.
Inspection of food quality is vital, with specific checks for color, texture, and smell to ensure safety and prevent time-temperature abuse.
Inspection stamps are required for certain products like meat, poultry, and egg products to ensure they meet federal regulations.
Storage guidelines emphasize proper labeling, first-in first-out inventory management, and discarding of expired items.
Containers for food storage must be food-grade, durable, and clean, with proper sealing to prevent contamination.
Newly received refrigerated and frozen food must be stored promptly to avoid the temperature danger zone and maintain safety.
Cleanliness of storage areas is crucial, with regular cleaning and prompt attention to spills to prevent contamination.
Proper storage practices include not overloading refrigerators and freezers and ensuring good airflow to maintain temperature.
Raw meat, poultry, and fish should be stored in a specific order in refrigerators to prevent cross-contamination.
Dry storage requires a cool, dry, and well-ventilated environment, with food stored away from walls and chemicals.
Good purchasing, receiving, and storage practices are essential for maintaining the quality and safety of food, impacting the overall dining experience.
Transcripts
people come to poetry because we've got
a certain reputation people think we're
one of the most romantic spots in town
and I'm not gonna argue with that at all
this is the place you know that you go
to for that special evening soft lights
wonderful food music that's just right
poetry's got a rhythm all its own
sure not everyone here has romance on
their minds we get business people than
families here too and just between you
and me sometimes people come to poetry
just because they're hungry
but whatever their rhymes are reasons
they've all come here for an experience
they really can't get anywhere else
because frankly we try to spoil every
one of our customers so we worked really
hard to make sure everything goes just
right for everyone specially thing no
matter what it is
and it all starts well before the
evening begins and I'm not talking about
the atmosphere or the mood but the food
it's not enough that the food is merely
wonderful which it is but the food has
to be safe and your responsibility for
the safety of the food in your
establishment begins long before any
food is actually served to the customer
your responsibilities actually begin
with your purchasing receiving and
storage procedures here's what you need
to know how to prevent
cross-contamination the proper
procedures for time and temperature
control general purchasing and receiving
principles general guidelines for
receiving and inspecting food and
general storage guidelines the safety of
the food at your establishment will
depend largely on how well you apply
food safety practices throughout the
floor food the flow begins with
purchasing and receiving and goes all
the way through storing preparing
cooking holding cooling reheating and
serving to keep food safe it is
important to prevent cross-contamination
and time and temperature abuse
throughout the entire floor food in your
establishment let me spell it out
cross-contamination is the transfer of
microorganisms from one food or surface
to another and it can happen almost
anywhere in your operation but once you
know how and where these microorganisms
can be transferred cross-contamination
is pretty simple to prevent
for starters you may want to designate
specific cutting boards and utensils for
raw food while at the same time
designating a different set for
ready-to-eat food now although this
practice minimizes the risk of
cross-contamination it doesn't eliminate
the need for proper cleaning and
sanitizing practices you should clean
and sanitize all your work surfaces
equipment and utensils after each and
every task and if you have only a single
prep table you have to prepare raw meat
fish poultry and ready-to-eat food at
different times
another factor responsible for foodborne
illness outbreaks is time and
temperature abuse foodborne pathogens
grow at temperatures between 41 and 135
degrees Fahrenheit five and 57 Celsius
when food is in this range it's in the
temperature danger zone remember that
whenever food is held in the temperature
danger zone it's being abused and you
could have problems besides temperature
time also plays a critical role in food
safety
that's because foodborne microorganisms
that can cause illness need both time
and the proper temperature to grow the
longer food stays in the temperature
danger zone the more time pathogens have
to grow and make food unsafe so you
should always minimize the time fooled
spends in the temperature danger zone if
food is held in this dangerous range for
four hours or more you've got to throw
it out
when you purchase food products you
should always start by buying only from
suppliers who get their products from
approved sources and that approved food
source is one that has been inspected
and is in compliance with applicable
local state and federal law don't accept
any product from an unapproved source
you literally don't know what you'll be
getting now when it comes to receiving
the products you've purchased you have
to make sure your employees have enough
time to thoroughly check everything so
you should schedule deliveries for
off-peak hours and only receive one
delivery at a time
and this is very important you're
receiving staff should have the
authority to accept reject and sign for
deliveries you've gone through a lot of
trouble to purchase the best quality
products you can get so make sure you're
getting what you're paying for all
deliveries need to be inspected
immediately and the items should be put
away as quickly as possible this is
especially true for refrigerated and
frozen products now if the inspection
turns up a product that should be
rejected here's what to do that item
should be set aside then they need to
tell the delivery person exactly what's
wrong with the product but make sure
they get a signed adjustment or credit
slip from the delivery person before the
rejected product is thrown out or given
back to the delivery person then they
should log the incident on the invoice
or the receiving document there are
general criteria that you should follow
when receiving food let's start with
temperature
cold TCS food should be received at 41
degrees Fahrenheit five Celsius or lower
unless otherwise specified while hot TCS
food should be 135 degrees Fahrenheit
57 Celsius or higher make sure frozen
food is frozen when you receive it you
should always check to see if the
product has thawed and been refrozen
look for things like fluids or frozen
liquids in the bottoms of cases or ice
crystals on the product or packaging
water stains on the package are another
sign there are other things to look for
when it comes to packaging the packaging
of food and non-food items should be
intact clean and should protect food and
food contact surfaces from contamination
you should reject items with tears holes
or punctures in their packaging the same
goes for items with dirty wrappers or
with broken cartons or seals any package
that is damp or leaking should be
rejected if there is a water stain on
the package you'll also want to reject
it since this means it was wet at some
point
always check the code or use by date on
the package if it is expired reject it
and this really goes without saying
reject any item that shows signs of
pests or pest damage cans have their own
set of criteria reject those with
swollen ends rust or dents
finally when inspecting food you'll want
to check quality poor food quality can
be a sign that the food has been time
temperature abused and maybe unsafe you
should work with your suppliers to
define specific safety and quality
criteria for the products you typically
receive you have to look at color
texture and smell that can tell you a
lot about the product that you have
purchased food should be rejected if it
has an abnormal color or odor texture is
also important especially when it comes
to meat fish and poultry these items
should be rejected if they are slimy
sticky or dry the same goes if the flesh
is soft and leaves an imprint when you
touch it you also need to check certain
products to make sure they have an
inspection stamp this is one way to make
sure they are coming from an approved
source meat and poultry must have a USDA
or a State Department of Agriculture
inspection stamp this stamp indicates
that the product and the processing
plant have met certain standards egg
products must have an inspection stamp
indicating that federal regulations have
been enforced to maintain quality and
reduce contamination in addition to
these guidelines you should always
reject any item that does not meet your
company's standards for quality but
receiving is only half the story
storage has its own set of concerns
because poor storage practices can
really ruin the rhythm of your operation
you should set up some general storage
guidelines and have your staff put them
into practice you need to clear a space
in storage for new products and you want
to make sure everything already in
storage is properly labeled all TCS
ready to eat food prepped in-house that
will be held for longer than 24 hours
must be labeled the label should include
the name of the food and the date by
which it should be sold consumed or
discarded once food has been properly
labeled you have to arrange products to
make sure that the oldest inventory is
used first
this method is used in refrigerated
frozen and dry storage and it's called
first-in first-out be sure to discard
any food items that have passed they're
used by date or manufacturer's
expiration date and remember that any
food that needs time and temperature
control for safety that was prepared on
site can only be stored for a total of
seven days at 41 degrees Fahrenheit five
Celsius or lower after seven days it has
to be thrown out food should only be
stored in containers that are intended
for food make sure they're durable leak
proof and that you're able to seal or
cover them and always clean and sanitize
the container before storing food in it
and here's a major red flag you should
never put food in empty chemical
containers or use empty fuel containers
to store chemicals now here's the thing
about storing newly received
refrigerated and frozen food or any food
that needs time and temperature control
for safety you have to keep them out of
the temperature danger zone by storing
them as soon as they've been inspected
and make sure you only store food in
designated storage areas cleanliness is
a real issue with your designated
storage areas the floors walls and
shelving and refrigerators freezers dry
storerooms and heated holding cabinets
have to be cleaned on a regular basis
make it a rule to clean up leaks and
spills right away to keep them from
contaminating other foods and providing
food for pests and get into the routine
of checking the temperature of stored
foods regularly randomly sample the
internal temperature of refrigerated
food to ensure that the temperature is
41 degrees Fahrenheit 5 Celsius or lower
check frozen products to make sure that
they're frozen proper storage practices
also means that you don't overload
refrigerators and freezers storing too
many products prevents good airflow and
makes the unit work harder to stay cold
refrigerator and freezer doors should
also be kept closed as
much as possible frequent opening let's
warm air inside which can affect food
safety and make units work harder if raw
meat poultry and fish can't be stored by
themselves make sure you store cooked
and ready to eat food above these items
this will prevent raw product juices
from dripping onto the prepared food and
causing a foodborne illness raw meat
poultry and fish have to be stored in
the following top-to-bottom order in
refrigerators whole fish whole cuts of
beef and pork ground meats and fish
whole and ground poultry this order is
based upon the minimum internal cooking
temperature of each food you have to pay
just as much attention to the guidelines
for placing food and dry storage your
dry storerooms need to be kept cool and
dry because heat and moisture are the
biggest dangers to dry and canned foods
to assure the safety of your dry food
and to maintain optimum quality keep the
temperature of the storeroom between 50
and 70 degrees Fahrenheit 10 and 21
Celsius your storeroom should also be
well ventilated this will help keep the
temperature and humidity constant
throughout the storage area your dry
food has to be stored away from walls
and at least 6 inches 15 centimeters off
the floor and it should never be stored
near chemicals or cleaning supplies you
also need to keep dry food out of direct
sunlight and above all keep the area
clean well even in a romantic spot like
this I'll admit there's nothing romantic
about purchasing receiving and storing
but directly or indirectly everything
that happens in the back of the house
eventually has an impact on the front of
the house and you know nothing and I
mean nothing can ruin a special evening
faster
than a foodborne illness and if good
practices can help keep that special
rhythm we have here at poetry then I'm
all for it
you
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