ServSafe Video 4 Purchasing Receiving Storage

Summary

The 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

00:00

🌹 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.

05:02

🛒 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.

10:03

🏪 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.

Keywords

💡Poetry

In the context of the video, 'Poetry' is the name of a restaurant that is portrayed as a romantic spot in town. It is a place where people come for a special evening with soft lights, wonderful food, and music that complements the atmosphere. The term 'Poetry' is used to evoke a sense of elegance and sophistication, which is a central theme of the video.

💡Cross-contamination

Cross-contamination refers to the transfer of microorganisms from one food or surface to another, which can lead to foodborne illnesses. In the video, it is emphasized as a critical aspect of food safety that must be prevented in the restaurant industry. The script mentions using separate cutting boards and utensils for raw and ready-to-eat food as a preventive measure.

💡Temperature Danger Zone

The 'Temperature Danger Zone' is the range of temperatures between 41 and 135 degrees Fahrenheit (5 and 57 degrees Celsius) where foodborne pathogens can grow. The video script highlights the importance of avoiding this zone to prevent food spoilage and the growth of harmful bacteria, which is crucial for maintaining food safety at 'Poetry'.

💡Purchasing

Purchasing, in the context of the video, involves buying food products from approved sources that comply with local, state, and federal laws. The script stresses the importance of purchasing from reputable suppliers to ensure the quality and safety of the food served at 'Poetry'.

💡Receiving

Receiving is the process of accepting and checking the food products delivered to the restaurant. The script explains that employees should have the authority to accept, reject, and sign for deliveries, ensuring that the products meet the restaurant's quality and safety standards.

💡Inspection

Inspection is the act of examining food items upon arrival to ensure they meet quality and safety criteria. The video script provides guidelines for inspecting food, such as checking for proper temperature, intact packaging, and absence of signs of spoilage or contamination.

💡First-In, First-Out (FIFO)

FIFO is a storage practice mentioned in the video where the oldest inventory is used first. This method helps in maintaining the freshness of food and is essential in preventing the use of expired or spoiled food items at 'Poetry'.

💡Foodborne Illness

Foodborne illness is an illness caused by consuming contaminated food. The script discusses the importance of preventing foodborne illnesses by following proper food safety practices, such as avoiding cross-contamination and time and temperature abuse.

💡USDA Inspection Stamp

The 'USDA Inspection Stamp' is a mark on meat and poultry products that indicates they meet federal safety and quality standards. The video script mentions this stamp as a way to ensure the products served at 'Poetry' come from approved sources.

💡Storage Guidelines

Storage guidelines are the rules and practices for storing food safely to prevent spoilage and contamination. The script outlines the importance of proper labeling, using the FIFO method, and maintaining cleanliness in storage areas to ensure the safety of food at 'Poetry'.

💡Quality Criteria

Quality criteria are the standards used to judge the acceptability of food products. The video script discusses the need to work with suppliers to define these criteria and to reject any food that does not meet the restaurant's standards for quality, such as items with abnormal color, odor, or texture.

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