Food Safety: Purchasing & Storage Guidelines
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demiChapter 5
Chapter 5: The Flow of Food:
Purchasing, Receiving, and Storage
Main Ideas
1. General Purchasing and Receiving Principles
2. Storing
Essential Questions
1. What is an approved, reputable supplier?
2. What are the criteria to accept or reject food during receiving?
3. How should food be labeled and dated?
4. How should food and nonfood items be stored to prevent time-temperature
abuse and contamination?
Chapter 5: Vocabulary
These terms are crucial to understanding this chapter. As you navigate these slides, make note
of the meaning of each word and how it relates to managing a safe kitchen . The Patachou
Foundation recommends making flashcards. But feel free to use the note-taking method or
graphic organizer that works best for your learning style.
use-by date
expiration date
sell-by date
best-by date
first-in, first-out method
(FIFO)
General Purchasing and Receiving Principles
Purchasing Food Safely
Only purchase food from approved, reputable suppliers
Suppliers must meet local, state, and federal laws
Always review their inspection reports (USDA, FDA, or third-party audits)
Receiving Food
Inspect deliveries immediately upon receipt
Use correct thermometers to check food temperatures
General Purchasing and Receiving Principles
Follow temperature requirements:
Cold TCS food: ≤ 41°F
Hot TCS food: ≥ 135°F
Frozen food: Should be frozen solid (reject if fluids or ice crystals are present)
Shell eggs: ≤ 45°F
Reject food if:
Packaging is damaged or tampered with
There are signs of contamination (e.g., leaks, pests)
There are abnormal odors, colors, or textures
Labeling and Date Marking:
Must be labeled with the name and date it was prepared or opened
Ready-to-eat TCS foods held for more than 24 hours must be date marked and used
within 7 days
FIFO (First In, First Out):
Store food using FIFO to ensure older stock is used first
New items go behind older ones
General Purchasing and Receiving Principles
Checking Temperatures of Delivered Items:
Meat, poultry, fish - insert probe into the thickest part of the meat
Vacuum-packed/Reduced-Oxygen Packed (ROP) food - insert probed between two
packages without puncturing the package
Other packaged food - insert probe into the food without touching the package
Temperature for Food Deliveries:
Cold TCS Food - receive at 41 degrees or colder
Live Shellfish - receive with the air temperature at 45 degrees + internal
temperature no greater than 50 degrees and cool to 41 degrees within 4 hours.
Shucked shellfish - receive at 45 degrees and cool to 41 degrees within 4 hours
Milk - receive at 45 degrees and cool to 41 degrees within 4 hours
Shell Eggs - receive at an air temperature of 45 degrees or lower
Hot TCS Food - receive at 135 degrees or higher
Frozen Food - should be solid when received but reject if there is fluid, water stains,
or chunks of ice crystals
Storing
Store food at the correct temperature:
Cold TCS food: ≤ 41°F
Hot TCS food: ≥ 135°F
Store items in a way that prevents cross-contamination:
Ready-to-eat foods on top shelves
Raw meat, poultry, and seafood on lower shelves based on cooking temps:
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
Storage Guidelines
Keep food away from walls and at least 6 inches off the floor
Store chemicals and cleaning supplies away from food
Keep storage areas clean, dry, and well-ventilated
Reviewing the Essentials
As you study, go back an make sure you understand the answers to each of these
questions.
What is an approved, reputable supplier?
What are the criteria to accept or reject food during receiving?
How should food be labeled and dated?
How should food and nonfood items be stored to prevent time-temperature
abuse and contamination?
Scenario 1
A shipment was delivered to Francesca’s Italian Restaurant on a warm summer day. Alyce, who
was in charge of receiving, began inspecting the shipment. First, she inspected the bags of
frozen shrimp. Alyce noticed the ice crystals inside the bags and took that as a good sign that
the shrimp was still frozen.
Next, she used a thermometer to test the temperature of the vacuum-packed packages of
ground beef, which was 40 degrees. Then Alyce used the same thermometer to measure the
temperature of the fresh salmon. The salmon was on ice, although it seemed as though much
of the ice had melted. The internal temperature of the salmon was 43 degrees and the flesh
sprung back after she touched it. She accepted the ground beef and the salmon.
Once she finished receiving the food, Alyce was ready to put it into storage. First, she carried the
bags of shrimp to the freezer. Next, she wheeled several cases of fresh ground beef and the
fresh salmon over to the walk-in cooler. She noticed that the readout on the outside of the
cooler indicated 39 degrees. Alyce pushed through the cold curtains and bumped into a
stockpot of soup as she moved inside. She moved the soup over and made a space for the
ground beef. She was able to put the salmon on the shelf above the soup.
What did Alyce do well? What did Alyce do wrong?
Answers
She should have rejected the shrimp. The ice crystals are evidence of thawing and
refreezing.
She did not clean and sanitize the probe she had used to measure the temperature of the
ground beef and the fish.
She should have rejected the salmon. The temperature of the fish was above 41 degrees and
the melted ice could be evidence of time-temperature abuse.
Alyce checked the cooler’s readout temperature, which was good, but she also should have
spot-checked the internal temperatures of the food stored inside.
Alyce put the raw salmon above ready-to-eat food (soup).