Chapter 6
Flow of Food: Purchasing and Receiving
− Purchasing Considerations
• Purchase food from approved suppliers
o They have been inspected and can show reports
o They might all applicable local, state, federal laws
− Receiving Considerations
• Receiving Guidelines
o Have food delivered when staff can inspect it
o Make specific staff responsible for receiving
o Plan for shipments in advance
o Inspect deliveries immediately
− Inspecting Deliveries
• Rejection and Recalls
o You can refuse any delivery that does not meet your standards
▪ Staff should know how to reject an item or a shipment
o Food items are sometimes recalled by the manufacturer
− General Inspection Guidelines
• Temperatures
Employees who receive food deliveries should know:
o What temperature different food should be received at
o How to check using a thermometer
− Inspect Packing For
• Damage
• Dates
• Liquid
• Signs of Pests
− Documents and Stamps
• Shellshock ID tags
o Indicate when and where the shellfish were harvested
− Inspection and Grading Stamps
• Meat, Poultry, and Eggs
− Quality
• Food Quality:
o Appearance: Reject food that is moldy or has an abnormal color
o Texture: Reject meat, fish, or poultry if:
▪ Slimy, sticky, or dry
Flow of Food: Purchasing and Receiving
− Purchasing Considerations
• Purchase food from approved suppliers
o They have been inspected and can show reports
o They might all applicable local, state, federal laws
− Receiving Considerations
• Receiving Guidelines
o Have food delivered when staff can inspect it
o Make specific staff responsible for receiving
o Plan for shipments in advance
o Inspect deliveries immediately
− Inspecting Deliveries
• Rejection and Recalls
o You can refuse any delivery that does not meet your standards
▪ Staff should know how to reject an item or a shipment
o Food items are sometimes recalled by the manufacturer
− General Inspection Guidelines
• Temperatures
Employees who receive food deliveries should know:
o What temperature different food should be received at
o How to check using a thermometer
− Inspect Packing For
• Damage
• Dates
• Liquid
• Signs of Pests
− Documents and Stamps
• Shellshock ID tags
o Indicate when and where the shellfish were harvested
− Inspection and Grading Stamps
• Meat, Poultry, and Eggs
− Quality
• Food Quality:
o Appearance: Reject food that is moldy or has an abnormal color
o Texture: Reject meat, fish, or poultry if:
▪ Slimy, sticky, or dry
