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BN13110122

I have reviewed a video that talks on the receiving of food deliveries. In this video, it describes the inspection of food that should be done upon arriving. This practice must be conducted to maintain the highest quality of product.

In order to make the food received is safe, it is must come from an approved source. Approved sources are those suppliers that have been inspected by the local, state and federal laws. Approved food sources must abide by proper food safety practices along all steps of the food supply chain.

Besides that, the video also tells the criteria that need to be reviewed such as receiving and storage processing, shipping, cleaning and sanitizing, personal hygiene, employee training, recall program and HACCP program.

Moreover, there is also a criterion that need to be controlled which is the temperature of the food when they arrived. This can be done by using a thermometer between two packages. If frozen food, the food must be completely frozen and if it is received in liquid or with some formation of ice crystals, the food should be rejected.

Physical wise, packaging needs to be intact and clean and should protect food and food contact surfaces from contamination. There are four reasons that need to be rejected based on packaging. Firstly, if the packaging contains holes or puncture, it should be rejected. If canned food, the food must be free from swelling, rusted or dent. Also, avoid receiving food that has dirty wrappers, dampness, leakiness or water stains and even damaged by pest. The last thing is to also check the expired code or the used by date.

Last but not least, the video also conveys three reasons to reject food based on quality problems such as colour. If the colour is abnormal, the food can be rejected. Secondly is texture. of the food. If the fish, poultry or meat has slimy, sticky or dry texture, rejection also is advised. Lastly is odour. Food with unpleasant odour should be rejected as well. Thus, these are a few things that has been highlighted in the video on the inspection of food upon receiving.

Source:
https://www.youtube.com/watch?v=gEGyhKPIdXw&spfreload=10

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BN13110061

Many foodservice establishments don’t pay enough attention to receiving procedures and always neglecting the consequence of improper way of receiving. Here is some factors that should be emphasised during receiving:

1. Time and temperature:
-moving food quickly into temperature-controlled conditions so that it’s not sitting on the loading dock, and it’s avoiding cross-contamination, particularly from pests

2. Supplier responsibility:
-using certified suppliers, and will accept nothing less than clean, adequately refrigerated, regularly inspected trucks.

3. Exceeding standard:
-Temperatures must certainly be taken on potentially hazardous products such as meats and dairy.

4. Empowering staff:
-while training in proper food-receiving procedures is important, so is empowering employees with the ability to make critical decisions.

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When food supplies arrive for delivery at your loading dock, the HACCP-Hazard Analysis Critical Control Point-approach to ensuring food safety kicks into high gear. Proper receiving sets the stage for other HACCP elements to fall into place.

Many foodservice establishments don't pay enough attention to receiving procedures, says Dion Lerman, CFSP, chef/instructor at the People's Emergency Center in Philadelphia, which provides comprehensive services to homeless families. Much of that has to do with scheduling. A delivery that arrives during peak traffic times can sit untended far longer than usual.

One solution to this is to establish and maintain set receiving times, often between 8 a.m. and 11 a.m., or well after the lunch rush. "Those are great guidelines to have," says Lerman. "If you're getting food during the lunch rush and it's sitting there by the back door for hours, that's obviously not a good thing. You've got a problem."

Time and temp: Lerman believes that all elements of HACCP, receiving included, amount to "a system of thinking about things, not a set of rules." Putting food away promptly so as not to violate time-and-temperature guidelines is "the most important thing," he adds.

"That would involve moving food quickly into temperature-controlled conditions so that it's not sitting on the loading dock, and it's avoiding cross-contamination, particularly from pests that might be hanging around the loading dock-not just the obvious things, like rats and roaches, but also things like birds and squirrels that a lot of people really don't think about."

Anything that creates a hazard is, be definition, a problem. In fact, says Lerman, of thee three categories of hazards (physical, chemical and biological), "The ones we worry the most about are the biological ones, but certainly the physical and chemical hazards are problems."

Food-handling guidelines say that food should not be out of temperature for more than four hours, Lerman offers as a reminder. "That includes the entire life of the product, from farm to fork. My internal guidelines would tell me that if food is sitting out for more than two hours at any time, I've got a serious issue. You want to move food into temperature-controlled conditions so that it never rises above 41°F (or 5°C) for refrigerated foods, and obviously frozen food at 0°F or colder." For frozen food, he adds, "at 25°F it's considered to be still frozen, and can be refrozen."

HACCP plans are developed by each facility, and the first step is "figuring out what can be a hazard," Lerman points out. "The second stage is developing controls for that hazard. If you determine that your cold chain requires that trucks be checked, that would, in fact, be part of your HACCP plan. And cold chain management is a major concern, particularly for large foodservice and food-production facilities."

Supplier responsibility: Many operators are requiring their suppliers to develop HACCP plans "upstream" from them, as well. Many are using certified suppliers, and will accept nothing less than clean, adequately refrigerated, regularly inspected trucks.

"Certainly, if you're dealing with a reputable supplier they shouldn't have an issue with that," says Lerman, a 30-year industry veteran. "If you're dealing with somebody who is not maintaining cold temperatures, I think that common sense as well as HACCP guidelines would tell you it's time to change your supplier."

A crucial part of the receiving process, of course, is the checking of food temperatures. Lerman recommends recording temperatures directly on the invoice during check-in. "That way you don't have to keep a separate list, and you have a record of the food as it was received," he notes. "In fact, if you have questions or problems with some of the food temperatures, your supplier is getting that record when they get the invoice.

You can follow up with them and say, 'I was getting this stuff in and it just was not at the proper temperature.' Or, 'I rejected it because it was at really the wrong temperature.'" He recommends buying additional handcarts and keeping storage areas clean and orderly to speed put-away.

Pests remain a major source of pathogens for food that has not yet been stored. Says Lerman, "If you have rodents or insects crawling all over things, or birds doing what birds do from the rafters, you have a problem. In fact, birds have created serious problems in some food-production facilities because they are natural reservoirs of salmonella."

Exceeding standard: Temperatures must certainly be taken on potentially hazardous products such as meats and dairy. "We have to make sure these products aren't in the temperature danger zone," says Heath Braunstein, director of purchasing and food safety for Lackmann Culinary Services, "and that they meet the federal guidelines that we're looking for-cold refrigerated products under 41°F. We actually exceed that standard; we go with 40°F and give ourselves a degree of error there. We also make sure frozen products are at 0°F or below."

Lackmann requires potentially hazardous food to move from receiving to storage in a half-hour or less. "That's our standard," says Braunstein. "We want to get it from the pallet into the refrigerator. We train our employees to focus on the frozen products first, and a lot of that is quality related. Once you get thawing going on, and then it freezes again, you can have quality issues.

"We also need to make sure that when they're on the pallet there isn't any potential cross-contamination taking place," he continues. "For example: raw chicken that may be (stacked) over fresh produce." Dry goods like bags of rice and #10 cans should be the last things stored since they are not potentially hazardous.

Labor management also factors into the safe-receiving equation. "I think the hardest part is typically when you may be short employees," says Braunstein. "If three people call in sick and you've pulled your receiver to do some preparation work, there is a chance that products may not get stored as quickly as possible." In such cases, everyone, including management, must pitch in. "You say, 'Guys, this is important.' It's obviously a priority; we're dealing with HACCP programs and food safety, so everybody pitches in.'"

Empowering staff: While training in proper food-receiving procedures is important, so is empowering employees with the ability to make critical decisions. If food shipments are not up to standard, for example, they should be able to reject it.

"There's no point in bringing in food that is not up to standard and not safe," Lerman reasons. "You can't improve the quality or safety of food once it's in your facility. You're paying for it, so why should you accept it if it's not going to do what you need?

"Trust me," he adds, "if you reject a shipment even once your supplier is going to be calling you. If you reject a shipment a couple of times he's going to be wanting to find out what's going on and why. That's another good reason to record temperatures directly onto the invoice."

Employees who detect quality issues should consult with a manager or chef. The decision to reject a shipment should not rely solely on the judgment of a single person.
Key HACCP Points for School Foodservice
1. Have a Strong Basic Sanitation Program -Establish and implement for kitchens, storage facilities and serving areas, including dishwashing, cleaning and sanitizing, food contact and non-food contact surfaces, trash and garbage disposal, chemical storage, pest control and prevention of cross-contamination.

2. Develop and Document SOPs (Standard Operating Procedures)-Provide written guidelines for all routine foodservice tasks, including procedures for buying, receiving, storing, preparing, cooking, holding and transporting foods.

3. Use Approved Sources -Establish specifications for all products, and investigate food safety practices of vendors for commodity and non-commodity foods (some schools support local industry via fresh produce purchases which increase nutrition content, but may present a challenge for HACCP).

4. Follow Appropriate Time and Temperature Controls -Applies to cooking, hot and cold holding, cooling and reheating of all foods.

5. Store Food Safely -Considerations include adequate space, temperature monitoring, proper thawing, pest control, date marking, an appropriate food discard policy, cooling and use of leftovers.

6. Prevent Cross Contamination -Applies to raw to cooked foods, chemicals to foods, use of utensils, washing of fresh fruits and vegetables and continuous monitoring of food contact surfaces in use.

7. Establish Monitoring Procedures -Use time/temperature logs for foods and holding equipment, calibration of equipment and thermometers, corrective actions and daily/weekly/monthly HACCP lists.

8. Reduce Allergic Reactions -Identify and document all menu items and establish lists of items containing the basic eight common food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans); document procedures for action in suspected cases of food allergy reaction.

9. Take Action to Maintain Food Security -Establish procedures for inspection of deliveries for hazards and signs of potential tampering, and control access to foods and facilities at all times.

10. Train All Personnel in Basics of Food Safety -Considerations include hand washing and proper glove use, basic personal hygiene, procedures for safe food handling, work restriction and exclusion due to illness, and food discard policies.

Source: EcoSure, an Ecolab Company

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When food supplies arrive for delivery at your loading dock, the HACCP-Hazard Analysis Critical Control Point-approach to ensuring food safety kicks into high gear. Proper receiving sets the stage for other HACCP elements to fall into place.

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FATHEEN AMNI BINTI ABDUL RAHIM BN1311004

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FATHEEN AMNI BINTI ABDUL RAHIM BN1311004

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As the video below shows that how the peculiar the system used in hotel receiving and also how the inspection go through. They did remind and make sure everything within the order. That is a good example that been show by their side.

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Thomas Keller Cooking Bouchon Roast Chicken

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A training video from The Lunch Box, a program of the Chef Ann Foundation. See more training videos and school food resources at www.thelunchbox.org

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BN13110055

Based on the video link below talk about receive and store stock https://www.youtube.com/watch?v=bzHyCdalaFI
Properly inspected food must be conducted in order to achieve highest quality product upon receiving. The most important criteria that need to be review is the temperature of which the product received. Thermometer must be used to check the temperature. A complicating factor is food with short life and specific storage requirement. As for package food, there are criteria that need to be looked into before accepting it such if any tears happen to be occurred and canned product that swollen and rust need to be rejected. As for missing or unsatisfactory item, refuse it straight away at the delivery time and a signed form means the responsibility is officially handed over. Manager need to know how the stock is handled and controlled.

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BN13110168

Based on this article link
https://legacy.daydots.com/article.asp?HKEY=004&strPRODH=001&ArticleCID=55&ArticleID=6

According to Daydots Food Safety Solutions, different food service operations have different receiving procedures practices. In this article, a few participants from different operations was interviewed in order to know each operations’ receiving procedures. Among the food service operation is Courtyard by Marriott, Previte’s Meats and Provisions, Smokey Bones, South Shore Hospital and WAWA. Each of them have special guidelines for checking products when received.

As for Marriott, they check expiration dates, compare purchase orders with good received, check sealed cartons and reject damaged products. As for Previte’s Meats and Provisions, most perishable items checked for temperature with infrared laser gun thermometer, conditions of box also checked for temperature, cleanliness, sealed and dated. While for South Shore Hospital, they set strict guidelines compare to the two above operations. For example, all items must be refrigerated or frozen within specified time and they have log books for that. They emphasize on that it is not necessarily the record keeping that is important, but what do you do when something falls out of the desired temperature zone or acceptable receiving temperature. As for me, different food service operation may have different receiving procedures because they serve different menu item.

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Based on this article link http://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/receiving-end-0,  it explains on a few things that need to take into consideration when receiving food products.
1. Time and temperature
It is important to move food quickly into temperature-controlled conditions so that it’s not sitting on the loading dock to avoid cross-contamination, particularly from pests that might be hanging around the loading dock.
2. Supplier responsibility
Always deal with a reputable supplier to ensure there is no issue in supplying raw materials. If have questions or problems regarding receiving materials, get in touch with the supplier.
3. Empowering staff
While training in proper food-receiving procedures is important, so is empowering employees with the ability to make critical decisions. If raw materials are not up to standard, for example, they should be able to reject it.

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Hi all, this research is on handling practices of fresh leafy greens is restaurants. The research was done in 2008 in a few regions in the United States. In this research, kitchen managers were interviewed and observations were done on the kitchen and staffs handling leafy greens. According to the study, leafy greens are rejected during receiving process due to the following reasons: appearance (browning, wilting, tears, rot, mold, or dirt), bad aroma/taste, absence of required label, product out of temperature range, and other conditions such as insects, unapproved supplier and damaged packaging. Whereas for receiving documents, 69% of the kitchen managers indicated that they kept invoices, 34.7% kept purchase receipts, 20.3% kept delivery receipts, and 3.2% kept other kinds of records (lot numbers, labels, origin information, and computer files). It was mentioned in this study as well that acceptance of leafy greens at temperatures above 45oC is not encouraged because the temperature may support amplification and proliferation of pathogens which may result in foodborne illness.

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DG NUR IQWANIERAH BINTI DATO JAPRIDIN (BN13110033)

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DG NUR IQWANIERAH BINTI DATO JAPRIDIN (BN13110033)

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This video explain about basic receiving process. They explain about important things to do during receiving. besides, they also show you the condition of food, when the food must be rejected based on packaging and quality problems.

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BN13110057
The link I had found is https://www.youtube.com/watch?v=gEGyhKPIdXw.

There are three simple steps that made sure the receiving procedure is completely done.

Must to be make sure that the food is safe must be obtain the food from approved food source. The food supplier must be obey the local and federal law and regulations. Food safety practices must be obeyed along the food supply chain.

1. Check the temperature of items received by placing the thermometer between two packages.
For the frozen food items, the food received must be completely frozen without the ice crystal and  liquid formed.
2. Check the packaging of food items.
The packaging of food must be intact and clean.
There are 4 conditions of food packaging that should be rejected.
- there is hole found in packages.
-Cans that already rust, dent or swollen.
-If packaging displayed deeps or water stains.

3. Check the food quality.
The procedures are as follows:
-examine the colour, with one more colour that unusual found there should be reject the food items.
-examine texture.
-reject meat, fish or poultry products if any sticky or dried condition found.
-examine odour. Reject if any unpleasant odour found.

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The link I had found is https://www.youtube.com/watch?v=uwWQSRM-63U. From:  Integrated Food Safety Training Series for TWU and funded by USDA.
Based on the video, I get a standard procedure that is follow by this Integrated Food Safety Training Series is as followed.

1. Check the product accuracy, quality, cleanliness and temperature.

2. Verify the items delivered with purchase order.

3. If any substitution is made, do contact the manager before the items are accepted.

4. For product quality, check the sign of spoilage, intact packaging, expiration date, cans spillage, dent and swelling.

5. Contact the supplier if the product received is damage and do not meet the standard.

6. If product do not meet the standard should be returned to suppliers.

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BN13110109

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This is a video about the general procedures in receiving and storing delivered food.

1. Procedures For Accepting Food Deliveries

Check product accuracy, quality, cleanliness, temperature

Verify the received items matched with the purchase order

If substitutions are made, contact the manager immediately before accepting

Check the sign of spoilage, intact packaging, expiration date, cans free of dents/rust/swelling

Contact supplier if products do not meet the standards

2. Procedures For Storing Food Deliveries

Label inventory with the name of food and expiration date

Use FIFO system

Store perishable items at 32oF to 40oF

Store frozen items at -20oF to 0oF

Remove all food recall items from inventory

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(Part 7): Purchasing and Receiving Foods

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Part 7 of the Integrated Food Safety Training Series for TWU and funded by USDA. Produced by: Shepperd Productions. Find more from Shepperd Productions and follow us on facebook at: https://vimeo.com/guyshep https://www.facebook.com/GTShepperdproductions

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Hi all, I would like to discuss about 5 ways of effective receiving procedures based on the video. Click here to link bio http://video.nrn.com/video/5-steps-of-effective-receiving#c=228YLJ2HCGMCPS8L&t=5 steps of effective receiving procedures

1) Count the products.

The products received should in corresponding to the purchase order and invoice.

2) Weight the products.

The products received should be the same as stated in the specifications to avoid any fraud. Usually, not every product is weight but a random selection of product from the bulk can be done to determine the accurate weight.

3) Inspect for quality, condition and consistency of products with specifications.

The products should be in good condition and desired quality. It should also be consistent in size, colour, amount and weight for all ingredients. For example, green bell pepper.

4) Verify the prices charged on invoice and purchasing order.

The receiver should take note on the amount of money paid to the supplier. A well-documented record should also be done in order to ensure the receiving procedure is conducted systematically.

5) Identify any discrepancy immediately and using credit memo to make adjustment.

The receiver should alert on the mistakes made and correct the false product immediately. The receiver should ask for replacement or refund for the false products and make amendment on the documentation as well.

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Here is a training video related to receiving and storing process from The Lunch Box which is a program of the Chef Ann Foundation.

Receiving and storing is a critical part of food service operation. Preparing the ordering list in receiving area and cross check it against the invoice while the delivery person is still on the premises. Make sure we have everything that ordered, the right items, the right quantity and the right quality. The quality of the receiving items can be checked by opening the case and inspect it. Check the temperature of receiving items or the presence of other hazardous. If anything is missing or unsatisfactory, make sure your invoice is corrected. Make sure the receiver and the delivery person in a show and this show any return to credits. When making a return, make sure to let the supervisor know so that they can assure that the product get replaced their cases. Furthermore, make sure the rotating product in all storage areas. Remember the rule, FIFO, first in first out. Avoid contamination in the storage areas. Keep the raw food on the lower shelf, ready-prepared food above it. Keep it all organized.

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Thomas Keller Cooking Bouchon Roast Chicken

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A training video from The Lunch Box, a program of the Chef Ann Foundation. See more training videos and school food resources at www.thelunchbox.org

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Generally, the video shares about the right receiving temperature for each particular food item.

Firstly, I would like to explain what TCS food is. For your information, TCS food is food that requires time and temperature control for safety.

For example, for cold TCS food such as cottage cheese, they should be received at 41oF/5oC or lower. For hot TCS food, they should be received at 135oF/57oC or higher.

Next is milk. Milk can be received at 45oF/7oC or lower as long as it is cooled down to 41oF/5oC or lower within 4 hour of receiving it.

For shell egg, it could be received at room temperature of 45oF/7oC or lower.

On the other hand, for shellfish that store in a bottle or can, it can be received at 45oF/7oC or lower. Meanwhile for live shellfish, we could receive it at 45oF/7oC as well, with the internal temperature no greater than 50oF/10oC. Both of these type of food need to be cooled to 41oF/5oC or lower within 4 hour of receiving it.

Last but not least, receiver should pay attention to the condition of frozen food. It should be frozen solid. They should reject frozen food with fluid and water stains on the case bottom. The sign of ice crystal and any frozen liquid indicates that the food might be thawed and refreeze again and again.

Each food should be received at right temperature to extend its shelf life and ensure the quality.

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6th Edition ServSafe Manager Training Videos

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HACCP Análisis de Peligro y Puntos Críticos de Control

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Food Safety Espanol Food Handler Training

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Receiving Food - NFSM 2015: "Let It Flow"

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In honor of 2015's National Food Safety Month theme "Let It Flow," we're talking about how to safely receive food.

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Article Review on Receiving Process of A Food Establishment

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Article Review on Receiving Process of A Food Establishment

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Hi, all. Please select one or more article (s) / video () which related to receiving process of food service, and then do a summary / comment / review on it.

Examples of article and article review are provided for you as a guideline.

Thank you.

Example of Article:
http://www.gizmodo.com.au/2015/04/emirates-flight-catering-food-factory-produces-175000-meals-a-day-and-its-all-fresh/

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This is some of the materials that we had prepared for ur reference ^ ^

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Hey people, this is video regarding the Bill of Lading. 

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Hey people, this is video regarding the Bill of Lading. 