Association of Nutrition & Foodservice Professionals Inservice Series

Adapted from DMA Classroom Education Course, Second Edition, by Susan Davis Allen, MS, RD, updated 2012
2012, Association of Nutrition & Foodservice Professionals, St. Charles, IL
Phone. 800.323.1908
www.ANFPonline.org
Employee Food Safety Inservice:
Quality Starts Here | Receiving & Storage
Page 1
HOW TO USE THESE MATERI ALS
In addition to lecture and discussion notes, this packet includes:
Promotional fyer.
Pre-test/post-test.
Handouts.
Attendance sheet.
Certifcate of completion.
This inservice has been designed to be 30 minutes in length and to be used as a tool to train foodservice employees.
We have written an outline for what we see as important steps in studying this inservice topic. However, its up to you
to prepare in advance and tailor your inservice to your employees. Consider:
Employees backgrounds and experience levels.
Problems or areas for improvement specifc to your facility.
Specifc department or facility policies relevant to this topic.
Specifc local standards relevant to this topic.
While planning how youll approach your inservice, keep in mind that participants remember:
70% of what they talk over with others discussion.
80% of what they use and do projects, scenarios.
95% of what they teach others one-on-one training, student presentations.
The more involved and focused participants are, the more they will absorb. It is important to keep communication
fowing throughout the lecture by continuously involving the participants. You can accomplish this by asking
questions, having participants read handouts aloud, and asking for examples of concepts and standards.
To be fully effective, training should begin on a new employees frst day. Then it should be continually reviewed
even for long-term employees. And, you can strengthen lessons learned by setting a good example, actively enforcing
policies, and recognizing and rewarding a job well done.
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
Page 2
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
I NSERVI CE OBJECTI VES:
This lesson addresses techniques for assuring safety of food through the early stages of the fow of food: receiving
and storage. After completing this session, employees will be able to:
Recognize the importance of receiving and storage procedures to ensure quality and safety.
Enforce quality/safety criteria when receiving foods.
Use safe food storage procedures.
I NSERVI CE OUTLI NE
Optional Pre-Test: 5 Min
Resources & Supplies
Pre-test/Post-test

Outline
Optional: Ask participants to complete the pre-test. Tell them you will re-visit these questions at the end of the session.
Lecture & Discussion | 5 Mins
Resources & Supplies
Handouts: Storage Tips

Outline
Quality of food.
We select vendors that follow food safety guidelines.
Inspected by an independent source.
Supply written proof of government inspected meats.
Use refrigerated trucks (frozen should have freezer sections in trucks).
Allow us to set the delivery times.
HACCP system in place.
Purchase specifcations lay groundwork for receiving safe, wholesome food.
Purchase specifcations include criteria for:
Delivery temperatures: 41 F or below for refrigerated products; 0 F for frozen.
Desired grades (where applicable).
Page 3
On the receiving dock, receiving employees are the gatekeepers. You ensure that:
Food is safe.
Food meets quality standards.
Quantities and products are correct.
Receiving procedures:
Check food in immediately upon delivery.
Verify quality.
Check temperatures of refrigerated or frozen foods.
Check for inspection stamps and date codes.
Verify by color, odor, touch, and package condition that meats, poultry, and eggs are fresh.
Look for obvious signs of insect infestation and/or spoilage in produce.
Inspect canned foods for dents, swelling, rust, or leakage.
For modifed atmosphere packaged (MAP) foods: check time temperature indicator strip, check expiration
date, check for air bubbles (there should be none).
Refuse/return any foods that do not meet quality & safety standards.
Examples of quality for meat:
Color: bright, no discoloration.
Odor: free from sour smell (note: Kryovac meats have unpleasant odor upon opening).
Touch: not slimy or sticky.
Package: good condition, not broken or soiled.
Examples of quality for poultry:
Color: no purple or green, wings not dark.
Odor: should smell clean.
Touch: not sticky, especially under wings.
Examples of quality for seafood and fsh:
Color: no iridescence.
Odor: not excessively fshy, no ammonia smell on shellfsh.
Touch: not soft or fabby meat.
Package: paper not slimy or discolored, carton should not have ice crystals.
Examples of quality for eggs:
Color: shells not cracked or dirty.
Package: check packing date for freshness.
Examples of quality for dairy products:
Color: cheese should be free of mold.
Odor: sweet smell, not sour or old.
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
Page 4
Package: check expiration date.
Examples of quality for fresh produce:
Color: bright, appropriate for item, no mold or wilt.
Touch: not soft or spoiled feeling, dry.
Package: free from signs of insects such as spider or roach sacks.
Examples of quality for frozen foods:
Touch: frozen solid, not partially thawed.
Package: no ice crystals, dry.
Examples of quality for canned goods:
Color: no off color or formation of foam or milky liquid.
Odor: no unusual odor.
Package: no swelling, leakage, rust, or dents along seal.
Examples of quality for dry goods:
Package: not broken or open; dry; free from signs of insects.
Storage:
Label, date and store foods according to the First In, First Out (FIFO) principle [defne].
Store refrigerated and frozen food immediately upon delivery.
Store in designated areas only.
Adequate air circulation and lighting are essential.
Storage temperatures:
dry storage: 50 F to 70 F.
refrigerated storage: 41 F or below.
freezer storage: 0 F or below.
Storage practices:
Food must be 6 above foor on clean, slatted shelving.
Food should be stored 18 from ceiling to allow for air circulation and proper sprinkler functioning.
Avoid cross contamination. Example: raw foods are not stored above ready-to-eat foods in a cooler.
Do not line shelves with foil. This prevents air circulation.
Do not over-crowd foods.
Store in original packaging.
Keep chemicals in separate areas from food.
Monitor temperatures of storage areas; log; advise supervisor if you see a problem.
Thermometer accuracy: A calibrated thermometer ensures we are measuring temperatures correctly, and is required
by health regulations.
Distribute handout: Storage Tips.
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
Page 5
ACTI VI TY | I NSPECT A STOREROOM | 10 MI N.
Resources & Supplies
Handout: Storage Checklist.
Outline
Distribute Handout: Storage Checklist.
Take a walk through a foodservice storage area and let employees be the inspectors. Ask them to complete the
checklist.
ACTI VI TY | CALI BRATE A THERMOMETER | 5 MI N.
Resources & Supplies
Bi-metal stemmed thermometers.
Foam cups.
Crushed ice.
Pliers.
Handout: How to Calibrate a Thermometer.
Outline
Distribute Handout: How to Calibrate a Thermometer.
Divide employees into small groups. Have employees practice calibrating thermometers.
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
Page 6
POST- TEST & CLOSI NG | REVI EW | 10 MI N.

Resources & Supplies
Pre-test/Post-test.
Attendance Sheet.
Certifcates of completion.
Outline
Distribute copies of the post-test.

Ask participants to complete the post-test. (If you also used this as a pre-test, ask participants to review their
answers.) Review questions and answers.
Correct answers are: 1. B; 2. D; 3. C; 4. B; 5. A
Ask each participant to name a key point discussed today. Review any other key points not mentioned.
Ask each participant to sign the attendance sheet.
Distribute certifcates of completion.
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
Page 7
PRE- TEST / POST- TEST | QUALI TY STARTS HERE | RECEI VI NG & STORAGE

Select the best answer for each question.
1. Milk just pulled from the walk-in is dated 7/10. The milk behind it is dated 6/25. Whats wrong?
A. Nothing; this is fne.
B. We are not following the frst in, frst out rule.
C. We are not following the last in, frst out rule.
D. Milk should not have dates on it.
2. What temperature should cheese be when we receive it?
A. 60 F or below
B. 51 F or below
C. 45 F or below
D. 41 F or below
3. Which of the following is a good practice for the walk-in refrigerator?
A. Line shelves with foil to keep them clean.
B. Place raw meats on the top shelf, above fruits and vegetables.
C. Check and log the temperature of the refrigerator regularly.
D. Place foods on the foor, where it is coldest.
4. Which of the following foods would you reject at the receiving dock?
A. Undented cans
B. Frozen corn with ice crystals
C. Crisp celery
D. Uncracked eggs
5. Bulk four should be stored in:
A. Labeled, sanitary containers with tight-ftting lids
B. Old sour cream containers
C. The bakery cooks work drawer
D. The freezer
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
Page 8
STORAGE TI PS:
Label & date
Practice FIFO
Store refrigerated & frozen foods immediately
Ensure adequate air circulation
Ensure adequate lighting
Control temperature
Elevate dry storage: 6 above foor, clean shelving
Avoid cross contamination
Separate chemicals
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
Page 9
STORAGE CHECKLI ST:
Directions: Use the checklist below to survey a food storage area. Write recommendations for areas that have no
checked.
Recommendations:
Yes No
Waste or water lines are not located over storage areas
Floor racks or platforms are removable and at least 6 from the foor
Foods are raised at least 6 off foor in coolers/dry storage
Loose and unwrapped foods are stored in rodent/insect-proof containers
Ice storage compartments are of approved construction and are kept clean and covered
Compartments, containers, etc. are completely emptied and cleaned before reflling
Staple foods (e.g. sugar and four) are stored in metal or plastic containers with tight-ftting lids;
labeled

Storage area temperatures are correct and maintained
(e.g. dry storage: 50 - 70F freezer: 0F or below cooler: 41F or below)

Foods are rotated according to the FIFO system
Foods are labeled, dated; foods in cooler have a date marking
Foods are stored for appropriate times
Refrigerator shelving is slatted
Spills are cleaned up immediately
Silverware is stored in clean compartments with handles pointed outward
Glasses and cups are stored on clean dry surfaces, inverted without nesting, and protected
from dust and dirt

Tableware and glasses are examined for chips and cracks
Brooms, mops, brushes, pails, soap and detergent properly stored
Sanitary storage of clean linens; kept clean and orderly
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
Page 10
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
HOW TO CALI BRATE A THERMOMETER:
Fill an insulated container (like a foam cup) FULL of potable, crushed ice
Add COLD water
Allow time for mixture to come to 32 F (about 4-5 min.)
Insert a bi-metal stemmed thermometer into the geothermal center of
the cup (away from the bottom and side)
Hold thermometer until the temperature stabilizes; record temperature
Repeat two times to verify reading
If thermometer is not 32 2 F, use pliers on the nut under the top of the
thermometer to adjust temperature to 32 F
Page 11
I NSERVI CE ATTENDANCE SHEET
Quality Starts Here: Receiving and Storage


Day/Date:



Time:



Location:



Who Should Attend:
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
Page 12
I NSERVI CE ATTENDANCE SHEET
Quality Starts Here: Receiving and Storage
Date/Time________________________ Instructor_____________________________
Attendee Name Signature
Quality Starts Here | Receiving & Storage
2012, Association of Nutrition & Foodservice Professionals
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