RECEIVING CRITERIA

POULTRY TEMPERATURE  41F (5C)  41F (5C)

COLOR No discoloration Purple or Green Discoloration
around neck; dark wing tips (red is
acceptable)
TEXTURE Firm and springs when Stickiness under the wings or
touched around joints
ODOR No Odor Abnormal, Unpleasant Odor
PACKAGING Should be surrounded by
crushed ice

MEAT TEMPERATURE  41F (5C)  41F (5C)

COLOR Beef: Bright Cherry Red Beef: Brown or Green
Lamb: Light Red Lamb: Brown, Whitish Surface
Pork: Light Pink meat, firm covering the lean meat
white fat Pork: Excessively Dark Color, soft
or rancid fat
TEXTURE Firm and springs when Slimy, sticky, or dry
touched
ODOR No Odor Sour Odor
PACKAGING Intact and Clean Broken Cartons and the like

FISH TEMPERATURE  41F (5C)  41F (5C)

COLOR Bright red gills; bright shiny Dull Gray gills; Dull Dry Skin
skin
TEXTURE Firm flesh that springs back Soft flesh that leaves an imprint
when touched when touched
ODOR Mild Ocean or Seaweed smell Strong Fishy or Ammonia smell
EYES Bright, Clean and Bulging Cloudy, Red-rimmed, sunken
PACKAGING Should be surrounded by
crushed, self-draining ice

SHELLFISH TEMPERATURE  45F (7C)  45F (7C)

ODOR Mild Ocean or Seaweed smell Strong Fishy smell
SHELLS Closed and unbroken Dead on Arrival
TEXTURE Slimy, sticky, or dry
CONDITION Shipped alive, identified by
shellstock ID tag

FRESH EGGS TEMPERATURE Air Temp.:  45F (7C) Air Temp.:  45F (7C)
ODOR None Abnormal Smell
SHELLS Clean & Unbroken Cracked & Dirty
CONDITION Firm, high yolks that are not
easy to break & whites cling
to the yolk
MAP PACKAGING Intact & in good condition Leaking
VACUUM TEMPERATURE  41F (5C)  41F (5C)
PACKED Frozen Foods should not be
SOUS VIDE received frozen
PACKAGED PRODUCT Expired Code Date; unacceptable
FOODS product color; appears slimy or
has bubbles

CANNED PACKAGING Canned & Sealed in good Swollen ends, leaks & flawed
GOODS condition seals, rust dents, no labels

Flow of Food Definitions:

 Inspection
o make sure that food deliveries meet
standards for food safety
 Receiving
o taking food delivered into operation
o Operation: unloading, inspecting,
accepting or rejecting, labeling, &
storing the items in a timely manner
MAP
- Modified Atmosphere Packaging
- Process by which air is removed from a
package and replaced with gases, such as
carbon dioxide and nitrogen
Sousvide

- Involves vacuum packing in individual

General Purchasing & Receiving
Principles
 Buy only from reputable suppliers/sources
 Schedule deliveries during off-peak hours
with trained staff
 Inspect deliveries for proper labeling,
temperature, appearance
 Use properly calibrated thermometers to
check temperatures
 Check shipments for intact packaging
 Label items with delivery date or use-by
date
pouches, partially or fully cooked, and then
chilled
- This food is then reheated for service in the
establishment
Monitoring Time & Temperature
To prevent time-temperature abuse:
 Cook, hold, cool, & reheat food properly
 Discard food that spends >4h in the TDZ
 Make calibrated thermometers available
 Remove only as much food from storage as
necessary