Purchasing, receiving & Storing;

2.  Purchasing is the process of getting
the right product into a facility at the
right time and place, plus the amount
of goods at the right price and right
source. An act of buying. It is a
complex activity because it involves a
lot of decision making in obtaining the
best quality with the least money, time,
and energy.

3.  1. Perishable food – are food items that
have short, useful life after they have been
received. Items that are liable to spoil or
decay. Ex: meat, poultry, seafood, fruits,
vegetables, butter and eggs.

4.  2. Staple food – are food items that
have longer shelf life-often stored on
shelves at room temperature, usually
in a storeroom. Ex: groceries and
canned goods.

5.  3.Contract items – are food items usually
consumed every day and thus have to be
purchased on the basis of a negotiated
contract. Ex: coffee, milk, oil, ice cream,
noodles, breads and etc.

6. A. Purchasing Meat
 Consider the desirable characteristics of each type of
meat.
 Buy only the reliable sources or markets that are
regularly inspected.
 Choose meat reasonably free from bruises and foul
odor
 Check whether the meat is freshly butchered or
frozen.
 Choose cuts of meat suitable to the preparation
desired.
 Look for the stamp of the Bureau of Animal Industry.
 Buy exact quantity to be used.

8. Purchasing Poultry
 Age is an important consideration.
 Full-grown poultry has a better flavor, young birds
are usually tender and contains little fat.
 Consider the condition of the bird when it was
slaughtered.
 Select the type best suited for the recipe.
 Be vigilant for any deterioration such as foul odor
and discoloration.

10. Purchasing Seafood
 Fish and other seafood should be fresh.
 Fresh fish has bright and full eyes, gills are bright
red and clean, flesh is firm, and scales are intact.

11. Purchasing Fruits and Vegetables
 Vegetables should be bought fresh. Green
vegetables should be green and crispy vegetables
should be crispy.
 Check that they are clean, free from damaging
cuts and bruises, and are not oversized.
 Choose fruits in season.
 Vegetables should no sign of wilting and are free
from dirt.

12.  Perishables are those items, typically fresh
food, that have short useful life after they
have been received.
 Non-perishables are those food items that
have longer shelf life.

13.  Storage of food immediately after it has been
received and checked is an important factor in
the prevention and control of loss or waste.
Perishables need to be places immediately to
refrigerated or frozen storage.
 Staples should be stored in an orderly and
systematic arrangement. Food should be
protected from pests, rodents, and insects.
Storage should also have a low humidity and
proper ventilation to help prevent spoilage.

14.  In a clean, dry location Where it is not exposed to
splash, dust, or other contamination. At least 6
inches (15 cm) above the floor a) Food in packages
and working containers may be stored less than 6
inches above the floor on case lot handling
equipment.
 Pressurized beverage containers, cased food in
waterproof containers such as bottles or cans, and
milk containers in plastic crates may be stored on a
floor that is clean and not exposed to floor
moisture.

16.  Bacterial contamination could start from the
food or from contaminated person. Strict
execution of correct working/handling
procedures should be implemented and
observed all times.
FOOD –BORNE INFECTIONS
Refers to illnesses caused by the ingestion of
harmful living organism into the body usually
through the food consumed.

17. LIST OF THE CONDITIONS THAT FAVOR THE
GROWTH OF ORGANISM:
 Insufficient cooking
 Keeping food at room temperature
 Storing foods in large container in the
refrigerator
 Keeping foods at warm temperature
 Inadequate cleaning of equipment
 Insufficient heating of cooked foods
 Cross contamination of cooked foods from raw
foods by contact with common equipment or
with hands.

18.  Cooking foods at temperatures of 74 degree
Celsius( 165 degree F)
 Cooling foods in shallow pans in refrigerators.
 Keeping hot foods at 60 degree C ( 140 degree F)
or above.
 Cleaning or disinfecting utensils and equipment.
 Using separate equipment for raw and cooked
products.
 Washing hands after coming from the toilet and
handling raw foods of animal sources.

19. Food
Max Storage Times in
Refrigerator at 4
degrees C / 40 degrees
F
Max Storage Times in
Freezer at Minus 18
degrees C / zero
degrees F
Steaks - Fresh beef,
veal, lamb, and pork
3-4 days 6-12 months
Chops - Fresh beef,
veal, lamb, and pork
3-4 days 4-6 months
Roasts - Fresh beef,
veal, lamb, and pork
3-5 days 4-12 months
Offal and Variety meats:
tongue, liver, heart, and
kidneys
1-2 days 3-4 months
Ham - cooked whole
ham
7 days 1-2 months

20. Ham - cooked half
ham
6-7 days 1-2 months
Ham - cooked slices 3-4 days 1-2 months
Pieces - Chicken
and Turkey
1-2 days 6-9 months
Poultry Giblets 1-2 days 3-4 months
Hot dogs within use
by date - opened
package
1 week 2 weeks
Hot dogs within use
by date - unopened
package
2-3 months 2-3 months

21. Luncheon Meats within
use by date - opened
package
3- 5 days 1- 2 months
Luncheon Meats within
use by date - unopened
package
2 weeks 1- 2 months
Bacon 7 days 1 month
Raw sausage within use
by date (chicken,
turkey, pork and beef)
1-2 days 2-3 months
Eggs fresh raw
Use by 'Best Before'
date
4 months (blended
eggs)
Eggs fresh yolk and
white
2 - 4 days 4 months

22. Eggs - hard cooked
eggs
1 week Not recommended
Small Game Rabbits
and Squirrel
1-2 days 6-12 month
Large Game Venison
etc.
2-4 days 6-12 months
Ground meat from
Game
1-2 days 2-3 months
Game Stew or
Casseroles
3-4 days 2-3 months
Raw Wild Birds (ducks,
goose, pheasant)
1-2 days 3-6 months
Cooked Duck or Goose 3-4 days 2-3 months

23. Raw Giblets 1-2 days 3-4 months
Cooked fish 1-2 days 4-6 months
Fatty fish: mullet, ocean
and sea perch, char, sea
trout, striped bass,
salmon, mackerel,
bluefish and tuna
2-3 days 2-3 month
Pollock, ocean perch
and sea trout
2-3 days 4 months
Fresh lean fish: cod,
flounder, haddock,
halibut and perch
2-3 days 3-6 months
Herring 3-4 days 2 months
Cold-smoked salmon
and white fish
5-8 days 2 months

24. Hot-smoked salmon and
white fish
14 days 6 months
Other smoked fish 1-2 weeks 4-5 weeks
Opened Canned fish 1 day Not recommended
Cooked Shellfish 1-2 days 6-12 months
LobsterTails 1-2 days 6 months
Labster Raw 1-2 days 6-12 months
Shrimp Cooked 3-4 days 3 months
Crab Cooked 3-5 days 2 months
Clams and mussels De-
shelled (shucked)
1-2 days 3-4 months
Scollops De-shelled
(shucked)
1-2 days 3-4 months
Live Oysters De-shelled
(shucked)
1-2 days 3-4 months
Opened Canned Shellfish 1 day Not recommended