2. PURCHASING YOUR FOOD
SUPPLY
• Purchasing- is a highly
skilled activity requiring
knowledge of products and
market conditions.
3. Objectives of an effective
purchasing program:
• Buy the product that is
best suited for the job
• Buy the proper quantity
of the item
• Pay the right price for
the item
• Deal only with reputable
and dependable
suppliers
4. Purchasing techniques includes the
following:
• Comparative shopping
• Evaluation of new products
• Wise judgment in timing large purchases
of seasonal items
• Selection of the most efficient supplier.
5. • “A buyer must understand foods,
specifications, formulations, and be
evaluate these in terms of price and
quality.”
6. Purchase Specifications
• These are guidelines that detail the
characteristics of a product which include
quality grade, weight, quantity,
contents, and packaging
• Specifications make the task of
comparison shopping easier.
• Comparative Shopping
7. Buying from Approved Sources
• This means purchasing safe and
wholesome food from sources that comply
with all applicable local and national food
laws (e.g. Approved by DOH/BFAD)
9. Reputable Suppliers
• Reputable suppliers should adhere to the
following
– Cleanliness and proper maintenance of delivery
vehicles
– Proper temperature of refrigerated and frozen
storage areas (for perishable items)
– Proper separation of food and non-food items
during storage and delivery
– Insect and rodent control
• Foods prepared in a private home are not
considered to be from an approved source.
10. DETERMINING FOOD
QUALITY
• Sensory Evaluation
• - This involves using the senses of smell,
touch, sight and taste
• - A commonly used method for making
routine quality determinations on foods
received at retail food establishments
11. DETERMINING FOOD
QUALITY
• Observe color, texture and visual evidence
of spoilage
– Spoiled items may be slimy, moldy, and
discolored
– Packaging may be torn, punctured, dented,
bulging, or other signs of damage
12. DETERMINING FOOD
QUALITY
• Evaluate Flavor – combination of smell
and taste
– Spoiled foods may give-off foul odors or may
have objectionable taste
– Spoilage organisms and other disease-
causing microorganisms can multiply to high
numbers in food without altering the food’s
appearance, flavor, and odor.
13. MEASURING TEMPERATURES
AT RECEIVING AND STORAGE
• Maintaining safe product temperature is a
critical part of your food safety system.
• Place the sensor portion of the
thermometer in the warmest part of a
refrigeration unit or in the coolest part of a
hot food storage unit
15. RECEIVING
• Receiving employees must inspect all
incoming food supplies to ensure that they
are in sound condition, free from filth or
spoilage, and at the proper temperatures.
16. 2 Critical Elements of Receiving
• Observe foods for color, texture and visual
evidence of spoilage
• Anticipate the arrival of deliveries and
make sure enough space is available to
receive them.
17. RECEIVING REQUIREMENTS
• Prompt handling
• Exacting quality control procedures
• Trained staff who have good judgment
and experience in interpreting product
specifications, coding, and temperature
measurement
18. Poor receiving procedures
increase the chance of:
• Theft
• Acceptance of underweight merchandise
• Contamination
• Waste
• Acceptance of products that do not meet
specifications
20. Hermetic Packaging
• This refers to a container
sealed completely to
prevent the entry and loss
of gases and vapors. It
stops the entry of bacteria,
yeasts, molds and other
types of contamination.
– Examples of hermetic
containers are: metal cans
and glass bottles
21. • In receiving canned items, always check
for the following:
– leaks, bulges, dents, broken seals, damage
along seams, rust and missing labels
• DO NOT accept cans if they leak or
bulge. This indicates microbial activity
inside the can.
22. Modified Atmosphere
Packaging (MAP)
• This is a food processing
technique where foods
are placed in flexible
containers, and air is
removed from the
package. Gases may be
added to help preserve
the food, such as carbon
dioxide and nitrogen.
23. Sous-vide (“su-vid”)
• A French term for “under
vacuum” “without air”. A
method of food processing
that involves placing food
ingredients in plastic
pouches and vacuuming
then air out. The pouch is
then minimally cooked
under precise conditions
and refrigerated
immediately.
24. • PHFs processed using this technique
must be kept out of the temperature
danger zone to prevent the growth of
Clostridium botulinum. (refer to Foodborne
Illness Botulism) *The sous-vide process
may not destroy these harmful bacteria
and does not destroy spores.
25. • Sous-vide foods must be:
– used by the expiration date printed on the
package
– refrigerated constantly (below 5°C)
– heated according to the time and temperature
provided on the package directions
26. Food irradiation
• is a preservation technique used by
some food processing industries. This
process involves exposing food to
ionizing radiation in order to destroy
disease causing microbes and delay
spoilage.
– Irradiated food is not radioactive and
does not pose a risk to consumers.
– Federal law requires that all irradiated
food must be labeled with the
international symbol for irradiation
called a “radura”.
27. RED MEAT PRODUCTS
• Main sources of red
meat and meat
products are cattle
(beef), hogs (ham,
pork, and bacon),
carabao (carabeef),
goat (goat’s meat),
sheep (mutton), calves
(veal), and young
sheep (lamb).
28. Red Meat
• Animals must be inspected prior to and
after slaughter to make certain they are
free of disease and contamination.
• Meat and meat products are obtained in
several forms such as fresh, frozen,
cured, smoked, dried, and canned.
• NEVER accept meats if there is any sign
of contamination, temperature abuse or
spoilage.
29. Red Meat
• Fresh meat should be firm and elastic to
touch and has characteristic aromas. Off-
odors and sliminess are characteristics of
spoilage caused by bacterial growth on
the meat surface.
• Frozen meats should be solidly frozen
when they arrive at the food
establishment. These should be packaged
to prevent freezer burn.
30. Red Meat
• Look for signs of freezing and thawing and
refreezing such as
• 1. Frozen blood juices in the bottom of the
container
• 2. The presence of large crystals on the
surface of the product
31. GAME ANIMALS
• Game animals are not allowed to be sold
or served in retail food establishments
unless they meet federal code regulations.
• Common examples of game animals
Deer, Bear, and Elk
• Game meat must be dressed soon after
the kill to prevent rapid growth of bacteria
already present in the meat.
33. POULTRY
• Types of poultry: chicken, turkey, duck,
pigeon, and quails. These are usually
domesticated birds raised mainly for meat
and/or eggs.
34. POULTRY
• The intestinal tract and skin of poultry may
contain a variety of foodborne disease-
causing bacteria like Salmonella and E. coli.
Its near neutral pH, high moisture, and high
protein content make it an ideal material for
bacteria to grow in and on.
• Spoilage indications:
– meat tissue that is soft, slimy, and has an
objectionable odor
– stickiness under the wings and skin
– discoloration or darkened wing tips
35. EGGS
• These are poultry
products from chicken,
duck and quail (pugo)
• The eggshell surface
contains Salmonella
bacteria and this can
enter through the pores
in the egg’s shell.
• Whole shell eggs should
be clean, fresh, and free
from cracks
36. EGGS
• Interior of the egg should have no off-odor,
the yolk firm, and the white should cling to the
yolk.
• Washing off eggs increases the possibility of
contamination.
• Egg shelf life is limited. Purchased quantity
should be used within a one- or two-week
period.
• Washing eggs only increases the possibility
of contamination.
37. FLUID MILK AND MILK
PRODUCTS
• This group includes milk, cheese, butter,
ice cream, and other types of milk
products.
• Pasteurization – A low-heat treatment use
to destroy all disease-causing
microorganisms in the milk and/or extend
the shelf life by destroying the organism
and enzymes that cause spoilage.
38. FLUID MILK AND MILK
PRODUCTS
• “UHT” is pasteurized using ultra-high
temperature (290 F for 2 seconds) and is
placed in aseptic packaging
• Fluid Milk
– Must be refrigerated at 41F or 5C immediately
upon delivery.
– Milk containers should be marked with an
expiration date and the name of the dairy plant
that produced it
– Check the expiration date of all dairy products
before using them.
39. FISH
• Fish includes finfish that are harvested
from saltwater and freshwater and
seafood that comes mainly from salt
water.
• Seafood consist of mollusk shellfish and
crustaceans
• Mollusk shellfish include oysters, clams,
mussels, and scallops
• Crustaceans include shrimp, lobster and
crab
41. FISH
• Fish and seafood are generally more
perishable than red meats
• The quality of fish and seafood is
measured by smell and appearance
• Fresh fish should have a mild pleasant
odor and bright, shiny skin with the scales
tightly attached.
42. FISH
• Fish with the head intact should have
clear, bulging eyes and bright red, moist
gills.
• The flesh of the fish should be firm and
elastic to the touch.
• A shellstock tag must remain attached to
the original container until the container is
empty. These tags must be held 90 days
after the container is emptied.
43. VEGETABLES AND FRUITS
• Vegetables and fruits
spoil very rapidly.
They continue to ripen
even after they are
picked.
• Fresh fruits and
vegetables are usually
not considered
potentially hazardous
foods.
44. JUICE AND CIDER
PRODUCTS
• Most juice products have a pH less than
4.6, however, some pathogens can
survive over the shelf life of the product
and lead to illness
• Heat pasteurization is the most effective
way to ensure juice products are safe.
• Other types of pasteurization processes
for juice is the use of ultraviolet light
45. FROZEN FOODS
• Frozen foods must be solidly frozen when
delivered
• The temperature of frozen foods can be
checked by inserting the sensing portion
of a thermometer between two packages
46. PROPER STORAGE OF FOOD
• Stock rotation is a very important part of
effective food storage. A first in first out
(FIFO) method of stock rotation helps
ensure that older foods are used first.
• When expecting food shipments, always
make certain the older stock is moved to
the front of the storage area to make room
for the newly arriving product in the rear
48. Refrigerator (Refrigerated
Storage)
• used to hold PHF for short periods of time
• slows down microbial growth and
preserves quality of food
• reach in, walk-in, walk-through
• maintains air temp of 38F (3C)
49. Freezer (Frozen Storage)
• hold PHFs for longer periods of time,
weeks to months
• designed to keep foods solidly frozen
• should have a built-in thermometer
50. Cold Storage Procedures
• Rotate refrigerated and frozen foods on a
FIFO basis. Store in covered containers
that are properly labeled and dated.
• Ref and Frozen storage should be 6” off
the floor
• Space products to allow cold air to
circulate around them.
51. Cold Storage Procedures
• Store raw products under cooked or
ready-to-eat foods to prevent cross
contamination
• When storing raw animal foods, store
poultry on the bottom shelf, ground beef
and pork on the middle shelf, and fish,
eggs, and other red meats on the top
shelf.
52. Dry Storage
• storage for non-PHF/less perishable
• for goods packaged in cans, bottles, jars,
bags, sacks, cartons
• goods should be labeled and properly
packaged
• moderate temp 50F (10C) to 70F (21C),
relative humidity of 50-60% to maximize
shelf life
53. Dry Storage
• Low lighting level, should not be exposed to
sunlight
• Use slatted shelves at least 6” of the floor
and wall for easier cleaning, air circulation
and rodent and insect infestation
• Products should be properly spaced
• Transferred bulk items should be stored in
food grade containers with tight lids, and
properly coded, dated and labeled with the
common name of the food
54. Dry Storage
• Do not use lockers, toilet rooms,
mechanical or locker rooms as dry storage
areas
• Do not expose products to overhead
sewer and water lines
• Store away from chemicals: insecticides,
sanitizing and other cleaning solutions
55. Storage Conditions for Food
• Frozen Meats – wrapped in moisture-proof paper
to prevent them from drying out
• Poultry – wrapped to prevent dehydration,
contamination, and loss of quality
• Milk and Egg quality deteriorates rapidly at room
temp, should be refrigerated for up to two weeks;
egg shells are porous and odors can be absorbed
easily. Cover and keep away from onions and
other foods with strong odors
• Store veggies at low temperatures and high
humidity to preserve texture, tenderness, flavor,
color and nutritive content. If packed in airtight
film, poke holes into the plastic to allow contents
to breathe
57. Preparation and Service
• Limit the amount of time food is exposed to the
temperature danger zone
– Thawing – acceptable methods include: in the refrigerator,
in a microwave oven followed by immediate cooking, under
cool running water, as part of the cooking process (p. 140
Figure 4.20)
– Hand Washing – hands, esp. the finger tips are significant
sources of contamination and cross contamination in food.
Wash hands before working on and in between food.
– Avoiding Temperature Abuse – Time and temperature are
the most critical control points identified in the HACCP flow
charts in preparation and service, therefore, monitor and
control food temperatures
58. Cold-Holding
• Cold, RTE PHFs include deli meats, potato and
macaroni salad, chicken and seafood salads, cooked
shimps, etc
• Label and indicate the date and time of preparation
and consumption date. Acceptable storage time is 7
days when held at 41F (5C). Storage time begins
when the food is prepared
• RTE salads – pre-chill all ingredients before mixing
and storing
• Frozen RTE PHF - consume within 24 hours after
thawing
• Raw Meats – maintain at at 41F or less
• Fish and Seafoods – maintained on ice
59. Cooking
• The purpose of cooking is to make food
more palatable by changing its
appearance, texture, and aroma
• When cooking in the microwave oven, the
distribution of heat is often uneven. To
distribute the heat more evenly you must
stir frequently and rotate the food.
60. Cooling
• Improper cooling is one of the leading
contributors to foodborne illness in food
establishments
• Cooling of hot foods must be from 140 F
(60 C) to 70 F (21 C) within 2 hours and
from 140 F (60C) to 41 F (5 C) within 6
hours
61. METHODS TO REDUCE
COOLING TIME FOR FOOD
• Use containers that facilitate heat transfer
(stainless steel)
• Transfer food into shallow pans that will allow
for a product depth of 3” or less
• Transfer food into smaller containers
• Stir food while cooling
• Place containerized food in an ice water bath
• Stir food in a container placed in an ice water
bath
• Use cooling paddles to stir the food
• Add ice directly to a condensed food
63. HOT-HOLDING, COLD
HOLDING, REHEATING
• Cold Holding- is holding potentially
hazardous foods which are to be consumed
cold at 41 F (5 C) or below
• Hot-Holding- is holding potentially
hazardous foods above 140 F (60 C) during
transportation and delivery to any site away
from the primary preparation and service
areas.
• Leftovers should only be reheated once, and
uneaten portions of a reheated food should
be discarded.
64. Storage Guidelines
Freezer Ref
Fish 3-6mos 1-2days
Ground beef 3-4mos 1-2days
Meats 3-6mos 3-7days
Ground meat 3-4mos 1-2days
Poultry (cooked) 2 mos 1-2days
Poultry (fresh) 6 mos 2 days
Eggs n/a 2 weeks
Butter 10mos 2weeks
Milk 1month use by date
66. Proper Cooking Temperature
Internal
Temperature
Minimum
Time
Beef (rare) 130-140'F
112min,
12mins
Eggs, Beef, and Pork, Fish 145'F 15sec
Ground Beef, Ground Pork, Ground
Game Animals 155'F 15sec
Beef (medium) Pork and Ham 145'F 4min
Poultry, Stuffed Meats 165'F 15sec
67. Discarding or Reconditioning
Food
• A food that is unsafe, adulterated, or not
honestly presented should be reworked or
reconditioned using a procedure that has
been approved by the regulatory authority
or it must be discarded.
68. Self service bars
• Self-service bars are very popular, they
offer convenience and a wide range of
selections for consumers. A properly
installed sneeze guard protects the food
from contamination by your customers.
• Keep potentially hazardous foods on self-
service bars hot at 135’F or above and
cold at 41’F or below.
69. Self service bars
• Always use clean utensils in a self service
bar.
• Hold utensils by the handle.
• Keep utensils in the food between use.
• Resting utensils on saucers beside
containers is not an acceptable practice.
• Only 1 utensil should be used for each
food item.
70. Self service bars
• Clean the station frequently throughout the
day to reduce the potential for cross
contamination.
• Assign a properly trained food worker to
monitor and maintain a self service bar or
buffet bar.
71. Temporary and Mobile Food
Facilities
• An overhead covering
• An enclosed area except for the serving
windows and an entry door
• A source of hot and cold potable running
water for handwashing, cleaning and
sanitizing
72. Temporary and Mobile Food
Facilities
• Do not use slow cooking devices such as
crockpots, steam tables and sterno head
foods. These devices never reach
temperatures high enough to kill harmful
bacteria.
• An adequate handwashing facility must be
provided, and strict handwashing
procedures must be observed.
73. Temporary and Mobile Food
Facilities
• Temporary facilities should use disposable
utensils for food service.
• If it is necessary to use multi-use utensils,
they must be washed and sanitized using
a 4-step process.
1-wash in hot soapy water
2-rinse in clean water
3-chemical sanitizing
4-air drying
74. Vending Machines
• Vending machines are self–service
devices which dispense individual-sized
servings of food and beverages after
customer inserts a coin, paper currency,
or makes payment by other means.
75. Home Meal Replacement
• Home meal replacement should be
labeled so consumers understand how to
keep the product safe when they take it
home.
