This document outlines best practices for receiving food products at a food establishment. It discusses inspecting deliveries for quality, temperature requirements for different perishable foods like meat, dairy and seafood, and ensuring products are from reputable suppliers. Specific checks are recommended, such as checking dates, packaging integrity and ensuring temperatures are appropriate. Foods should be refused if spoiled or delivered unsafely.

1. 4
Following the
Food Product
Flow –
Receiving
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2.  The flow of food
within a food
establishment:
 begins when
food is
purchased
 ends when the
food is served
or sold to the
customer
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3. Flow of food
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4. Flow of food
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5.  Purchasing product
specifications
include:
 Quality grade
 Weight
 Count
 Contents
 Packaging type
Purchase from reputable suppliers only
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6.  Reputable suppliers will ensure
products are:
 Delivered in vehicles that are
clean and in good repair
 Maintained at safe
temperatures if they are
perishable and PHF (TCS)
 Protected from damage
 Loaded in a manner that
separates food from
non-food items
Inspect food delivery vehicles for
cleanliness and temperatures.
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7.  Determine food quality
by using sensory
evaluation including:
 Sight
 Touch
 Smell
 When in doubt,
throw it out
Determine food quality before you accept it!
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8.  Check the temperature of all
PHF (TCS) products before
accepting them to ensure they
are not in the Temperature
Danger Zone
 Refuse or return products
that:
 Show signs of spoilage
 Do not meet quality
standards
 Are delivered in damaged
packaging
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Refuse or return products that are delivered in
defective packages
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9.  Reduced Oxygen Packaging (ROP) is any
packaging method where the oxygen has been
removed or replaced by another gas.
Reduced Oxygen Packaged
(ROP) salad greens
 ROP methods include:
 Cook-chill
 Controlled Atmosphere Packaging
 Modified Atmosphere Packaging
(MAP)
 Sous Vide
 Vacuum packaging
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10.  Check product
packaging for:
 Leaks
 Bulges
 Dents
 Broken seals
 Missing labels
 Rust
???
Do not accept cans if they leak or bulge at either end
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11.  Food irradiation is a safe method of preserving
foods which has been approved by the FDA.
Federal law requires that all irradiated
food be labeled with this “radura”
symbol accompanied by the words
“Treated with Irradiation (or Radiation) .”
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12.  Red meats must be
inspected for
wholesomeness to
ensure they are free of
disease and defects
prior
to sale
 Grading Standards
are voluntary, and
measures the quality or
palatability of the meat
Inspection for wholesomeness of red meats is
mandatory – grading for quality is voluntary
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13.  When receiving fresh poultry be sure to check
for:
 A product temperature at
or below 41°F (5°C)
 No discoloration
 A firm flesh that is
not slimy
 A fresh smell
 No dark or purple wing tips
Look for a fresh smell, and no
discoloration or sliminess in fresh poultry
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14. One percent of the 50 billion eggs sold in
the United States are infected with
Salmonella enteritidis bacteria
 Whole fresh eggs must:
 Be received at ambient
temperatures at or below
45°F (7°C)
 Be clean and free of
cracks
 Have a firm yolk with
clinging whites
 Be free from odors
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15.  Fluid milk must be:
 Received at
temperatures at or
below 45°F (7°C)
 Cooled to 41°F (5°C)
or below within 4 hours.
 Clearly marked with an
expiration date
 Pasteurized
 Cheese must be:
 Received at
temperatures at or
below 41°F (5°C)
 Inspected for:
 Color
 Flavor
 Moisture
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17.  For optimal quality and
freshness, fish and
shellfish receiving
temperatures should
range between 32°F
(0°C) and 34°F (1°C)
Fresh fish should have clear, bulging eyes and a
firm shiny skin with the scales intact
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 Fruits and vegetables:
 Can spoil rapidly
 Should be inspected for
freshness
 Must be purchased from
reputable sources
 Must be washed
thoroughly before they
are prepared
Fruits and vegetables are not typically
considered to be potentially hazardous
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18.  Unpasteurized juices sold in
food establishments and
juice packaged in a food
establishment that doesn’t
have a HACCP plan must
bear a warning label.
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