Food Safety Training

@
The Tamara Coorg
By Sunil Singh Jiyal
 HACCP CRITICAL CONTROL POINTS 1 & 2:
PURCHASING FOOD AND RECEIVING FOOD

PURCHASING

O The use of HACCP approved suppliers mitigates the risk of

microbial, physical and chemical contamination.

O Purchasing should be confined to approved suppliers. Approved

suppliers are comprehensively screened and provide relevant
accreditation/certification of inspection. Any suppliers failing to
supply quality produce must be reported to the purchasing
manager and/or executive chef Constant monitoring using
approved forms will convey the hotel’s commitment to HACCP.

O Effective menu planning facilitates HACCP purchasing control.

Purchasing local produce rather than foreign can help prevent
supply chain delays. Substitution of high risk foods aid in HACCP
compliant
by Sunil Singh Jiyalfood service. 2/5/2020 2
 HACCP CRITICAL CONTROL POINTS 1 & 2:
PURCHASING FOOD AND RECEIVING FOOD

RECEIVING

O When receiving food the receiver must protect against microbial

infiltration arising from elevated storage temperatures or expired food
(past use by date); and physical contamination caused by a multitude
of sources including, yet not limited to vermin, building materials, hair,
packaging, etc.

Correct delivery procedures reduce hazards.

O Chilled foods must be ≤5oC
O Frozen food must be hard and ≤–18oC
O Product must display expected life of product
O Packaging in good condition
O Raw foods and ready to eat are separated
by Sunil Singh Jiyal 2/5/2020 3
 HACCP CRITICAL CONTROL POINTS 1 & 2:
PURCHASING FOOD AND RECEIVING FOOD

O Upon delivery, foods must have temperatures verified

using a calibrated probe thermometer. All deliveries
must be visually verified for packaging and shelf life.
O The food should not be the only focus: the delivery
vehicle should meet HACCP standards and if there are
any breaches or sub standard performance/products, it
must be recorded on the appropriate form.
O Test food with probe thermometer by placing the probe
between units of frozen goods and insert into chilled
goods. A stable temperature should be recorded.
by Sunil Singh Jiyal 2/5/2020 4
 HACCP CRITICAL CONTROL POINTS 1 & 2:
PURCHASING FOOD AND RECEIVING FOOD

O If foods do not meet the required criteria, the goods

must be rejected.
O Make a note of rejections and the reason on the
supplier’s delivery receipt and the properties own
standard delivery record form.
O Then notify the purchasing manager or executive chef
of your actions.

by Sunil Singh Jiyal 2/5/2020 5

 HACCP CRITICAL CONTROL POINTS 1 & 2:
PURCHASING FOOD AND RECEIVING FOOD
Meat ≤5oC Light pink to red and uni- form in color. A
sour or rancid odor must be re- jected.

Poultry ≤5oC Reject anything that ap- pears purple or

greenish in color or has an abnormal or bad
smell.
Fish and Shellfish ≤5oC Must have been packed and delivered on
ice or ice equivalent. Cloudy, red rimmed or
sunken eyes must be rejected.

Milk and Dairy ≤5oC Only receive milk if 8oC or below. Check all
use-by dates. Must have normal smell.

Eggs ≤5oC Checked for uniform un- broken shell and

use-by dates.
by Sunil Singh Jiyal 2/5/2020 6
 HACCP CRITICAL CONTROL POINTS 1 & 2:
PURCHASING FOOD AND RECEIVING FOOD
Fruits and Vegetables ≤5oC Accept only if they are fresh and in good
appear- ance and free from pests.

Frozen foods ≤-18oC Only accept if frozen hard and show no

signs of thawing and refreezing.

Refrigerated foods ≤5oC Inspect then put into refrig- eration.

Packaged foods Inspect all packaging and then place into

storage.
Canned foods Push end of can in; any give indicates
spoilage. These cans must be rejected.

Dried foods Check for moisture and mold and inspect

by Sunil Singh Jiyal packag- ing for tears/holes. 2/5/2020 7
by Sunil Singh Jiyal 2/5/2020 8