ServSafe Chapter 6

Main ideas & lessons (Chapter 6: Food Purchasing and Receiving)

• Food must be purchased from approved, reputable suppliers that are inspected and compliant with local, state, and federal regulations.
• When deliveries arrive, the operation must follow structured receiving procedures:
  • A designated, trained employee must inspect deliveries immediately.
  • Deliveries may be accepted, rejected, and documented with appropriate records.
• Food recalls must be handled quickly and systematically to prevent unsafe products from being used.
• Receiving requires accurate temperature checks using correct sampling methods and meeting specific temperature criteria for different food categories (especially TCS foods).
• Deliveries must also meet packaging, documentation, inspection stamp, and quality requirements.
• Certain products (e.g., shellfish, some fish) require specific records to support traceability and outbreak investigation.

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Methodology / process presented (Receiving workflow)

1) Choose an approved supplier

Purchase from suppliers that:

• Have been inspected by local/state/federal regulatory authorities
• Provide documentation (inspection reports) proving compliance

Supplier inspection documentation should cover:

• How the supplier receives and stores food
• Shipping procedures
• Cleaning and sanitizing procedures
• Employee personal hygiene
• Staff training
• Recall program
• HACCP (or other food safety system)

2) Plan for shipments

• Know when shipments arrive so trained staff are present.
• Ensure you have tools available for receiving, including:
  • Clipboards/pencils
  • Thermometers / temperature probes

3) Inspect deliveries immediately (do not delay)

• Inspect deliveries as soon as the delivery driver arrives.
• Do not let foods sit before inspecting to prevent time in the temperature danger zone.

4) Inspect the delivery truck and the food

Check the delivery truck, including whether it is:

• Clean
• The correct type for the shipment (e.g., refrigerated when required)

Inspect food items by:

• Counting quantities
• Spot-checking weights
• Checking for damage, repackaging, and mishandling
• Checking for pest issues

Take sample temperatures for all TCS foods before acceptance to confirm items have not entered the temperature danger zone during transport.

5) Key delivery / drop delivery situations

If deliveries are made without staff present (e.g., early bakery bread deliveries):

• Staff must still inspect immediately upon arrival
• Items must meet receiving criteria (approved source, correct storage, protected from contamination, honest presentation)

6) Receiving criteria (what acceptable deliveries must meet)

Acceptable deliveries must be:

• From an approved source
• Placed in the correct storage location to maintain required temperature
• Protected from contamination
• Not contaminated
• Honestly presented (not misleading)

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Rejection procedure (what to do if items fail receiving checks)

If you reject items:

• Separate rejected items from accepted items
• Tell the delivery person what is wrong
• Obtain a signed adjustment or credit slip before returning/replacing rejected items
• Log/document the rejection on the invoice/receiving document

Documentation is emphasized for financial accuracy and compliance.

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Food recall procedure (what to do if a recall notice is received)

When notified of a recall from an approved supplier:

• Identify recalled food items
• Remove items from inventory
• Store separately and label them to prevent reuse/accidental return to stock
• Inform staff not to use the product
• Follow the vendor recall notice instructions, which may require:
  • Returning product, or
  • Disposal (often “throw out,” but the notice must be reviewed carefully)

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Temperature checking methodology (how to measure correctly)

General rules

• Use designated thermometers/probes for receiving checks (including for specific packaging types).

Meat/poultry/fish

• Insert the probe into the thickest part (the center).

Vacuum-packed / sous-vide foods / items you can’t pierce

• Insert the probe between two packages so the probe tip is positioned between packages
• Alternatively, fold packaging around the probe tip rather than piercing the packaging

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Temperature requirements for deliveries (TCS foods)

Cold TCS foods (received at/under these temps unless otherwise specified)

• General cold TCS foods: 41°F / 5°C or lower
• Live shellfish (air temperature): 45°F / 7°C
• Live shellfish (internal temperature): No greater than 50°F (referenced as “50 degrees Fahrenheit” in the transcript)
• After receiving shellfish: Cool to 41°F / 5°C or lower within 4 hours
• Shucked shellfish: Receive at 45°F or lower; cool to 41°F / 5°C or lower within 4 hours
• Milk: Receive at 45°F or lower; cool to 41°F / 5°C or lower within 4 hours (pasteurized)
• Shell eggs (air temperature): 45°F / 7°C or lower
• Hot TCS foods: 135°F / 57°C or higher

Frozen foods

• Must arrive frozen solid
• Reject frozen foods if there is evidence of thawing and refreezing, such as:
  • Fluids/water stains
  • Signs in case bottoms
  • Ice crystals
  • Frozen liquids on/inside packaging

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Packaging conditions and rejection criteria (what to reject)

Reject packaged items if you see:

• Tears, holes, punctures
• Severe dents
• Missing labels
• Swollen/bulging ends
• Leaks
• Signs of tampering
• Dirty or discolored packaging
• Dampness or water stains
• Pest signs/pest damage
• Incorrect or missing labels and expired/incorrect “use by” / expiration dates
• For sealed packaging (especially cans/jars):
  • Bloating or leaking
  • Broken cartons/seals
  • Swollen/“bolting” cans (highlighted as a botulism risk)

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Required documentation & inspection stamps (examples given)

Shellfish documentation/records

• Shellfish must arrive with shell stock identification tag showing when/where harvested
• Store shellfish in original container
• Do not remove shell stock tag until the last shellfish is used
• Write date of last shellfish used on the tag
• Keep shell stock tag on file for 90 days after the last shellfish is used

Reason: protects public health tracking (example discussed: Hepatitis A, which can appear much later after exposure).

Fish documentation (raw/partially cooked fish)

• Documentation must show fish was correctly frozen before receiving
• Keep documents for 90 days from the sale
• Farm-raised fish must show documentation that fish was raised to FDA standards (as stated in the transcript)

Inspection stamps for meats/poultry/eggs

• Meat and poultry carcass or packaging must have a USDA or State Department of Agriculture stamp
• Egg products (liquid/frozen/dehydrated) must have USDA inspection mark / grading stamps
• The transcript notes grading stamps are often voluntary and processors may pay for them

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Quality requirements (food should be rejected if unsafe or abnormal)

Reject food that is:

• Moldy or has abnormal color (with an exception noted in the transcript; exact wording was unclear due to transcript errors)
• Slimy, sticky, or dry textures
• Soft flesh that leaves an imprint when touched
• Unusual/abnormal or unpleasant odor

Food categories mentioned for receiving criteria:

• Fresh fish
• Shellfish / crustaceans
• Meat (beef, lamb, pork)
• Poultry
• Eggs
• Dairy (milk, butter, cheese)
• Fresh produce

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End-of-chapter instructional actions (as stated)

• Review provided materials/videos from the National Restaurant Association ServSafe program.
• Use a document containing receiving criteria for different food types.
• Complete the Google Form chapter review and submit it.

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Speakers / sources featured

• Mr. Dan Dolce (certified ServSafe instructor; Essex County Schools of Technology)
• National Restaurant Association – ServSafe (referenced for additional training videos and materials)