Lesson 4 of 7
In Progress

Principles of Food Safety

Following Procedures and Protocol Keeps Your Food Safe

  • Purchase food from approved suppliers
  • Build a relationship with each supplier
  • Review supplier inspection reports
  1. Be inspected upon arrival at the operation
  2. Be from an approved source
  3. Have been placed in the correct storage location to maintain the required temperature
  4. Have been protected from contamination in storage
  5. Is not contaminated
  6. Is honestly presented (label information matches the product)
  • Meat, poultry, and fish – Insert the thermometer stem or probe into the thickest part of the food (usually the center)
  • ROP Food (MAP, vacuum-packed, and sous vide food)- Insert the thermometer stem or probe between 2 packages. As an alternative, fold packaging around the thermometer stem or probe
  • Other packaged food – Open the package and insert the thermometer stem or probe into the food
  • Hot foods must be recieved at 135°F or higher
  • Frozen foods must be received at 0°F or lower
  • Documentation of seafood must be kept for 90 days from the sale date of the fish
  • Employees must assess every delivery
  • Check food texture, smell, and color
  • Reject food that seems off
  • Rejected items must be separated
  • Communicate with the delivery provider
  • Log the incident
  • Food gets recalled if contamination is suspected
  • Usually vendors tell you about recalls but sometimes it comes from the FDA or USDA
  • Recalled items must be separated from safe food
  • Check refrigerator temperatures regularly
  • Store raw meats separately from cooked food
  • Use storage containers intended for food
  • Do not store food in or near chemical containers
  • FIFO stands for First In First Out
  • Never store food in an area where the ceiling drips or crumbles
  • Label foor clearly and completely
  • List the ingredients by weight
  • Include warning of any major food allergen in the food
  • Keep temperature in mind while preparing food
  • Only use approved additives
  • Food labels must be accurate