Hrma 1345 1st Edition Lecture 12 Outline of Last Lecture I. To keep food safe throughout the flow of foodA. Prevent cross-contaminationB. BarriersC. Prevent time-temperature abuseII. Monitoring time and temperatureD. Thermocouples and thermistorsE. Infrared (laser) thermometersF. Time-temperature indicators (TTI)Outline of Current Lecture III. Boiling methodIV. Ice-Point methodV. General thermometer guidelinesG. When using thermometersVI. General purchasing and receiving principlesH. Purchase food from approved, reputable suppliersI. Arrange deliveries so they arriveVII. Receiving and inspectingJ. Key drop deliveriesK. RecallsVIII. Receiving and inspecting specific foodsL. SeafoodM. ShellfishN. Shellstock identification tagsO. Fresh crustaceans in good condition willP. Meat and poultryCurrent LectureIII.- Bring clean tap water to boil in a deep pan- Put the thermometer stem or probe into the boiling water.- Wait 30 seconds or until the indicator stops- Adjust the thermometer so it reads 212˚Fo This temperature will vary depending on the boiling point for your elevation.IV.- Fill a large container with crushed ice and add tap water until the container is fullThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.- Put the thermometer stem or probe into the ice water. Wait 30 seconds or until the indicator stops moving- Adjust the thermometer so it reads 32 ˚FV.G.- When using thermometers:- Wash, rinse, sanitize, and air-dry thermometers before and after using them- Calibrate them before each shift to ensure accuracy- Make sure thermometers used to measure the temperature of food are accurate to +/- 2ºF or +/- 1ºC - Only use glass thermometers if they are enclosed in a shatterproof casing- Insert the thermometer stem or probe into the thickest part of the product (usually the center)- Take more than one reading in different spots- Wait for the thermometer reading to steady before recording the temperatureVI.H.- Have been inspected- Meet all applicable local, state, and federal lawsI.- When staff has enough time to do inspections- When they can be correctly receivedVII.J. - Supplier is given after-hour access to the operation to make deliveries- Deliveries must meet the following criteria:o Be inspected upon arrival at the operationo Be from an approved sourceo Have been placed in the correct storage location to maintain the required temperature o Have been protected from contamination in storageo Are NOT contaminated o Are honestly presentedK.- Identify the recalled food items - Remove the item from inventory, and place it in a secure and appropriate location- Store the item separately from food, utensils, equipment, linens, and single-use items- Label the item in a way that will prevent it from being placed back in inventory- Inform staff not to use the product- Refer to the vendor’s notification or recall notice to determine what to do with the itemVIII.L.- Fish & shellfish are very sensitive to rough treatment & temperature abuse.- Fish should be packed in self-draining, crushed ice- Should be delivered a 40F or below- Look for:o Clear Eyeso Bright red & moist gillso Firm flesho Bright Skino Mild Scent- Grounds for rejection:o Strong fishy smell or ammonia smello Cloudy, red-rimmed, sunken eyeso Dark dull red gills or pink gillso Dry skino Skin that leaves an imprint when pressure is appliedo Tumors or cysts on the skinM.- Crustacean-Shrimp, crab, lobster- Mullusks- oysters, muscle, clams- Shellfish can be shipped:o Liveo Fresho Frozeno In the Shello Shucked- Shucked shellfish must be packaged in non-returnable containers clearly labeled with the name, address, & certification # of the packer.- All shellfish should be delivered at 41°F or lower.N.- The FDA requires that live Mollusks carry identification tags- The food service operators must write the date of the delivery on the tag- The tag should remain attached to the containers the shellfish came in until the container is empty- Operators must keep the tag on file for 90 days after the last shellfish has been used- NEVER mix shellfish one shipment with anotherIMPORTANT- Shells of clams, mussels & oyster will be closed if alive- Partly opened shells may mean that they are dead ~ Tap on the shell- If they close, they are still alive- If the shells do not close, or cracked or broken, they should be discardedO.- Shows signs of movement- Have a hard and heavy shell- React when the eyes are pinched- Lobster & crawfish will curl its tail under when on its back- Dead crabs, lobster & crawfish must be discarded or returned for creditP.- Fresh meat & poultry should be delivered at 40°F or lower- Check the following:o Temperatureo Coloro Odoro Textureo Packaging- Meat & poultry must be purchased from plant inspected by the USDA- Meat & Poultry Inspections are mandatory- USDA checks carcass for illness & plant for sanitary conditions- It does not mean that the product is free of microorganisms- When receiving meat, consider the following:o Beef should be bright red, aged beef may be darkero Any beef turning brown or green should be discarded Beef usually spoils on or near the surface firsto Inspect ground beef carefullyo Check packaging for broken cartons, dirty meat wrappers & torn leaking bagso Brown ground beef has oxidized and may be older so you will not get the shelf life you