Chapter Four -

Purchasing and Receiving Standards

The market system is composed of several layers and HACCP procedures will therefore be found within each layer.

Farmer, rancher, fisherman

raw agricultural product

food processor

raw product divided into smaller lots and delivered to

distributors and wholesalers

self-held warehousing
brokerages

Food service establishments

Food products are transported in varying stages of processing. The time and temperatures that product is held can have critical results on the quality of the final product.....

The final product quality can never be better than the quality of the products used to produce it.

A food service organization should decide on the quality of the product they want to provide and then design standardized HACCP recipes that will provide that level of quality. Once the quality level is determined, the purchasing agent must write product specifications that describe the type of

product that is to be provided by the wholesaler. Purchase only from approved sources and NEVER use products prepared in home kitchens.

Government food regulations have established standards of identity, grading, and levels of quality that enable a purchasing agent to procure product reliably.

Receiving and storage of product is a very important part of the HACCP process, so much so, that the receiving and storeroom departments should have HACCP guidelines and inspections in place to ensure only quality product is accepted. Various receiving methods ensure the proper product and amounts of product are received. Several of these methods are blind receiving, packing slip receiving methods, and purchase order receiving, to name but a few styles.

Periodically check delivery trucks to ensure they are clean, pest free, contain only food items, and refrigeration units are holding proper temperatures.

ALWAYS check refrigerated and frozen product to ensure it is proper temperature and no temperature abuse has occurred.
ALWAYS return refrigerated and frozen product to proper storage conditions as soon as possible, ensuring proper placement of product.
ALWAYS maintain temperature monitors on all refrigerators and freezers to prevent inventory loss through equipment malfunction.

NEVER accept dented cans, damaged cartons or torn bags.
ALWAYS check dry goods to ensure that there is not visible water damage.

Remove corrugated cardboard boxes as soon as possible to prevent insect infestations from occurring. These boxes are condominiums for cockroaches and other insects.
Inventory all goods using the FIFO method
NEVER overload shelving or place product on the floor.
ALWAYS have an effective pest control method functioning.

Product Type	Receiving Temp	Product quality	Other
Packaged Processed Foods	Room Temp Packaged in Approved Commercial Plants only	Vacuum packaged with no loss of vacuum. Original packaging. No signs of moisture, damage, infestation or tampering	Follow manufacturers recommendations for storage
Canned Processed Foods	Room Temp	No dents or bulges Properly labeled No foaming or discoloring no gas escape when opened	Never taste suspicious product - 1 teaspoon with c. botulinum can kill.....
Custard or Cream Pastry	40 constant temperature, maximum	No evidence of improper handling
Frozen products	0 constant temperature, maximum	Clean, undamaged cartons No evidence of improper handling	No ice crystals
Cheese	40 constant temperature, maximum	Uniform color, no drying. Intact packaging	No inappropriate molds
Fruit and Vegetables	Per spec sheets.... Not all require refrigeration	No bruises, soft spots Firm texture No fermented smells, discoloration , molds, mildew or slime.	Must be washed in potable water before serving. Imports may need to be chlorine bathed.
Eggs	40 constant temperature, maximum	less than 2 weeks old, no expired cartons. Fresh when yolk is firm and white clings to yolk while displaying two visible layers with no odor.	Shell eggs not recommended in commercial service. Use pasteurized product. Grade AA or A only
Butter	40 constant temperature, maximum	Firm texture, even color. Intact packaging.	Old product or temp abused product will have rancid taste.
Fresh RED Meat	40 constant temperature, maximum	federal or state inspection. Casing intact and clean. Uniform light pink to red color - no discoloration. Firm elastic texture with white fat
Frozen RED Meat	0 constant temperature, maximum	federal or state inspection. Casing intact and clean. Uniform light pink to red color - no discoloration. Firm elastic texture with white fat	No ice crystals on product
Fresh Poultry	40 constant temperature, maximum - packed in ice	federal or state inspection. Grade A Only. Casing intact and clean. No discoloration, odor or sticky product. No darkened wing tips.
Frozen Poultry	0 constant temperature.	federal or state inspection. Grade A Only. Casing intact and clean. No discoloration, odor or sticky product. No darkened wing tips.	No ice crystals on product.
Fresh Fish	40 constant temperature, maximum - packed in ice	No federal or state inspection. Approved FDA sources Only. Casing intact and clean with no odor.. Bright skin, eyes bulge, red gills, little odor, tight scales, no signs of parasites
Fresh Fish	40 constant temperature.	No federal or state inspection. Approved FDA sources Only. Casing intact and clean with no odor.. Bright skin, eyes bulge, red gills, little odor, tight scales, no signs of parasites	No ice crystals on product.

Fresh Shell Stock	40 constant temperature, maximum - packed in ice	Voluntary shell-stock inspection program. Approved FDA sources Only. Casing intact and clean with no odor. Alive with tightly closed shells. No chips or cracks.	Retain tag for 90 days. Do not combine or remove product from original container.
Milk	40 constant temperature, maximum.	Individual self serve, gallons or bulk containers. Federally inspected. Clean containers, fresh smell/good taste, withing current expiration label period. Grade A only.	Loses one day of shelf life for each degree over 50. Some UHT product must be refrigerated. Refrigeration of true UHT product extends product life to 6 months in most instances.

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Last Updated May 13, 1998 by Stewart Enterprises - Kathy and Doug Stewart