Food Safety in Receiving PDF

TOPIC 10 Purchasing and Receiving Safe Food  PURCHASE Purchase food from approved suppliers EX: GMP (Good Manufacturing Practices) certification Hygienic standards during production and distribution of food products can be maintained. ...

TOPIC 10 Purchasing and Receiving Safe Food  PURCHASE Purchase food from approved suppliers EX: GMP (Good Manufacturing Practices) certification Hygienic standards during production and distribution of food products can be maintained.  PURCHASE Monitor the suppliers Quarterly QA evaluations are also conducted by our food technologists on our in-house suppliers Chicken suppliers are closely monitored by the Department of Veterinary Service KFC poultries are slaughtered by State Islamic Department certified personnel to ensure that Halal procedures are met  PURCHASE Discuss the purchase quality/ expectation with the supplier Ex:The eggs products are pasteurized Ex: Cereals and pulses are irradiated and packed (free from moisture)  PURCHASE Regular audit in the supplier facility  PURCHASE Provide Training Mc Donald work with various external partners, such as the Global Good Agriculture Program (GLOBALG.A.P.), to improve food safety standards at farm level and train farmers on the best food safety standards.  PURCHASE Work closely with global logistics partners and distribution suppliers Implement continuous temperature monitoring systems in the trucks. RECEIVING  RECEIVE & INSPECT 1. Physical condition (observe) Packaging is intact, Without any tears, punctures, or signs of damage Allow contaminants to enter. It will shorten the shelf life of the food ingredients.  RECEIVE & INSPECT Check the labelling Product name, lot or batch number, expiration date To determine the freshness and best before date of ingredients  RECEIVE & INSPECT Temperature and Storage Conditions Verify that refrigerated or frozen items are received at the appropriate temperature to prevent bacterial growth. To prevent temperature abuse. INFRARED THERMOMETER Scan food rapidly Pick up hotspot easily on large Food delivery of food items  RECEIVE & INSPECT Allergen Controls Pay close attention to allergen declarations on labels. Ensure that allergenic ingredients are properly segregated Clearly identify the allergen content on packages (e.g., case, pallet, bag, or carton) of incoming ingredients immediately upon receipt Review food specification/ food safety sheet  RECEIVE & INSPECT Pest Control Inspect incoming ingredients for any signs of pests or pest-related damage. looking for evidence of rodents, insects, or pest droppings in and around packaging.  RECEIVE & INSPECT Foreign objects metal, glass, plastic, or wood Use metal detectors or X-ray equipment for more sensitive detection if necessary.  RECEIVE & INSPECT Organoleptic Properties color, odor, taste, and texture  RECEIVE & INSPECT Deliveries should be scheduled in off-peak hours of operations Employee are free for receiving and inspection.  RECEIVE/REJECT Contaminated food from unapproved sources Perishable food above 8℃. Frozen food which is not solid (thawing). Food with evidence of pest activity Food which is not covered or with damaged packaging. Food which is out of date WHY FOOD SPOILED IN FOODSERVICE FACILITY AFTER RECEIVING  TEMPERATURE CONTROL ISSUES Ingredients are not stored at the appropriate temperature upon arrival. Ingredients placed at room temperature for extended period. Staff do not arrange and store at the right condition immediately.  UNCONTROLLED HUMIDITY LEVELS The humidity in receiving facility is too high. Proper ventilation Ingredients that are sensitive to moisture levels, like flour or grains, can spoil if exposed to high humidity levels, leading to mold growth and clumping.  IMPROPER HANDLING Rough handling or improper techniques during ingredient handling can lead to physical damage, bruising, or contamination, accelerating spoilage.  INADEQUATE PEST CONTROL Improper pest control measures within the facility can exacerbate this issue. The receiving facility area should not be at outdoor/ open area  AWARE OF FOOD POISONING DURING RECEIVING Toxins Chemical food poisoning Metallic food poisoning Poisonous plants/fish Moulds (mycotoxins)  CHEMICAL FOOD POISONING Contamination of food by significant amounts of chemicals (insecticides or cleaning agents). Poisonous chemical being stored in unlabelled food containers.  METALLIC FOOD POISONING Acid food or drink being in contact with certain metals such as copper or zinc. Symptoms mainly vomiting and abdominal pain Develop within an hour  POISONOUS PLANTS/ FISH Undercooked kidney bean (Lectins make you vomit) Japanese puffer fish The leaves, sprouts, and underground stems (tubers) of potatoes contain a toxic substance called glycoalkaloid.  MYCOTOXINS Especially baked products, fruit, vegetables and nut. Due to prolonged unsatisfactory storage. FOOD POISONING BACTERIA  DISCUSSION (GROUP) (10 MINUTES) Why infrared thermometers are more suitable than temperature probe when checking delivered food ingredients in the receiving facility?  ANSWERS Non-Contact Measurement Speed and Efficiency (Large scale inspection) Reduced Risk of Contamination Non-Invasive Versatility (measure the temperature of various surfaces)  GROUP ACTIVITIES(10 MINUTES) Identify the spoilage that possible to happen when receiving following food items and what can you do about it ? 1. Eggs 2. Canned products 3. Nuts  ANSWERS(EGGS) Eggs Microbial Spoilage Check for signs of cracked or damaged eggs and reject them Mold Growth Mold can develop on the eggshell, especially when eggs are stored in a humid or damp environment. Inspect eggs for signs of mold or unusual discoloration. Physical Damage  ANSWERS (CANNED PRODUCTS) Dented or Damaged Cans Swelling or Bulging Cans. Rust or Corrosion  ANSWERS (NUT PRODUCTS) Rancidity Check the packaging for any damage that might have exposed the nuts to air Mold and Fungal Growth Examine nuts for visible signs of mold, such as discoloration or powdery growth Foreign Objects WATCH THE VIDEO (RECEIVING FOOD SAFELY)