Temp criteria for deliveries:●Cold tcs foof recieve at 41*f or lower●Live shellfish45 *f air temp internal temp: 50 *f
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●Shucked shellfish: recieve : 45*f cool to 41*f or lower in four hours ●Milk: 45*f or lower cool to 41*f in 4 hours ●Shell eggs: recieve at 45* or lower Hot TCS food: recieve at 135*f of higher Frozen food: recieve frozen solid Reject if evidence if thawing and refreazing Fluid or water stains on packagingIce crystals or frozen liquids on food or packaging Reject food if: ●Tears holes or punctures in packaging●Severe dents in seam or body of cans, ,issing labels, swollen or buldging ends●ROP(reduced oxygen ) food: bloating- leaking Do NOT accept food that is missing a use-by date or expiration date from the manufacturer. Thisdate is the recommended last date for the product to be at peak quality.• Some operations label food items with the date the item was received to help with stock rotation during storage. • You may see other dates on labels. A sell-by date tells the store how long to display the product for sale. A best-by date is the date by which the product should be eaten for best flavor or qualityShellfish: needs identification tags -when and where shellfish were harvested Store in original containerWhen the last shellfish is removed from the container, write the date on the shellstock tag. Then, keep the tag on file for 90 days from that date. Required documents: Fish that will be eaten raw or partially cooked:●Show fish was correctly frozen before received ●Keep documents 90 days from the sale of fish○Farm raised fish: documentation for fda standards○Keep documents for 90 daysFood quality: ●Appearance; reject- abnormal color - moldy●Texture: reject meat poultry fish- slimy sticky dry-Soft flesh that leaves imprint when touched.●Odor: abnormal unpleasant odorLabeling: ●Does not need to be labeled if it will clearly not be mistaken for another item - The food must be easily identified by sightOn site retail labeling:●Naming the source of each major food allergen contained in the food is not necessary if the source is already part of the common name of the ingredient. • These labeling requirements do not apply to customers’ leftover food items placed in carry-out containers
○NEEDS: common name, quantity of food, if it has two or more ingredients- list ingredients and sub ingredients in order by weight, artificial flavors colors and chemical preserves, name and place of business manufacturer packer or distributor, each major allergen contained in food ●Ready to eat TCSfood must be marked if held more than 24 hrs ●TCS food can be stored for 7 days at 41*f or lower then thrown out. -Day 1 is the day food was prepared - oct 1- thrown out on oct 7Store meat, poultry, seafood, and dairy items in the coldest part of the unit, away from the door.
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