Temp criteria for deliveries Cold tcs foof recieve at 41f or lower Live

Temp criteria for deliveries cold tcs foof recieve at

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Temp criteria for deliveries: Cold tcs foof recieve at 41*f or lower Live shellfish 45 *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 packaging Ice 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. This date 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 quality Shellfish: needs identification tags -when and where shellfish were harvested Store in original container When 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 days Food quality: Appearance; reject- abnormal color - moldy Texture: reject meat poultry fish- slimy sticky dry - Soft flesh that leaves imprint when touched. Odor: abnormal unpleasant odor Labeling: Does not need to be labeled if it will clearly not be mistaken for another item - The food must be easily identified by sight On 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
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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 TCS food 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 7 Store meat, poultry, seafood, and dairy items in the coldest part of the unit, away from the door.
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  • Fall '19
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