Potentially hazardous hot food

Occasionally operators may receive a shipment of hot food. Hot food must be properly cooked at as required by local or federal codes. If you purchase hot food, make sure the supplier has a HACCP plan or other means of documenting proper cooking methods and temperatures. Potentially hazardous hot food must be delivered in appropriate containers that can maintain these temperatures.

Summary

Even though federal and state agencies regulate and monitor the production and transportation of food such as meat, poultry, seafood, eggs, dairy products, and canned goods, it is your responsibility to check the quality and safety of food that comes into your establishment.

Receiving safe food starts with the careful selection of approved and reputable suppliers. By working with suppliers, operators can take steps to ensure the food they purchase is safe.

Operators must plan delivery schedules so products can be handled promptly and correctly. Employees assigned to receive deliveries should be trained to to inspect food properly, as well as to distinguish between products that are acceptable and those that are not. They should also be authorized to reject products that don’t meet company standards and to sign for products that do.

Thermometers are the most important tools operators have to prevent time-temperature abuse. Every facility should have an adequate supply of thermometers on hand. Thermometers must be cleaned and sanitized before and after each use. Managers should make sure employees know what different thermometers are used for and how to calibrate and use them properly.

All products arriving at the establishment should meet agreed-upon standards. Packaging should be clean and undamaged. Code dates should be current. Food should show no signs of mishandling.

Products must be delivered at the proper temperature. All products – especially meat, poultry, and fish – should be checked for proper color, texture, and odor. Live molluscan shellfish and crustacean must be delivered alive. Eggs should be inspected for freshness and for dirty and cracked shells. Dairy products must be checked for freshness. Produce should be fresh and wholesome. Frozen food should be inspected for signs of thawing and refreezing. MAP, vacuum-packed, and sous vide food should not bubble or appear slimy, its packaging should be intact, and code dates should not be expired. Canned food must be carefully examined for signs of damage. Dry food should be inspected for pest infestation and moisture. Potentially hazardous hot food must be delivered at 140F (60C) or higher.

A case in point 1

On Monday, a large food delivery arrived at the Sunnudale Nursing Home during the busy lunch hour. All the food products were different: cases of frozen ground beef patties, canned vegetables, frozen shrimp, fresh tomatoes, a case of potatoes, and fresh chicken.

Betty, the new assistant manager, thought the best thing to do was to put everything away and check it later, since she was very busy. She told Ed, in charge of receiving, to sign for the delivery and put the food into storage. Ed asked her if it would be better to ask the delivery driver to come back later. Since she needed the chicken for that night’s dinner, Betty asked Ed to accept the delivery now and went back to the front of the house.

Ed put the frozen shrimp and ground beef patties in the freezer and the fresh chicken in the refrigerator. Then he put the fresh tomatoes, potatoes, and canned vegetables in dry storage. When he was finished, he went back to work in the kitchen.

What was done incorrectly? What could be the possible result?