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Checking Received Food Temperatures PowerPoint Presentation
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Checking Received Food Temperatures

Checking Received Food Temperatures

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Checking Received Food Temperatures

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  1. Category: Dietary Checking Received Food Temperatures ALF Receiving Food Temperatures | AL ALF Receiving Food Temperatures | AL… … Watch later Watch later Share Share If your ALF has 11 beds or more, when your facility kitchen is inspected by the Health Department and even AHCA they will be looking at the following: 1. What is the process for receiving food?  2. Do staff take and record delivery temperatures?  In order to be able to prove that you are doing the right thing and checking to make sure that food is delivered at the correct temperatures, you will need to keep a log as documentation of having done this task. As the saying goes if it’s not written it wasn’t done. I recommend you use an infrared thermometer as it makes this test a lot faster and easier. You can ?nd one Online there are many different brands and types so shop prices Question? I am here for you just ask! Privacy - Terms

  2. Fluke FP Plus FoodPro Plus... $305.99 Shop now Download Temperature Log                 REGULATION 64E-11.004 Food Protection. (1) Food while being transported, stored, prepared, displayed, served or sold at a food service establishment shall be protected from dust, ?ies, rodents or other vermin, toxic materials, unclean equipment and utensils, unnecessary handling, coughs and sneezes, ?ooding by sewage, overhead leakage and all other sources of contamination. Different types of raw animal products such as beef, ?sh, lamb, pork or poultry shall be separated during storage and processing by use of different containers, partitions, shelves, or by cleaning and sanitizing the equipment between product use. Raw food products shall be physically separated from ready-to-eat food products during display or storage by storing the raw products below ready-to-eat food products or using other approved methods. (2) Perishable food shall be stored at such temperatures as will protect against spoilage. All potentially hazardous food shall be kept at safe temperatures, 41 degrees Fahrenheit or below and 140 degrees Fahrenheit or Question? I am here for you just ask!

  3. above, except during necessary periods of preparation and service. (3) Potentially hazardous foods which are to be served without further cooking, such as ham salad, chicken salad, egg salad, shrimp salad, lobster salad, tuna salad, potato salad and other mixed foods containing potentially hazardous ingredients or dressings shall be prepared from chilled products with a minimum of manual contact. The surfaces of containers and the utensils used for preparation and subsequent storage shall have been effectively cleaned and sanitized immediately prior to use. Potentially hazardous food requiring refrigeration after preparation shall be rapidly cooled to an internal temperature of 41 degrees Fahrenheit or below. Guide For Incoming Food Into Your ALF All food that enters a food establishment must be inspected prior to placement in the appropriate storage unit.  Inspection criteria usually is based on temperature of the food, condition of the package, and sensory characteristics of the food.  The following guidelines are commonly used to determine if food should be accepted. MEAT — includes beef, pork, mutton, lamb, and goat Temperature — 41 degrees F or colder Package — intact, clean, and includes USDA inspection stamp Sensory characteristics — The color of beef should be bright, cherry red and vacuum packaged beef will appear purple; lamb should be light red; pork should have light pink meat. The texture of meat should be ?rm.  There should be no odor. POULTRY — includes chicken, turkey, duck, goose, guinea, and any migratory waterfowl, game bird, such as pheasant, partridge, quail, grouse, or guinea, or pigeon or squab Temperature — 41 degrees F or colder Package — intact, clean, and includes USDA inspection stamp Sensory characteristics — No discoloration, such as the presence of green or purple around the neck.  The texture should be ?rm and there should be no odor. FISH — includes all ?sh except for shell?sh and crustacea Temperature — 41 degrees F or colder Package — intact and clean.  If packed in ice the ?sh must be surrounded by crushed, self- draining ice Sensory characteristics — Bright red gills, ?rm ?esh, and a mild ocean or seaweed smell.  The eyes should appear bright, clear, and full SHELLFISH — includes live or shucked clams, oysters, mussels, and scallops Temperature — 45 degrees F or colder Package — intact, clean, and if unshucked must include the shellstock identi?cation tag Question? I am here for you just ask!

  4. Sensory characteristics — Mild ocean or seaweed smell.  The shells should be closed and unbroken. CRUSTACEA — includes shrimp, crab, and lobster Temperature — 41 degrees F or colder unless alive  Package — intact, clean Sensory characteristics — Mild ocean or seaweed smell.  The shells of lobsters and crabs should be hard and heavy.  If the tail of a lobster does not curl when picked up, it is a sign that it is dead and so should be rejected. EGGS AND EGG PRODUCTS — includes shell eggs, pasteurized liquid whole eggs, and egg substitute.  This does not include dry egg whites. Temperature– 45 degrees F or colder  Package — intact, clean, and includes the USDA inspection stamp Sensory characteristics — No odor and the shells are clean and unbroken MILK AND MILK PRODUCTS — includes milk, butter, buttermilk, yogurt, cheese Temperature — 41 degrees F or colder Package — intact, clean, and is labeled “pasteurized.” Sensory characteristics — no undesirable odor or curdling FRESH FRUITS AND VEGETABLES — includes all fresh produce that is either whole or cut.  This does not include produce that has been processed, such as canned or dried Temperature — varies.  Produce Facts, a series of fact sheets published by the University of California Postharvest Technology Research and Information Center, contains information about optimum temperature other relevant information.  Select Produce Facts to access this information. Package — clean and free of pests Sensory characteristics — no molding, cuts, mushiness, discoloration, wilting, or undesirable odors REFRIGERATED PROCESSED FOODS THAT ARE POTENTIALLY HAZARDOUS Temperature — 41 degrees F or colder Package — intact, clean, and dated with use by date Sensory characteristics — no undesirable odors FROZEN PROCESSED FOODS THAT ARE POTENTIALLY HAZARDOUS — includes food such as burritos, gravy, ice cream Temperature — 0 degrees F or colder; ice cream at 6-10 degrees F Package — intact, clean, and dated with use by date Sensory characteristics — no undesirable odors VACCUM PACKAGED FOODS — includes modi?ed atmosphere packaged foods and sous vide packaged food Temperature — 41 degrees F unless speci?ed otherwise by the manufacturer Package — intact, clean, and dated with use by date Question? I am here for you just ask!

  5. Sensory characteristics — no undesirable odors or colors CANNED FOODS Temperature — room temperature Package — clean, not swollen or severely dented, not leaks, label intact Sensory characteristics — no undesirable odors upon opening DRY FOODS — includes all shelf-stable dried foods Temperature — room temperature Package — intact, clean, labeling visible, and no sign of pest damage Sensory characteristics — no undesirable odors, molding, or discoloration upon opening ULTRA-HIGH TEMPERATURE (UHT) PASTEURIZED FOODS — dairy creamers Temperature — 41 degrees F unless speci?ed by the manufacturer Package — intact, clean, and properly dated Sensory characteristics — no undesirable odors or discoloration detected upon opening ASEPTICALLY PACKAGED FOODS — includes non-dairy creamers and juices Temperature — room temperature Package — intact, clean, and properly dated Sensory characteristics — no undesirable odors or discoloration detected upon opening BAKERY FOODS — includes breads, cookies, cakes Temperature — room temperature Package — intact, clean, and no signs of pest damage Sensory characteristics — no discoloration or molding About Author Pascal Bergeron Has over 18 yrs of ALF Administration experience.With his hands on experience, he has developed and created ALF Boss which provides facility compliance information along with specially designed  facility tools geared towards Florida ALF's    ACHA COMPLIANCE TOOLS AHCA Regulation Search Question? I am here for you just ask! FOR EXAMPLE TYPE “1823” TO SEARCH REGULATIONS ABOUT 1823 FORMS

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