Power of Food Playbook - Culinary


Product Storage: 1.  Store and secure goods in proper storage areas as quickly as possible, focusing first on frozen and refrigerated items. 2. Rotate items: first in, first out (FIFO). 3. Give priority to frozen and highly perishable items. Store foods requiring refrigeration as quickly as possible to avoid reaching 45°F or higher. 4. Before you store foods, date them with received date as outlined in Policy B003 in the Policies and Procedure manual. 5. Store damaged goods separately from non-damaged goods in an area marked for product return. Milk Deliveries: 1. Check expiration date. If it cannot be used within time allowed before expiration, refuse delivery. 2. Milk temperature at delivery should be 41°F or below when removed from truck. 3. Milk should be inspected and stored immediately, even if driver is making multiple trips into department. a. If milk temperature is 46°F–49°F, notify your manager, to immediately conduct a review of delivery, including physically checking truck temperature. Reject milk that is not at the right temperature. b. Open a carton and insert sanitized thermometer probe into milk until tip is immersed. Do not let tip touch sides or bottom of carton. c. Bulk Milk — fold soft plastic bag or pouch around thermometer probe. Be careful not to puncture plastic!


Best Practices A “best practice” is to check temperature when driver positions it on the tailgate for inspection. If this cannot be done, milk may be accepted at temperatures up to 45°F upon receipt of delivery in the kitchen.

15 | Culinary

Culinary | 16

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