Purchasing & Receiving

All foods served in a food service establishment must come from an approved source. Food service establishments should work with their suppliers to ensure the foods they are using meet the food safety standards.

Temperature and time are the 2 most important factors to control. Foods need to be received and stored as soon as possible.The staff of the food service establishment should be checking for temperatures and conditions of incoming foods.

All refrigerated foods should be put away quickly to prevent time and temperature abuse.

Things to Look For

Frozen foods should not have large ice crystals, be discolored or dried-out. Canned goods should have labels, no swelling and flawed seams, rust or dents. Never accept home-canned foods because of the risk of botulism.