Receiving and inspecting food

Every food product delivered to your establishment should be inspected carefully for damage or potential contamination. Internal temperatures of products should be checked and recorded. While receiving temperatures for fresh food are product-specific, frozen food should always be received frozen. In addition, note each food appearance, texture, smell, and (in some cases) taste. (See table 1)

SEAFOOD

Fish and shellfish are very sensitive to rough treatment and time-temperature abuse. Both fresh and frozen seafood deteriorate quickly if improperly handled. Time-temperature abuse can result in the rapid growth of microorganisms, which can lead to foodborne illnesses.

FISH

Fresh fish should be packed in self-draining crushed or flaked ice. Upon delivery, it should be received at temperature of 41F (5C) or lower. Fresh fish in good condition should meet the following standards:

Clear eyes

Firm flesh

Pleasant, mild scent of ocean or seaweed

Bright red and moist gills

Bright skin

Table 1

Accept and reject criteria for receiving seafood, meat, poultry, and eggs

Use this table to determine whether to accept or reject delivery

FOOD	ACCEPT	REJECT
FRESH FISH Receive at 41 F (5 C)or lower	COLOR: bright red gills; bright shiny skin ODOR: mild ocean or seaweed smell EYES: bright, clear, and full TEXTURE: firm flesh that springs back when touched	COLOR: dull, gray gills; dull, dry skin ODOR: strong fishy or ammonia smell EYES: cloudy, red-rimmed, sunken TEXTURE: soft, leaves an imprint when pressed
FRESH SHELLFISH (clams, mussels, oysters) Receive at 45 F (7C) or lower for live shellfish	ODOR: mild ocean or seaweed smell SHELLS: closed and unbroken (indicates shellfish are alive) CONDITION: received alive; indentified by shellstock identification tag. Retain tags for 90 days after product is used.	ODOR: strong fishy smell SHELLS: open shells that do not close when tapped (indicates shellfish are dead); broken shells CONDITION: dead or arrival TEXTURE: slimy, sticky, or dry
FRESH CRUSTACEANS (lobster, shrimps, and crabs) Receive at 45 F (7C) or lower for live lobsters and crabs	ODOR: mild ocean or seaweed smell SHELLS: hard and heavy for lobsters and crabs CONDITION: shipped alive; packed with seaweed and kept moist	ODOR: strong fishy smell SHELLS: soft CONDITION: dead on arrival, tail fails to curl when lobster is picked up
FRESH MEAT Receive at 41 F (5 C)or lower	BEEF COLOR: bright cherry red LAMB COLOR: light red PORK COLOR: pink lean meat, white fat TEXTURE: firm and springs back when touched	COLOR: brown or greenish, brown, green, or purple blotches; black, white, or green spots TEXTURE: Slimy, sticky, or dry PACKAGING: broken cartoons, dirty wrappers, or torn packaging ODOR: sour odor
FRESH POULTRY Receive at 41 F (5 C)or lower	COLOR: no discoloration TEXTURE: firm and springs back when touched PACKAGING: should be surrounded by crushed, self-draining ice	COLOR: purple or green discoloration around the neck; dark wing tips (redwing tips are acceptable) TEXTURE: stickiness under the wings or around joints ODOR: abnormal, unpleasant odor
FRESH EGGS (Shell) Receive at an air temperature of 45F (7C) or lower	ODOR: none SHELLS: clean and unbroken CONDITION: firm, high yolks that are not easy to break and whites that cling to yolks	ODOR: sulfur smell or off odor SHELLS: dirty, or cracked

Carelessly handled fish is not appetizing, let alone safe to eat. The following conditions are grounds for rejecting a shipment of fish:

Strong fishy or ammonia smell

Cloudy, red-rimmed, sunken eyes

Dark, dull red gills

Dry skin

Soft skin that leaves an imprint when pressure is applied with a finger

Tumors, abscesses, and cysts on the skin

Frozen fish should be received frozen. If there is any indication it has been allowed to thaw, do not accept it. Fish that has thawed and then been refrozen before reaching your establishment may have a sore odor and be off-color. Fillets often turn brown at the edges when they have been refrozen. Other signs include large amount of ice or liquid in the bottom of the shipping box and moist, discolored, or slimy wrapping paper.

SHELLFISH

Shellfish fall into two categories: crustacea ,such as shrimp, crab, and lobster, and molluscan bivalves (mollusks), such as clams, oysters, and mussels. Shellfish can be shipped live, fresh, frozen, in the shell, or shucked.

Interstate shipping of shellfish is monitored by the FDA. Shellfish must be bought only from suppliers listed in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, or from sources included in the Interstate Certified Shellfish Shippers List. Shucked shellfish must be packaged in nonreturnable containers clearly labeled with the name, address, and certification number of the packer. Packages containing less than one-half gallon must have a sell-by date. Packages containing more than one-half gallon should list the date the shellfish was shucked.

Both live and shucked molluscan shellfish may be received at temperatures of 45F (7C) or lower. When shipped live, shellfish must be delivered alive in nonreturnable containers. The FDA requires that live molluscan shellfish carry shellstock identification tags. Restaurant and foodservice operators must write the date of delivery on the tags. The tag should remain attached to the container the came in until the container is empty. Operators then must keep the tags on life for 90 days after the last shellfish has been used. Never mix shellfish from one shipment with another.

Shells or clams, mussels, and oysters will be closed if alive. Partly open shells may mean they are dead. To find out, tap on the shells. If they close, the mollusks are still alive. If the shells do not close or are badly cracked or broken, they should be discarded.

Fresh lobsters or crabs in good condition are easy to tell from those that have been poorly handled. A fresh lobster or crab will meet the following standards:

Show signs of movement

Have a hard and heavy shell

React when its eyes are pinched

Curl its tail under when turned on its back (lobsters)

Lobsters or crabs that show weak signs of life should be cooked right away. Dead ones must be discarded or returned to the vendor for credit.