This week focuses on temperature controls when receiving food at your restaurant. First and foremost, make sure you and your employees know the safe temperatures of all items delivered. Here are five basic rules to follow:
- Hot and cold food: For cold, time-temperature control food such as cottage cheese, receive those items at 41 degrees Fahrenheit, or 5 degrees Celsius or lower. When receiving hot, time-temperature control foods, make sure they are at least 135 degrees Fahrenheit, or 57 degrees Celsius.
- Milk: Receive milk at 45 degrees Fahrenheit, or 7 degrees Celsius. Cool the milk to 41 degrees Fahrenheit, or 5 degrees Celsius or lower within 4 hours.
- Shell eggs: Shell eggs should be received at an air temperature of 45 degrees Fahrenheit, or 7 degrees Celsius, or lower.
- Shellfish: Shucked shell fish should be received at 45 degrees Fahrenheit, or 7 degrees Celsius or lower. Live shell fish should be received at an air temperature of 45 degrees Fahrenheit, or 7 degrees Celsius. The internal temperature should be no higher than 50 degrees Fahrenheit, or 10 degrees Celsius. Cool shucked and live shellfish to 41 degrees Fahrenheit, or 5 degrees Celsius within four hours of delivery. That goes for oysters, mussels, clams or scallops, and any other varieties.
- Frozen food: When receiving frozen food, make sure it's frozen solid. Reject any frozen food deliveries if you see fluid or water stains on the case bottom or the packaging itself. Also, check for signs of thawing and refreezing. That includes ice crystals or frozen liquids that could form on the food or packaging.
Watch video on proper temperature guidelines
For more information on food safety practices and certification for restaurant and foodservice professionals, visit the NRA’s ServSafe website.