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. Food prepared in a private home may not be used or offered for consumption in any food service establishment.
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. Time/temperature control for safety (TCS) foods (aka potentially hazardous food or PHF) must be received at or below 41°F if received cold, and at or above 135°F if received hot. Raw shell eggs may be received at or below 45°F.
All refrigerated foods should be put away quickly to prevent time and temperature abuse.
Things to Look For
Frozen foods must be received frozen, and should not have large ice crystals, be discolored or dried-out. Canned and packaged goods should have labels, no swelling and flawed seams, rust, dents, or other damage which could affect the integrity of the product.