b. Foods can easily become contaminated while in transit to the full-service food
facility. Since government inspectors do not follow a specific product through all points
of transport, they will not discover that it has been contaminated.
(1) Refrigerated and frozen food items can rise into the temperature danger
zone (above 45 F). For example, frozen fish shipped to a food service facility may be
safe when it leaves its point of origin, but may thaw and then be refrozen in the truck
carrying it to the food service facility. The thawing allows harmful microbes to grow.
The refreezing may damage the taste and appearance and will not permanently kill the
(2) Dry foods, such as cereals, flour, and rice may be infested with disease-
carrying Insects. Dry foods, although not hazardous when dry, may be moistened while
in transit. This raises the chances of contamination.
(3) Even canned foods can be damaged while being transported to the food
service facility. Cans that are severely bent, that show signs of leakage, or that have
popped ends may have contaminated contents.
c. Pesticides are another possible health hazard. Most inspection agencies do
not routinely sample for pesticides.
d. Some foods may be naturally contaminated. Poultry is commonly
contaminated with salmonella. In one study, it was found that 43 percent of the poultry
products in one area were contaminated with salmonella.
PRECAUTIONS AGAINST UNSAFE FOODS
Since government and military inspection agencies are not able to eliminate all
cases of dangerous contamination, it is important that food service personnel take
precautions to ensure that the food received will be safe. Two basic precautions should
a. Food service personnel must check food when it arrives.
b. Whenever possible, foods should be washed, peeled, or otherwise processed
before and during preparation to reduce the risk of contamination. When you inspect a
full-service food facility, observe personnel handling received food items to ensure that
they examine the incoming items, and that they wash, peel, and process foods before
INSPECTING RECEIVED FOODS
When a shipment of food arrives at a full-service facility, personnel should check
the Items to determine that they are in acceptable condition. When a food service
facility receives and checks food items, a few simple procedures should be followed.