Thorough inspection of foods like eggs, dairy, modified atmospheric packaging (MAP) foods, canned goods, and produce ensures food safety by preventing contamination and foodborne illness. Use only Grade A or B eggs from approved producers, rejecting Grade C with cracks or feces due to Salmonella risk; liquid eggs must be pasteurized and received at 4 Celsius/39 Fahrenheit or colder, stored in original containers. Dairy must be pasteurized or aged at 2–4 Celsius/36–39 Fahrenheit for 60 days, rejecting if above 4 Celsius/39 Fahrenheit.

MAP foods with holes, slime, discoloration, or improper temperatures (above 4 Celsius/39 Fahrenheit) should be discarded. Reject canned goods with dents, rust, swollen ends, or foul odors, checking on-site dents for punctures. Discard produce with mold, pests, or shipped below raw meats. Store eggs, dairy, and MAP foods at 4 Celsius/39 Fahrenheit or colder, separate from raw meats. These inspection and storage practices—verifying grading, pasteurization, and temperatures—block pathogens like Salmonella, ensuring safe ingredients and a hygienic kitchen.

Read more About the lesson (Optional)

You’ll learn how to inspect specific foods—eggs, dairy, modified atmospheric packaging (MAP) foods, canned goods, and produce—during receiving to ensure safety and proper storage. Let’s dive in!

Inspecting Specific Foods

Proper inspection of specific foods prevents contamination and foodborne illness:

• Eggs:
  • Must be graded and from a government-approved producer.
  • Check for cracks, feathers, or feces on shells; these indicate Grade C eggs, which have a higher Salmonella risk and must not be used.
  • Use only Grade A or B eggs.
  • Liquid eggs in cartons must be pasteurized with undamaged packaging.
  • Receive eggs at 4°C/39°F or colder and refrigerate immediately in original containers.
• Dairy Products:
  • Must be made from pasteurized milk, except cheese aged at 2°C/36°F to 4°C/39°F for at least 60 days post-manufacture.
  • Check best before dates and reject if received above 4°C/39°F.
• Modified Atmospheric Packaging (MAP) Foods:
  • Use reduced oxygen to slow pathogenic bacterial growth, extending shelf life without preservatives.
  • Reject if packaging has holes, bubbles, slime, discolored contents, expired best before dates, or improper shipping temperatures (above 4°C/39°F for potentially hazardous MAP foods).
• Canned Goods:
  • Reject if cans have dents, rust, swollen sides/ends, flawed seams, leaks, stains, missing labels, or foul-smelling contents. Never taste foul-smelling contents.
  • For dents on-site, check if dent sides are sharp (indicating a puncture); discard if punctured.
• Produce:
  • Reject if wilted, moldy, or showing pest infestation.
  • Reject if shipped below raw meats, risking cross-contamination.

Storage Considerations

• Store eggs and dairy in refrigerated storage at 4°C/39°F or colder.
• Store MAP foods and produce according to temperature requirements (typically 4°C/39°F or colder for potentially hazardous items).
• Ensure proper storage to maintain quality and safety, keeping foods separate from raw meats and non-food items.

Why This Matters

Thorough inspection and proper storage of eggs, dairy, MAP foods, cans, and produce prevent foodborne illness by identifying spoilage, contamination, or improper handling. Rejecting substandard items ensures only safe food enters the kitchen. Check course resources for more guidance on safe food handling and storage practices.

Key Takeaways:

• Inspect eggs for grading (only A or B), pasteurization (liquid eggs), and storage at 4°C/39°F; reject Grade C eggs or those with cracks/feathers/feces.
• Verify dairy is pasteurized or properly aged, check best before dates, and ensure storage at 4°C/39°F; inspect MAP foods and cans for damage or spoilage; reject contaminated produce.
• Proper receiving and storage prevent Salmonella, cross-contamination, and other food safety risks.