Receiving Food Supplies
Clean designated receiving area/tables must be provided for all food. It is essential to segregate raw meats and ready-to-eat foods to avoid dangerous contamination. It is very easy in a busy environment for delivered foods to come into contact with each other. Hence, maximum care must be taken at all times during goods receiving. Large packaging material should not be allowed into the kitchen because this may have become contaminated outside.
All food coming into the kitchen should be checked and recorded to ensure compliance with food safety and quality compliance. Receiving personnel must be familiar with Goods Received Checklist or similar as applicable. All personnel responsible for receiving and storing must be fully trained and empowered to reject any food if it is not maintained at a correct temperature, if damaged or showing signs of pests.
Food items accepted should be moved to appropriate storage areas without delay to ensure minimum exposure to room temperature and thus controlling bacterial growth contamination.
All staff accepting delivery must be adequately trained and ideally use a delivery checklist and ensure following guidelines are practiced.
