Necessary cookies are absolutely essential for the website to function properly. All cardboard packaging should be removed and placed into plastic, stainless steel sealable containers. Once products have met all the requirements, and these to be sent back are separated, the goods should be appropriately refrigerated as necessary. Check out this article for more on fruit and vegetable sanitising procedures. The whole receiving procedure should have a place within 30 minutes due to the cold chain.įruits and vegetables should also be cleaned and sanitised during the delivery process. The final step in the receiving procedure is the acceptance stage. You can find these checklists here:Īlternatively, you can purchase our customisable checklist template in our store: Food Receiving checklist template In addition, fruits and vegetables should be washed and sanitised before storage in order to eliminate contamination from the soil.Īll these products should be recorded on a receiving checklist in order to ensure that traceability is in place. These foods should be checked for ripeness, freshness, and other signs of quality. Produce may be more difficult to inspect because they rarely come with expiry dates. Damaged canned products are unsafe to use. If the cans have large dents, seams may have split and the food may be contaminated. If cans are swollen or bulging, it means the food has spoiled and must not be used. The two most common types of damage to cans are swelling and large dents. Pay particular attention to signs of leakage in cartons that contain products in jars or bottles. The presence of pests are a common problem as well. Dry foods are generally transported in cartons, bags or cases. If a carton is damaged, check the contents carefully. Damaged packaging, especially can carry the risk of causing botulism. Do dry goods also need to be checked and recorded? And it is imperative that all risks are eliminated. Remember that the kitchen takes on the risk of its suppliers. What are the acceptable delivery temperatures?Īny foods recording temperatures above these requirements should not be accepted. It also ensures that the expiry dates are accurate and that the quality of the goods are maintained. As mentioned the cold chain is the main principle is food safety. The next step is to evaluate the perishable products for temperature. Training of receiving staff, therefore, becomes an important part of the process. In general, a 3 month expiry period is acceptable.Įxpired foods are not only a food safety risk but also an unnecessary cost that can be easily avoided. These expiry dates should be measured against the usage of the kitchen. It is generally accepted that should items should at least have 5 – 7 days before expiry.Īlternatively, canned beans could have a shelf life of 6 months. And therefore the expiry dates should event beyond these dates. By way of example, the kitchen may use the entire delivery of milk/cream within 3 days. And according to the requirements of the kitchen. This is a requirement that will be determined by the type of product delivered.ĭry goods vs perishable items. The expiry dates of each of the products should be check and recorded. Once the damaged packages have been separated. The first step is to check the condition and cleanliness of the packaging. The next step is to compare the invoice to the order sheet in order to ensure that the correct products were delivered in the correct quantities. This ensures that the cold chain was maintained. The next step is to check the truck/Internal temperature of the vehicle. This helps to ensure that cross-contamination is minimised. The first step in the receiving procedure is to ensure that the delivery vehicle is in a clean and well-maintained condition. What are the receiving procedure requirements? This step also includes the storage of these products in the kitchen. This the process of confirming that the products are of suitable quality and have met the food safety requirements. The inspection process is defined as the process that determines the suitability of the delivered goods. This step can be defined as the physical action of taking possession of delivered foods in order to inspect the products according to the kitchen’s requirements. There are 3 steps in the receiving procedure The receiving procedure is the primary principle in ensuring the cold chain is kept. Maintaining the cold chain is an important part of food safety. And is received in a way that prevents cross-contamination. This procedure is designed to ensure that all goods received into the kitchen is of the best quality possible. The receiving procedure for the kitchen is one of the first steps in the food safety system.

Damaged goods food truck