1.5.1 Pre-Read.docx

Proper storage is vital for keeping food in good condition and safe to eat. Only recognized suppliers who can guarantee that food is delivered in excellent condition should be employed. Food must be delivered in proper packaging, within the use-by or best-before dates, and at the appropriate tempera...

Proper storage is vital for keeping food in good condition and safe to eat. Only recognized suppliers who can guarantee that food is delivered in excellent condition should be employed. Food must be delivered in proper packaging, within the use-by or best-before dates, and at the appropriate temperature. All items should be checked against the delivery note and relocated to the proper storage space as quickly as possible, ideally within 15 minutes of arrival for chilled/frozen food. Use a food probe to check the temperature of food deliveries: chilled food should be below 5°C, and frozen foods should be at or below -18° Celsius. Many suppliers now include a printout of the temperature at which the food was delivered. Dry items should be in unbroken packaging, well within best-before dates, thoroughly dry, and in pristine condition when delivered. Receiving ========= What Is 'Goods Receiving'? -------------------------- In a professional food facility, goods receiving entails carefully inspecting incoming commodities being delivered, ensuring they meet quality, condition, and quantity requirements. This process is crucial for ensuring food safety and inventory accuracy. Items received, whether new stock or supplies, are meticulously organized within the establishment store to ensure effective storage and retrieval. Furthermore, products receiving workers frequently collaborate with suppliers to fix any problems and ensure smooth operations across the establishment\'s supply chain. Why is it important? -------------------- Proper goods receiving in a professional kitchen is paramount for several reasons. Firstly, it ensures that the right products, be they supplies for internal use or stock for resale, are received and promptly stored in suitable locations. This meticulous tracking guarantees efficient inventory management, minimizing the risk of overstocking or shortages, which could disrupt kitchen operations or compromise food quality. Moreover, adhering to a goods receiving process is instrumental in maintaining an efficient warehouse and identifying any issues with suppliers promptly. By scrutinizing all received food items for proper conditions and verifying their sources, kitchens uphold stringent food safety standards, mitigating the risk of contamination or foodborne illnesses. Additionally, scheduling deliveries for off-peak hours and ensuring trained staff are available for receiving, inspecting, and storing food underscores the commitment to operational excellence and timely inventory turnover. Ultimately, proper goods receiving practices not only safeguard the quality and safety of food but also contribute to the smooth functioning of the kitchen, enhancing overall efficiency and customer satisfaction. General Points -------------- 1. Agreeing Delivery Times with Suppliers: Establish clear delivery schedules in advance, aligning them closely with the operational needs of the business. Coordinate with suppliers to ensure timely deliveries that meet demand fluctuations. 2. Health and Safety Oversight: Designate a receiving area supervisor responsible for overseeing deliveries to guarantee compliance with health and safety protocols. Implement strict procedures to prevent accidents and maintain a safe working environment. 3. Documentation Management: Equip the supervisor with comprehensive order documentation to cross-reference with provided delivery dockets, ensuring accuracy and completeness. Maintain organized records to facilitate efficient inventory management and supplier accountability. 4. Controlled Receiving Procedures: Establish protocols for receiving only one delivery at a time from approved suppliers, minimizing confusion and streamlining the process. Verify the credentials of delivery personnel to enhance security and prevent unauthorized access. 5. Proper Labeling and Storage: Clearly mark the date of receipt and, if applicable, the use-by date on the exterior of each package to facilitate inventory rotation and adherence to freshness standards. Swiftly transfer potentially hazardous foods from the temperature danger zone to appropriate storage to mitigate the risk of contamination. 6. Strict Quality Standards: Accept only pasteurized dairy products to uphold food safety standards and mitigate the risk of bacterial contamination. Ensure strict adherence to policies prohibiting the acceptance or use of home-prepared foods from third parties to maintain consistency and control over food quality. 7. Handling Damaged Items: Promptly notify the manager or designated personnel upon discovering damaged items, initiating immediate contact with the distributor for product return and credit issuance. Document all instances of rejected items on the invoice for accurate record-keeping and resolution of discrepancies. 8. Quality Assessment and Assurance: Evaluate the quality of received products using sensory indicators such as odor, appearance, and texture, rejecting any items that fail to meet established standards. Conduct thorough inspections to ensure that received products consistently align with order specifications and quality requirements. 9. Unacceptable Product Handling: Reject any foods deemed unacceptable promptly, segregating them in a designated area for subsequent return to suppliers and issuance of credit. Implement robust procedures to prevent the inclusion of substandard items in inventory, safeguarding product quality and customer satisfaction. Double Check ------------ Verifying the delivery docket against the order form. - The supervisor inspects each case for proper quantity, quality, and temperature requirements for received commodities. - Weigh items appropriately. - Ensure high-quality packaging with necessary dates and source data. - Report any discrepancies to the manager. Frozen and Refrigerated Foods ----------------------------- - Ensure frozen food is firm and not thawed or re-frozen. - Ensure refrigerated items are received at or below 5º Celsius. - Use a calibrated thermometer to ensure frozen foods are below 5°C. - Reject frozen meals that should be stored below 5°C but are delivered above that temperature. - Eggs with shells can be kept at a temperature of 7° Celsius; anything above that will be rejected. - Randomly check the temperature of three refrigerated food items per delivery. - Log the date, employee initials, vendor, product name, and temperature of products in the Receiving Temperature Log. - Store goods swiftly in a cooler or freezer to prevent bacteria growth. - Deep cold storage temperatures range from 0ºC to -3,5ºC, whereas freezer temperatures should be -18ºC. Dry Goods --------- - Check dry goods for leaks, flaws, or broken packages. - Dry goods should be dry, free of mold, and free of insects. - If the packages are flawed, they should be rejected and put in a designated area for credit. - Visually inspect cans for leaks, dents, bulges, or other visible signs of damage. - Notify a manager if a damaged can is found. - Date boxes and cans with receiving date. - Always separate chemicals from foods and store them separately. - Proper dry storage temperatures are between 10º Celsius and 21º Celsius at 50% to 60% of humidity. Issuing & Controlling Stock --------------------------- - Access to stores is strictly controlled and goods are only issued at defined times, on receipt of the appropriately signed requisition form. - Items are only issued by the individual responsible for store management or designate. - Stocktaking is regularly completed and results are recorded. - Use the First In First Out (FIFO) inventory rotation of products in all storage areas to assure that the oldest products are used first. - If the packages are flawed, they should be rejected and put in a designated area for credit. - Visually inspect cans for leaks, dents, bulges, or other visible signs of damage. - Notify a manager if a damaged can is found. - Date boxes and cans with receiving date. - Always separate chemicals from foods and store them separately. - Proper dry storage temperatures are between 10º Celsius and 21º Celsius at 50% to 60% of humidity. 1\. Safe food handling begins the moment food is unloaded from the delivery truck. In fact, it begins even earlier than this, with the selection of good, reputable suppliers. Keep the receiving area clean and well lit. 2\. Inspect all deliveries. Try to schedule deliveries during off-peak hours to allow proper time to inspect the items. For the same reason, try to schedule deliveries so they arrive one at a time. 3\. Reject shipments or parts of shipments that are damaged or not at the proper temperature. Frozen foods should show no signs of having been thawed and refrozen. 4\. Label all items with the delivery date or a use-by date. 5\. Transfer items immediately to proper storage.