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Kitchen Goods Receiving Guidelines

Upon receiving goods, the kitchen attendant must verify the items and complete a log. The attendant checks that items are received as ordered, in original packaging or approved containers. Any broken packaging or items outside safe temperature ranges must be reported. All chilled and frozen goods must be moved to refrigeration within 15 minutes to prevent cross contamination, following proper receiving procedures.

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45 views1 page

Kitchen Goods Receiving Guidelines

Upon receiving goods, the kitchen attendant must verify the items and complete a log. The attendant checks that items are received as ordered, in original packaging or approved containers. Any broken packaging or items outside safe temperature ranges must be reported. All chilled and frozen goods must be moved to refrigeration within 15 minutes to prevent cross contamination, following proper receiving procedures.

Uploaded by

mohamed.mauroof
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Upon receiving the goods at the receiving area from the receiver, the assigned kitchen attendant needs

to verify that the


delivered goods are being received according to the standards. The log below must be completed for each individual item.

General Guidelines:
 All goods to be received with original packing or with the by the government requested Styrofoam packing.
 In the event of broken packing the chef or sous-chef needs to be notified to inspect the goods.
 Chilled items should not be received if they are above 8gr C or 46gr F.
 Frozen products should not be received if the products are above 0gr C or 18gr F
 All chilled items and frozen items must be transferred within 15 minutes after receiving to the destination fridge or freezer
 Ensure no cross contamination can occur during receiving
 For further procedures, see the Receiving SOP.

Date: _______________ Time: _______________ Kitchen Attendant: _____________________________________________

Product Temperatu Condition Comments


re (*)

Condition: Good =G, Fair = F, Spoiled = S


(*) Temperature only for chilled or frozen items

Log Sheet Nr: LOG004

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