Managing Process Inspection and Verification of Deliveries

RECEIVING AND STORING OF DELIVERIES

Inspection and Verification
Food Handling  All delivered items must be checked to ensure that the products
 It refers to any activities that involve handling of food products meet the standard quality and needs of the establishment.
which includes from preparation to displaying of the food.  1. Damage and Breakage
 Safe food handling techniques are used to control the safety of food  2. Quality
and this covers the processes from receiving of food into the o Intended Use
premises down to waste disposal. o Cost Price
o House Standard & Customer Expectation
Receiving of Delivery o Urgency of Need
 This is where the food handling starts as soon as the raw materials  3. Use by date
arrived on the premises of the establishment in which each o Avoid Spoilage
procured products were meticulously checked and verified in  4. Discrepancy
accordance with the specs on their purchase order. o Based on the order
Checking is needed to ensure that;
 Right Receiver Safe Food Handling Requirements in Relation to Food Receipt
 Right Specification
 Quantity as per order 1. Inspect the Deliveries Physically
 Food condition upon arrival  Free from visible contamination
Common Supplies  No rodents or any pests
 Food  Check the use-by date
 Beverage 2. Inspect the Vehicles
 Tools and Equipment  Check whether the carrier is clean and appropriate for any food
 Cleaning Materials and Chemicals related deliveries.
 Linens 3. Check the Practices of the Driver
 Stationery Items  Personal Hygiene
 Segregate the food item based on its categories
4. Availability of the Receiver
 Deliveries should not be left unattended at this raises the possibility
of contamination as well as potential theft.
5. Temperature
  The food should be delivered on the proper temperature as based  Check the temperature daily
on the food and safety plan using a calibrated thermometer  Do not overcrowd
6. Check the Packaging  Separate the raw to ready to eat goods
 Check the label, name of the manufacturer or supplier Frozen Goods Storage Practices
7. Store  At least -15 C or below
 Store all the deliveries as soon as possible.  Thawed item must never be refrozen
Storing Supplies  Freezer door should be kept closed
Storing  Freezer should be defrosted  regularly
 It refers to safekeeping of the food supplies and materials needed in
accordance with the temperature and its type
Storing Supplies
 The storage areas must meet the general requirements that hold for
the processing area to ensure that the space can be cleaned.
Pilferage
 A good storage practices also minimize the possible theft incident
within the kitchen
Storing Practices that minimize the Pilferage Incident Stock take
 Lock  Also known as physical inventory. It refers to counting of the
 Prohibition of Bags available stocks in the storage.
 Proper Receiving and Storage Procedures
 Spot check on garbage bins Stocktaking Sheet
Stockman should label and record the item as soon as the item was placed
on the food storage which includes;
 Name of the item
 Date when it was placed in the storage
 Time
 Name of the Relevant Person
 Date of Expiry
Dry Goods Storage
 It is a non-refrigerated storage where canned and dried foods are
kept.
Dry Goods Storage Practices Stocktaking sheet includes;
 Fly and Vermin Proof  Date
 Well Ventilated and Lighted  Section to be counted
 Do not Overstocked  Who has conducted 
 Clean and sanitize before reuse and refill  Product column
 Unit column
Refrigerated Goods Storage Practices  Unit cost Column
 Must be at 5 Degree Celsius  Stock Value
 Quantity