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STANDARD OPERATING
PROCEDURE

TASK: HYGIENIC TRANSFER FROM RECEIVING

TASK NUMBER: MRNB - HYG-0005
DEPARTMENT: F&B – Kitchen / Hygiene
DATE ISSUED:
GUEST EXPECTATION: n/a

TIME TO TRAIN: 20 minutes

Why is this task important for you and our guests?

Answers:

1. To ensure the internal transfer of food from the receiving area to the respective areas is done properly and
under strict hygienic standards.

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STEPS HOW/ STANDARDS
1) Regulations The transfer of food from receiving is
essential.
Containers, trolleys, push-carts are the
main sources of contamination.
 Transfer products received at the
2) Rules loading dock to sanitized color coded
containers to minimize risk of cross
contamination
 Suppliers are not allowed to enter
chilling areas
 Dirty outer cartons are not allowed in
chillers
 Supplier crates or cartons are not
allowed in the chillers
 Clean, original cartons may be stored
in the central storage chillers
 Delicate fruits, i.e. mangoes, pears,
berries, etc. maybe stored in original
containers to protect product
 Ensure that trolley is sanitized when
used
 Use color coded plastic storage
containers for various food items,
transport raw meats, poultry and
seafood in separate containers to avoid
cross contamination
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TRAINING QUESTIONS
1. Why are container, trolleys and
push-carts the main sources of
contamination?
1. Why are the products re-loaded
in sanitized containers?
2. Why are cartons not allowed in
chillers?
3. Why are supplier crates or
cartons not allowed in chillers?
4. Why can delicate items be stored
in the in own container?
5. Why should trolleys be
contaminated?
6. Why should seafood, meat and
poultry be transported in
separate containers?
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Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why are container, trolleys and push-carts the main sources of contamination?
2. Why are the products re-loaded in sanitized containers?
3. Why are cartons not allowed in chillers?
4. Why are supplier crates or cartons not allowed in chillers?
5. Why can delicate items be stored in the in own container?
6. Why should trolleys be contaminated?
7. Why should seafood, meat and poultry be transported in separate containers?

ws@2011