Policy: Food is purchased only from approved vendors to assure the safety of food served to customers.

Procedure: Employees purchasing food must:

1. Understand regulations for specific foods
2. Observe the delivery vehicles to ensure that they are clean,and temperatures are controlled.
3. Request photo ID badge of delivery person when receiving foods
4. Use written product specifications to ensure that the vendor knows what is to be delivered and what are approved substitutions.

The restaurant manager will:

1. 1.Develop and implement written product specifications to ensure products purchased consistently meet restaurant expectations
2. .2.Coordinate delivery times with vendors/suppliers to ensure that deliveries are made when they can be stored immediately.
3. Schedule receiving times when product quantity and quality can be checked, including product temperatures.