5.2. Receiving
Supplies are delivered on regularly scheduled weekdays It is important to establish the delivery cycles of your supplier. It is also important to know what the “EMERGENCY” delivery policies are. When there is an emergency the supplies can also be picked up. Contingent delivery arrangements should be made to be prepared for any problem.
Policy: All food should be checked to ensure the purchased quality and quantity are delivered andreceived in the facility, and that packaging to protect integrity of food is intact. Temperature Controlled for Safety (TCS) Foods should be received at specified temperatures to ensure safety.
Procedure: Employees receiving food should:General Principles:
- Receive only one delivery at a time from approved suppliers.Verify credentials of delivery person.
- Check to make sure frozen food is solid anddoes not show evidence of thawing and re-freezing.
- Check to ensure that refrigerated foods are received at or below 41ºF.4.Record the date received on the outside of each package, and a use-by date if applicable.
- Place TCS foods in storage as quickly as possible.
- Reject TCS Foods that are not at acceptable temperatures.
- Reject foods with damaged packaging such as torn bags orcans with swelled tops or bottoms, leakage, incomplete labels, flawed seals, rust,or dents.
- Evaluate quality of products by odor, sight,and touch. Reject unacceptable products. Products must meet order specifications and quality requirements. If any foods are deemed unacceptable, they should be rejected and put in a designated area for credit.
- Assess quantity of delivered foods meets purchase order information.
- If foods must be delivered during non-operating hours, the vendor should be an approved sources and product inspected as soon as possible. Check that required temperatures have been maintained and product is unadulterated, is quality and quantity ordered, and is protected from contamination.
Do not sign for any item that is unacceptable. When items are not accepted, it is necessary to get a CLEARLY written credit on the invoice signed by the delivery person
5.2.1. Receiving Frozen and Refridgerated Foods
- Check temperature with a calibrated thermometer to assure that cold foods (especially TCS foods–foods in which microorganisms are able to grow rapidly –often moist, high in protein, and have a neutral or slightly acidic pH) are below 41°F.
- Reject all foods that should be stored below 41°F that are delivered above 41°F. Exceptions can be made for fresh shell eggs or milk which should be received at 45°F. Note milk should be cooled to below 41ºF within 4 hours.
- Check at random the temperature of three different refrigeratedfood items for each delivery. Record date, employee initials, vendor, product name, and temperature of these products in the Receiving Temperature Log.
- Place foods in the proper storage area (cooler or freezer) quickly to avoid potential bacterial growth. Cooler temperatures must be maintained at 41ºF or lower. Deep chill storage temperatures should be between 26ºF to 32ºF or below and freezer temperatures should keep the food frozen solid, typically about 0ºF.