Managing food deliveries in your business
Table of Contents
Today, I want to talk about managing delivery and receipt of foods and ingredients to your business to ensure food safety.
When receiving deliveries of ingredients, partly finished, or finished goods, it is important to inspect them thoroughly to ensure they are safe to eat. Here are some essential guidelines and procedures to follow.
DELIVERY PROCEDURES
Plan deliveries so that raw meat/poultry arrives at a different time to other foods, if possible. Unload in a clean separate area. Remove outer packaging and dispose of safely. Checks should be made of the following (by staff not the supplier) as soon as the food arrives including:
- Have the correct foods been supplied?
- Does the food look and smell normal?
- Is the delivery vehicle clean?
- Is food stored safely in the vehicle?
- Is the driver clean and well presented?
- Are the correct temperatures achieved in the vehicle?
- Is there any damage to the packaging?
- Is the packaging clean?
- Is the food at the correct temperature?
- Chilled food recommended 5°C or colder (maximum 8°C)
- Frozen food recommended -10°C to -18°C or colder
- Is food date coded and is there adequate shelf life remaining?
- Is food within its ‘Use-by’ date? Is there enough shelf-life remaining for the food to be used?
- Are there any signs of pests or contamination?
- Are raw and cooked/ready-to-eat foods kept separate?
RECORDING OF CHECKS
It is good practice to record the delivery temperatures for chilled and frozen food.
NON-COMPLIANCE
If any products fail to meet the above criteria, they should be rejected. Staff should inform the manager or supervisor, who can then take the matter up with the supplier. Clearly label any products that need returning as “Do not use.”
RECEIPT PROCEDURES
- Chilled and frozen food should be checked immediately upon arrival and placed in fridges and freezers without delay.
- Handle all food items with care.
- Place all foods in appropriate storage areas.
- Protect food from contamination. Ensure raw and cooked foods are kept separate.
- Ensure all foods are covered.
- Store food off the floor.
- Store all foods in date sequence to ensure good stock rotation.
FREE CHECKLIST!
- Be prepared for your Food Hygiene Inspection
- Feel confident about achieving a Top Food Hygiene Rating for your business
- Created by Chartered Environmental Health Officer, Natalie Stanton
- Covers the 3 areas an officer will assess during your inspection
Here's how I can help you
Get food safety training from an Environmental Health Officer (EHO).
This is the UK’s first self-taught, online Level 2 Food Safety & Hygiene course for Catering that is created and taught by EHO, Natalie Stanton. There are no PowerPoint slides and no monotonous voiceover. In only 2 hours, Natalie guides you through the key aspects of food safety in 13 short, pre-recorded videos.
