Procedures and Rules for receiving (and storing) food as per HACCP

Procedures-rules-receiving-storing-food-per-HACCP

Food receiving checklist

All physical test /analysis conduct at the time of receiving products

1. Cleanliness of delivery vehicle, container & packaging

2. Check Quantity & if any specification against invoice/delivery order

3. Check Packing for any damage & mishandling

4. Frozen products should not be sign of prior Thawing

5. Frozen Product temperature should be below -16°C or Colder

6. Chilled products temperature should be within 0°C to 4°C

7. Dry food Products temperature should be 18°C to 25°C

8. Check Label - Production date, Expiry date, Batch number, origin

9. Check Signs of pest infestation

Here are the rules to receive a store order for a restaurant kitchen:

Receiving Order Protocol

1. Verify the Order: Check the delivery against the original purchase order to ensure accuracy.

2. Inspect the Delivery: Visually inspect the items for damage, spoilage, or discrepancies.

3. Check Expiration Dates: Verify expiration dates for perishable items.

4. Count and Verify Quantities: Count items to ensure the correct quantities were received.

5. Check for Temperature Control: Verify that temperature-sensitive items were stored and transported at the correct temperature.

Documentation and Storage

1. Sign for the Delivery: Sign the delivery receipt to acknowledge receipt of the order.

2. Update Inventory Records: Update inventory records to reflect the new stock.

3. Store Items Properly: Store items in their designated areas, following proper storage procedures.

4. Label and Date Items: Label and date items to ensure rotation and proper inventory management.

Quality Control and Reporting

1. Conduct Quality Control Checks: Perform quality control checks on items, such as checking for freshness or damage.

2. Report Discrepancies: Report any discrepancies or issues with the delivery to the supplier or management.

3. Maintain Receiving Records: Maintain accurate receiving records, including documentation of any discrepancies or issues.

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