Checking and recording received goods ensures that the food you receive from your supplier is safe and suitable. It also allows you to track where the food has come from in case something goes wrong.
How often should I check received goods?
The best practice for checking received goods is one item per delivery. If your supplier delivers frozen and chilled goods at the same time, then we suggest that you check one item from the frozen goods and one item from the chilled goods.
If an item is safe, it is an indication that the entire delivery is safe.
Checking the most vulnerable items is preferable (raw meat, seafood, dairy), but it's also important to mix it up so you aren't always checking the same items each time. This also gives your auditor a good snapshot that you are keeping an eye on what is coming in.
What to look out for when checking received goods
Check that:
cold food is cold - at a temperature of 5°C or below
frozen food is frozen and not partially thawed
hot food is - at a temperature of 60°C or above
packaging is not damaged or dirty
check the best-before and use-by date. If the use-by date has passed, it must be rejected
In NZ, when receiving live shellfish, you must:
ensure it has been chilled to 10°C or less
check it doesn't contain any foreign matter such as mud or stones
check if it is safe to be consumed raw or lightly cooked
receive a harvest declaration
If any conditions are not met, then the food must be rejected.
What needs to be recorded?
When receiving food, you will need to record:
the name and contact details of your supplier
the type and quantity of food
the temperature of the food
details if food is rejected
Recording received goods in the Chomp app
Make it a priority
Make sure, wherever possible, that food is not delivered unless someone is there to inspect the food when it arrives and to place it directly into the freezer or refrigerator or other appropriate storage area.
