Page 35 - Comprehensive Food Safety

31.03.2020

PURCHASING AND RECEIVING DELIVERY OF FOOD

It is important to take all reasonable steps to assess and confirm that the food received from a
supplier, or otherwise sourced by the food business, is safe and suitable.

Food may be contaminated with harmful bugs, chemicals or physical objects during growing,
handling, process or delivery and cause food spoilage. Harmful bugs can grow if potentially
hazardous food is not kept cold (or hot) during delivery. Pests may have contaminated food
that has been poorly stored or handled.

Food suppliers

• Only purchase food from approved suppliers.

Receiving incoming goods – checks to make on delivery:

• packages are free from damage;
• fresh produce shows no sign of damage, mould, blight, bruises, cracks in eggs etc;
• packages are properly labelled with the name and address of the manufacturer or
supplier/importer and have a batch code or date mark;
• food is not past its expiry date;

• food has been transported hygienically and food has not been exposed to any hazards
(chemicals, machinery etc) during transportation;
• frozen food is frozen solid when delivered with no sign of thawing or refreezing;
o
• chilled food is no more than 5 c
• live shellfish are clean, alive and not damaged with information allowing traceability;
o
• hot deliveries of potentially hazardous food (eg meat pies) are at 60 c or above.

Food that does not meet these checks must be rejected and sent back to the supplier.

Chilled, frozen or hot food that’s accepted by the business must be put under the appropriate
temperature control straight away, unless it is to be used directly.

Food that is not suitable, and food that is not intended to be sold or used, must be stored
separately from other food and clearly marked Not for sale or use.

Contact the supplier to resolve any problems as soon as they arise. If problems persist and
can’t be fixed, use a different supplier.

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Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410 0800 464 487