Receiving
Inspection
Carefully inspect all food as it arrives to make sure it’s up to standards.
Reject food that shows any of the following characteristics:
Out-of-date freshness codes or bad odor
Thawed frozen foods or re-frozen foods (may have ice crystals)
Open, torn, or broken containers
Canned goods with any of the following:
Swelled top or bottom
Leakage or flawed seals and seams
Rust or dents
Abnormal odor, color, texture, or are foamy or have milkycolored
liquid
Stains or water marks on dry foods containers
Signs of spoilage or contamination on produce
Signs of insect or rodent activity in dry foods
Unloading
When deliveries are received products need to be unloaded and placed
in storage in the following order -
1. Cooler 2. Freezer 3. Dry storage
Chilled products need to go directly to the cooler first as they are the
most perishable items. Start with leafy greens and herbs.
Remember, the FIFO rotation method - always stock new product
on the bottom or in back of older product so that the older
product is most accessible and is used first. Always use a food label
or a permanent black marking pen to record the date received.
Carefully inspect all food as it arrives to make sure it’s up to standards.
Reject food that shows any of the following characteristics:
Out-of-date freshness codes or bad odor
Thawed frozen foods or re-frozen foods (may have ice crystals)
Open, torn, or broken containers
Canned goods with any of the following:
Swelled top or bottom
Leakage or flawed seals and seams
Rust or dents
Abnormal odor, color, texture, or are foamy or have milkycolored
liquid
Stains or water marks on dry foods containers
Signs of spoilage or contamination on produce
Signs of insect or rodent activity in dry foods
Unloading
When deliveries are received products need to be unloaded and placed
in storage in the following order -
1. Cooler 2. Freezer 3. Dry storage
Chilled products need to go directly to the cooler first as they are the
most perishable items. Start with leafy greens and herbs.
Remember, the FIFO rotation method - always stock new product
on the bottom or in back of older product so that the older
product is most accessible and is used first. Always use a food label
or a permanent black marking pen to record the date received.
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