Receiving Food Procedures

3 Important Guidelines When Receiving Goods

1. Staff must be trained on how to accept and reject goods delivered.

2. Logs must be maintained whenever goods were accepted or rejected.

3. Rejected items must be separated from all accepted goods.

Source

5 Things to Consider When Accepting or Rejecting Goods

1. Accept goods with clean packaging.

2. Accept good free from water damage, holes rips or tears. Reject any undamaged goods.

3. Accept good free from signs of pests such as chewing and insect eggs or insect parts.

4. Reject canned goods with dents, rust or already swelling.

5. Reject expired goods. Each item must have printed manufacturing and expiration date.

6 Things to Consider When Accepting or Rejecting Fish

1. Accept fish with bright and black with a translucent cornea eyes. Reject fish with sunken, greyish and milky eyes.

2. Accept fish with bright red gills. Reject fish with brownish and sticky gills.

3. Accept fish with bright, firm and glistening scales. Reject fish with dull and dry scales.

4. Accept fish with fresh from sea water smell or no smell at all. Reject fish with sour, stale and strong foul smell.

5. Accept fish with bright, clear and colorless skin. Reject fish with faded color and slimy, sticky skin.

6. Accept fish with stiff and rigid or firm and elastic flesh. Reject fish with soft and flabby flesh.

Haccp, a Systematic Approach to Food Safety
Haccp, a Systematic Approach to Food Safety

A Systematic Approach to Food Safety updates previous editions of this highly successful manual designed to assist in the development of a HACCP plan to meet a company's needs and comply with applicable U.S. regulations for meat, poultry, seafood and juice. The book provides the latest thinking on HACCP, including approaches to conducting a hazard analysis, the role of prerequisite programs, and verification and validation of HACCP plans. It also provides updated model hazard analyses and HACCP plans. This manual is a must have for persons involved in the development, maintenance and oversight of HACCP plans.

 

3 Things to Consider When Accepting or Rejecting Shellfish

1. Accept shellfish with fresh and pleasant smell. Reject shellfish with ammonia or stale smell.

2. Accept fish with undamaged shell. Live bivalves will close when tapped. Reject shellfish with pinkish color.

3. Accept live crustaceans that hold firmly and snap back into position if stretched. Reject crustaceans with floppy or loose limbs.

4 Things to Consider When Accepting or Rejecting Meat

1. Accept meat with cherry red color. Reject meat with purple or brown in color.

2. Accept meat with sweet smell. Reject meat with sour smell.

3. Accept meat with tender texture. Once meat is pressed firmly, it must spring back nicely. Otherwise, reject it.

4. Accept meat with visible marbling fat. Reject meat with too much fat, it turns too greasy when cooked.

3 Things to Consider When Accepting or Rejecting Poultry

1. Accept poultry with plump and firm flesh. Reject poultry with bruises, dry patches or tears.

2. Accept poultry with yellow skin. Reject poultry with pale pink, whitish color.

3. Accept poultry with clean and fresh aroma. Reject poultry with bad odor.

Source

2 Things to Consider When Accepting or Rejecting Offal

1. Accept offal with clean look. Reject offal with undesirable appearance.

2. Accept offal with fresh odor. Reject offal with strong foul smell.

6 Things to Consider When Accepting or Rejecting Vegetable

1. Accept vegetable with bright and vibrant color. Reject vegetable with blemishes and discoloration.

2. Accept vegetable that is firm and heavy. Reject vegetable that is light and drying out.

3. Accept vegetable with taut and firm skin. Reject vegetable with loose skin.

4. Accept vegetable with fresh and moist end. Reject vegetable with dry end.

5. Accept vegetable with glossy leaves. Reject vegetable with wilted leaves.

6. Accept vegetable with clean and fresh smell. Reject vegetable with foul odor.

2 Things to Consider When Accepting or Rejecting Fresh Herb

1. Accept fresh herb with bright green leaves. Reject fresh herb with yellow, brown leaves.

2. Accept fresh herb with fragrant and fresh smell. Reject fresh herb with musty smell.

The Illustrated Cook's Book of Ingredients (DK Illustrated Cook Books)
The Illustrated Cook's Book of Ingredients (DK Illustrated Cook Books)

Featuring useful information on buying, ripening, storing, and working with unusual ingredients, The Illustrated Cook's Book of Ingredients serves as an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.

With more than 250 recipes featuring key ingredients, along with background information about the journey from field to plate, The Illustrated Cook's Book of Ingredients is perfect for foodies and home cooks looking to take their cooking to the next level.

 

3 Things to Consider When Accepting or Rejecting Egg and Dairy Products

1. Accept eggs with unbroken shell. Otherwise, reject it.

2. Accept cheese wrapped well. Reject cheese with sign discoloration.

3. Accept milk with manufacturing date and sealed properly. Reject milk if broken and expired.

4 Things to Consider When Accepting or Rejecting Fruit

1. Accept fruit with firm, but not hard texture. Reject fruit that is too soft.

2. Accept fruit without any blemishes in the skin. Reject fruit with dark spots in the skin.

3. Accept fruit that is heavy. This indicates that the fruit is sweet and juicy. Otherwise, reject the fruit.

4. Accept fruit that is smooth. Reject fruit with wrinkles unless it’s the fruit characteristic like for example passionfruit.

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3 Things to Consider When Accepting or Rejecting Grains, Rice and Pasta

1. Accept items that is sealed properly. Reject items with damaged package

2. Accept grain and pasta that is unbroken. Reject items with low quality.

3. Accept package with manufacturing and expiration date. Otherwise, reject it.

Is It Important to Consider the Quality of the Item Before Accepting the Delivery?

  • Yes
  • No
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