Delivery and unloading of raw materials

Delivery and unloading of raw materials

An effective documented checking system should be in place for selecting suppliers and dealing with deliveries. This will assist om demonstrating due diligence, should the need arise, and ensure that deliveries meet the agreed specification. Deliveries should only be accepted from approved suppliers. All deliveries should be check before storage. The delivery vehicle should be clean and, if necessary, refrigerated. All outer packaging should be in good condition and not discoloured or contaminated, e.g. from bird droppings, blood from raw meat, contaminated water or soil from raw fruit and vegetables. Where contamination of packaging is likely, it should be removed prior to storage. Food should be of a good quality and suitably labelled and date coded. It should have sufficient shelf life to enable it to be used. Chilled food should be delivered below 5°C and frozen food at/or below -18°C. Food should be checked with a calibrated probe thermometer and details recorded. Satisfactory deliveries should be moved to storage with in 15 minutes of unloading. If high-risk food is delivered in un refrigerated vehicle, it should usually be rejected. However, in certain circumstances involving very short journeys the temperature of the food should be checked, if it is below 8°C it may be acceptable. Food from unapproved sources, unsatisfactory delivery vehicles, out of date, damaged packaging, showing evidence of pests, or chilled food above 8°C or frozen food above -15°C should be rejected and the supplier notified.

ADD PHOTO OF CLEAN/UNCLEAN DELIVERY VEHICLE

Alternative suppliers may be required if there are serious or frequent problems and rejections. Raw food and high-risk food should be completely segregated to avoid risk of contamination. Non-food items, especially chemicals, and strong-smelling foods which may cause taint problems should normally be deliveries separately. Delivery records should be completed for foods that are accepted or rejected including details of any checks undertaken, e.g. temperature. The delivery area should be kept clean and tidy and some one should always be available to accept deliveries.