When checking meat deliveries, there are several key signs of freshness to look for:
Remember to check the temperature too - it should be below 5°C (and never above 8°C) when it arrives.
Common misunderstanding: If meat is vacuum-sealed, it does not matter if it has a slight odour when you open it.
While vacuum-sealing can help preserve meat, it should not have a strong or unpleasant odour when the package is opened. Such smells can indicate spoilage due to anaerobic bacteria growth. Always ensure the odour is mild and typical of fresh meat.
Common misunderstanding: Meat that appears brown has gone bad.
Brown coloration in meat does not automatically indicate spoilage. It can result from oxidation, a natural reaction when myoglobin in the meat is exposed to oxygen. However, it's important to assess other freshness indicators such as smell, texture, and temperature to determine quality.
If you spot any problems with meat deliveries, you should:
Common misunderstanding: You should always accept a delivery and sort out issues with the supplier later.
Accepting a delivery with noticeable issues can complicate the process of addressing any complaints with the supplier. It's crucial to reject any suspicious deliveries immediately to avoid health risks and financial loss. Documenting the issues and contacting the supplier promptly is essential for resolution.
Common misunderstanding: Once a meat delivery is rejected, it cannot affect your other products.
Even rejected meat can pose a contamination risk if not handled properly. It is vital to store rejected items separately to prevent cross-contamination with other products. Ensuring a safe storage protocol is critical in maintaining overall product safety.
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To ascertain the freshness of poultry upon delivery, check for the following attributes: The skin should be creamy in colour and free from blemishes or bruises.
Frozen deliveries should arrive at a temperature of -18°C or colder, up to a maximum of -15°C.
To determine the freshness of fish upon delivery, look for several key indicators: Bright, not sunken eyes; firm flesh with a fine layer of sea slime; red-coloured gills; scales that are difficult to remove and appear fresh, not dry; and a neutral to slightly oceanic smell without strong fishy odours. Additionally, fish can be considered fresh if it is flash-frozen immediately after catch and properly thawed, as quick freezing preserves its quality.
To assess the freshness of vegetables delivered from a supplier, check for firmness, absence of mold, a fresh smell, and an absence of blemishes, bruising, or discolouration.
Food deliveries should be transferred from the delivery point to storage areas within 15 minutes, including the time needed for unboxing.
If chilled food arrives above 8°C from a supplier, you must immediately reject the delivery and inform the supplier. This temperature exceeds the critical food safety limit of 8°C.
Yes, retaining all delivery notes and invoices from your food suppliers is essential.
When receiving tins from a food supplier, inspect for these key points: (1) Ensure there is no rust on the tins, as it may indicate compromised metal integrity.
When a supplier substitutes products, it is important that the changes are clearly documented in writing. Verbal notifications are not acceptable.
No, you should not accept deliveries that are close to their use-by dates. Ensure use-by dates have a minimum of 5 days remaining and best-before dates have at least 1 month remaining.
If you find pest damage in a food delivery, immediately reject the affected items.
You must always take temperatures between packs of food using a clean and sanitised probe. Never pierce the packaging to take a temperature as this can compromise food safety and product integrity.
No, you should reject any frozen deliveries that show signs of defrosting or refreezing, as they can seriously affect food quality through freezer burn when the product is refrozen.
For food deliveries, ensure that products have at least 5 days of usage remaining on their use-by dates.