When checking poultry deliveries, look for these key characteristics:
Common misunderstanding: Fresh poultry should always be bright white in colour.
The freshness of poultry is not determined by a bright white colour. Fresh chicken typically has a creamy color. A bright white appearance may indicate the use of additives or that the poultry has been treated in some way, which can affect quality. Always check for natural creaminess and avoid bright artificial appearances.
Common misunderstanding: Poultry that feels slightly sticky is still fresh.
Sticky poultry is a sign of spoilage. Fresh poultry should feel moist but not sticky or slimy. The presence of a sticky texture often indicates bacterial growth, which compromises freshness and safety.
If you're unsure about the quality or have concerns, you should reject the delivery. It's better to be cautious than risk food safety. Make sure to clearly label any rejected items as "not for consumption" and store them separately while arranging return to the supplier.
Common misunderstanding: If poultry has a slight odour, it can be masked by cooking and is safe to use.
A slight odour in raw poultry can indicate bacterial contamination and should not be ignored. Cooking may kill bacteria, but it does not eliminate toxins that may have formed. Always reject poultry that has any off-putting odour to ensure food safety.
Common misunderstanding: It's okay to accept poultry deliveries if only a small part of the batch is questionable.
Accepting any questionable poultry poses a risk to food safety. Even if only a part of the delivery shows signs of spoilage, it is safer to reject the entire batch, as contamination can spread. Always prioritise caution and food safety protocols.
Yes, temperature checking is crucial for poultry. Use a clean, sanitised probe between packs (don't pierce the packaging). The ideal temperature should be below 5°C but not below 1°C. You can accept deliveries up to a maximum of 8°C, but anything above this must be rejected. Remember to record all temperature checks using your delivery task system.
Common misunderstanding: If the delivery truck is refrigerated, there's no need to check the poultry temperature.
Even if the delivery truck is refrigerated, it is essential to check the temperature upon arrival. Temperature fluctuations can occur during transit, and a refrigerated truck does not guarantee that the poultry has been kept at the correct temperature throughout the journey.
Common misunderstanding: As long as the poultry feels cold, it is safe to accept.
Feeling cold is not a reliable indicator of safe temperature. Poultry must be checked with a calibrated thermometer to ensure it is within the correct range (below 5°C but not below 1°C). Relying on touch alone can lead to accepting unsafe products.
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To determine if meat is fresh upon delivery, look for these signs of freshness: (1) An even red/brown colour on all meat surfaces. (2) Moistness to the touch but not slimy.
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.