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.
For chilled foods, you're looking for temperatures below 5°C (but not below 1°C). You can accept deliveries up to 8°C maximum. For frozen foods, aim for -18°C or slightly colder, with a maximum acceptable temperature of -15°C.
Common misunderstanding: Piercing the packaging to check temperatures provides more accurate readings.
Piercing packaging is not necessary for accurate temperature readings and can compromise food safety by introducing contaminants. Instead, use a properly calibrated probe thermometer to measure the temperature between packages, which ensures both accuracy and safety.
Common misunderstanding: Room temperature delivery trucks don't affect packaged food temperatures.
Even if food is packaged, exposure to ambient temperatures in delivery trucks can lead to unsafe temperature levels. It's essential to verify that chilled foods are kept below 5°C and frozen foods are at or below -18°C to prevent bacterial growth and ensure food safety during transit.
If you find chilled goods above 8°C or frozen goods above -15°C, you must reject the delivery immediately. Contact your supplier right away to arrange a replacement delivery. Make sure to document this rejection in your delivery records.
Common misunderstanding: It's acceptable to accept a delivery with a slightly elevated temperature if it's a short-term issue.
Accepting deliveries that exceed the recommended temperature thresholds, even slightly, increases the risk of food borne illnesses. Bacterial growth can rapidly occur at higher temperatures, making it crucial to adhere strictly to the specified limits and reject deliveries if they exceed these thresholds.
Common misunderstanding: Documenting temperature deviations is unnecessary if the supplier replaces the product.
Documenting temperature deviations is vital regardless of product replacement. It provides a record for compliance, helps identify recurring issues with suppliers, and ensures accountability in maintaining food safety standards.
You should aim to transfer food from the delivery point to storage areas within 15 minutes, including all temperature checks and unboxing. In exceptional circumstances, you have a maximum of 30 minutes, but remember that chilled foods must be prioritised first, followed by frozen goods, and then ambient/dry goods.
Common misunderstanding: As long as the total time from delivery to storage is under 30 minutes, the sequence of checks doesn't matter.
The sequence in which foods are checked and stored is critical. Chilled foods should be prioritised to minimize time in the danger zone, followed by frozen goods. This sequence helps prevent temperature abuse and ensures food safety.
Common misunderstanding: Using a thermometer to check temperatures is unnecessary if the delivery is completed quickly.
Regardless of speed, using a thermometer is essential for confirming that the food's temperature is within safe limits. Visual checks alone cannot determine if food has been kept at a safe temperature during transit.
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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.
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.
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.