POLICY PROCEDURE CHECK FOR INCOMING GOODS:

* * Quantity of stock, correct size and quality checked against delivery invoices. Quality of packaging (check for damaged boxes and poorly stacked pallets. Pallets received should be wrapped in film to prevent damage during transportation. Damaged or suspect lines are to be inspected closely to ensure the product is not affected in any way). Temperature monitored and recorded on perishable and temperature sensitive lines. Use-by dates are acceptable for the type of product received. Sign delivery documentation only when you are satisfied with the above checks. (Discrepancies are to be noted on the invoice for future reference and products rejected if they fail to meet requirements). Communication with the driver is important, so he/she is aware of the Warehouse policies and requirements. (It is important that the driver stay until you accept the order). Store goods as you receive them in the appropriate place (remove film wrap to allow air to circulate around products). Should product not meet the Warehouse required standard- the supplier to be notified by telephone and in writing.

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Are the Supplier and Distributor on the Approved Suppliers List?

QUESTIONS TO ANALYSE CRITERIA REQUIRED FOR DELIVERY OF FOOD PRODUCTS:

Are the temperatures on delivery at within the approved zone for the product type? Are they supplied in accordance with what was ordered? Is the presentation / packaging of an acceptable standard? Are the goods delivered with an appropriate use-by date?

If any of these checks reveal unacceptable standards then a senior staff member must decide what action is to be taken and record details of that action. Perishable foods should not be accepted if they are not delivered under refrigeration. Staff receiving goods should be trained to ensure that procedures are carried out correctly. Chilled or frozen materials should be checked for temperature on arrival. Specific details of acceptance / rejection temperatures should be held in the Warehouse Procedures Manual and be made available to staff receiving the goods. Generally temperatures for frozen goods should be less than -13C and for chilled less than 6C. It is important that shelf-stable product be stored in a safe intermediate storage area when time/space is limited. The protection/safety of the food needs to be preserved. Outers should be placed in a covered area, and the appropriate actions taken to ensure the product remains safe, eg, protection using plastic wrap. Records of all temperature checks on incoming goods should be made at the time of delivery. These should identify the food checked, the delivery time, date and temperature. If the temperature on arrival is not within established limits, the records should show what action was taken and the initials of the checker. All perishable goods should be delivered to the premises under refrigeration. Temperature-sensitive foods should be placed into chillers/refrigerators at 4C or below and frozen foods into freezers immediately upon receipt. The following forms are to be used to document temperature assessments of temperature-sensitive products arriving in to the Warehouse. These forms will be filed. In addition, the checks are to verified by a Senior Staff member on a monthly basis to ensure that the correct action is taken when and where required, and the correct documentation completed correctly.