Subject: Process and Controls for Food Storage and Receiving (Time and Temperature Controls for Safe Food)

What will be done and who will do it?

New employees must:

• Review this procedure.
• Be trained by a team leader.
• Sign the training checklist.

When food is delivered and stored all employees must:

• Make sure the receiving area is clean (refer to SOP - General Maintenance and Cleaning).
• The delivery vehicle is clean and there are no chemicals or other potential contaminants transported with the food.
• Product is loaded in way to avoid damage to product and containers.
• Frozen foods are frozen solid, and do not show evidence of thawing and refreezing. Common signs of thawing and refreezing are large ice crystals on the surface, and frozen juices or liquids in the package.
• Cold foods must be less than 41° F.
• Hot deliveries need to be greater than 135° F.
• Food does not show signs of spoilage or decay.
• Product packaging is not damaged exposing food to potential contamination.
• Cans do not bulge, leak, or have creased seams.
• There are no insects, insect eggs, dirt, rodent droppings, or other contaminants present.
• All products are properly labeled with the name and address of the supplier or manufacturer, lot tracking information, and the ingredient statement.
• Food is stored properly as soon as possible. Protect ready to eat foods from raw foods. Store raw foods under ready to eat foods, and separate from raw foods (refer to SOP - Cross Contamination Prevention).
• Raw animal foods are kept separate from each other.
• All products are within their use-by date.

When using a thermometer for monitoring and recording temperatures employees must:

• Use a clean, sanitized, and calibrated thermometer (refer to SOP - Cross Contamination Prevention, and SOP - Using and Calibrating Thermometers).

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate receiving and storage practices for employees.
• Team leaders will verify that employees are receiving and storing food properly by visually monitoring employees during the shift.

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who are not following these procedures.
• Reject foods delivered at the wrong temperature.
• Reject products in damaged packaging if food is exposed to contamination, or cans that are bulging, leaking, or have a sharp crease in a seam.
• Reject products without proper labels.
• Reject deliveries if the inside of the delivery truck is dirty or contains chemicals.
• Reject deliveries of products where use-by date has passed.
• Reject deliveries without proof of receipt.

What records will be kept?

• Completed training checklist.
• Temperature record log.
• Receiving log.

Created(Date): 1/4/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 4/5/17

By: Randall Davis, Food Hub & Food Safety Coordinator

Document available here - 3.8 Process and Controls for Food Storage and Receiving