1105 – Food Chain Safety
Food Chain Safety
Ensuring food safety starts with purchasing, receiving, and proper storage practices. From the moment food enters your establishment, it’s crucial to handle it properly to prevent contamination and spoilage. This section discusses the steps you need to follow when purchasing from trusted suppliers, inspecting deliveries, and storing items correctly to maintain quality and safety. Following these guidelines will help prevent time-temperature abuse, cross-contamination, and other risks that can lead to foodborne illness.
Purchasing from Approved, Reputable Suppliers
To ensure the food you serve is safe, it’s essential to purchase from suppliers that have been inspected and meet local, state, and federal laws. Approved suppliers must follow Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP). Before purchasing, review suppliers’ inspection reports, which should cover:
- Receiving and storage
- Processing and shipping methods
- Cleaning and sanitizing procedures
- Staff hygiene and training
- Recall programs
- Hazard Analysis Critical Control Point (HACCP) systems or other food safety systems
Establish relationships with your suppliers to ensure they maintain high standards and deliver safe, high-quality products.
Receiving and Inspecting Deliveries
To ensure food safety during delivery, follow these steps:
- Designated Staff: Assign trained staff to receive and inspect deliveries. They should have the necessary tools, such as purchase orders, thermometers, and scales.
- Inspect Delivery Trucks: Visually inspect trucks for cleanliness and signs of contamination.
- Check Temperatures: Use thermometers to verify that food arrives at the correct temperature (e.g., cold TCS food at 4°C which is 40°F or below).
- Store Promptly: Once deliveries are inspected, store items in the proper locations immediately, especially refrigerated or frozen items.
Reception Control and Prevention of Pest Infestations
In many countries, health protocols regarding packaging materials such as cartons and crates may not be as strict as necessary to prevent contamination and pest infestations. One of the most common risks associated with food deliveries is the transport of pests, such as cockroaches, into kitchen environments through packaging materials like egg cartons.
Key Control Measures for Reception to Prevent Pest Infestations
- Inspect Packaging Materials Carefully
- Upon receiving deliveries, especially those packaged in cartons or crates (e.g., egg cartons, produce boxes), inspect the packaging for any signs of pests such as cockroach eggs, droppings, or live insects. Egg cartons are particularly prone to harboring cockroaches.
- Reject any deliveries with damaged or compromised packaging, as these could provide entry points for pests.
- Maintain cleanliness in delivery reception areas, as pests are attracted to food debris and moisture. Cockroaches can easily hide in cracks or behind appliances in poorly maintained spaces.
- Preventive Measures for Pest Control
- Limit Use of Cardboard: Whenever possible, request deliveries in non-cardboard containers
- Unpack Immediately: Transfer items from cartons to clean storage containers as soon as possible.
- Pest Monitoring: Install traps or glue boards in delivery areas to monitor for the presence of cockroaches or other pests.
- Dispose of Packaging: Remove and dispose of cardboard boxes and packaging materials outside the kitchen immediately after receiving deliveries.
Rejecting Deliveries
If any part of a delivery fails to meet safety standards, it must be rejected. To do this:
- Set the rejected items aside from accepted items.
- Inform the delivery person of the problem and get a signed adjustment or credit slip.
- Log the issue on the invoice or receiving document.
In some cases, you may be able to clean or recondition certain items, such as contaminated but undamaged cans, and use them safely.
Handling Recalls
If a product is recalled, follow these steps:
- Identify: Match the recalled product information with the items in your inventory (e.g., manufacturer ID, use-by date).
- Isolate: Remove the recalled items from inventory and store them separately to prevent use.
- Label: Mark the recalled items clearly to prevent staff from using them.
- Follow Instructions: Refer to the recall notice for guidance on what to do with the items (e.g., return or discard).
Maintaining food safety begins with proper purchasing, receiving, and storage practices. By working with approved suppliers, thoroughly inspecting deliveries, rejecting unsafe items, and storing food according to strict guidelines, you can prevent foodborne illnesses and protect your customers.