Health & Safety: Safe delivery
You have just had a delivery of goods recently. Were you completely satisfied with all the procedures in place - both from your side and that of the supplier? There is no room for error in this critical part of a food operation - and receipt of goods should be included in your hazard analysis of critical control points.
Choice of supplier is paramount because their reliability, plus the safety and quality of food they supply have a major bearing on the success or otherwise of your business.
Additionally, regular suppliers enable you to build up a rapport and mutual trust as well as receiving a consistency of product. Remember, too, that good suppliers have good vehicles and good drivers, and checking this is the case may provide some comfort that a supplier is in fact adhering to his due diligence.
However, even the best suppliers can have an off day so it is especially important to make certain that the products you buy have been stored, processed and handled safely. If you don't think this has been the case then you should reject the delivery
if possible and contact your supplier at once.
Fit it to your schedule
The delivery should always be made to fit in with your work schedule and you should refuse to have a delivery which entails the goods being left outside your premises simply because the timing suits the supplier.
Apart from any other consideration you need to check your order sheet to ensure the delivery meets all your requirements and is in good condition and within the parameters of recognised food safety control.
Many good suppliers will often indicate on the delivery sheet the temperature at which the good were delivered. This is particularly useful in helping you to keep the items within the boundaries of good food safety.
Ideally, when food items have been delivered they should be stored away within 15 minutes - but before that you should always check the items are exactly as ordered and take careful note of use-by dates. This will allow stock to be rotated accordingly, applying the principle of 'first in first out'.
But if you accept some items that do not have use-by dates, then visually check them. Providing that the items are fresh and in sound condition then in most instances give them a three-day shelf life.
It is a prudent move to maintain your own receipt of deliveries log upon which if there were any deficiencies or items returned a note is made and countersigned by the person making the delivery.
This course of action will also help when you come to reconcile the delivery note with the invoice - because if there are any credit notes to be issued these can be pursued with confidence and a successful outcome goes towards maintaining a good gross profit.
After all, this is why you are in business!
