H2 REC1 Food Receiving Record Sheet

• Site conducted

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• Conducted on

  Date

• Prepared by

1. Instructions for Receiving Food Products

• 1. The following verification must be done for at least 2 products from each lot and for each category of food received:

• a. Visual check of the packaging integrity

• b. Visual check of the product to ensure there is no sign of contamination or spoilage

• c. Temperature monitoring on the surface of the products to ensure the following parameters are met

  

• d. In case of nonconformity, core temperature using a probe may be taken to counter verified. All findings are recorded in the Food Receiving Record Sheet ҉

• e. Visual check of the labelling including the expiry date

2. Products must not be accepted if:

• a. Surface temperature requirements are not met

• b. Expired

• c. Labelling is not appropriate; for example: missing information, not written in English or French, information has faded

• d. The packaging is damaged, unsealed, opened or leaking and shows signs of rust, severe dents

• e. There are signs of defrosting

• f. The freshness is not satisfactory with evidence of poor quality, odd smell, inappropriate colour

• g. There are evidence of cross contamination or contamination, for example vegetables supplied in bag labelled ‘livestock feed’, fish supplied in bag labelled ‘flour’ or in nonfood grade packaging

• 3. When needed, in case of any doubt about the criteria defined, the Head of Department who requested the purchase, may be called for further verification and to provide approval

• 4. Care must be taken during the receiving and transfer to stores, to prevent cross contamination through dirty hands, dirty or damaged equipment

• 5. Products must not be left outside or on the receiving bay in conditions which may lead to contamination or spoilage. Chilled and frozen products must be transferred to appropriate storage areas rapidly, within 15 minutes

• 6. A record must be kept of any nonconformant product that is not accepted and returned back to the supplier. The supplier’s main contact person must be informed of the rejection of the product through an email. When necessary, we may ask the supplier to provide explanations accordingly

Click to add food

• Supplier Name

• Description of food

• Expiry date

  Date

• Type of Food

  Dry

  Frozen

  Chilled

• Is Temp/˚C of vehicle between 0˚C and 8˚C

  Yes

  No

  N/A

• Confirm temperature of vehicle

• Confirm temperature of vehicle

• Is Temp/˚C of product between 0˚C and 8˚C

  Yes

  No

  N/A

• Confirm temperature of product

• Confirm temperature of product

• Is Temp/˚C of vehicle between -12˚C and -20˚C

  Yes

  No

  N/A

• Confirm temperature of vehicle

• Is Temp/˚C of the product -18°C or product is hard frozen with no sign of defrosting

  Yes

  No

  N/A

• Confirm temperature of product

• Confirm temperature of product

• Is Temp/˚C of vehicle between 5˚C and 15˚C

  Yes

  No

  N/A

• Confirm temperature of vehicle

• Is Temp/˚C of the product between 0˚C and 8˚C

  Yes

  No

  N/A

• Confirm temperature of product

• Confirm temperature of product

• Visual check done & product accepted

  Yes

  No

  N/A

• Products received by (name and signature)

  Sign

• Verified by (name and signature)

  Sign