Produce Boys Certification # DC135214 Receiving/Shipping/Recall Log

• Location Information:
  Produce Boys
  1535 Snyders Road East
  Petersburg, ON N0B 2H0

• Why:
  Potentially Hazardous Foods (PHFs) need to be delivered at the proper temperature so that bacteria can’t multiply. Damaged packaging may be a sign that food is contaminated. Labels will identify food sources and ingredients. Food stored properly will prevent cross- contamination, and keep bacteria from multiplying.
  
  Check that:
   The receiving area is clean.
   The delivery vehicle is clean & there are no chemicals transported with the food.
   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.)
   Take temperature of PHF with clean calibrated thermometer. Cold foods must be less than 4°C. Hot deliveries need to be greater than 60°C.
   Food doesn’t show signs of spoilage.
   Product packaging is not damaged exposing food to contamination.
   Cans do not bulge, leak, or have creased seams.
   There are no insects, insect eggs, dirt, rodent droppings, or other contaminants.
   All products are properly labeled with the name and address of the manufacturer, 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.
   All products are within their “use-by” date

RECEIVING

Receiving

• Scan Invoice/Bill of Lading

  Media

• Food items are from Approved/Regulated Source (no unlicensed farmer's markets)

  Yes

  No

  N/A

• Loading Dock Sanitation Condition

  Safe

  At Risk

  N/A

• Sanitation of Trucks Checked

  Safe

  At Risk

  N/A

• Temperature of Delivery Vehicle recorded

  Yes

  No

  N/A

• Record Temperature

• Food Deliveries are kept at 6 inches off Floor

  Yes

  No

  N/A

• Food is Inspected before storing

  Safe

  At Risk

  N/A

• Enter Food Product 1

• Enter Temperature (Celcius)

• Enter Food Product 2

• Enter Temperature (Celcius)

• Enter Food Product 3

• Enter Temperature (Celcius)

• Evidence of Cross Contamination

  Safe

  At Risk

  N/A

• Are pallets used?

  Yes

  No

  N/A

• Pallets are Properly Labelled and Dated

  Yes

  No

  N/A

• Pallets Observed for Cleanliness and potential for cross contamination.

  Safe

  At Risk

  N/A

• Date & Time

  Date

• Employee Name & Signature

  Sign

SHIPPING

Shipping

• Scan Invoice/Bill of Lading

  Media

• Loading Dock Sanitation Condition

  Safe

  At Risk

  N/A

• Evidence of Cross Contamination

  Safe

  At Risk

  N/A

• Sanitation of delivery vehicle

  Safe

  At Risk

  N/A

• Food is Inspected before being unloaded

  Yes

  No

  N/A

• Are pallets used?

  Yes

  No

  N/A

• Pallet Control Policy being followed

  Safe

  At Risk

  N/A

• Pallets are Properly Labelled and Dated

  Safe

  At Risk

  N/A

• No damaged or stained pallets used with food products

  Safe

  At Risk

  N/A

• Are slip sheets (heavy cardboard) used to separate food and pallet contact?

  Yes

  No

  N/A

• Temperature of Delivery Vehicle recorded

  Yes

  No

  N/A

• Record Temperature

• Enter Food Product 1

• Enter Temperature (Celcius)

• Enter Food Product 2

• Enter Temperature (Celcius)

• Enter Food Product 3

• Enter Temperature (Celcius)

• Date & Time

  Date

• Name & Signature of Delivery Driver

  Sign

• Name & Signature of Receiver

  Sign

REJECTION OF GOODS

Incident

• Rejection Incident (list products rejected & invoice #)

• Give the Reason for rejection

• Date & Time

  Date

• Name & Signature

  Sign

• Enter Date and Time

  Date

Recalled Raw Ingredients (Initiated by a Supplier)

• Name of Supplier Issuing Recall

• List Ingredients & Lot #'s, PLU #'s, or Idetifier

• Reason for Supplier Recall

• What is the Recall Level (per CFIA)

  Select Level 1 Level 2 Level 3

  • Level 1
  • Level 2
  • Level 3

• List Quantity(s) of Recalled Product Received

• List Quantity(s) of Recalled Product On-Hand

Recalled Final Product (Initiated by You)

• List Ingredients & Lot #'s, PLU #'s, or Idetifier

• Reason for Supplier Recall

• What is the Recall Level (per CFIA)

  Select Level 1 Level 2 Level 3

  • Level 1
  • Level 2
  • Level 3

• List Quantity(s) of Product Affected

• List Quantity(s) of Recalled Product On-Hand

Communication of Recall

• Recall Team Notified

  Yes

  No

  N/A

• CFIA Notified

  Yes

  No

  N/A

• Affected Customers Notified

  Yes

  No

  N/A

• Press Release Issued

  Yes

  No

  N/A

Disposition

• Affected Product Segregated

  Safe

  At Risk

  N/A

• Enter Disposition Plan

• Person completing Log Name & Signature

  Sign

• Supervisor Name & Signature

  Sign