TH1708

Receiving Deliveries
Food handling refers to any activity that involves the handling of food (including preparing, thawing, cooking,
serving, and displaying food). Safe food handling techniques are used to control the safety of food and these
cover processes from the receipt of food into the premises to the disposal of waste produced by food
processing activities. Kitchens need to order or procure a wide range of stock – both food and non-food items.
When stock has been delivered, there are numerous industry standard procedures as well as various
organizational procedures that need to be followed to make sure that the goods that have been delivered are
correct. Checks are needed to be made to ensure that:
• The goods delivered are intended for the establishment (may have mistaken for another
establishment).
• All the goods ordered have in fact been delivered.
• The goods supplied are of the quality ordered and required.
• Food safety is maintained.
Supplies
• Food – including dry goods, dairy products, meat, poultry, seafood, fruits and vegetables, and frozen
goods. This also covers raw materials as well as items that are purchased in convenience form and
pre-prepared form.
• Beverages – those that are used in the kitchen. This includes alcoholic beverages, juices, and other
beverages required in the preparation of menu items.
• Utensils and equipment – required for the preparation, display, and service of food.
• Cleaning materials and equipment – as required to meet the cleaning and sanitation requirements of
the establishment’s Food Safety Plan (FSP; this essentially means the adoption of good manufacturing
practices, good hygiene practices, HACCP, and other practices as may be specified by regulation, for
the food business houses/stores within a jurisdiction).
• Linen – such as tea towels, serviettes, tablecloths, and aprons.
• Stationery items – such as vouchers, tickets, pens, paper, and relevant stock control and internal
communication forms/documents.
Inspection and Verification of Deliveries
All delivered food items and other food-related items must be checked to ensure that these meet the needs
of the establishment and these do not pose a food safety risk. Checks on the following must be undertaken:
o Damage and breakage. Check to make sure that:
 Tins are not dented
 Packaging is not ripped
 Fragile items have not been broken or otherwise rendered unsuitable for use or presentation
 Product is not leaking
 There is no sound of broken glass when moving a carton containing jars or glass bottles.
o Quality. Food authorities are not concerned with food quality, rather are concerned with food safety,
so food quality is an in-house issue. One (1) must know the quality requirements of the establishment
for all the items being delivered and he/she must evaluate all deliveries against these criteria. It is also
good to remember that different quality levels will be required for different uses – for example,
tomatoes used for sauces will not be of the same quality as those required for use in salads.
Quality is relative to issues such as:
 Intended use – an item may be used for different purposes.
 Cost price – one (1) may be prepared to accept a product that lacks the quality it normally
receives if it is priced appropriately.

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 House standards and customer expectations – raw materials always need to be of minimum
quality that will enable the standards of the property in terms of food served and customer
expectations to be met, but not all items will require the best quality raw materials in order
to produce an acceptable final product.
 Urgency of need – where the kitchen is desperate for a product, it may be prepared to accept
it despite it being at “normal” price and being substandard in terms of quality. One (1) can
always talk to the supplier later and try to negotiate a reduced price based on the lower
quality.
o Use-by date. Food items often have use-by dates, best before dates, or other similarly attached labels
(to be discussed further under Item Labelling). Part of the inspection process is to check these dates
and determine if the time available to use that product is sufficient or not.
Any foodstuff that exceeds its use-by date must be discarded so it pays to give special attention to this
aspect. Any food that is thrown out (wastage) represents a total loss to the business and is to be
avoided whenever possible.
o Discrepancy. It refers to any variation that exists between:
 Type, quantity, and quality of products ordered and products delivered – this includes
supplying items that were not ordered, supplying the wrong quality, size or volume.
 Type, quantity, and quality of products delivered and products listed on the delivery
documentation or invoice – this includes short-deliveries, no delivery, and delivery of wrong
product or item.
 Accounting-related issues such as having a difference between prices charged in the delivery
documentation and prices listed online or in the catalog.
All discrepancies should be recorded and notified so that:
 Those affected by it can make alternative arrangements for supply.
 The business only pays for the items it wants, has received, and that are in good condition.
Where an item is returned to a supplier for any discrepancy, the supplier will raise a credit note. A
credit note identifies the quantity, quality, and number of the stock involved together with a
corresponding peso amount. It is a document from the supplier stating that they owe money to the
establishment for the goods described on the credit note.
Safe food handling requirements in relation to food receipt include the following:
• Inspect the deliveries physically.
o The food must be free from visible contamination.
o The delivery does not bring in pests or rodents.
o The use-by dates of the food are acceptable – reject any food delivered beyond its use-by date
or where it is believed it will not be able to be used before it reaches its use-by date.
• Inspect the food delivery vehicle – check if it is clean and is a dedicated food delivery vehicle.
• Check the practices of the delivery driver – check things such as:
o Whether or not food is protected during the delivery process – is the delivery vehicle left
unlocked during deliveries? Is food placed on the footpath? Are there chemicals mixed in with
the food items?
o Personal hygiene of the delivery driver
• Ensure someone is at the premises to receive the food – deliveries should not be left at the premises
unattended as this raises the possibility of contamination (from birds, dogs, cats) as well as potential
for theft.

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• Check the temperature of the food in accordance with the requirements of the Food Safety Plan using
a properly calibrated thermometer.
• Check all packaged food if properly labeled with the name of the supplier, manufacturer, or vendor –
all food delivered in food premises must be able to be identified so as to assist with food recalls and
to help identify the source of problems/contamination where an outbreak of food poisoning occurs.
• Store deliveries as soon as possible after these have been delivered and checked – never leave
refrigerated or frozen food lying around in the receiving area.
The only way to complete these checks is through a physical, visual inspection of the items.
Storing Supplies
The storage areas must meet the general requirements that also hold for the processing area to ensure that
the space can be cleaned: smooth walls and ceilings, no ridges, no surface cracks, and other crevices
(Mortarjemi, 2014).
Maintaining the security of items delivered to protect it against theft and deterioration is another aspect of
food handling that one (1) must take into account. Such can be minimized by:
o Locking storage areas o Spot checks on garbage bins for hidden
o Prohibiting carry bags in the kitchen items
o Proper receiving and storage procedures o Efficient staff monitoring
Larger establishments also require all staff to fill out requisition forms for any stock required from the storage
areas. Food transfers between departments are also recorded to monitor and account for stock movement.
Item Labeling
Where food items have to be stored after a service session, there is an industry-wide need to label them. The
purpose of labeling stored food are as follows:
• Assist with stock control and rotation • Maintain food safety of menu items
• Help quickly identify stock-on-hand • Comply with FSP requirements
• Facilitate retrieval of food items • Demonstrate safe food handling practices
All prepared food items should be clearly labelled prior to storage. Writing must be legible and the label must
be somehow fixed to the container. Information should include:
• Name of the Item – a clear and accurate description of what the item is. This is important because
food is sometimes difficult to identify when it has cooled/been frozen.
• Date the item was placed into storage – using an approved format readily understood by all staff.
For example, the format may be 09/13/2018, where:
 09 = month of the year
 13 = day of the month
 2018 = the year
• Time the item was stored – this is necessary where the storage process is being recorded as part of
the process testing/verification under the FSP for the venue.
For example, the 24-hour clock is commonly used for this:
 09:00 = 9 o’clock in the morning (9:00 AM)
 1515 = a quarter past three (3) in the afternoon (3:15 PM)
 2030 = half past ten at night (10:30 PM)
Where the storage is part of process testing/verification (record keeping, such as checking the cooling
of hot food, or the thawing of frozen food) there is also a need to record:
 The starting temperature of the food at the time it was placed into storage

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 The finishing temperature of the food at the time the process (cooling or defrosting) was
completed
 Type of storage – for chilling, thawing, etc.
• Name of relevant person – this may be the:
 Person who produced the item, and/or
 Person who stored the product.
• Date of expiry – the date when the item will expire based on shelf life guide. An expiry/expiration date
does not necessarily mean that the food needs to be discarded. The dates are used by stores to ensure
that people rotate stock and keep it as fresh as possible and is also useful in the event of product
recalls.
Many companies produced specialized labels for food storage, one (1) of the most common is day dots, a
color-coded labeling system that states the day of the week when a food item is stored. The date is written by
the kitchen staff or inventory supervisor. Some labels are simple and only state the day and date, others have
sections where other important information can be included as stated above. The information provided on
food storage labels will assist staff and managers in making a decision as to whether the food is fresh, of a
quality standard, or if it is safe to use.
Shelf Life
A shelf life guide is used as a reference to determine whether or not products are nearing or past the date
that these may be safely consumed. Food products are dated in three (3) ways:
 Sell By Date – determines how long a store should display the product for sale in retail outlets.
 Best If Used By Date – indicates the date that is recommended for best flavor or quality. It is not a final
purchase or safety date.
 Use By Date (Best Before, in some areas/countries) – the last date recommended for use of the product
while at peak quality. The manufacturer determines this date.
The stated shelf life of a food is the period of time for which it remains safe and suitable for consumption,
provided the food has been stored in accordance with any stated storage conditions. This means that the food:
• must remain safe to consume, i.e. should not cause food-poisoning because of the growth of
pathogenic bacteria or the production of toxins (bacterial and fungal) in the food during storage;
• has not deteriorated in quality or spoiled in any way that the consumer would find unacceptable; and
• has not lost significant amounts of any nutrients listed on the label.
There is an extension date indicating that a certain food product can still be consumed within the said period,
provided, the abovementioned conditions are observed (See shelf life guide in 10 Handout 2).
Food Storage
• Dry goods storage – It is a non-refrigerated storage where canned and dried food is kept. It may be
room-size, a variety of cupboards and/or a pantry.
 Ensure that the area is fly- and vermin-proof – to minimize contamination by pests
 It is well ventilated and lit – to deter pests and to allow staff to see what they are doing and
identify and remedy spillages and vermin
 It should never be overstocked – excess stock costs money, clutters things up, and increases
the chance of out-of-date stock
 It is fitted with doors making a proper fit when fully closed – to help exclude pests
 The lowest shelf is sufficiently far enough above floor level to enable air circulation around
goods, and allow mops and brooms to get under the shelves when cleaning is required.

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 Bulk food containers are made from food grade materials and have tight-fitting lids – plastic
garbage bins are not permitted to be used for food storage as they are liable to splitting, do
not have a smooth internal surface to facilitate cleaning, and do not protect sufficiently
against mice and rats.
 Food containers are cleaned and sanitized before being reused/refilled – to guard against
batch-mixing.
 Any canned, tinned, or bottled food must be transferred to an appropriate container and
refrigerated once the container has been opened – it is not acceptable to open a can, use the
half contents, and then return the opened can to dry storage. The food must be transferred
to a plastic or stainless steel container, and then placed in the refrigerator.
• Refrigerated goods storage – It is used for fruit and vegetables, dairy products, meat, and all other
potentially hazardous food items. Refrigerated storage may occur using cool rooms, under-counter
refrigeration units or domestic refrigerators. Ensure that:
 The temperature is kept at 5°C or below and is checked with an independent, calibrated
thermometer – checks must be done at least once per day
 The maximum time high-risk food items are stored at 5°C or below should be within seven (7)
days. Food should be eaten within this time or else, it will be discarded.
 Cool room/refrigerator door is closed between uses and an effort is made to minimize opening
times by planning openings – an open door raises the temperature and makes the unit more
expensive to operate.
 The cool room is not overcrowded – to enable air to circulate freely around food items.
 Food loads put into the cool room/refrigerator are broken down into smaller units to enable
faster cooling – when large units of food are placed in the refrigerator, it takes a lot longer for
the core of the food to move out of the Temperature Danger Zone (TDZ) with a range from
5°C to 60°C.
Two-Step Rule for Cooling Food
1. Cool hot food down from 60°C to 21°C within two (2) hours of removing the food from the
stove, oven, or another cooking unit.
2. Once the food has reached 21°C, it should be placed into a refrigerated/cool room, and
then cooled to 5°C (or below) within a further four (4) hours.
Hot food items should be allowed to cool before being placed in the cool room. Frequent
stirring of the food will help it cool quicker. The Two-Step Rule for cooling hot food items must
be applied in consideration with the following:
 All food is covered and protected from contamination – plastic film with a label
attached should be used.
 Potentially hazardous food (PHF) is separated from cooked and/or ready-to-eat
foodstuffs as there is the potential for raw blood or juice to drip down onto the food
below. PHF items include:
o Milk and milk products – cheese, butter, yogurt, custards, cream cakes, baked
custard tarts, and dips
o Egg and egg products – fresh pasta, duck and game bird eggs, all eggs,
mayonnaise
o Meat and poultry – all types of meat (beef, lamb, pork, chicken, turkey) and
all cuts (sides, loins, steaks, chops, ribs)
o Processed meat products – pâté (patey), meat pies, sausages, coagulated
blood, and meatballs

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o Fish, shellfish, and its products – caviar, fish balls, patties, salads, sauces, and
stews
o Other dishes – pizza, prepared meals, sandwiches, salads, cooked rice, and
cooked pasta
• Frozen goods storage – It is used to store frozen items, especially in commercial establishments.
Freezers may be chest type, upright, or walk-in, but these must be maintained so food remains hard
frozen (recommended temperature is -15°C or below). Ensure that:
 Hot food is never frozen – cool it first following the Two-Step Rule
 Thawed items must never be refrozen – once defrosted, food should be used or thrown out.
 Freezers are defrosted regularly – to maintain operating effectiveness and encourage
turnover of items
 Freezer doors are kept closed when the freezers are not in use – to keep cold air in
 Freezer temperature needs to be checked on a daily basis – to ensure correct operating
temperature
 Large pieces/amounts of food are not frozen as this encourages others to defrost the item and
then refreeze it – in practice, this means freezing slices of meat rather than slabs of meat, and
using shallow storage containers rather than deep ones to freeze food
 Manufacturer’s restrictions regarding the storage of frozen food products are followed – these
may relate to storage temperatures and the length of time the product can be stored (for
quality and/or food safety reasons).
Recommended Storage of Some Items
• Chopped herbs – Rinsed and dried. Airtight container and refrigerated (short term only)
• Picked herbs, salad leaves, edible flowers, shoots – In water and refrigerated (short term only); iced
water will help to crisp up herbs and leaf vegetables quickly
• Biscuits, pastry, and croutons – Airtight container in dry storage area with low humidity
• Eggs and crepes – Airtight container and refrigerated (short term only)
• Meringues, candy, and toffee – Airtight container in dry storage area (short term only)
• Salsa and pastes – Refrigerate, covered or in bottle or jars
• Prepared sauces and condiments – Refrigerate, covered or in bottles or jars
• Dairy food such as cream, cheese, and yogurt – Refrigerate, well covered and away from strong
smelling food
• Bread – Well wrapped or covered in cool dry area
Optimal storage temperatures are as follows:
• Frozen food: –18°C (freezer) • Fruits and Vegetables: 4°C - 6°C (cool room)
• Meat/poultry/seafood: 1°C - 3°C (cool room) • Chemicals: 10°C - 16°C (well ventilated)
• Dairy: 4°C - 6°C (cool room)
Using FIFO
First In, First Out (FIFO) is an effective method used in stock rotation for food items. This principle requires
food to be used/served in the order it was delivered, meaning, that the food items in stock the longest are
used first. In practice, this means when storing food:
 Old/existing stock must be moved forward on the shelf and the newly delivered ones are placed
behind it – this allows the stock at the front (oldest ones) to be used before the newer stock.
 Existing product in a chest freezer should be removed and the new stock placed at the bottom of the
freezer – the existing/old stock is then replaced in the freezer on top of the newer stock.

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 Check use-by dates of products – store items in such a way that the nearest date is at the front, so it
will be used first.
Standard safe food handling requirements in relation to food storage are:
o Use food grade materials to store food susceptible to contamination – such as stainless steel
o Cover food that is in storage to protect it from contamination
o Rotate stock to ensure it is used in the correct sequence (FIFO)
o Keep all storage areas and equipment clean
o Never store food, including packaged food, directly on the floor. Use shelves or stack on pallets.
o Ensure pests and rodents are excluded from food storage areas – conduct a regular check of all storage
areas. Undertaking weekly inspections are recommended with staff taking appropriate action where
evidence of pests or rodents is discovered. Note that establishments have their own policies and
procedures in relation to this matter.
Stocktake or physical inventory refers to the counting of all items in storage to keep track of stock movements
and establish what are needed to purchase and bring storage up to set levels. Stocktake sheets are effective
tools in rectifying cost problems for kitchens. It is in a sense, a professional shopping list. Depending on the
establishment, stocktakes happen at different intervals, i.e., weekly, monthly, bi-annually, but always at the
end of the financial year for accounting purposes.
Stocktaking sheets should include the following information:
• Date • Unit cost column (how much is the unit cost)
• Section to be counted • Stock value column (unit cost multiplied to
• Who has conducted it the number of units)
• Product column • Quantity
• Unit column (what size it is when you buy it)
Stock quality is maintained if regular stocktaking is done. If an item is nearing its use-by date, move it to the
front or use it as soon as possible. While doing stocktakes, one (1) should also be looking for use-by dates,
packaging quality, vermin, and stock quality. All food items’ spoilage should be reported and recorded since
all product losses have to be reported. Some kitchens operate food spoilage forms to record all wastages.
Cleanliness and Lighting
The concept of maintaining a clean storage area is to primarily prevent the spread of bacteria and other
diseases. Proper storage is essential, not only for hygienic reasons but also for safety and ease of access.
Storage areas need to be well lit (natural or artificial light). Bright lighting assists in locating items, preventing
accidents, and can assist with the control of vermin. If natural light is used, direct sunlight should be screened.
Check Vermin and Defects
Security against human theft is not the only way to lose food. One (1) must also look for:
• Vermin droppings • Insect eggs
• Moths or larvae on or in fruit and • Dead or alive insects
vegetables • Rats or mice
• Damaged packaging
Any potentially contaminated food must be disposed of immediately and a professional pest control company
called in if regular cleaning fails to eradicate the problem. During routine stocking and cleaning of storerooms,
a number of areas are needed to be examined:
• Internal tiling, walls, fixtures, and floor are • Shelving not rusted and in good repair
free from cracks and holes • Sufficient and efficient drainage
• All paint in good condition and not cracking • Doors aligned to close securely

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• Use-by dates current and not expired • Packaging intact

• Adequate ventilation • Locks on doors
• Sufficient lighting • All canned food items in good condition; no
• Effective stock rotation dents, or not puffing
Food Preparation and Service
General requirements for handling food include:
• Ensuring only safe and suitable food is processed – food unfit for consumption must not be processed.
This includes food items that:
o Look or smell off and show other signs of contamination.
o Exceeded its use-by date, or food taken from a source where the integrity of the packaging
has been compromised.
• Protecting food from contamination during preparation:
o Physical sources – such as hairs, broken glass, dead flies, dust, etc.
o Chemical sources – such as fly spray or the introduction of cleaning chemicals into the food
o Microbiological sources – can be caused by leaving PHF items in the TDZ for too long while it
is being processed or failing to cook food at the correct temperature.
o High-risk food should reach an internal temperature of 75°C, which should be verified with a
thermometer.
• Ensuring all fruits and vegetables are washed and checked thoroughly before being prepared
• Excluding unhealthy people from food handling/processing activities
• Using only clean equipment and utensils that have also been sanitized and are in proper working order
• Ensuring chemicals are kept separated from food and food utensils and equipment during processing
• Keeping individual batches of processed food separated
• Avoid touching food with bare hands where that food will not be subsequently cooked – it is best
practice to wear disposable gloves or to use utensils to handle all food
• Using color-coded chopping boards to reduce the likelihood of cross-contamination, such as these:
o Red – for raw meat only o Brown – for cooked meat only
o Blue – for seafood only o Yellow – for poultry only
o Green – for fruits and vegetables only o White – for dairy products only
Note: The color-coding of chopping boards and other utensils depends on the standard usage of the
establishment.
• Discarding any food dropped on the floor
• Washing and sanitizing any food handling tool, equipment, or utensil that has been dropped on the
floor before reusing it
• Avoiding coughing or sneezing over food or food preparation utensils, equipment, or surfaces
• Using a tasting spoon to taste dishes – never use any utensil to taste food and then replace it in the
dish/pot, or use it again for stirring
Thawing Food
Frozen food must be thawed before use. There are only three (3) acceptable ways to thaw food:
 In a refrigerator, chiller, or cool room
 If pressed for time, use a microwave to defrost, moving pieces of food during the procedure
 Run the item under cold water (less than 20°C) – only suitable for small portions and unsuitable where
the item is breaded/crumbed.

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All meats should be cooked immediately after thawing. It is not acceptable to thaw items out by placing them
in a bowl or sink in water. Thawed food items must be used immediately, and are not advisable to be returned
back to storage to avoid contamination.
Serving Food
The serving of food by staff to customers is an example of food handling. The basic food handling procedures
for staff when serving hot or cold food are:
• Potentially hazardous food must be kept out of the Temperature Danger Zone.
• Remember to keep hot food, hot – at 60°C or above and keep cold food, cold at 5°C or below.
• Never touch food with bare hands – always use disposable gloves, tongs or some other item
(greaseproof or wax paper, a fork, or a spatula to create a barrier between the hands and food in order
to prevent cross-contamination).
• Food must be served onto plates, bowls, or other appropriate wares.
• Plates and similar wares must be stored at the service point in such a way to protect these from
contamination – including contamination by flies, dust, and customers.
• Food must be kept protected from contamination – keep doors on display units closed; use lids where
provided on storage units.
• Staff must apply safe food handling and personal hygiene practices such as:
o Not coughing or sneezing towards food
o Washing hands as required
o Using disposable gloves, as needed, and changing when required
o Never using food dropped on the floor
o Never using food that has been contaminated in any way
• Use different utensils to serve different food items – to avoid cross-contamination and also to
eliminate different food or colors being mixed in with other food items.
Holding Food
Once food has been produced, there can be a need to hold it until service time. Holding means keeping food
hot, cold, or frozen after it has been produced/processed while it is waiting to be served. Displaying refers to
promoting food by putting it on show with the intent that “selling through seeing” will occur. It is necessary
to train staff in practices required to safely hold/display menu items.
Holding/Displaying Cold Items
Equipment used to hold or display cold food items include salad wells, cold plates, refrigerated cabinets, and
refrigerated bain-maries.
• Food should be held or displayed at or below 5°C (41°F) to keep it out of the TDZ
• Food should be covered/wrapped to prevent contamination
• Temperatures must be regularly checked at least daily, using an independent thermometer
• Protective guards must be provided to prevent customers from sneezing or coughing over the food
• Turn on cold holding units and pre-chill it before chilled food items are placed into it
• Pre-prepared items such as sandwiches and filled rolls must be stored under refrigeration. Such items
must not be sold/eaten when these have spent four (4) hours or more in the TDZ
• Food Safety Plans require records to be kept of the temperature of cold food display/holding units on
a daily or shifting basis.

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Holding/Displaying Hot Items

Equipment used to hold or display hot food items include bain-maries, pie warmers, and hot food cabinets.
• The temperature of food must be over 60°C (140°F).
• Food to be put in hot food containers must be preheated rapidly before being placed in it – never
place refrigerated food directly into hot food units.
• Turn on hot display equipment and pre-heat it before pre-heated food items are placed into it.
• Food should be served in the order it was placed in the cabinet – to minimize risk of contamination,
as well as guard against loss of taste, appearance, and quality.
• Hot food items left from the day before should be served before food items cooked today. Note that
some premises follow a standard operating procedure of discarding all leftover food.
• Temperature of food must be regularly checked (at least daily) using an independent thermometer.
• Food containers must not be topped-up, but emptied before being replaced with fresh food to avoid
mixing batches.
Reheating Food
It is necessary to reheat food items properly in order to maintain its quality and safety. Food items that are
highly perishable and have been in the TDZ for more than two (2) hours should be discarded.
• Reheat when preparing leftover food – these items must only ever be reheated once, and then
discarded if not served/sold
• Reheat in small quantities – this reduces the time food spends in the TDZ
• Food must be protected from contamination while it is being reheated
• The bain-marie must hold the heated food at a minimum of 60°C – so as to be above the TDZ
• It is preferable for food to be reheated immediately before service rather than to reheat in bulk
• Stir wet dishes held in the bain-marie regularly to make sure the food does not cool down to below
60°C – this applies even when the units have overhead heating lights
• Previously cooked food, coming from the cool room or refrigerator, that is going to be reheated, must
be raised to 70°C (for two [2] minutes) as soon as possible, and then kept at a minimum of 60°C –
never leave previously cooked food sitting around in the kitchen on a preparation bench in the TDZ
• A temperature monitoring probe should be used to check the internal temperature of a food that is
being reheated – never rely on guesswork, or the visual appearance of food.
Waste/Rubbish Disposal
One (1) must always wear disposable gloves when handling garbage. Wash hands immediately after handling
garbage or bins. Requirements for the handling of garbage outside the venue in external bins and dumpers
include:
• Ensuring sufficient numbers of bins to cater the waste produced by the business
• Making sure all bins have tight-fitting lids
• Keeping lids closed when bins are not in used – to help prevent access to garbage by pests
• Ensuring buns are in good condition – to prevent leaks and protect against access by vermin
• Cleaning the external bins and dumpers – using detergents, degreasers, and deodorants
• Emptying external bins on a regular basis – to help avoid accumulation of garbage and objectionable
odors
• Applying appropriate recycling techniques
Waste must be collected in pedal-operated bins that can be emptied regularly and washed out or in paper or
plastic bags on pedal-operated stands. Bags must be sealable and put into dustbins, incinerated, or collected
by the local refuse collector.

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Food Safety Documents

Records will reflect the identified potential hazards for each business and the food handling processes to be
used within the business (as determined by an analysis of the food handling operations of the business). Every
FSP requires an assortment of documents to be kept, which will help record the actual operation of the
business from a food safety standpoint.
These documents include (see 10 Handout 2 for samples of some food safety records):
• Approved Food Suppliers List – listing those businesses from whom the food may be bought
• Goods Receiving Form – recording a proportion of incoming food deliveries to the property
• Goods Rejected Form – detailing which have been delivered to the venue but are refused/rejected
• Cold Storage Temperature Log – recording the daily temperatures of fridges, freezers, and cool room.
• Ready to Eat Food on Display Log – recording the daily temperatures of both hot and cold food that
are on display
• Hot Display Temperature Log – recording the daily temperatures of hot food items on display in units
such as bain-maries and warmers
• Cold Display Temperature Log – recording the daily temperatures of cold food items in units such as
salad wells or refrigerated display cabinets or counter chillers
• Equipment Calibration Log – detailing testing of the probe thermometers to prove if these are
provided accurate readings, or to show these need repair or replacement
• Internal Review Form – detailing on some regular basis (such as once every two [2] weeks) the
processing of a food item by tracking and recording the processes used (such as thawing, preparing,
cooking, cooling, reheating, displaying, and serving) and recording the times and temperatures (for
example) involved at each process step. This is a tool to help staff focus on areas that need attention
and to ensure the Food Safety Plan is followed. The Food Safety Supervisor should use this checklist
every two (2) to three (3) months.
• Corrective Action Form – detailing action taken in response to an out-of-control situation.
Note: Records, forms, or logs may differ from one (1) establishment to another. These depend entirely on the
standard templates a particular establishment uses for its internal processes.

References:
Association of Southeast Asian Nations (ASEAN). (2012). Apply standard safety procedures for handling
foodstuffs. Victoria, AUS: William Angliss Institute of TAFE
Association of Southeast Asian Nations (ASEAN). (2012). Organize food service operations. Victoria, AUS:
William Angliss Institute of TAFE
Association of Southeast Asian Nations (ASEAN). (2012). Receive and store kitchen supplies and food stock.
Victoria, AUS: William Angliss Institute of TAFE
Blue Ridge Area Food Bank (n.d.) Shelf life & food safety guidelines [PDF file]. Retrieved from
https://www.dsfp.org/wp-content/uploads/2014/08/Food-Safety-Guidelines.pdf on 22 March 2018.
Gupta, R. K. (2016). Food safety in the 21st century: Public health perspective. Oxford, UK: Elsevier, Inc.
Mortarjemi, Y. (Ed.), & Lelieveld, H. (Ed.). (2014). Food safety management: a practical guide for the food
industry. Oxford, UK: Elsevier, Inc.

10 Handout 1 *Property of STI

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