SOP For Receiving of Food and Raw Materials in Kitchen

SOP Number: Kitchen / F&B Production SOP – 7

Department: Kitchen / Food Production - Receiving Food and Raw Materials 
Date Issued: 19-Sep-2018
Time to Train: 30 Minutes
Purpose of this SOP:
All food should be checked for proper conditions when it is received in the hotels or kitchen facility, and
assure that all foods come from approved vendors and sources only.
The Kitchen Staff/Chef's who is responsible for receiving of Food and Raw materials in
Kitchen schedule deliveries for off-peak hours and make sure trained staff is available to receive, inspect,
and store food promptly.
Receiving Food and Raw Materials Standard Procedures:
1) General Points to note while receiving food and raw materials:  
 Delivery times be agreed in advance with suppliers and meet business needs.
 Receiving area supervisor ensures that health and safety regulations are adhered to during
deliveries.
 The supervisor should have the supporting order documentation to cross-reference with the
delivery docket provided.
 Receive should be done in such a way that only one delivery at a time from approved suppliers
and make sure to verify credentials of the delivery person.
 Record the date received on the outside of each package, and a use-by date if applicable.
 Remove potentially hazardous foods from the temperature danger zone (> 5º Celsius) and place
in storage as quickly as possible.
 Accept only pasteurized dairy products.
 Assure that no home-prepared foods are accepted or used from third parties.
 When damaged items are found, the manager or designee should call the distributor so the
product can be picked up and returned and a credit issued.
 Make a note on the invoice when any items are rejected.
 Reject potentially hazardous foods that are not at acceptable temperature and cans with swelled
tops or bottoms, leakage, incomplete labels or with rust, dents etc.
 Evaluate the quality of products by odour, sight, and touch and reject unacceptable products.
 The received products must always meet the order specifications and the quality requirements.
 If any foods are deemed unacceptable, they should be rejected and put in a designated area for
credit.
2) Checking the delivery docket against the order form.
 The supervisor physically checks each case for the correct quantity, quality and temperature is
required for the received items.
 Items should be weighed where appropriate.
 Packaging should be of good quality and contains the required date and source data, where
relevant.
 Any discrepancies should be noted, recorded and reported to the concerned manager. 
3) How to Receive Frozen and Refrigerated Foods?
 Check to make sure that all frozen food is solid, and does not show evidence of thawing and re-
freezing.
 Check to ensure that refrigerated foods are received at or below 5º Celsius.
 Check the temperature of the frozen items with a calibrated thermometer to assure that cold food
are below 5° Celsius.
 Reject frozen foods that should be stored below 5° Celsius that are delivered above 5° Celsius.
 Eggs with shells can be at a temp of 7° Celsius if it is above then the same to be rejected.
 Check at random the temperature of three different refrigerated food items for each delivery.
 Record date, employee initials, vendor, product name, and temperature of these products in the
Receiving Temperature Log.
 Place foods in the proper storage area (cooler or freezer) quickly to avoid
potential bacterial growth.
 Proper deep chill storage temperatures are from 0º Celsius to -3,5º Celsius or below.
 Proper freezer temperatures are -18º Celsius.
4) How to Receive Dry Goods in the Kitchen?
 Check dry goods for leaks, flaws, or broken packages.
 Dry goods should be dry, free of mold, and free of insects.
 If the packages are flawed, they should be rejected and put in a designated area for credit.
 Visually inspect cans for leaks, dents, bulges, or other visible signs of damage.
 Notify a manager if a damaged can is found.
 Date boxes and cans with receiving date.
 Always separate chemicals from foods and store them separately.
 Proper dry storage temperatures are between 10º Celsius and 21º Celsius at 50% to 60% of
humidity.
5) How to ensure effective issuing and controlling of stock in Hotel Kitchen?
 Access to stores is strictly controlled and goods are only issued at defined times, on receipt of the
appropriately signed requisition form.
 Items are only issued by the individual responsible for store management or designate.
 Stocktaking is regularly completed and results are recorded.
 Use the First In First Out (FIFO) inventory rotation of products in all storage areas to assure that
the oldest products are used first.
 Products with the earliest use-by or expiration dates are stored in front of products with later
dates.
 Mixing old food with new food is not acceptable.
 Keep products in original package until used.
 All discrepancies are investigated.