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HANDLER-CERTIFICATION-COURSE)

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Checklist for Receiving Food Deliveries

Care must be taken when receiving food orders as pests or pathogens may be
introduced to the workplace.

December 3, 2017

Care must be taken when receiving food orders as pests or pathogens may be introduced to the
workplace. You need to check deliveries carefully to ensure food safety. To do this, ensure that the area
where you receive food is clean, well lit, dry and free from pests.

When you receive deliveries, perform the following checks.

Driver and vehicle checks

Always check:

that both the vehicle and driver look clean and hygienic
for any signs of pests, both on the incoming food and within the vehicle
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that food and non-food items, especially chemicals, have been kept separate in the vehicle

Temperature checks
Always check for temperature compliance – speci cally:

refrigerated goods should be delivered at 4°C / 40°F or less

frozen goods should be delivered at -18°C / 0°F or below

Ice cream is the exception to the frozen goods rules. Ice cream should be delivered at a temperature
between -14°C to -12°C / 7°F to 10°F

Don’t guess the temperature of the food. Always use a calibrated thermometer to check that temperature
rules are being adhered to.

Sensory checks (sight and smell)

Check for any signs of:

deterioration such as a strange colour or smell

broken, leaking or damaged packaging
pests, including gnawed packages, droppings or pests themselves
thawing of frozen goods
swollen or dented cans and ensure that their seals are in good condition
packaging for dried goods have moisture stains

Also, never accept home-canned foods. Home-canned foods carry a high risk of botulism.

Labelling and paperwork checks

It’s important to check that labels and paperwork are present and correct. Labels on non-fresh produce
contain lot codes which are referred to when products are recalled. If you don’t have this information then
you may not know what to do with the food items in case of a recall.

always check that the labels have lot codes and ingredient information
check for government approval stamps on regulated foods
review the expiry dates on the labels to check that items are not out of date, and are not likely to go
out of date within the time frame that you need to use them
keep all invoices and receipts
if you have purchased tagged seafood, keep the tags for at least 90 days
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Employee training
It goes without saying, but make sure your employees know to perform these checks (and how to do so).
This will help you to avoid the costly mistakes associated with accepting food deliveries that are:

spoiled or past the best before date

contaminated (e.g. with bacteria or other contaminants)
infested with weevils or other pests

Food handling mistakes can have serious consequences. Train and certify your Food Handlers to protect
your customers and your business.

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(https://www.foodsafety.ca/haccp-food-safety-plan-kit)

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We're here to help

1 800 505 9145 (tel:1-800-505-9145)
Canadian Institute of Food Safety
77 Bloor St West, Suite 600
Toronto, Ontario, M5S 1M2, Canada

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rights reserved. The Canadian Institute of Food Safety, foodsafety.ca and the Canadian Institute of
Food Safety logo are trademarks of the Canadian Institute of Food Safety. All other trademarks are the property of their
respective owners. Any advice or recommendations should be considered a guide only. For guidance on any issues
addressed on this website, please consult your local government agency. The Canadian Institute of Food Safety is a leading provider
of recognized Food Handler Certi cation Courses. All recognized training is delivered by the Canadian Institute of Food Safety.

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