Food businesses must ensure they only receive food that is safe for human consumption. When receiving food deliveries, food handlers must ensure that the food they receive:-
1. Is protected from contamination.
- Check that food is covered or packaged when it arrives and that the packaging or covering is not damaged.
- Check the ‘best before’ or ‘use by’ date. Food cannot be used or sold past its ‘use by’ date.
- Make sure the food is inspected when it arrives and is immediately placed in the freezer, cool room or other appropriate storage area.
2. Can be identified while it is on the premises.
- Ensure that food is placed in the correct containers.
- Ensure that food is labelled correctly with the name and address of the manufacturer and a batch code or a date code. A label will help you identify the food in case it is recalled.
3. Is it at the correct temperature when it arrives, if it is potentially hazardous.
- chilled – at a temperature of 5°C or below;
- hot – at a temperature of 60°C or above;
- frozen – frozen hard and not partly thawed;
While the Food Safety Supervisor develops the Food Safety Plan, it is often the food handlers who receive the food so they must ensure that food is received, labelled and stored correctly and safely. You can learn more about your responsibilities as a food handler working at a licensed food business in the Hygiene for Food Handlers online training course.