Receiving Food

If you supervisor or manager related to food product, you are responsible for ensuring that all food supplies are received in a wholesome, sanitary condition, within correct temperature requirements, from approved sources.  It means, you do not accept food items from unknown and unapproved sources, whether raw items or prepared native dishes.

Food and beverage deliveries shall be planned so that supplies can be handled promptly and correctly.

Employees must be trained in recognizing unacceptable food during deliveries and allowed to decline delivery of such food if food does not meet written food safety standards.

Raw or fresh food is food material that should be prepared or cooked prior to serving such as but not limited to:

1. Fresh meats, milk, eggs, fish/seafood, fruits and vegetables must be in good condition, fresh and no sign of damaged or form, color and taste changed.
2. Flours and beans must be in good condition, no color changed, no stained and no fungi infestation.
3. Fermented food must in good condition, smell of fermentation favor, no color, odor or taste changed, no stained and no fungi infestation.

Food preservative or food coloring that is used in food should comply with the current rules and regulations.

Food that is processed in food establishments such as but not limited to:

Packed foods must:

• Have labels and brands.
• Listed and have registration number.
• Intact packaging, no damage, torn/busted or bulging.
• At least 3 month due expiry date.
• Use single use package or container.

Unpacked food must:

• New and fresh.
• Not spoiled, rotten, damaged or have no fungi infestation.
• Free of harmful materials or chemicals.

All refrigerated and frozen foods must be delivered at the proper temperatures and the temperatures verified and documented. Use portable refrigerated containers and freezers if necessary to maintain temperatures.

• All fresh food materials including Fresh Potentially Hazardous Foods and beverages must be held/transported at safe temperatures of 5C(41F) or below.
• Frozen Potentially Hazardous Foods and beverages must be held/transported at safe temperatures below -18 Celsius degree (0 Fahrenheit degree) or below.

Prior to put into portable refrigerated and freezer containers, imported food or food that is process in food establishment should use its original packages from producer. Meanwhile locally purchased food stuffs should be put in clean container that could protect them from cross contamination and allows air circulation.

Canned food must be carefully examined for signs of damage such as but not limited to dented can, bulging, corroded lined, broken seals, damaged along seams or no proper labeling. This kind of food should be declined from entering the facilities.

Dry foods shall be inspected for insect and pest infestations, damaged or moisture packaging.

The company should developed Raw Food Specification Standards than can be used as guidance for Food Inspection personnel during purchasing and receiving food prior to entering facilities.

Only food materials that comply with Raw Food Specification Standards are allowed to enter the facilities. All sub standard food or food materials that are not meet Raw Food Specification Standards should be declined and discarded. Both accepted and declined and discarded food materials should be recorded and documented.