Firstly, I would like to explain what TCS food is. For your information, TCS food is food that requires time and temperature control for safety. 

For example, for cold TCS food such as cottage cheese, they should be received at 41oF/5oC or lower. For hot TCS food, they should be received at 135oF/57oC or higher. 

Next is milk. Milk can be received at 45oF/7oC or lower as long as it is cooled down to 41oF/5oC or lower within 4 hour of receiving it. 

For shell egg, it could be received at room temperature of 45oF/7oC or lower. 

On the other hand, for shellfish that store in a bottle or can, it can be received at 45oF/7oC or lower. Meanwhile for live shellfish, we could receive it at 45oF/7oC as well, with the internal temperature no greater than 50oF/10oC. Both of these type of food need to be cooled to 41oF/5oC or lower within 4 hour of receiving it. 

Last but not least, receiver should pay attention to the condition of frozen food. It should be frozen solid. They should reject frozen food with fluid and water stains on the case bottom. The sign of ice crystal and any frozen liquid indicates that the food might be thawed and refreeze again and again. 

Each food should be received at right temperature to extend its shelf life and ensure the quality. 

 

Receiving and storing is a critical part of food service operation. Preparing the ordering list in receiving area and cross check it against the invoice while the delivery person is still on the premises. Make sure we have everything that ordered, the right items, the right quantity and the right quality. The quality of the receiving items can be checked by opening the case and inspect it. Check the temperature of receiving items or the presence of other hazardous. If anything is missing or unsatisfactory, make sure your invoice is corrected. Make sure the receiver and the delivery person in a show and this show any return to credits. When making a return, make sure to let the supervisor know so that they can assure that the product get replaced their cases. Furthermore, make sure the rotating product in all storage areas. Remember the rule, FIFO, first in first out. Avoid contamination in the storage areas. Keep the raw food on the lower shelf, ready-prepared food above it. Keep it all organized.

The products received should in corresponding to the purchase order and invoice. 

The products received should be the same as stated in the specifications to avoid any fraud. Usually, not every product is weight but a random selection of product from the bulk can be done to determine the accurate weight.

The products should be in good condition and desired quality. It should also be consistent in size, colour, amount and weight for all ingredients. For example, green bell pepper.

The receiver should take note on the amount of money paid to the supplier. A well-documented record should also be done in order to ensure the receiving procedure is conducted systematically.

The receiver should alert on the mistakes made and correct the false product immediately. The receiver should ask for replacement or refund for the false products and make amendment on the documentation as well. 

2. Procedures For Storing Food Deliveries

 

As for Marriott, they check expiration dates, compare purchase orders with good received, check sealed cartons and reject damaged products. As for Previte’s Meats and Provisions, most perishable items checked for temperature with infrared laser gun thermometer, conditions of box also checked for temperature, cleanliness, sealed and dated. While for South Shore Hospital, they set strict guidelines compare to the two above operations. For example, all items must be refrigerated or frozen within specified time and they have log books for that. They emphasize on that it is not necessarily the record keeping that is important, but what do you do when something falls out of the desired temperature zone or acceptable receiving temperature. As for me, different food service operation may have different receiving procedures because they serve different menu item.