HACCP is an operating system that ensures that as many precautions as possible are taken to eliminate, minimize or prevent any form of contamination. HACCP identifies critical control points relating to all transportation, handling, preparation, service and storage of food products.

Receiving, storage and preparation are all important parts of a food safety flowchart, and receiving products is your first step in developing a flowchart. The following are important elements to consider when receiving products in general.

Never assume that all food you receive is good enough to eat.
The receiving dock and associated areas should be well lit and kept in a very tidy manner. Include this area in a daily cleaning schedule to ensure proper cleanliness.
Plan your deliveries to allow sufficient time for proper inspection and receipt of all food products.
Keep all necessary equipment and containers on hand. Scales, plastic gloves, containers and thermometers are important items to have within reach.
Register the temperatures of the refrigerated and frozen storage of vans. If the temperature is not within an acceptable range, do not accept the shipment (because you cannot determine how long the temperature has been unacceptable).
Each food group, whether dry food, dairy products, fresh produce or meat, requires a slightly different procedure. Regardless of the product type, the most important part of a receiving procedure is accuracy. Any carelessness or half-hearted attempt to control the delivery will render the entire process useless.

Dry food
Dry foods or goods are usually shipped in boxes, bags, crates or buckets. Count the pieces and check whether the quantity corresponds to what is stated on the invoice.

If a box is damaged, check the contents carefully. Pay particular attention to signs of leakage in boxes containing products in jars or bottles. It is extremely difficult to obtain credit at a later date for products stored in glass jars or bottles that have broken. In addition, visually check bags and buckets for damage or leakage.

If sealed boxes indicate they have been opened, check the contents. All unsealed or clearly repacked boxes should be checked to verify what they contain. If there is any doubt about the quantity, quality, or damage, do not sign the invoice until you or your supervisor resolves the issue with the shipper.
Canned goods are delivered in boxes or cartons. Perform a count and quality check of the cans.
The two most common types of damage to cans are swelling and large dents. If the cans are swollen or bulging, it means the food has spoiled and should not be used. If the cans have large dents, the seams may be split and the food may be contaminated. Again, the canned product is unsafe to use and should be returned to the supplier. If an entire box of canned goods is unacceptable, the local health authority should be notified.

Dairy products
Dairy products are perishable and do not have a long shelf life. Check the expiration date on each container. This must be at least one week after the date of receipt.
As with dry food, compare the number of items received with the invoice and check all items for damage and leaks.

Meat, poultry and seafood
Fresh meat is sent in pieces and/or by weight. Count and weigh the fresh products. Check for leaking vacuum-packed packages and check the quality of the meat against the quality on the invoice. If specifications are stated on the order form, check whether the pieces of meat meet these specifications.

Fresh poultry and seafood should also be counted, weighed and checked for quality.

Frozen products are often delivered in crates and outer boxes. Open the boxes to count the items and check for signs of freezer burn, torn packaging, partial thawing, or other problems.

In summary, when receiving goods, please remember the following:

The quantity of goods received must match the quantity on the invoice and the quantity on the purchase order.
The quality of the goods received must meet the specifications stated on the invoice or the specifications previously agreed with the supplier. This includes providing the specific brand name when requested.
The prices of the goods must be stated on the invoice and must correspond to the prices on the purchase order.
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