Team Members

March 2009

Accept and Process Goods Received

How to…

What you need to know

•

Quality, quantity, date and temperature checks must

be completed before accepting the delivery

(are the products in sellable condition?)

•

Products can only be accepted if they have a shelf

life and temperature of:

•

Frozen products –

minimum 30 days,

reject if over -15°C (-18°C ROI)

•

Chilled products –

minimum 2 days,

reject if over 8°C (5°C ROI)

•

Ambient (e.g. cake mix) –

minimum 90 days

•

All deliveries must be put away within 30 minutes

•

Chilled items must be put away before frozen or

ambient as these products are a greater food safety risk

•

Temperature checks must be recorded in the

Goods Received log

in your shift standards planner

•

Training on correct lifting and handling of stock

is covered during your health and safety training.

Team Members

March 2009

Check the delivered
stock against the
delivery note to make
sure it is all there

Put stock away within
30 minutes
remembering;

•

Chilled stock first (the temperature rises quickly so is a food safety risk)

•

Frozen second

•

Ambient third

•

Operate a first in first out (FIFO) policy – Stock with the longest shelf life

at the back/bottom of shelf, Stock with the shortest shelf life at the front/top

•

All stock must be at least 15cm off the floor

•

All chilled/frozen stock must not touch the top, bottom, back or sides of the fridge

or freezer. This helps keep the equipment working properly

•

Dispose of all rubbish properly

Check the product shelf
life and quality. Make
sure they are not torn,
unsealed, crushed,
damp, tampered with,
or showing signs
of pest activity

Complete temperature
checks on your chilled
and frozen deliveries to
the standard above and
record on the Goods
Received record.

Record on the delivery
note any products that
need to be returned or
that are missing. Sign
the delivery note and
store the unit copy in
the place your training
buddy shows you

How we do it…

Team Members

March 2009

Accept and Process Goods Received

How to…

Team Members

March 2009

You are responsible for…

• Checking deliveries against all standards

shown in this card

• Looking after delivery paperwork

• Not letting the delivery driver leave until

you have Informed your line manager of

any missing or damaged stock so we can

request a credit from the supplier

• Following your lifting and handling training

• Putting stock away correctly

Your challenge…

• Process correctly the next 2 deliveries

to be received in your unit.

• Check the storage areas to ensure

that all stock:

• Is at least 15cm from floor

• Has gaps around it in the fridges

and freezers

• Is stored using FIFO