Standard Operating Procedures
quality control
Food Receiving and Storage
Procedure for receiving, inspecting, and properly storing food deliveries to maintain safety and quality standards.
What's inside this template
Steps
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Verify Delivery
Check delivery against the purchase order. Verify quantities, item descriptions, and expiration dates.
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Check Temperatures
Use a calibrated thermometer to check temperatures of refrigerated (below 41°F) and frozen (below 0°F) items.
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Inspect for Quality
Check packaging integrity: no tears, dents, swelling, or pest evidence. Reject any items that do not meet standards.
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Label and Date
Label all items with the receiving date. Apply FIFO (First In, First Out) labels. Note expiration dates.
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Store Properly
Store items in the correct location: refrigerator, freezer, or dry storage. Store raw meats on the lowest shelves. Maintain proper spacing for airflow.
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Record in Log
Complete the receiving log with supplier, date, items, temperatures, and any rejected items with reasons.
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