Receiving & storage
Make safe decisions at receiving and storage
Use supplier approval, condition checks, labeling and storage order to stop hazards early.
Approve the source before the delivery
Supplier controls reduce risk before food reaches the operation and provide traceability when a problem occurs.
Inspect before accepting
Check temperature, packaging, evidence of pests, contamination, dates and product condition against your policy.
90 questions · 120 min70% · 56 of 8010 learning chapters
Label for action
Labels should support identification, date control, rotation and discard decisions rather than merely satisfy paperwork.
Store to prevent transfer
Separate raw and ready-to-eat food, protect chemicals and allergens, and maintain air flow and cleanable access.