HACCP Critical Control Points 1 & 2: Purchasing Food and Receiving Food

PURCHASING

1. The use of HACCP approved suppliers mitigates the risk of microbial, physical and chemical contamination.

2. Purchasing should be confined to approved suppliers. Approved suppliers are comprehensively screened and provide relevant accreditation/certification of inspection. Any suppliers failing to supply quality produce must be reported to the purchasing manager and/or executive chef. Constant monitoring using approved forms will convey the hotel’s commitment to HACCP.

3. Effective menu planning facilitates HACCP purchasing control. Purchasing local produce rather than foreign can help prevent supply chain delays. Substitution of high risk foods aid in HACCP compliant food service.

RECEIVING

4. When receiving food the receiver must protect against microbial infiltration arising from elevated storage temperatures or expired food (past use by date); and physical contamination caused by a multitude of sources including, yet not limited to vermin, building materials, hair, packaging, etc.

5. Correct delivery procedures reduce hazards.

◆ Chilled foods must be ≤5oC

◆ Frozen food must be hard and

≤–18oC

◆ Product must display expected life of product

◆ Packaging in good condition

◆ Raw foods and ready to eat are separated

6. Upon delivery, foods must have temperatures verified using a calibrated probe thermometer. All deliveries must be visually verified for packaging and shelf life. The food should not be the only focus: the delivery vehicle should

meet HACCP standards and if there are any breaches or sub standard performance/products, it must be recorded on the appropriate form.

7. Test food with probe thermometer by placing the probe between units of frozen goods and insert into chilled goods. A stable temperature should be recorded.

8. If foods do not meet the required criteria, the goods must be rejected. Make a note of rejections and the reason on the supplier’s delivery receipt and the properties own standard delivery record form. Then notify the purchasing manager or executive chef of your actions.