What to check on every delivery
The FSA's Safer Food, Better Business pack says to check all stock when it is delivered to make sure that:
- it is within its use-by date;
- it has been kept cold enough;
- it has not gone off;
- it is clean and not damaged: throw away punctured vacuum packs, swollen packs or badly dented cans, and check that tops are secure and seals unbroken.
It also says to check deliveries thoroughly for signs of pests, and not to accept a delivery showing signs such as gnawed packaging or insects.
The pack explains that swollen or "blown" packs can be a sign that bacteria have grown in the food or drink.
When to reject a delivery
If you do not think food has been handled safely, for example if it has not been kept cold enough, SFBB says to reject the delivery, contact the supplier straight away and write the details in the diary. If problems keep happening, it suggests contacting the supplier, making a formal complaint, changing supplier, or contacting your local authority.
Supplier records the law requires
The SFBB pack says it is a legal requirement to keep a record of the food products you buy, who you bought them from, the quantity, the date and allergen information, so that you or an officer can trace where food came from.
Keeping invoices and receipts is usually the easiest way. Ideally keep them until you are sure the food they refer to has been eaten without problems.
Good habits around deliveries
- Plan delivery times so someone trained is there to check them.
- Agree your delivery requirements with your supplier in writing.
- Put chilled and frozen food away straight after checking it, including goods brought back from a cash and carry.
- If you move food out of its original packaging, label it with the name, ingredients and use-by or best-before date.
- Carry out your own spot checks, and use the diary to record problems.
