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Receive, store and maintain stock : - Coggle Diagram
Receive, store and maintain stock :
Receiving
Checking invoice
Signing invoice
Checking internal temperature of meat products
Below 5 degrees
Store immediately
Storing
Stock rotation (FIFO)
Fridge between 1-4 degrees celcius
Freezer -18 to -24 degrees celcius
Dry room 10 -15 degrees
Storing in its own section e.g. raw meat is at the bottom shelf on a tray
Things are covered
things are Labelled
Things are dated correctly
Chemical storage
Store away from food prep areas
Well ventilated
Items are stored in their original packaging (if possible) or suitable container with lids.
Maintaining
Ordering only what is required
checking use by dates and best before dates
knowing about spoilage and contamination
Dry goods:
Packaging split open
Weevils or bugs (physical contamination
Moisture present
eggs
Expiration date
cracked open/damaged
Watery whites
odor
black
frozen food
thawed on delivery (bought frozen
freezer burnt
meat
Slimy
smell
discoloured
out in danger zone 4+ hours
poultry
fish
eyes sunken
fishy smell
very dry
dairy
mouldy
smell
discoloured
damaged packaging
sour taste (except sour cream)
lumpy texture (except cottage cheese, ricotta)
cans
expansion
expiry
dented
can packaging damaged
fruits and veg
soft
mould
black
bruising
soil
bugs