Purchasing and Receiving Safe Food, food suppliers, food inspection, food catering.

1. By:
Dr. Waleed Foad
MSc.Public Health in Nutrition
Clinical Nutrition Specialist
European Society of Gastrointestinal Endoscopy (ESGE)
Member of the American Society of Nutrition
Email: wfoad@outlook.com

2. Points related to Food Spoilage
We have discussed previously how easily
food spoilage can occur, either by
contamination or even Natural Decay.
Food can become contaminated at any
point during slaughtering or harvesting,
processing, storage, distribution,
transportation and preparation.

3. Points related to Food Spoilage
In the Food-Service establishment, it is
the responsibility of the Catering
manager to ensure the quality of the
food served.
The principles of proper food handling
should be observed during purchasing,
storage, preparation and serving of food.

4. Purchasing and Receiving Safe Food
When Purchasing and Receiving Food, 2
important concepts should be put in mind:
1. Buy from Reputable Suppliers only.
2. Inspection and Spot Checking of the Food:
for obvious signs of contamination or
spoilage, Discard any package which is
opened or with missing or unclear labels.

5. Purchasing and Receiving Safe Food
Other proper management points:
1. Food Suppliers record keeping
(Contacts, previous purchases, comments).
2. Periodical visits to Food suppliers, to
check sanitary practices.
3. Insist on proper transport of all food
items.

6. Proper transport of all Food Items.
 Routes should be as short as possible
 Inside of vehicles should be cleaned regularly
 No pets during delivery
 keep Food at safe temperatures
 not let food mix, leak or spill.

7. Purchasing and Receiving Safe
Meat and Poultry
Should be purchased from a source that
has an inspection certificate.
Should be checked that it had been stored,
handled and transported in a sanitary way.

8. Purchasing and Receiving Safe
Fish
Should be purchased from a reputable
source, and from unpolluted water.
Should be checked that it had been stored,
handled and transported in a sanitary way.

9. Purchasing and Receiving Safe
Eggs
Should be purchased from a reputable
source, and
Should be fresh and have a clean
unbroken shell.

10. Purchasing and Receiving Safe
Canned Food
Should be purchased from a Licensed source,
Should be checked for the date of processing,
when opening cans, always open the un-
coded end.
Should be checked for obvious signs of
spoilage.

11. Purchasing and Receiving Safe
Cereals and Pulses
Should be purchased from a good source,
Should be checked for obvious
contaminants (e.g. mud, stones,…etc.) or
signs of spoilage.

12. Purchasing and Receiving Safe
Fruits and Vegetables
Should be purchased from a good source,
at the correct stage of maturity.
Should be checked for bruises or damage
by insects or natural decay.

13. Purchasing and Receiving Safe
Spices, nuts and dry fruits
Should be purchased from a Licensed source
Should be checked for the date of packaging,
and that the package is intact.
Should be checked to exclude insect
contamination.

14. For Further Support:
Dr. Waleed Foad
Email: wfoad@outlook.com