Food Safety Practices

1. Food Safety – Receiving of Perishable &
Provisional Items, Eggs
Back to Basics

2. Risk Categorization
High Risk
1. Foods that under favorable conditions,
support the multiplication of the
pathogenic bacteria, which are usually
high in protein, requiring strict
temperature control and protection
from contamination. For ex. Dairy
Products, Poultry, Fish & Meat
2. Depending on the level of infestation
and the cause of Foreign Body
Incidents in India, the Provision items
like Rice, Poha, Semolina, Peanuts &
Pulses have also been categorized in
High Risk.
Medium Risk
1. Foods that under favorable conditions,
do not rapidly support the
multiplication of the pathogenic
bacteria. Temperature control,
generally required also for this type of
food.
2. Bakery Products, Vegetables, Fruits,
Chapatti, Snacks, Frozen Items, Juices
and other perishables
Low Risk
1. These are usually ambient stable
foods, therefore not requiring
temperature control. Spices, Dry
Provision, Tea, Coffee, Premixes,
Bisleri, Tin Products, MRP Items.

3. 1. The Unit Manager and the Storekeeper should be aware of the specifications Presence of Store Keeper and Chef is
Mandatory at the time of receiving.
2. Supplies will be received in clean crates, containers, packets and the delivery personnel of the Vendors will always be
in clean attire and maintain Personal Hygiene.
3. Supplies will be checked against the Purchase Specification for Variety, breed, packing, foreign material, food
spoilage, packaging defects and number of pieces per Kg etc.
4. Supplies not conforming to the specifications should be returned to the vendor on consultation with the District
Manager and Purchase department to be notified by the Unit Manager.
General Receiving Guidelines

4. 1. Dry food packets must be received dry.
2. Check both outer cases and inner packaging for dampness or moisture. Reject if it is damp or shows signs of
infestation.
3. Insect, insect egg can be spotted in cereal or flour by sprinkling some of the product on brown paper.
4. Rodents leave signs such as chewed packets and droppings in and around cartons. Use sight to inspect dry food too.
5. Off colors and odour spots of mold or slimy appearance are signs of spoilage.
6. Check cans for exteriors. Swollen ends, leaks & flawed seals, rusted or dented cans should be rejected. Cans received
without labels or torn labels should be rejected.
7. Packaged foods will be checked for manufacturing/ packaging and best before dates while receiving.
Receiving of Dry Provisions

5. Receiving of Frozen Items
1. Packing and Labeling of the products will be checked.
2. The temperature of the products should be below – 18OC.
3. Frozen Foods will be checked for signs of thawing and refreezing. The signs are blocks of liquid at the bottom of
the case or large ice crystals on the product itself.
4. Other signs include product discoloration or dryness and stains on the outer packing.
5. Frozen and chilled products must be checked with a proper thermometer.
6. Food must not be allowed to sit unattended and uncovered or outside the catering area at any stage.

6. Receiving of Chilled Products
1. Packing and Labelling of the products will be checked.
2. The temperature of the products should be below 5 OC.
3. Chilled or frozen food must be placed in a chiller / freezer immediately on receipt. Other food items must be removed
from delivery point and shifted to appropriate storage with a minimum of delay.
4. Visually inspect Eggs for Quality signs of mishandling and breakage. Shells should be clean, dry and free of cracks. To
test freshness breaks an egg into flat dish.
5. Acceptable eggs have firm, high yolks that are not easy to break, whites cling to the yolk, and whites stand on its own.
6. Fresh eggs do not have any odour. Refrigerate eggs immediately upon delivery. On sites where there is in-sufficient
chilling space the eggs should be stored in dry cool area.

7. Receiving of Chemicals
1. Labels should contain all the required specifications.
2. Chemicals should be received in original containers only.
3. In case of any spillage observed, reject the lot and returned to the vendor

8. Know your Color Coding Regime - Crates

9. Thanks for your
Kind Attention