Suppliers Buy from reputable suppliers Check suppliers Receipt

Suppliers • Buy from reputable suppliers • Check suppliers

Receipt • • • Be available to receive deliveries Check packaging Check date codes Check temperature Establish accept/reject policy

Storage • • • Follow product storage instructions Follow date coding Apply your own date coding once open Apply temperature control Keep in clean sealed containers

Storage • Know your date codes – ‘Use By’ – (Safety instruction. Unfit to eat after date) – ‘Best Before’ – (Quality guide. Inferior if eaten after date) – ‘Sell By’ and ‘Display Until’ – (Guidance for retailers)

Storage • Imagine it’s the 10 th of July. In which order should the food be used?

Storage • Stock rotation: • FIFO • First in First Out

Storage • • Chilled storage: Check temperature Separate raw & ready to eat. No open tins Food covered, labelled, date coded Not overstocked. Clean and tidy Don’t add warm food Periodically defrosted

Storage • • Frozen storage: Same as chilled storage Maintain date & product information Wrap food to prevent: – Cross contamination – Freezer burn • Properly thaw before cooking

Storage Dry storage: Stores to be dry, ventilated, clean, light Food stored off the floor FIFO Stock control Separate area for discarded stock

Storage • Use appropriate containers- remember that you want to protect against contamination: • Covered, clean, maintained, pest proof • Show date codes • Check for damage

Storage • Consider the layout of this fridge. Re-organise it to prevent the risk of cross contamination. • 1. Raw chicken, 2. Trifle, 3. Cheese, 4. Open tin, 5. Lettuce, 6. Milk, 7. Cooked ham. Write the number of your new fridge layout. Consider temperature, Containers & labelling.

Storage • Consider the layout of this fridge. Re-organise it to prevent the risk of cross contamination. • 1. Raw chicken, 2. Trifle, 3. Cheese, 4. Open tin, 5. Lettuce, 6. Milk, 7. Cooked ham. Write the number 7 2 3 4 5 6 1 of your new fridge layout. Consider temperature, Containers & labelling.

Preparation Control against contamination: Maintain temperature control Cover Separate (boards, surfaces, equipment) Reduce Handling Clean as you go Hand washing

Preparation