Receiving and Inspection: Food Rotation Labeling Aids FIFO Inventory Control of Food

The goals of receiving are to make sure foods are fresh and safe when they enter your facility and to transfer them to proper storage as quickly as possible.

There are several important guidelines to keep in mind and tasks to complete as you get ready to receive food:

• Make sure your receiving area is equipped with sanitary
carts for transporting goods.

• Plan ahead for deliveries to ensure sufficient refrigerator
and freezer space.

• Mark all items for storage with the date of arrival or the
“use by” date.

• Keep the receiving area well lit and clean to discourage pests.

• Immediately remove empty containers and packing materials
to a separate trash area.

• Keep all flooring clean of food particles and debris.

When the delivery truck arrives, make sure it looks and smells clean and is equipped with the proper food-storage equipment. Then, inspect foods immediately:

• Check expiration dates of milk, eggs and other perishable goods.

• Make sure shelf-life dates have not expired.

• Make sure frozen foods are in airtight, moisture-proof wrappings.

• Reject foods that have been thawed and refrozen. Look for signs
of thawing and refreezing such as large crystals, solid areas of
ice or excessive ice in containers.

• Reject cans that have any of the following: swollen sides
or ends, flawed seals or seams, dents or rust. Also reject any
cans whose contents are foamy or bad-smelling.

• Check temperature of refrigerated and frozen foods, especially
eggs and dairy products, fresh meat, and fish and
poultry products.

• Look for content damage and insect infestations.

• Reject dairy, bakery and other foods delivered in dirty flats
or crates.