Lesson guide
5.1 Receiving food safely
Safe storage begins with receipt. Check chilled and frozen deliveries promptly rather than leaving them at a door, corridor or room temperature while other work takes priority. Compare the supplier and delivery note and inspect packaging, dates, condition and the required temperature.
Packaging should be clean, sealed and undamaged. The source warns about leaks, dirt, severe dents, swelling, mould and pest signs, as well as soft, wet, partly thawed frozen food or large ice crystals. These observations can indicate concerns, but touch, smell or appearance do not themselves prove safety.
In the cooked-chicken example, damaged packaging and apparent warmth require reporting to the person in charge and following the procedure, potentially rejecting the goods. Do not sign them in simply because the driver is waiting or the food is needed urgently.
A meaningful acceptance check supports evidence of safe practice. Report before the food enters storage or service and record the findings and decision as required. The receipt process should identify a risk while action is still possible, not retrospectively reassure the business after an unchecked product has been used.
5.2 Chilled, frozen and dry storage
Store food in the appropriate place and protect it. Chilled foods include cooked dishes, products with use-by dates, dairy, cooked meats, salads, sandwiches and desserts. Chilling slows bacterial growth but does not kill the organisms, so put food away promptly and minimise unnecessary time out.
Keep frozen products protected, covered or wrapped and labelled as needed. Report accidental defrosting and follow the safe procedure rather than simply refreezing. Freezer-burn protection and identification are useful, but they do not erase earlier mishandling.
Dry stores for flour, rice, pasta, tins, spices and suitable packaged goods should be clean, dry, ventilated and protected from pests. Keep food off the floor, away from chemicals and in suitable sealed containers where required. Do not treat the word dry as protection against every contamination route.
Cover raw meat, poultry and fish and store them below ready-to-eat food to prevent drips. A cold fridge can still have an unsafe arrangement, as in the raw-chicken-above-cooked-meat example. Correct temperature, separation, clean containers, labels and protection must work together.
5.3 Dates and first in, first out
Understand the difference between safety dates, quality dates and rotation. Do not use, serve or sell food after its use-by date because it looks or smells normal. Harmful bacteria may be present without visible, smell or taste changes.
A best-before date mainly concerns quality, including flavour, texture or freshness. Food is not automatically unsafe solely because that date has passed, but it must still be correctly stored, checked and suitable. Best-before is not permission to ignore spoilage, damage or contamination.
FIFO means using older stock before newer stock only while it remains safe and within the relevant date and handling controls. In the milk example, putting new milk in front can leave older stock forgotten. Arrange the suitable older product for first use and check it remains safe.
Opened or prepared foods may need labels showing opening, preparation or use instructions through the business procedure. Check dates and rotate in fridges, freezers and dry stores. The ending combines customer protection with reduced avoidable waste: do not invent labels or use expired safety-dated food to clear a shelf.
5.4 Traceability and recalls
Traceability identifies where food came from and, where relevant, where it went. Keep supplier information, delivery records, batches where needed, labels and invoices so the business can determine what was received, when and from whom.
The source distinguishes withdrawal before affected food reaches the customer from recall where it may already have reached them. The response depends on the actual alert and business incident procedure. Records enable identification; they do not by themselves remove the hazard.
A supplier recall of cooked chicken requires checking whether that batch was received, remains in storage or has been used, and what action is needed. Without records, unsafe food may stay in use or unaffected stock may be discarded unnecessarily.
Do not dispose of labels, delivery notes or relevant packaging information except as permitted by the procedure. Stop using recalled stock, separate it, report and follow instructions. Accurate and available information helps the business respond promptly and protect customers through the required incident route.