Control of Food at Receiving Program: Food Safety Module: 1 Control of Food at Receiving Region: AP Version: 01 AUSPACIFIC | SE ASIA | MIDDLE EAST | UK | AMERICAS

Control of Food Temperature at Receiving ü The hazard of this control is unsafe microbial growth. Check purchased refrigerated foods for proper temperature at time of receiving ready-to-eat meats, poultry and egg products ready-to-eat meals dairy foods e.g. milk, cream, soft cheeses cream and custard desserts and pastries raw meats, raw poultry Check these foods for proper temperature at time of receiving. Cold food :– at or below 5 deg C, frozen food – at or below -18 deg C, hot food – at or below 60 deg C

Control of Food Temperature at Receiving ü Check temperature of refrigerated foods by use of an infrared thermometer or a probe thermometer. 1:Temperature: Potentially hazardous food is to be 5C or below. Frozen food is to be -18C or colder. 2:Associates are to record the exact temperature taken with the probe thermometer (inc the decimal point using only black or blue pen) 3:If the food delivery is not within the hotel’s standards then complete the corrective action column, complete Form 10c Food Rejection Record and send the food back to the supplier. At delivery, check the surface temperature using an infrared or a probe thermometer.

Control of Food Temperature at Receiving Packaging quality: When checking the packaging quality ensure that the packaging is in good condition, there is a use by or best before date noted on the packaging. If it is satisfactory insert tick, if it is unsatisfactory insert cross. Frozen foods must be solid frozen. Press to touch, product shall be hard and dry. Frozen foods must show no signs of previous thawing. Frozen foods must be received in “solid frozen” state. Watch for signs of previous thawing and refreezing. “in between the package“ test x ü

Control of Food Temperature at Receiving     Control of Food Temperature at Receiving   CCP 1 Control of Food Temperature at Receiving Form 10b: Food Product Delivery Record If the food delivery is not within the hotel’s standards then complete the corrective action column, complete Form 10c Food Rejection Record and send the food back to the supplier.  Date Time Food Product Hotel Supplier Temp C Packaging Quality Record via Tick or Cross Corrective Action/s Associate Signature   How to fill in the Form 10b Food Product Delivery Record: 1.       Fill in date and time of check 2.       Fill in food product information and hotels supplier information 3.       Fill in temperature of purchased product checked 4.       Fill in packaging quality or frozen food, state whether food is hard frozen 5.       Describe complaint or rejection or action taken 6.       Associates must sign the checklist         

Form 10c: Food Product Rejection Record Date   Food Product Hotel Supplier Facility/Outlet Batch/Order No Rejection Reason Associate Authorization Starwoods Form 10C Food Rejection Record shall be completed in full. Ensure the reason is clearly identified.

STORAGE Proceed to appropriate storage area All food deliveries to be in storage