1. 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

2. Control of Food Temperature at Receivingü
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

3. Control of Food Temperature at Receivingü
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 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.

4. 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

5. 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 

6. 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.

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