Reception of purchases

The receipt area and the storage room are critical places, where the following controls must be carried out when receiving food:

• Inspect the quality of all deliveries and compare the quantities with those indicated in the original order.
• Verify and examine the conditions of the transport of food in the vehicle: the status of the vehicle, temperature and hygiene of the same. The separation of different products inside the van. Check the interior temperature of the vehicle (cooling-freezing).

• The driver must not enter the premises.
• Compare the order with the shipped one (prices and quantity)
• Perform visual evaluation to establish if the appearance, smell and color especially of meats or perishable foods are normal.
• Keep different types of foods separate, especially meat.
• Separate raw from cooked and refrigerated foods from frozen foods to avoid cross-contamination.