Suppliers and receiving

Services

Approving suppliersMost hazards in a kitchen or factory arrive through the back door. Decide who may supply you before you buy, on evidence that fits the risk, and keep checking they still deserve it.8 stepsReceiving a deliveryThe door is the last chance to refuse a problem before it becomes yours. Check the source, condition, label and temperature while the driver is still there, then get the food cold fast.7 stepsAuditing suppliersAn audit tests whether a supplier's system works when the food is being made. Plan audits by risk, go and see the floor, and turn the result into a buying decision.8 stepsProduct specificationsA specification says what a food must be: what's in it, its allergens, its limits, how it's packed and kept, and how long it lasts. It is what suppliers are held to, what receiving checks against, and where a HACCP plan starts.8 steps