LEARNING MODULE 1
RECEIVE FOOD SAFELY
“Every delivery is an opportunity to prevent unsafe food from entering your store.”
1
STEP 1
CHECK THE PRODUCT
Is it the product you ordered?
Why this mattersPrevents incorrect stock, unexpected allergens, or unapproved suppliers from entering your inventory.
What to doCompare the delivery invoice / challan with the actual crates. Verify the product name, brand, variety, and count.
What to checkOrder invoice matches item name, brand, unit size, and quantity.
If there is a concernIf items were not ordered or come from an unknown vendor, pause unloading and notify the store manager.
2
STEP 2
CHECK THE PACKAGING
Is it clean, intact and undamaged?
Why this mattersTorn bags, dented cans, broken tamper seals, or crushed cartons let bacteria, dust, and insects enter the food.
What to doInspect cartons, pouches, and cans before moving them into your store.
What to checkSealed pouches without leaks, clean cartons free of water stains, cans without dents or swelling.
If there is a concernDo not accept punctured, crushed, leaking, or compromised packages.
3
STEP 3
CHECK THE DATE
Check use-by/expiry/best-before as applicable.
Why this mattersSelling near-expiry or expired food risks customer health and violates food safety rules.
What to doCheck the date stamp on outer cartons and retail packs. Verify adequate remaining shelf life.
What to checkValid use-by, expiry, or best-before date is clearly printed and legible.
If there is a concernReject deliveries with passed expiry dates or faded, unreadable date stamps.
4
STEP 4
CHECK TEMPERATURE
Check temperature where temperature control is required.
Why this mattersWarm temperatures allow harmful bacteria to multiply quickly in chilled or frozen foods.
What to doFor temperature-controlled items, check the vehicle temperature or probe sample products.
What to checkCheck the applicable product/SOP temperature requirement.
If there is a concernIf chilled food arrived warm or frozen items show soft spots, do not stock them. Temperature abuse cannot be reversed.
5
STEP 5
CHECK CONDITION
Look for signs of spoilage, contamination or thawing where relevant.
Why this mattersPhysical and sensory checks catch contamination that thermometers or invoices might miss.
What to doLook for signs of moisture damage, unusual odors, discoloration, mold, insect activity, or ice crystal refreezing.
What to checkFresh appearance, normal odor, clean transport container, no chemical or petroleum smells.
If there is a concernRefuse unloading if items smell abnormal, look off-color, or have rested near cleaning chemicals.
6
STEP 6
ACCEPT OR SET ASIDE
Accept when satisfactory. Set aside/report when there is a concern.
Why this mattersClear decisions at the receiving dock ensure that only safe, high-quality food enters your store.
What to doMake an immediate decision and record the entry in FoodSafe365 dockside receiving.
What to checkAll criteria passed → ACCEPT & STOCK. Question or concern → SET ASIDE / REPORT / REJECT.
If there is a concernNever accept questionable food hoping someone else will catch it later.
Put Receiving Knowledge into Practice
Use FoodSafe365 dockside inspection to record vendor deliveries, temperatures, and stock decisions in seconds.