Form owner: Stores Supervisor

Frequency: Daily/ as required

Form 3: Incoming Goods Form

Instructions: Record one sample per delivery of high risk incoming foods temperature, date and quality checks
DATE TIME SUPPLIER ITEM (S) CHECKED
Temp.

Item meets standards

Packaging Use-bydates

Corrective Action(s)

Signature

What to check for Corrective Actions

Ensure chilled high risk food is 5C or less when delivered Ensure frozen foods are hard frozen when delivered with no sign of defrosting or are less than - 15C Ensure packaging is not damaged and that there are no visible signs of foreign body contamination (e.g. dirt / pests) Inform the Head Chef/ Site Manager if products do not meet supplier food safety requirements Label, retain and return products that do not meet requirement

Record Checked by: _________________ Date: _______________

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

1 March 2013 st 1 March 2014 Page No 1 of 1

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