Receiving and Storing Stock Procedure

Purpose. This procedure sets the steps for checking, accepting, rejecting and storing food, beverage and consumable deliveries so that stock is safe, accounted for and rotated.

1.Before the delivery

Check the purchase order in the stock register so you know what is expected, in what quantity and at what price. Clear the receiving dock, have the probe thermometer sanitised and ready, and make sure cold storage has space at the correct temperature. Only trained staff may accept deliveries.

2.Checking the delivery

Count and weigh goods against the delivery docket and the purchase order. Probe chilled goods and reject any potentially hazardous food above 5 degrees Celsius, frozen goods that show signs of thawing, damaged packaging, pest activity or goods past their use-by date. Record every temperature in the temperature register at the time of receipt.

• Chilled goods: 5 degrees Celsius or below
• Frozen goods: minus 15 degrees Celsius or below and solid
• Dry goods: packaging intact, no moisture or pest damage
• Alcohol: seals intact, quantities match the invoice

3.Rejecting goods

If goods fail the checks, do not accept them. Write the rejection on the delivery docket, ask the driver to sign it, photograph the goods and notify the supplier and the Sous Chef. Enter the rejection in the stock register so the shortfall can be reordered and credited.

4.Storing goods

Move chilled and frozen goods into storage within 15 minutes of acceptance. Store raw meat and poultry below ready-to-eat food, keep chemicals in the locked chemical store away from food, and store beverage stock in the cellar with the oldest stock at the front. Label every item with the date received and apply first in, first out rotation.

5.Recording

Update the stock register with the quantities received and the invoice details, attach the signed docket and file it for the accounts team. Report any price variance above five per cent to the Executive Chef.

6.Safety

Use the trolley or the pallet jack for loads over 15 kilograms, wear closed footwear and cut-resistant gloves when opening cartons, and keep the dock clear of packaging to prevent slips and trips.