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Assure quality in your restaurant with an HACCP incoming goods inspection

The incoming goods inspection is part of the HACCP concept, which is a flexible tool for ensuring food safety. It is intended to identify, evaluate and control the risks to food safety and thus to the health of the consumer that are present in the operational process, thus enabling constant monitoring of weak points.

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Assure quality in your restaurant with an HACCP incoming goods inspection

Incoming Good Inspection

CRITICAL LIMITS: - Temperatures: Frozen goods: -18 °C short-term -15 °C, meat/meat products +4 °C, fish: +2°C, minced meat from EU farms +2°C, poultry/ game/ minced meat +4°C, minced meat from EU farms unopened +2°C - Sensors: no impurities, perfect packaging, perfect smell, valid best before dates, condition of delivery vehicle, driver - corrective action: rejection of the goods

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Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.