Food and hospitality

A guide for wait staff and chefs which demonstrates how to safely and competently receive deliveries and store food in a restaurant.

Do you know how to transport food safely, and check that deliveries are up to standard?

The head chef has asked you to go collect a food delivery from the parking lot outside the restaurant.


You've never collected a delivery before, and are a little nervous.


*Now's the time to learn how to safely and efficiently accept a delivery... *


You should do a quick inspection to make sure that both the vehicle and driver look clean and hygienic.
Find out more on the next slide...


Driver and vehicle checks


Sensory Checks
When receiving deliveries, use your sense of sight, smell, taste and touch to check the following.


** Color and smell of the food**
Check for signs of deterioration on the food, such as strange colors or smells. For example, inspect meat or poultry which doesn't smell fresh.


** Textures of the food**
In particular, check food (such as produce, meat and seafood) which should be firm but actually feels soft.


** Signs of pests**
Check for visible pests on packaging or flying around, or signs of pests such as gnawed packages or pest droppings.


Broken or damaged packaging
Look out for broken, dented or leaking packaging, including broken seals or swollen or dented cans.
Also check that the weight of the boxes is expected and matches the food contained within.


Mould and moisture
There should be no mould on products, nor should they look like they are, in any way, going bad.  Look out for moisture stains on dry packaged goods.


Ice crystals on frozen foods
Check for ice crystals on frozen foods or thawed goods which should be frozen.


** Underneath layers of product**
Look for any problems below the first layer of any fresh product.


** Expiry Dates**
Check that the dates of the food are within expiry, and will not go off during the time the food is used for cooking.


Transportation and Receiving Deliveries

Do you know the proper procedure for storing perishable foods in cold and freezer units?

Which of these foods go in the coolroom?


** Storage in the Coolroom**
To ensure that the appropriate temperatures are maintained and food is stored safely, you should take the following steps for arranging and organising the coolroom...


What should you do with hot food before refrigerating?


Check the temperature of potentially hazardous foods and remove any that have been exposed to temperatures above 5ºC for two hours or more from the refrigerator.
Food can only be returned to the refrigerator if exposed to temperatures above 5ºC for less than two hours.
If you are able, adjust the temperature control and check it again in an hour.
Call a refrigeration mechanic if the unit cannot keep food at  5ºC or colder.
As a general rule, reducing product levels will assist with temperature control.


If you experience problems with your cool room or refrigeration system and the temperature is above 5ºC...


Cold Storage

Do you know how to store foods in dry storage areas and pantries?

Storage areas should be clean, dry, cool, and well-lit.
Food should be protected from exposure to moisture and direct sunlight.
Food should be stored off the floor, in shelves, or cupboards.


Different sections of the storage area should be labelled, and food groups should be stored separately.
Food should be stored in a way that there is no risk of contamination with other physical, chemical or biological contaminants, including chemicals and cleaning equipment.


Packaged food which have been opened, should be stored in clean, air-tight containers with fitted lids. It is important that dry goods like rice and flour be kept dry and in containers so that they do not become contaminated with mold or fungus.


Always check the lids to ensure the containers are sealed properly, and throw away containers which have scratches, cracks, or other damage.
These containers should then be properly labelled and dated.


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Food Delivery and Storage

Food Delivery and Storage Lessons

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