Purchasing, Receiving, and Supplier Verification
What you must know
Safe food starts with approved sources: suppliers that are licensed/inspected and can provide documentation. Shellstock tags for molluscan shellfish must be retained (commonly 90 days) and kept with the product until sold. Receiving temperatures: cold TCS food at 41°F or below; frozen food should be solidly frozen; hot food at 135°F or above. Reject product with signs of temperature abuse, damaged packaging, pests, or off odors/colors.
Supplier verification means confirming the supplier's food safety controls-through audits, certificates, letters of guarantee, or records-especially for high-risk items (RTE foods, seafood, sprouts). Labeling matters: check for required allergen statements and use-by dates. Shell eggs must be received at 45°F or below. Milk at 45°F or below.
Traps
Questions confuse receiving with storage temperatures. Another trap: the stem says the delivery is "slightly warm but smells fine"-temperature abuse alone is a rejection reason. Also, shellstock tags are frequently tested (retention period and keeping them with product).
Rule of thumb
At receiving, apply three checks: approved source/documentation, temperature, and condition (packaging, appearance, pests). If any fails, reject.