STANDARD OPERATING PROCEDURESTOP TE

STANDARD OPERATING PROCEDURES
TOP TEN GROUP SERVICES RECEIVING REF:NO:SOP RECV
ISSUE:1 DATE:5/11/2014

PURPOSE: To ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer food to proper storage as quickly as possible.
SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food
KEY WORDS: Cross-Contamination, Temperatures, Receiving, Holding, Frozen
Goods, Delivery
INSTRUCTIONS:

1. Train foodservice employees on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Schedule deliveries to arrive at designated times during operational hours.
4. Post the delivery schedule, including the names of vendors, days and times of
deliveries and drivers’ names.
5. Establish a rejection policy to ensure accurate, timely, consistent, and effective
refusal and return of rejected goods.
6. Organize freezer and refrigeration space, loading docks, and store rooms before
deliveries.
7. Gather product specification lists and purchase orders, temperature logs, calibrated
thermometers, pens, flashlights, and clean loading carts before deliveries. Refer to
the Using and Calibrating Thermometers SOP.
8. Keep receiving area clean and well lighted.
9. Do not touch ready-to-eat foods with bare hands.
10. Determine whether foods will be marked with the date arrival or the “use by” date and mark accordingly upon receipt.
11. Compare delivery invoice against products ordered and products delivered.

MONITORING:

1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid
odors, and organized to prevent cross-contamination. Be sure refrigerated foods are
delivered on a refrigerated truck.
2. Check the interior temperature of refrigerated trucks.
3. Confirm vendor name, day and time of delivery, as well as driver’s identification
before accepting delivery. If driver’s name is different from what is indicated on the
delivery schedule, contact the vendor immediately.
4. Check frozen foods to ensure that they are all frozen solid and show no signs of
thawing and refreezing, such as the presence of large ice crystals or liquids on the
bottom of cartons.

CORRECTIVE ACTION:
Retrain any foodservice employee found not following the procedures in this SOP.

Hasil (Cina Tradisional) 1:

標準作業程式接收 REF： 無： SOP RECV 頂十組服務問題： 1 日期： 5/11/2014目的： 以確保所有的食物都收到的新鮮和安全的當它進入餐飲服務操作並盡可能快地將食物轉移到適當的存儲。經營範圍： 本程式適用于處理、 籌備或菜的餐飲服務員工關鍵字： 交叉污染，溫度，接收，控股、 冷凍交付的貨物說明：1.在本規程中使用的程式的餐飲員工培訓。2.按照國家或地方衛生部門的要求。3.附表運送到達指定期間上班時間。4.郵政交貨排程，包括供應商、 天和次數的名稱交付和驅動程式的名稱。5.建立排斥的政策，以確保準確、 及時、 一致和有效拒絕，拒絕退貨。6.組織裝載碼頭和之前的儲物室的冰箱和冷凍空間交付。7.收集產品規格清單和校準的溫度日誌、 採購訂單溫度計、 筆、 手電筒筒、 和清潔裝載車之前交付。請參閱使用和校準溫度計 SOP。8.保持收貨區清潔和採光很好。9.不要用赤裸的雙手不觸摸即食食品。10.確定是否食品都將標有"使用由"日期或日期到達，並相應地標記收到。11.比較反對產品訂購和交付的產品的交付發票。監測：1.檢查送貨卡車以確保乾淨，無腐爛的時候氣味，組織，以防止交叉污染。請確保冷藏的食品冷藏卡車運來。2.檢查冷藏卡車的室內溫度。3.確認供應商名稱、 日期和時間交貨，以及驅動程式的識別在接受交付之前。如果驅動程式的名稱是從什麼顯示在不同交貨計畫，立即與供應商聯繫。4.檢查冷凍食品，以確保它們所有凍結成固體，並且顯示沒有的跡象凍融，存在於大冰晶體或液體上紙箱底部。糾正措施：任何不遵循此 sop 程式發現的餐飲服務員工進行再培訓。

Hasil (Cina Tradisional) 3:

標準運行的PROCEDURES
TOP接受REF的十小組服務：不：SOP RECV
ISSUE ：1個日期：5/11/2014

PURPOSE ：保證所有食物是被接受的新鮮和安全的，當它進入食品服務操作和儘快轉移食物到適當的存貯。
SCOPE ：這個做法適用於處理，準備或者服務food
KEY詞的食品服務雇員：交互汙染，溫度，接受，舉行， Frozen
Goods， Delivery
INSTRUCTIONS ：

1.火車使用的做法食品服務雇員在這个SOP.
2。跟隨狀態或地方健康部門requirements.
3.日程表發送到達選定的時刻在操作的hours.
4.崗位期間交貨計劃，包括供營商的名字，幾天并且計時of
交付和司機的names.
5。建立拒绝政策保證準確，實時性，一致和effective
被拒绝的goods.
6.拒绝和回歸組織冷凍機和冷藏空間、裝貨場和儲藏室before
deliveries.
7.聚集製品技術規範名單和購買訂單，溫度日誌，被校準的
溫度計，筆，手電，并且在交付前清洗裝貨推車。參考
使用的和校準的溫度計SOP.
8.接受區域乾淨和光線充足的。
9.的Keep。不要接觸與光禿的hands.
10.的立即可食的食物確定食物是否將標記用日期到來或「用途在」日期之前和標記在receipt.
11.對產品被定購的和產品delivered.

MONITORING相應地比較交付發貨票：

1.檢查送貨卡車，當它到達保證它是乾淨的，免於putrid
odors時和組織防止交互汙染。請務必在被冷藏的truck.
2. are
delivered的被冷藏的食物。檢查內部溫度被冷藏的trucks.
3.證實供營商名字、天和交貨時間，以及司機的identification
before接受的交付。如果司機的名字是與什麼不同在the
delivery日程表被表明，與供營商immediately.
4.聯繫。檢查冷凍食品保證他們不是全部結冰的固體和顯示重新冷凍的標誌of
thawing和，例如大冰晶或液體出現在cartons.

CORRECTIVE行動the
bottom ：
再培訓不以下所有食品服務雇員被找到在這个SOP.
的做法