On the Receiving End

摘要

When food supplies arrive for delivery at your loading dock, the HACCP—Hazard Analysis Critical Control Point—approach to ensuring food safety kicks into high gear. Proper receiving sets the stage for other HACCP elements to fall into place. Many foodservice establishments don't pay enough attention to receiving procedures, says Dion Lerman, CFSP, chef/instructor at the People's Emergency Center in Philadelphia, which provides comprehensive services to homeless families. Much of that has to do with scheduling. A delivery that arrives during peak traffic times can sit untended far longer than usual.