How do you create a Raw Materials Reception Record?

A “Critical Control Point” is the temperature registered during the reception of products and raw materials.

It’s extremely important for your team to control and record the following records with Andy:

Food temperature: for refrigerated items, it should be between 0 and 4ºC (+2ºC), and for frozen items, it should be < -18ºC (+2ºC).
Appearance, labelling, and packaging: Verify that the organoleptic characteristics and the hygiene conditions are correct, the packaging is intact without any damages or dents, there are no insects, etc.
Expiry date: Check the expiry dates of all products and allergens.
Invoice: It should match the received products. Verify the quantity, batch, and format of the products.
Vehicle condition: Check the cleanliness and correct temperature of the transportation vehicle.

Remember that the product should not remain outside refrigeration or freezing equipment for more than 15 minutes, as applicable, and that the raw material should come from a safe and authorised source.

Don’t accept any food that does not comply with the established requirements. Identify the product, separate it, and apply the corrective actions detailed in the raw material reception incident.

If any suspicious aspect arises, Andy will alert and suggest creating an Incident specifying its action plan.

And there you have it! Now you know how to create Raw Material Reception Records.

Continue learning about Temperature Records.

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