50 WWW.AGRM.ORG MAY/JUNE 2017 DAY-TO-DAY Practical help with the operations and ministry of your mission R eceiving and storing food is usually done haphazardly and not up to adequate safety and professional standards. Why? Because for busy food service professionals, it’s rarely conven- ient to check in and store a delivery when it arrives. But this can cost a mission more money over the long haul or create possible food safety issues if incorrect items are received or food quality has been affected in shipment. Usually, once items have been signed for, the food company is no longer responsible. It’s up to the receiver to adequately check each item at delivery. The following are some help- ful guidelines that food workers should follow when receiving deliveries. Plan for delivery. Although a food company can’t guarantee the exact time when a food delivery will arrive, they can give an estimate. If possible, have a specified person avail- able at that time to receive the delivery. This ensures that one person is aware of the receiving procedures and is trained to follow food safety guidelines. Check off items on the invoice. Compare your original order list with received items to make sure all items have arrived in the type and brand ordered. If items have been substituted for an original ordered item, accept it with that understand- ing or send it back for a refund. Check and record tempera- tures of frozen and refrigerated items. Cold foods, milk and shell eggs, and frozen food should be received at 41 degrees, 45 degrees or lower, and frozen solid, respectively. Reject these items if they’re not, or if you see evidence of thaw- ing and refreezing. Visually inspect all items and look for signs of container dam- age. Items should be inspected for tears, holes, or punctures in packaging; cans with swollen ends, rust, or dents; bloating or leaking; broken cartons or seals; dirty or discolored packaging; signs of pests or pest damage; expired use by or expiration dates; evidence of tampering; a subpar appearance such as having mold, uncommon color, slime, or a sticky or dry appear- ance; and an abnormal or unpleasant order. Be thorough and aware of the susceptibility of perishable items like eggs, dairy, meat, fish, and poultry. Reject unacceptable goods and note this rejection on the invoice. Remember to tell the delivery person what is wrong with the item, making sure to receive a signed adjustment or credit slip before the damaged item is returned. Sign the invoice. This means that the mission legally agrees to pay the bill, regardless if items are found damaged or unacceptable after delivery. It’s rare that a food company will compensate for unacceptable items after the fact. Ĩ FULL PLATE Brian Romano Acceptable Deliveries Best practices for receiving food in your mission’s kitchen Brian is a certified executive chef who holds degrees in culinary arts and restaurant and hospitality management. He serves as culinary instruc- tor for Flint Hill Technical College in Emporia, Kansas. You can contact him at chefromano13@gmail.com.