Storage, Receiving and Supplier Management

Purpose:

To ensure food safety and quality are maintained throughout the supply chain, from supplier approval to receiving, storage, and traceability.

This course covers Standard Operating Procedure (SOP) 3, 4, 5 and 18.

Objectives:

• Ensure that ingredients and foods are received under proper conditions and meet safety standards.
• Prevent biological, chemical, and physical hazards by following strict guidelines on temperature control, food segregation, air contamination protection, and proper date marking.
• Establish clear traceability systems for food products and ensure effective recall procedures are in place in case of contamination or health risks.