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Receiving stock can be defined as the process of checking the quantity and quality of food deliveries from suppliers versus those items ordered by an establishment. By monitoring stocks and the quality of such stocks, waste (and costs) are reduced; especially given an establishment is taking legal ownership of the goods when signing off on the delivery. Well run receiving stock divisions allows for smooth and well run kitchen operations. Health and safety requirements To ensure food is delivered free from contaminants, it is important to check all food suppliers ensure the merchandise is protected from all forms of contaminants during transportation; ideally in protective packaging to avoid damage. Inspect the delivery to make sure all containers are not damaged or broken and check the product expiry dates. During transportation of goods, temperature is critical. Check what types of food are delivered and make sure they have been delivered in cold storage where needed. Temperature can negatively affect product quality quickly and allow contaminants the opportunity to take hold. Ultimately, if food delivered does not meet the requirements stated, the food should be rejected or destroyed in agreement with the supplier. Rules when checking for quality and quantity - It is important to examine the physical attributes of the product to ensure quality - be sure to examine the size, texture, colour and smell of the food supplied - Check that the required storage and distribution temperatures have been controlled, especially for perishable food items - In order to reduce any margin for error when checking quantities (both in storage and on delivery) and in an attempt to avoid or reduce wastage and spoilage, food supplies should not be ordered in excessive amounts.

Temperature of food delivery Practical steps must be taken to ensure potentially hazardous food has been kept at the correct temperature throughout the whole delivery process. Detailed record keeping on an establishments suppliers and the food they deliver should form a part of the kitchen health and safety practices; recording how, when and why foods have been delivered. For chilled food items, temperature must be lower than 5°C or lower. Hot food item must be at a temperature of about 60°C or above. Frozen food should be frozen especially animal products like fish and meat. Food supplies that are delivered at unfavourable temperatures must be rejected. Random food temperature inspections can also be done for at risk food items, poultry, meat, eggs, dairy, fish to ensure an establishments suppliers are controlling their delivery environments prior to delivery. Documenting deliveries In every large scale kitchen and restaurant, delivery or stock documentation is important and it ranges from order books, delivery notes, stock control sheets, requisition books and so on. Delivery documents have to be legible, accurate, complete and signed at the correct intervals and by the right person. It is important to ensure there is enough storage space to accommodate newly delivered food items to avoid deliveries spending time within the danger zone or becoming a health and safety hazard within the kitchen. The purchase invoice should also be kept safe, stored and recorded for audit purposes. These documents should also record any additional information on the quality of the food item and the temperature at which it was delivered and accepted.