When handling meats, there are several procedures to follow :
- Check the products to ensure the freshness of meat and the correct number of pieces (or weight) being delivered.
- Check the production date and the expiry date.
- If receiving meat in a carton, make sure that they are in good condition and at the correct temperature.
- Make sure that the meats comply with the weighting, sizing, and other descriptions as ordered.
- Always store in the right place and temperature.
- Used the FIFO system, (First in First Out), to ensure stock rotation.
- Keep a written record of stock received.
- Store meat with external fat facing up to avoid discolouration of the fat.
- Order only what is needed.
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