Groceries: Inspecting & Receiving
Safety Management System 2007		SMS ST025 2007

This subject is a part of FOOD SANITATION. By following these simple guidelines, the threat of FOODBORNE ILLNESS will be greatly reduced.

1. Check cans for rust, dents or pinholes.
2. Check expiration date, especially dairy products.
3. Inspect cardboard containers for breaks.
4. Check eggs for cracks, cleanliness, refrigeration, expiration or "use by" date
5. Inspect meat:

• Should be frozen solid.
• Protection with complete over-wrap.
• Evidence of thawing & re-freezing.
• Color indicating freshness (no freezer burn).

5. Inspect frozen foods for damaged packaging and freezer burn.
6. Rotate all product (FIRST IN - FIRST OUT):

• Date all meat with date received.
• Date all milk with date received.
• Pull dry goods forward on shelves and place new stock behind it.

7. Store all products off the floor at least 6" in all storage areas.