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SOP For Receiving and Storage

The SOP outlines procedures for receiving and storing raw meat/poultry, perishable and non-perishable ingredients, and packaging/cleaning materials. Products will only be accepted from approved sources and inspected for contamination. Temperature checks will be conducted and products between 50-70°F will be evaluated for safety. All items will be properly stored, and coolers/freezers monitored daily to ensure proper temperatures are maintained. Detailed records of all receipts and evaluations will be kept on file.

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Erdinan Setiawan
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324 views2 pages

SOP For Receiving and Storage

The SOP outlines procedures for receiving and storing raw meat/poultry, perishable and non-perishable ingredients, and packaging/cleaning materials. Products will only be accepted from approved sources and inspected for contamination. Temperature checks will be conducted and products between 50-70°F will be evaluated for safety. All items will be properly stored, and coolers/freezers monitored daily to ensure proper temperatures are maintained. Detailed records of all receipts and evaluations will be kept on file.

Uploaded by

Erdinan Setiawan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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SOP for Receiving and Storage

Raw Meat/Poultry and Natural Casings


• We will only accept product from an approved source.
• All containers will be inspected for visible evidence of contamination or damage that may
allow contamination. All contaminated or damaged product will be rejected.
• The product temperature will be checked for 2 boxes per load by placing a calibrated
thermometer between two wrapped or bagged products or by inserting a cleaned and
sanitized (and calibrated) thermometer into the product or between product pieces. This
procedure is used because the surface temperature of received product will be warmest
and is where pathogen growth would begin.
• Products that are not warmer than 50°F will be accepted. Products that are between 50
and 70°F will either be rejected outright or evaluated. Evaluation will include a review of
time/temperature information obtained from the shipper, consulting a process authority,
or accepting the product and performing a microbiological analysis1. Product should be
properly refrigerated/frozen if it is accepted pending the end of the evaluation. If the
evaluation indicates that the product could only be used safely to make cooked items, it
can be accepted and used only in this way. No product with temperature over 70°F will be
accepted. All temperatures and evaluations will be recorded on incoming invoices.
1Tompkin paper supports scientific decision-making (Table 2).

• All invoices will be checked, initialed, and kept on file for review.
• Accepted products will be immediately placed on designated racks/shelves in the cooler or
freezer.
• All coolers will be maintained to hold a temperature of 41°F or lower, with daily
monitoring and documentation.
• All freezers will be maintained to hold a temperature of 0°F or lower (preferably -10°F or
lower), with daily monitoring and documentation.

Perishable Non-Meat Ingredients


• We will only accept product from an approved source.
• All containers will be inspected for visible evidence of contamination or damage that may
allow contamination. All contaminated or damaged product will be rejected.
• The product temperature will be checked for 2 boxes per load by placing a calibrated
thermometer between two wrapped or bagged products or by inserting a cleaned and
sanitized (and calibrated) thermometer into the product or between product pieces. This
procedure is used because the surface temperature of received product will be warmest
and is where pathogen growth would begin.
• Products that are not warmer than 50°F will be accepted. Products that are between 50
and 70°F will either be rejected outright or evaluated Evaluation will include a review of
time/temperature information obtained from the shipper, consulting a process authority,
or accepting the product and performing a microbiological analysis1. Product should be
properly refrigerated/frozen if it is accepted pending the end of the evaluation. If the
evaluation indicates that the product could only be used safely to make cooked items, it
can be accepted and used only in this way. No product with temperature over 70°F will be

09/02/2021 version; supersedes previous versions


accepted. All temperatures and evaluations will be recorded on incoming invoices.
1Tompkin paper supports scientific decision-making (Table 2).

• All invoices will be checked, initialed, and kept on file for review.
• Accepted products will be immediately placed on designated racks/shelves in the cooler or
freezer.
• Perishable non-meat items will be stored separately (different cooler, rack, or shelf) from
raw meat/poultry and natural casings.
• All coolers will be maintained to hold a temperature of 41°F or lower, with daily
monitoring and documentation.
• All freezers will be maintained to hold a temperature of 0°F or lower (preferably -10°F or
lower), with daily monitoring and documentation.

Non-Perishable Non-Meat Ingredients


• We will only accept product from an approved source.
• All containers will be inspected for visible evidence of contamination or damage that may
allow contamination. All contaminated or damaged product will be rejected.
• Product containers will be marked with the date of receipt and stored on designated
shelves/racks in the dry storage area. The “First In, First Out” principle will be followed in
using ingredients.
• The acceptance of the product will be recorded on the incoming product invoice. All
invoices will be checked, initialed, and kept on file for review.

Packaging Materials, Cleaning Supplies, other non-ingredient items


• We will only accept product from an approved source.
• All containers will be inspected for visible evidence of contamination or damage that may
allow contamination. All contaminated or damaged product will be rejected.
• Product containers will be marked with the date of receipt and stored on designated
shelves/racks in the packaging storage area or chemical storage area, as appropriate. The
“First In, First Out” principle will be followed in using packaging materials, cleaning
supplies, and other non-ingredient items.
• The acceptance of the product will be recorded on the incoming product invoice. All
invoices will be checked, initialed, and kept on file for review.

This SOP was developed by the University of Wisconsin-Madison. Contact Dr. Barbara Ingham,
Extension Food Safety Specialist for more information bhingham@wisc.edu 608-263-
7383.

09/02/2021 version; supersedes previous versions

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