Receiving Procedure Receiving is arguably the most important activity in a food warehouse. Get it wrong, and no amount of good handling downstream can fix it. As the saying goes in computing, "garbage in, garbage out." This guide walks through the quality checks every food warehouse should run at receiving: truck inspection, product inspection, and documentation, all built around the hazards identified in your HACCP program. Delivery Truck Inspection Before anything is offloaded, inspect the delivery truck itself: Seal integrity: check for any signs of tampering. An intact seal is proof the product hasn't been tampered with or sabotaged in transit. General cleanliness: designated receiving personnel should check for visible dirt, pests, offensive odors, or other contaminants that could pose a risk to the food product. Truck temperature: for chilled and frozen products, check the truck's temperature readout against the receiving standard set in your HACCP pro...
HACCP Program for Warehouses Practical HACCP guidance for food storage and distribution, the part of the supply chain most resources forget. Most HACCP content out there is written for processing and manufacturing plants. If you've ever tried to build a food safety plan for a warehouse, distribution center, or logistics operation, you've probably noticed the gap, the principles are the same, but the hazards, control points, and day-to-day realities are different