7-HACCP 47-FSP-B3-RECEIVING SHELF STABLE AND FROZEN FOODS.pdf
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- Solicitation number
- 180-26
- Issued by
- Fulton County, Georgia
About this file
This is a Standard Operating Procedure (SOP) document for the Nutrition Program at Fulton County Schools in Georgia, specifically outlining the food safety protocol for receiving shelf-stable, cooler, and frozen foods under their HACCP (Hazard Analysis and Critical Control Points) Plan B3. The procedure establishes mandatory requirements for all employees receiving food deliveries, including organizing storage facilities before deliveries, receiving one delivery at a time, and recording temperatures for at least 10% of all cases received on a Receiving Temperature Log. Employees must verify that frozen foods are solid without evidence of thawing and refreezing, that refrigerated foods are received at or below 41°F, and that all potentially hazardous foods are moved from the temperature danger zone (41°F to 135°F) to appropriate storage quickly. Additional requirements include checking delivery invoices against items received, rejecting foods with unacceptable temperatures or visible damage such as swelled cans, leakage, incomplete labels, rust, or dents, and evaluating product quality by odor, sight, and touch.
The SOP details specific protocols for receiving frozen and refrigerated foods, dry goods, and establishes clear responsibilities for the SNP Manager to ensure all foods come from approved vendors, train designated receiving personnel, prohibit home-prepared foods, and maintain proper documentation. Monitoring is conducted by the food service manager through visual observation of receiving practices and daily review of Receiving Logs. Corrective actions include retraining and monitoring of non-compliant employees. All Receiving Temperature Logs must be filed with HACCP records for a minimum of five years plus the current school year, with area supervisors responsible for verifying that procedures are followed and records are retained according to requirements. The procedure was effective as of June 21, 2004, with revisions last effective April 30, 2025.
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Text version
Nutrition Program
Fulton County Schools
Standard Operating Procedure
Procedure No. HACCP 47
Food Safety Plan B3
Effective: 6/21/04
Classification: HACCP Revised: 6/30/2015, 4/30/2025
Revision Effective: 6/30/2015
Level: School Level
Last Reviewed: 6/29/2017, 4/30/2025
Subject: Receiving Shelf Stable, Cooler and Freezer Foods
I. Purpose:
All food must be checked for proper conditions as it is received in the facility.
I. Employee receiving food must:
1. Organize freezer, refrigeration space, loading docks, and store rooms before
2. deliveries
3. Receive only one delivery at a time.
4. Take and record the temperature of at least 10% of all cases received on the Receiving
Temperature Log.
5. Remove potentially hazardous foods from the temperature danger zone (41ºF to 135ºF) and place in storage as quickly as possible.
6. Check to make sure frozen food is solid, and does not show evidence of thawing and re-freezing. Common signs of thawing and refreezing are large ice crystals on the surface and frozen juices or liquids in the package.
7. Check to ensure that refrigerated foods are received at or below 41°F.
8. Accept only pasteurized dairy products.
9. Document milk received is at 35°F - 40°F with no evidence of freezing.
10. Record the date of receipt on the outside of each package, or a use-by date if applicable.
11. Check delivery invoice against all items delivered.
12. Reject potentially hazardous foods that are not at acceptable temperature and cans with swelled tops or bottoms, leakage, incomplete labels, flawed seals, rust, or dents.
13. Evaluate quality of products by odor, sight and touch. Unacceptable products should be rejected. Products must meet order specifications and quality requirements. If any foods are deemed unacceptable, they should be rejected, and documented on the invoice.
II. Receiving Frozen and Refrigerated Foods:
1. Check temperature with a calibrated thermometer to assure that cold foods are below 41°F.
2. Return all foods that should be stored below 41°F that are delivered above 41° F.
Return ice cream if above 25° F.
3. Check at random and immediately record 10% of all cases received on the Receiving
Temperature Log.
4. Place foods in the proper storage area (cooler or freezer) quickly to avoid potential bacterial growth.
T:\SOPs\Food Safety Plan\SOPs with HACCP Number\B3 Receiving Shelf Stable Food (HACCP 4b).doc Printed 8/10/2017
Level: HACCP 47
Subject: Receiving Shelf Stable, Cooler and Frozen Foods
III. Receiving Dry Goods:
1. Check dry goods for leaks, flaws, or broken packages. Dry goods should be dry, free of mold, and free of insects. Reject flawed packages and have the driver document it on the invoice.
2. Inspect cans for leaks, incomplete labels, dents, bulges, and other visible signs of damage. Notify a manager if a damaged can is found.
3. Complete the Vendor Compliant Form when damaged items are found so the product can be picked up and returned and a credit issued.
4. Date boxes and cans with receiving date using the date code gun.
5. Separate chemicals from foods and store in a separate area.
6. Reject and return damaged packages or cases.
7. Documentation of any item returned or rejected to the vendor for credit on the invoice is to be signed by driver and manager.
IV. The SNP Manager will:
1. Assure that all foods come from approved vendors and sources.
2. Train designated or key person to receive, inspect, and store food promptly and follow-up with assigned staff as necessary.
3. Assure that no home-prepared foods are accepted or used.
4. File Receiving Temperature Log with HACCP records.
5. Document any item returned or rejected to the vendor for credit on the invoice is to be signed by driver and manager.
V. Monitoring:
The food service manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring receiving practices during the shift and reviewing the Receiving Log at the close of each day. Receiving Logs are kept on file for a minimum of 1 year.
VI. Corrective Action:
1. Retrain and monitor any foodservice employee found not following the procedures in the SOP.
VII. Verification and Record Keeping
1. Take and record the temperature of 10% of all cases received and the corrective action on the Temperature Receiving Log.
2. File Receiving Temperature Log with HACCP records for 5 years plus the current school year.
3. Area supervisor will check records for documentation that procedures are being followed and records are filed according to records retention requirement.
T:\SOPs\Food Safety Plan\SOPs with HACCP Number\B3 Receiving Shelf Stable Food (HACCP 4b).doc Printed 8/10/2017
Revision Effective: 6/30/2015
Subject: Receiving Shelf Stable and Frozen Foods
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