You've received subpar ingredients from a supplier. How will you ensure food safety standards are met?

Ensuring the food safety standards are met after receiving subpar ingredients is crucial to maintain the health and safety of the clients, we can as a first step inspect the ingredients thoroughly upon delivery, check for signs of spoilage such as off smells, discoloration or texture changes. Following this ensure the items are delivered at proper temperature and the package is intact and there is no evidence of tampering.

A sensory evaluation of a food product is an essential part of determining food quality. Like appearance, texture, smell, flavor and color. The chemical composition of a food product will help determine the nutrient value. When inspecting a product, the food's moisture content and fat content are analyzed. The substances used to create the product as well as the amounts will also be analyzed, aiding in quality control. Contaminants found in food can spread foodborne illnesses like listeria and salmonella. Testing food products for both microbiological and toxicological contaminants is an absolute must to ensure the health and safety of consumers.

First of all, you should never obtain anything from a subpar supplier. The supplier should be one with a stellar reputation for quality. Always do research into the companies you are using, and gain feedback from other managers about the company in question.

Já aconteceu no dia a dia e quando estamos no mesmo estado do fornecedor, o ideal é devolver o produto. Quando realizo teste de produto e aprovo algo para entrar no cardapio, já defino todos os padrões de qualidade e nao posso receber e aceitar por algo totalmente divergente. é devolução!

Every day when I order items in my restaurant, I first check its quality, then its quantity and then its expiry. If its expiry is wrong then I return it because I have to follow the orders of my senior. My senior says that if any expired item comes. I have always learned from my senior that if the quality of the item is not good and it has expired then return it directly and inform the supplier about it.

Ponto principal é sempre o fornecedor ser meu parceiro, assim ele entende a real necessidade de me atender conforme nosso combinado, documentado e evita que entregue e realize qualquer processo diferente. Fornecedor é parceiro, é troca, é responsabilidade!

It is prudent to maintain regular communication with your supplier. However, frequently, they will rectify the issue themselves. This action not only corrects the issue but also offers you credit and resolution of the problem.

You should contract with such a supplier who doesn't hesitate in return of rejected ingredients. Suppliers should also be quality conscious and know the worth of quality products.

A formalização do ocorrido junto ao fornecedor é um importante feedback para melhorias, aprimorando a comunicação e parceria entre os envolvidos.

Notifico a ele que precisamos melhorar para nossos clientes continuarem a comprar conosco ( fidelizaçao) além de que quando a qualidade cai , as avarias crescem e os prejuízos para ambos também ! Sinceridade e parceria !

Receiving is the major step or we can say a critical step in the whole process, hence it should be more stringent and careful. Proper training on checking the quality, visual inspection and ensuring the standards for receiving can improve the quality of staff's and we can surely minimise the risks of accepting subpar ingredients.

Realizar treinamentos constantes com a equipe e assim evitar que os processos não sejam seguidos é parte fundamental do dia a dia. A equipe precisa conhecer os produtos, sabor, textura, embalagem para saber como receber e ter certeza de que o produto esteja sendo entregue adequadamente.

O conhecimento em relação às exigências da legislação vigente para o recebimento de produtos por parte do recebedor na ponta é de extrema importância. O supervisor ou responsável da equipe deve manter um controle atualizado em relação aos treinamento e atualizações dos colaboradores para dirimir falhas no recebimento dentre outras inconformidades.

On accepting subpar ingredients we must give these items an extra care from the start. Proper storage, cooking temperature, holding temperature, handling....must be closely supervised to prevent any food safety incidents.

Observar a maturação de alimentos recebidos in natura e ter a flexibilidade de alteração de cardápios em função destes pode ser uma ótima alternativa para garantir segurança alimentar, melhor palatabilidade e evitar desperdícios dentro dos limites da produção de alimentos para coletividades.

Product Yield Product yield definitely directly effects on, Out Put Optimum manpower utilization Inventory If we are receiving minimal acceptable level of standards, all the SKUs multiply times then surly its effect on all above domains badly. Exceptionally received the products with minimum level of Quality. But it should be documented and information should be circulated to all stakeholders for improvement of Quality.

Safe handling in this kind of situation should be used by experienced people ....and educated.......the new staff watching and learn how to manage....

One thing i have found helpful is to monitor the customers feedback since it helps for continual improvement and analyze the trends.

Laboratory Tests Whenever, any product approved, then periodically lab testing should be performed for compliances. It will show us clear picture of all standards either receiving as per consistent standards or not.

I agree that is necessary, also a questioner is important so we take answers about the food and the comments about safety....!

El proceso de recepción de alimentos es fundamental en la cadena de alimentos. 1. Control de temperatura. Siempre hay que controlar que la temperatura no está fuera del rango admisible, tanto en fresco como en congelado. 2. Control de fechas de caducidad. 3. Propiedades organolépticas: olor, color, aspecto general del producto... Hay siempre que devolver o desechar los productos que no cumplan los tres primeros puntos y proceder a un rápido almacenaje y/o procesado en las condiciones adecuadas sanitarias y de temperatura. Esto nos evitará la mayoría de posibles problemas.