You have started your shift and are preparing to receive a delivery. Your manager has asked you to be extra mindful when receiving eggs from the supplier. Previously there have been a few deliveries with cracked and dirty eggs.

Look at the table below for your Food Safety Plan and the process to take.

HAZARD

What can go wrong?

CONTROL MEASURE

What can I do$?$

MONTORING CONTROL

How can I check?

CORRECTIVE ACTION

What if it is not right?

Contamination of food with bacteria, chemicals or other things that should not be in food.

Only buy from reliable suppliers.

Write or speak to your suppliers detailing the conditions you want the food to be delivered in$.$

Maintain a current list of your food suppliers.

Inspect all food deliveries from your suppliers.

Observe whether the driver and the truck are clean and check that the vehicle is not carrying animals or chemicals in the same area as the food.

Reject suppliers that don$$t provide food the way you want it$.$

Reject deliveries if the inside of the delivery vehicle is dirty, has animals on board or is carrying chemicals with food.

Make sure food is protected by proper packaging and$/$or containers.

Transfer all deliveries into a suitable storage area as soon as possible.

Examine the packaging to see if it is damaged.

Make sure that all products are properly labelled, including the product name and address of the manufacturer, a batch code or date code, an ingredient list and allergen and food intolerance information.

All products should be within their $$best before$$ or $$use$-$by$$ dates.

Look for any visible signs of insects, insect eggs or other items that should not be in or near food, such as dirt, glass and rubbish.

Reject products in damaged packaging. Including tinned and canned foods that are damaged, dented rusted.

Reject pre$-$packaged foods that don$$t have the name and address of the supplier, a batch code or date code, and an ingredient list on the label.

Reject any food that is past the $$used by$$ date.

Reject packaged food if the supplier cannot provide accurate information about ingredients and allergens.

Reject any product that is contaminated.

Don$$t buy cracked or dirty eggs.

Check to see whether eggs are cracked

or dirty when receiving deliveries.

Reject any cracked or dirty eggs received from suppliers.

Note any rejections on the Delivery Record and the corrective action you have taken.

Do not use them.

What is the process when receiving $($delivery$)$ eggs?

Using the principles, you have learned of HACCP, safe egg handling, and the food safety program, describe:

Hazard$-$ What the potential hazard$($s$)$ are

Control Measure$-$ What control measure is outlined in the Food Safety Program

Monitoring control$-$ What monitoring control$($s$)$ you would use to assess the delivery

Corrective action$-$ What corrective action would you complete

Top Tip! Please ensure you include in your answer the four $(4)$ answers $-$ HAZARD, CONTROL MEASURE, MONITORING CONTROL & CORRECTIVE ACTION if you don$$t your assessor will be unable to mark your assessment task if one of these parts is missing