Introduction to Fresh Ingredients and Loose Vegetables
The ingredients used for our menu items are critical to the success of our
business. It is important that all items are received and stored correctly to
maintain the quality and shelf life.
All fresh and frozen products must be stored within 15 minutes of delivery.
Equipment / Smallwares
• MRD label
• Food safe pen
Standards
Inspect Prepared Products on Delivery
• Refuse products that are not sealed and date coded.
• Make sure that the products and packaging have not been damaged
• Check the use - by - date on packaging, to make sure it is within shelf life.
Store Prepared Products in Cooler
• Store in a cooler at 2°C - 5°C.
• Use FIFO
- FIFO is a, first in, first out procedure that will help to
minimise waste and make sure we use old products first.
- If you find a product out of date, inform the
manager on duty, discard and record the waste.
manager on duty, discard and record the waste.
• Never store heavy items more than 1.5 meters off the floor.
• Store heavy items on lower shelves.
• Make sure that the packaging is sealed.
• Store on a flat shelf
All products must be stored a minimum of 15 centimetres off the floor.
• Complete a made, ready, discard (MRD) label for loose vegetables
place the MRD on the packaging, for example cucumbers.
- Use a food safe pen.
• Include the following on the MRD:
• Name of product
• Made - date and time
• Ready - date and time
• Discard - date and time