5.1. Food delivery. 3:58

Food delivery and choice of suppliers

In order to ensure the proper safety of the food produced, the catering company must choose reliable suppliers of raw materials and products

Supplier requirements:

  • Authorisation to carry out activities issued by the State Food and Veterinary Service.
  • Compliance with the terms of the contract
  • Proper transport of foodstuffs

  Checking of food raw materials during acceptance

  • Transport packages must be sealed.
  • Clean, free from dirt and dust, free from pests, insects or traces of presence
  • Label indicates the valid shelf life of the food raw material
  • The smell and appearance of food raw materials during transport remain unchanged
  • The transport temperature of perishable foodstuffs must correspond to the temperature specified by the manufacturer or legal acts.
  • If there is doubt about the transport temperature, it is measured internally or between products.
  • Violations found during food acceptance shall not be accepted and the supplier shall be informed thereof in writing or by telephone.
  • If such products have already been accepted, they shall bear the words “Detained” and shall be disposed of or returned for disposal to the supplier
  • Every time a perishable food is accepted, it is not necessary to complete a log if the company has accompanying documents, invoices or other information duplicating the information contained in the accompanying documents.
  • The magazine indicating the discrepancies shall be completed only if the packaging has been damaged, the shelf life has expired, and the transport temperature is inadequate.

  Storage of food and raw materials

  • Fruit materials, packaging materials and catering preparations must be stored in suitably equipped rooms with adequate lighting and ventilation systems
  • Different types of food (meat, fish, fruit, vegetables, bread products, dairy products, unprocessed and processed foods, etc.) are kept separate from each other.
  • The food raw material is stored on pallets or placed on shelves or refrigeration facilities.
  • Food materials, packaging materials may not be placed on the floor.
  • All refrigeration and heat-supporting equipment and refrigeration rooms must be numbered. Their temperature must be regularly monitored and recorded in the food raw material storage log.

Recommended storage times (unless otherwise specified by the manufacturer) are made a table

  • Salted, pickled herring, herring fillets – 0.. +7 ⁰ C, 7 days.
  • Culinary products with salted, pickled herring – 0.. +7 ⁰ C, 3 –4 days.
  • Cold smoked salmon products 0.. +7 ⁰ C, 48 –72 hours.
  • Fiercely smoked fish products 0.. +7 ⁰ C, 24 –48 hours.
  • Hard cheeses 40-45% – 0.. +6 ⁰ C – 3 days.
  • Grated cheeses and cheese products – 0.. +6 ⁰ C, use immediately after opening the packaging.
  • Milk, kefir, curd, cream, curd cheese, yoghurts – 0.. +6 ⁰ C, 24 hours
  • Smoked cheese “Medžiotojų” 45% – 0.. +6 ⁰ C, 4 days.
  • Cooked, smoked, hot-smoked meat products – 0.. +6 ⁰ C, 24 –48 hours.

 

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