Write SOPs for purchasing, receiving and storage of raw materials in a food service unit.

1. 1 · Open in two lines. Most food safety problems can be stopped at the gate. SOPs for purchasing, receiving and storage keep unsafe food out and good food safe.
2. 2 · Draw the flow. [Diagram: Approved supplier → Order with specification → Delivery → Receiving checks (temperature, quality, quantity) → Accept or reject → Dry store / refrigerator / freezer → Issue by FIFO or FEFO]
3. 3 · Purchasing SOP.
   • Approved, licensed suppliers.
   • Written specifications.
   • Planned orders and delivery terms.
   • Supplier review.
4. 4 · Receiving SOP.
   • Vehicle check.
   • Chilled 5 °C or below; frozen −18 °C or below; hot 63 °C or above.
   • Labels, dates, packaging, quantity.
   • Accept or reject; store at once; record.
5. 5 · Storage SOP.
   • FIFO or FEFO; label and date.
   • Dry store off the floor, away from walls and chemicals.
   • Refrigerator layout: raw at the bottom.
6. 6 · Facility and equipment. Clean, pest-proof premises; potable water; maintained equipment; calibrated thermometers; logs.
7. 7 · In a hospital kitchen. Receiving logs with temperature and batch protect patients and allow quick recalls.
8. 8 · Close in one line. Good food in, checked and stored right, is the first critical step of food safety. Follow your unit's validated limits.

Scoring tip: Write the receiving temperatures inside the answer and add 'follow your unit's validated limits'. Examiners look for the numbers.