RECEIVING DELIVERIES

Chefs and individuals responsible for placing orders should reduce the frequency of orders delivered each week to minimise interactions between external vendors and employees.  

Prior to a vendor’s arrival, the trained receiver or Safety Manager should ensure that the boundaries of the receiving area are clearly marked.  No vendor invoices will be accepted by the restaurant.  All invoices will be received electronically.

Upon vendor arrival, the trained receiver or Safety Manager should greet them and ensure they are wearing the appropriate safety equipment while consistently maintaining a safe distance.  The delivery person will unload products into designated receiving area while the receiver observes the process and records any abnormalities of the products or delivery process.

After checking in all the delivered product, the receiver should dispose of all original packaging as COVID-19 can remain on these surfaces for up to 72 hours.  Once the product has been unpacked it should be thoroughly disinfected before putting away.