REWrite - The Restaurant Equipment World Blog

From Dock to Dining: The Receiving Dock and You

October 6th, 2010 by REW Blog Team

REW is proud to present the first installment in a new series of tips and tricks on how to safely and efficiently protect your customers from foodborne illness.

This Week’s Topic: The Receiving Dock and You

Here are some tips from the pros:

  • Make sure the area is well lit to discourage pests.
  • Air curtains act as thermal, bug and dust barriers in doorways, thereby saving energy and increasing comfort.
  • Place incoming shipments on dunnage racks to keep them off the dock floor.
  • Check and record the temperature of food shipments as they arrive.
  • Keep thermometers and sanitizer test strips handy
    for use throughout your area of operation.
  • Check and record all expiration dates and package
    integrity. Refuse, quarantine, or return any products that
    fail your checks.

Next weeks installment: Dry Storage: Friend, or Foe?

REW's Dry Storage Facility

Courtesy of SEFA and SANJAMAR

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