Suppliers & deliveries

Build the working day around your Irish food-safety system. FSAI's Safe Catering pack separates delivery, refrigeration, cooking and cooling, hot display, hygiene and staff records. Choose the activities your cafe actually carries out, then keep the observations and decisions together for your environmental health officer.

1. Use the delivery record to connect the supplier, arrival check and acceptance decision. Keep the lot reference or supplier document needed to identify the goods later.
2. For food prepared in house, retain the ingredient-lot references and preparation details that your traceability procedure calls for. A supplier name alone cannot distinguish two deliveries of the same product.
3. Practise finding an affected ingredient across stock and prepared food before an incident. Keep the withdrawal decision, quantities and supplier correspondence with the investigation.

• FSAI: Safe Catering pack ↗

1. On mobile, open Deliveries from Today or Records (on the web, the Intake page).
2. Pick the supplier, tap in the chilled temperature, and note the delivery reference and condition.
3. Accept it — or reject it with the reason, which is your dated record if the rejection is ever disputed.

Anything above the 5°C chilled limit is flagged on the record automatically. Every delivery is timestamped with who received it.

Keep the suppliers you buy from in one place so every delivery is logged against the right one. Managers can add a supplier right from the delivery form.

Record batches and lot codes against deliveries and ingredients on the web, and use the recalls workflow to trace an affected lot back through suppliers and forward to what you made. Recall notifications from authorities remain your responsibility.

• Suppliers & deliveries — feature overview
• Recalls — feature overview