Food Delivery and Storage

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Food Delivery and Storage Free

By EdApp
4 Lessons

A guide for wait staff and chefs which demonstrates how to safely and competently receive deliveries and store food in a restaurant.

Food Delivery and Storage Lessons

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  1. Transportation and Receiving Deliveries
  2. Cold Storage
  3. Dry Storage
  4. Sources

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Food Delivery and Storage course excerpts

Transportation and Receiving Deliveries

Do you know how to transport food safely, and check that deliveries are up to standard?
Food Delivery and Storage Course - Lesson Excerpt

Transportation and Receiving Deliveries

Transportation and Receiving Deliveries

The head chef has asked you to go collect a food delivery from the parking lot outside the restaurant.

Transportation and Receiving Deliveries

You've never collected a delivery before, and are a little nervous.

Transportation and Receiving Deliveries

*Now's the time to learn how to safely and efficiently accept a delivery... *

Transportation and Receiving Deliveries

Driver and vehicle checks You should do a quick inspection to make sure that both the vehicle and driver look clean and hygienic. Find out more on the next slide...

Sensory Checks When receiving deliveries, use your sense of sight, smell, taste and touch to check...

Transportation and Receiving Deliveries

** Colour and smell of the food** Signs of deterioration on the food, such as strange colour or smell. For example, meat or poultry which doesn't smell fresh.

Transportation and Receiving Deliveries

** Textures of the food** Particularly, food (such as produce, meat and seafood) which should be firm but actually feels soft.

Transportation and Receiving Deliveries

** Signs of pests** Visible pests on packaging or flying around, or signs of pests such as gnawed packages or pest droppings.

Transportation and Receiving Deliveries

Broken or damaged packaging Look out for broken, dented or leaking packaging, including broken seals or swollen or dented cans. Also check that the weight of the boxes is expected and matches the food contained within.

Transportation and Receiving Deliveries

Mould and moisture There should be no mould on products, nor should they look like they are in any way, going bad. Look out for moisture stains on dry packaged goods.

Transportation and Receiving Deliveries

Ice crystals on frozen foods Check for ice crystals on frozen foods, or thawed goods which should be frozen.

Transportation and Receiving Deliveries

** Underneath layers of product** Look for any problems below the first layer of any fresh product.

Transportation and Receiving Deliveries

** Expiry Dates** Check that the dates of the food are within expiry, and will not go off during the time the food is used for cooking.

Transportation and Receiving Deliveries

Temperature checks

Transportation and Receiving Deliveries

Labelling Checks

Transportation and Receiving Deliveries

Cold Storage

Do you know the proper procedure for storing perishable foods in cold and freezer units?
Food Delivery and Storage Course - Lesson Excerpt

Which of these foods go in the coolroom?

** Storage in the Coolroom** To ensure that the appropriate temperatures are maintained and food is stored safely, you should take the following steps for arranging and organising the coolroom...

Cold Storage

What should you do with hot food before refrigerating?

If you experience problems with your cool room or refrigeration system... and temperature is above 5ºC, check the temperature of potentially hazardous foods, and throw away any which has been a temperature between 5ºC and 60ºC for more than four hours. If you are able, adjust the temperature control and check it again in an hour. Call a refrigeration mechanic if the unit cannot keep food at 5ºC or colder. As a general rule, reducing product levels will assist with temperature control.

Dry Storage

Do you know how to store foods in dry storage areas and pantries?
Food Delivery and Storage Course - Lesson Excerpt

Storage areas should be clean, dry, cool and well-lit. Foods should be protected from exposure to moisture and direct sunlight. Food should be stored off the floor, in shelves or cupboards.

Dry Storage

Different sections of the storage area should be labelled, and food groups stored separately. Foods should be stored in a way that there is no risk of contamination with other physical, chemical or biological contaminants, including chemicals and cleaning equipment.

Dry Storage

Packaged foods which have been opened, should be stored in clean, air-tight containers with fitted lids. It is important that dry goods like rice and flour be kept dry and in containers so that they do not become contaminated with mould or fungus.

Dry Storage

Always check the lids to ensure the containers are sealed properly, and throw away containers which have scratches, cracks or other damage. These containers should then be properly labelled and dated.

Dry Storage

Food Delivery and Storage Course Author

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