11 · Suppliers and goods reception

11. Suppliers and goods reception

Control begins before the ingredient reaches the kitchen or preparation area. Allergen information must be based on current supplier documentation.

• Request updated technical specifications where appropriate.
• Check labels and composition.
• Record relevant changes.
• Do not assume that products from different brands have the same composition.
• Pay particular attention to compound products, sauces, prepared foods, mixtures and bakery products.