Incoming goods check

Legal basis

EU — applies in Austria and Germany

Reg. (EC) 852/2004 Annex II, Chapter IX, point 1: do not accept raw materials if the final product would be unfit for consumption even after sorting or processing; points 2 and 5: store correctly, maintain the cold chain.1,2,3

AT — Austria

No separate provision; EU law applies. The WKO handbook names limit temperatures on receipt, for example 2 °C for minced meat, 4 °C for poultry, −15 °C for frozen goods, and recommends recording readings and deviations (recommendation, not law).1,4

DE — Germany

No separate provision for hospitality; the temperatures of the Tier-LMHV do not apply to restaurant kitchens. The LMHV lists checking goods as a mandatory training topic.5,6

What the inspector wants to see

• Who accepts deliveries, and is that person trained for it?7,8
• Do you measure the temperature of chilled and frozen goods, and where is the reading recorded?4,8
• What happens to goods above the limit?1,4
• Do you check labelling, best-before and use-by dates?8
• Is your supplier registered or approved?9

Common mistakes

• Whoever happens to be there accepts the goods, without a check.Practice
• Reading not recorded, deviation without consequence.4
• Chilled goods stand at room temperature for a long time before they are put away.Practice

Practise, read, print

The guide is in German for now.