In food receiving, who holds responsibility for the food quality?

The responsibility for food quality during the receiving process primarily lies with the purchaser. This is because the purchaser is typically trained to check the quality of the food items that are received against the specifications outlined in the purchase order. They examine aspects such as freshness, appearance, temperature, and packaging integrity to ensure that the products meet the required standards before they are accepted into the inventory.

While suppliers are responsible for the quality of their products when they leave their facility, the purchaser is the one tasked with verifying that those standards are maintained upon delivery. The delivery driver may assist in the process but typically does not have the authority or training to evaluate food quality in the same way the purchaser does. Government inspectors do have regulatory oversight and may inspect food products at various points in the supply chain, but they do not play a direct role in the quality assurance of food as it is being received by an individual establishment. The purchaser's role is crucial in ensuring that only quality food products enter the kitchen for preparation and service.