STAVI Strictly Controls Its Goods Receiving Process to Produce Meals That Meet the Standard

Guided by the principle that "quality comes from control", STAVI applies an extremely strict system for inspecting incoming ingredients and an equally rigorous goods receiving process. For this reason, the process of receiving and inspecting goods at STAVI's industrial kitchens is always set up systematically, uniformly and stringently, to ensure that every incoming ingredient meets the highest standards of freshness, hygiene and food safety.

STAVI's standard 5-step goods receiving process

At STAVI, ensuring ingredient quality is the top priority. We apply a strict 5-step goods receiving process to control every stage from transport to storage, ensuring that all food is safe, fresh and traceable to its source.

STAVI has a strict food receiving  process 

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Step 1: Transporting goods in refrigerated trucks below 18°C

To guarantee food safety and hygiene and comply with the strict regulations of its kitchens, STAVI works from the outset only with suppliers whose transport systems meet the required standard. All incoming ingredients, especially meat, fish, vegetables and seafood, are transported in dedicated vehicles with refrigeration systems that maintain a temperature below 18°C throughout the journey.

Purpose of this step:

• Preserve the freshness and full nutritional content of the food throughout transport.
• Minimise the growth of harmful bacteria.
• Ensure food quality and safety when the goods reach the receiving team.
• Maintain consistent quality regardless of outdoor weather, especially in the hot summer months.

STAVI's strict rules:

• Kitchens are required to accept goods only from delivery vehicles whose temperature meets the standard and is controlled according to procedure.
• All food is rejected if it is delivered in a non-refrigerated vehicle, in a vehicle that fails to maintain the required temperature, or if the goods are not stored as required.

In other words, step 1 is the first important step that allows STAVI to protect ingredient quality from the moment goods leave the supplier, before the next inspection stage at the kitchen.

All goods arriving at the kitchen are transported in dedicated refrigerated trucks

Step 2: Checking quantity and type

Once the goods are delivered to the kitchen, STAVI's receiving staff immediately carry out a thorough check against the following criteria:

Cross-checking against the order and delivery note:

• Checking the quantity of each item: ensuring nothing is over or short.
• Checking the type: the correct type of food that was ordered (for example, the correct type of meat, vegetables, fish, etc.).
• Comparing against item codes and packaging specifications where there are special requirements.

Actual weighing and measuring:

• Using accurate electronic scales to confirm the weight of the goods.
• Checking the condition of the packaging: ensuring it is not torn, dented, dirty or showing signs of damage.

Handling discrepancies:

• Recording the specific error.
• Reporting to the supplier immediately for prompt resolution (returns, exchanges, etc.).
• Not accepting goods that do not match the requirements.
• Rejecting goods that fail the delivery conditions and refusing delivery if: the quantity, type or packaging is wrong; there is no pallet underneath the goods; etc.

Checking quantity and type not only helps STAVI avoid losses or mix-ups, but is also an important groundwork step for ensuring consistent quality and correct standards in every industrial meal.

STAVI staff checking the quantity and type of goods

Step 3: Sensory quality inspection and checking accompanying documents

This is the core step in the entire goods receiving process at STAVI's industrial kitchens. Here, food is inspected both by sensory evaluation and through the accompanying legal documents.

For vegetables and fruit:

• Look: naturally fresh colour, no bruising or discolouration.
• Touch: feel to check crispness and moisture, especially for leafy greens and soft fruit.
• Smell: detect any unusual odours or signs of fermentation or rot.

For meat:

• Mandatory documents: quarantine certificate and clear proof of origin.
• Sensory checks: pork should be a natural fresh pink, beef a fresh red with no dark discolouration. No sliminess, no unusual odour, no bruising, good elasticity, firm flesh that does not leave a deep dent when pressed.

For seafood:

• Seafood must be fresh with no dark discolouration
• No sliminess or unusual odour

Only food that meets all 3 criteria at once is accepted: clean, fresh and with complete legal documentation. Vegetables that have discoloured, wilted or bruised, and meat with an unusual odour or abnormal colour, are never accepted.

Staff carrying out sensory quality inspection and checking accompanying documents

Step 4: Sorting and storing to standard

Once accepted, ingredients are sorted and stored by group to ensure optimal storage conditions:

• Cold storage: meat, fish, seafood and fresh products.
• Chilled storage: vegetables and fruit.
• Dry storage: seasonings, grains, dried and packaged foods.

Everything is labelled with: date received; expiry date; storage instructions. Apart from dry goods and seasonings, vegetables and meat received are used on the same day and stored in the designated place to prevent spoilage that would affect meal quality.

Step 5: Handling substandard goods

STAVI has a clear and transparent procedure for batches that fail to meet requirements:

• Drawing up a report detailing the defects.
• Returning the goods to the supplier the same day.
• Requiring replacement with goods that meet the standard, in the committed volume, quality and timeframe.

STAVI does not accept any "flexibility" on input quality, because our customers' health is the top priority.

STAVI's commitment – Quality is the foundation of service

With a strict, transparent and professional ingredient receiving process, STAVI commits to:

• 100% of ingredients having a clear origin and being thoroughly inspected before entering the kitchen.
• Absolute food safety and hygiene, in line with HACCP and food safety and hygiene standards.
• Maintaining the flavour quality and nutritional value of every meal.

Industrial catering provider STAVI believes that meal quality begins with care at the very first stage: the inputs. That is why we continuously invest in, control and improve our processes to deliver meals that are not only delicious but also safe for thousands of people every day. Let STAVI be your partner for every safe, quality meal. Contact us now to book our service and experience the difference that professionalism brings, right down to the kitchen!