An approved source is a food supplier, producer, harvester or processor that meets the applicable legal and food-safety requirements for the product being purchased. Restaurants use approved sources to help ensure food has been produced, handled, inspected where required, transported and stored under appropriate controls. Requirements vary by food type and jurisdiction.
A restaurant may purchase shellfish from a licensed and traceable supplier with the required harvest information, dairy products from an authorized processor, and meat from an inspected establishment where inspection is required. The exact documentation and retention period depend on the product and local regulations.
An approved source refers to the origin or supplier from which a particular food product is obtained. An approved supplier program is the restaurant’s documented process for evaluating, approving and monitoring those suppliers.
Maintain a current supplier list, collect required licences or product documentation, inspect deliveries, check temperatures and packaging, and retain traceability records as required. Reject food that does not meet receiving standards or arrives from an unapproved source.
Chef’s tip: approval should be specific to the product and regulatory requirements. A supplier approved for dry goods may not automatically be an acceptable source for raw seafood or other higher-risk products.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
