The checks made when a food delivery arrives to confirm it is safe, correct and at the right temperature.
Common checks include the supplier, packaging condition, signs of pests, use-by and best-before dates, and the temperature of chilled and frozen food.
Cold potentially hazardous food should generally be received at 5 degrees Celsius or below, unless a time-based control such as the two-hour four-hour guidance is being applied.
Yes. Food delivered too warm, with damaged packaging, signs of pests, or past its use-by date can be refused and returned to the supplier.
Recording temperatures shows the cold chain was maintained, supports monitoring under a food safety program, and helps with traceability if a problem arises.
Accepted stock should be moved quickly into correct storage to limit time in the danger zone, then rotated using First In, First Out.