Operators must plan their delivery schedules so products can be handled promptly and correctly. Employees assigned to receive deliveries should be trained to inspect food properly. They must know how to distinguish between products that are acceptable and those that are not.
Packaging should be clean and undamaged, use-by dates current, and show no signs of mishandling. Products must be delivered at the proper temperatures. Cold TCS Foods must be received at 41°F or Lower
- Meat, poultry, and fish – Insert the thermometer stem or probe into the thickest part of the food (usually the center)
- ROP Food (MAP, vacuum-packed, and sous vide food)- Insert the thermometer stem or probe between 2 packages. As an alternative, fold packaging around the thermometer stem or probe
- Other packaged food – Open the package and insert the thermometer stem or probe into the food