Training: Receiving and Inspecting Food Deliveries
Receiving and Inspecting Food Deliveries
Foodservice Staff | Estimated Time: 15 minutes
Education Material
Receiving food deliveries properly is the first line of defense against foodborne illness and product quality issues. Staff responsible for receiving must inspect all incoming products for temperature, packaging integrity, and expiration dates. Refrigerated items should arrive at 41°F or below, and frozen items should arrive at 0°F or below with no signs of thawing or refreezing.
Damaged, leaking, or improperly labeled packages should be rejected and documented. All accepted items should be moved to appropriate storage immediately — never left at room temperature. Delivery records, including temperatures at time of receipt, should be logged according to your facility's procedures. When in doubt about a product's safety or quality, do not accept it.
Training Questions
At what temperature should refrigerated and frozen items arrive at the time of delivery?
What are three conditions that would require you to reject a food delivery?
What should happen to accepted food items immediately after a delivery is received?
Sign-Off Sheet
I confirm that I have received and understood the training material above.
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