What should staff do when receiving a delivery of food and supplies?

When receiving a delivery of food and supplies, it is essential for staff to visually inspect all food items and check to make sure they have been received at the correct temperature. This practice is vital for ensuring food safety because it helps to identify any damaged or spoiled items before they are stored and used in food preparation.

Checking the temperature of perishable items upon delivery ensures that they have been stored correctly during transportation, which is crucial for preventing the growth of harmful bacteria. For perishable foods, specific temperature ranges must be maintained to keep them safe. For example, cold foods should be received at or below 41°F (5°C) and hot foods should be at or above 135°F (57°C). A visual inspection also allows staff to check for signs of spoilage, such as discoloration or leaks in packaging.

This proactive approach during the receiving process significantly contributes to the overall safety and quality of the food served to customers, reducing the risk of foodborne illnesses and ensuring compliance with food safety regulations.