Check temperature with a calibrated thermometer to assure that cold foods (especially TCS foods–foods in which microorganisms are able to grow rapidly –often moist, high in protein, and have a neutral or slightly acidic pH) are below 41°F.
Reject all foods that should be stored below 41°F that are delivered above 41°F. Exceptions can be made for fresh shell eggs or milk which should be received at 45°F. Note milk should be cooled to below 41ºF within 4 hours.
Check at random the temperature of three different refrigeratedfood items for each delivery. Record date, employee initials, vendor, product name, and temperature of these products in the Receiving Temperature Log.
Place foods in the proper storage area (cooler or freezer) quickly to avoid potential bacterial growth. Cooler temperatures must be maintained at 41ºF or lower. Deep chill storage temperatures should be between 26ºF to 32ºF or below and freezer temperatures should keep the food frozen solid, typically about 0ºF.
Receiving Temperature Log
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