Temperature control is a very important factor in keep foods safe. Restaurant owners, managers and employees should ensure that the food they receive is at the proper temperature. Deliveries should be inspected for temperature abuses upon receipt.
A food that is labeled frozen and shipped frozen should be received frozen.
Most potentially hazardous food, except milk and shellfish, should be kept at a temperature of 5 ̊C (41 ̊F) or below when received. Specific laws apply to the temperature of milk and shellfish.
Use the following guidelines when checking the temperatures of received foods:
• To check the temperature of meat, poultry and fish, insert the thermometer’s probe into the thickest part of the product. You can also check the surface temperature if you desire.
• Check the temperature of vacuum-packed items by placing a thermometer between the packages.
• Check the temperature of liquids or packaged foods by opening a container and = inserting the thermometer probe into the food to the proper depth to immerse the thermometer sensor.
• To check the thermometer of bulk foods, fold the bag around the thermometer.
• Check the temperature of live shellfish by inserting the thermometer probe into the middle of the case of shellfish and getting an ambient temperature reading.
• When checking eggs, be sure to check the ambient temperature of the delivery truck.
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