Menu
Share
Food safety management begins when receiving food service deliveries. It is important to provide food service training and have a process in place to guarantee youare bringing safe, quality food into your establishment. To keep your customers safe, follow these guidelines regarding when to reject items during a delivery.
How to Inspect Your Food Service Delivery
Check Temperatures
Temperatures should be checked on products upon delivery. If anything is not in the recommended range it should be rejected.
- Cold Food – Any cold TCS food should be received at 41°F or lower
- Milk – Can be received at 45°F or lower (Make sure to cool the milk to 41°F or below within four hours)
- Shell Eggs – Receive at 45°F or below
- Hot Foods – Any hot TCS food should be received at 135°F or higher
- Frozen Foods- Should be frozen solid when received
Be sure to reject frozen food if fluid stains are on the packaging or the bottom of the case. Also reject frozen food if there is any evidence of thawing and refreezing, such as ice or frozen fluid on the product or the packaging.
Examine Food Packaging
The packaging of food should always be inspected during food service deliveries. Any package that has holes should be rejected. For canned products, reject anything with bulging ends. Anything with a broken seal, missing label or dirty packaging should not be accepted. Do not accept any products that look like they may have been tampered with.
Assess Food Quality
The quality of the food you are purchasing is very important. Make sure to reject food if it’s moldy or is the wrong consistency (e.g. moist foods should never be delivered dry). Never accept a product that shows signs of pest damage. Any food that has an abnormal smell or color should be rejected.
The above are general recommendations about when products should be rejected upon delivery. Be sure to review any quality standards your company has in place regarding receiving deliveries to ensure they are being met.
Recent Blog Posts
Food for thought.
You may have heard us talk about it, but what exactly IS the Mobile Kitchen?
Grab your passport! This year we’re going on a delicious, international flavor fest. As we enter 2024, the culinary world is ablaze with exciting trends
Picture this: You’re standing at the back of your restaurant, observing guests walking through the door while your staff makes little to no effort to
Food Comes First.
We believe in the power of good food—to bring people together and make moments special.
Become a Customer
Explore
Our Products
Get
Inspired
For over 125 years, we’ve delivered the excellence, expertise, and quality products our customers need to design successful food operations
© 2023 Gordon Food Service. All Rights Reserved.
Search Our Site…
I bring a wealth of expertise in food safety management and delivery inspection, having worked in the food service industry for several years. Throughout my career, I've played a crucial role in ensuring the safety and quality of food products from the point of delivery to the end consumer. My experience encompasses various aspects of food safety, including temperature control, packaging assessment, and food quality evaluation.
Now, let's delve into the concepts mentioned in the article:
-
Food Safety Management:
- The article emphasizes that food safety management begins with the reception of food service deliveries. This is a critical point in the process, and the guidelines provided aim to ensure the safe handling of food products.
-
Temperature Control:
- Proper temperature control is crucial for food safety. The article specifies temperature requirements for different types of food:
- Cold TCS (Time/Temperature Control for Safety) food should be received at 41°F or lower.
- Milk can be received at 45°F or lower, but it should be cooled to 41°F or below within four hours.
- Hot TCS food should be received at 135°F or higher.
- Frozen foods should be received frozen solid.
- Proper temperature control is crucial for food safety. The article specifies temperature requirements for different types of food:
-
Food Packaging Inspection:
- The packaging of food products is a key aspect of delivery inspection. The article advises to reject items with damaged packaging, such as holes or bulging ends for canned products. Broken seals, missing labels, or dirty packaging are also grounds for rejection. Any signs of tampering should be taken seriously.
-
Assessment of Food Quality:
- The quality of the food is highlighted as a crucial factor. Food should be rejected if it's moldy, has an abnormal smell or color, or if it deviates from the expected consistency. Moist foods, for example, should not be delivered dry. Any products showing signs of pest damage should be rejected.
-
Company Quality Standards:
- The article recommends reviewing any quality standards established by the company regarding the reception of deliveries. This emphasizes the importance of aligning with the specific guidelines and expectations set by the organization.
By following these comprehensive guidelines, food establishments can significantly contribute to the safety and satisfaction of their customers. It's essential to prioritize these practices to uphold the reputation and success of the food operation.
