What should a food manager check when receiving food deliveries?

Receiving is a critical control point — first opportunity to ensure incoming food meets safety standards. Receiving procedures: (1) APPROVED SOURCES — verify suppliers are licensed, inspected, in good standing; for high-risk items (raw oysters, certain juices), specific source documentation may be required; (2) DELIVERY VEHICLE — inspect for cleanliness, working refrigeration, no chemical contamination, no pests; (3) TEMPERATURES — check incoming TCS food temperatures using calibrated thermometer: refrigerated TCS ≤41°F; frozen items should be frozen solid (any thawing or refreezing is a red flag — large ice crystals indicate temperature abuse); hot TCS ≥135°F; (4) PACKAGING — intact, no damage, no leaks, no holes, no signs of tampering, no swollen or rusted cans; ensure proper labels and dates; (5) PRODUCT CONDITION — color, odor, texture appropriate; no signs of spoilage, freezer burn, off-odors; (6) SHELLFISH — shellstock tags must be present and retained for 90 days from container empty date; (7) DOCUMENTATION — invoices, temperature logs, rejection records; (8) PROMPT STORAGE — refrigerated and frozen foods stored within 15-30 minutes of receipt. Rejection guidelines: temperature out of range, damaged packaging, signs of spoilage, missing required labels/tags, unknown source, signs of contamination, pest evidence. Document rejections with reason, date, item, supplier. Train all receivers; designate trained personnel for receiving.