Principals of Receiving Food Shipments
-Schedule deliveries for off-peak hours when staff can do the inspection.
- Provide staff with the tools they need.
-Receive only one delivery at a time.
-Inspect deliveries and put items away immediately.
-Make sure enough trained staff are available to receive, inspect, and store food.
-Check shipments for intact packaging and signs of refreezing, prior wetness, and pest infestation.
-Use calibrated thermometers to sample temperatures of received food items.