Question

At what point during receiving should the temperature of the food checked

Answer 1

Food temperature should be checked at the point of receiving to ensure safety, especially for perishable foods. Bacteria multiply rapidly between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit).

Step-by-step explanation:

The temperature of the food should be checked at the point of receiving to ensure its safety. This is especially important for perishable foods that need to be kept within a safe temperature range to prevent bacterial growth. According to food safety guidelines, bacteria generally multiply most rapidly between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit). Any perishable foods left within this temperature range for more than two hours may become dangerous to eat.

Answer 2

Check temperatures of time/temperature control for safety food (TCS) when it is received. Ensure that TCS food products are received at required temperatures. Cold TCS food must be received at 41°F or below, except: Fluid milk and shell eggs must be received at 45°F or below and cooled to 41°F or below.