33 6.3: Receiving Temperatures and General Guidelines

Dry Goods

Dry goods can be received at room temperature. Ensure that the humidity levels during transportation were not too high, which can cause caking in some items like flour and baking mixes.  Ensure the item is properly labeled, contains appropriate regulatory seals of approval, if required, quantity displayed, item is intact and in good condition.  Items that do not meet standards should be rejected and returned to delivery personnel.  

Hot Foods

Ready to Eat Hot foods should be received at 135°F (57°C) or above

Refrigerated Goods  

• Time/Temperature Control for Safety foods should be at 41°F (5°C) or below
• Raw Shell Eggs- receive at an ambient air temperature of 45°F (7.2°C) or below
• Milk- receive at 45°F (7.2°C)or below
• Molluscan Shellstock- receive at 45°F (7.2°C)or below; Shellstock tags shall be retained by the food establishment for 90 days after service or sale to the consumer.

Frozen Goods

• Frozen foods should be completely frozen.  The receiving personnel should touch the frozen food to ensure the item is frozen solid.  Any indication of defrosting is a sign that the item should be rejected.  Frozen food boxes should be free of water stains.   Frozen food should also be free of large crystals. Water stains and large ice crystals indicate the food was defrosted and refrozen. Both situations require rejecting the item.