Receiving, Storing and Temperature Control
Receiving
Use approved suppliers. Inspect deliveries promptly. Check packaging, labels, dates and temperatures. Reject damaged, leaking, swollen or rusty cans; torn packaging; expired products; frozen food with ice crystals or soft spots; and food above the required temperature. Cold food should be received at 4°C or lower, frozen food at -18°C or lower and solid frozen. Put deliveries away immediately.
Storage
Refrigerate at 4°C (40°F) or lower and freeze at -18°C (0°F) or lower. Store raw meat, poultry and seafood below ready-to-eat food to prevent dripping. Keep dry goods cool, dry and off the floor (about 15 cm/6 in) and away from walls. Date-label and use FIFO (first in, first out). Store chemicals separately from food. Do not store food in garbage bags or unapproved containers.
Temperature control
Use a clean, sanitized thermometer. Measure the internal temperature of food, not the air. Keep cold food cold and hot food hot. Cooling should be quick: reduce from 60°C to 20°C within 2 hours, then to 4°C within 4 hours. Thaw in the refrigerator, under cold running water, or in a microwave followed by immediate cooking-never on the counter.
Traps
Common traps: "if it smells fine, it is safe"; "refreezing thawed food is fine"; "the refrigerator just needs to feel cold"; and "raw meat can be stored above salad". Another trap is accepting a delivery without a temperature check because the driver is in a hurry.
Worked example
Ground beef arrives at 7°C. It should be 4°C or lower, so reject it. Rule of thumb: if the cold chain is broken, do not accept the food.