Guides
Delivery temperature checks for hospitality
Incoming deliveries are a control point: accepting warm chilled food or soft frozen goods undermines everything downstream.
Record supplier, product type, temperature, decision (accept/reject) and any follow-up.
Good practice
Know your acceptance limits. Check high-risk goods promptly. Reject or quarantine when out of range according to your procedures — and document it.
Digital logs keep history by branch when multiple sites receive the same supplier with different outcomes.
Frequently asked questions
Should every delivery line be probed?
Follow your procedures and risk assessment. Focus on high-risk chilled/frozen goods; sample sensibly rather than creating an impossible process.
Next step