If unsafe food enters the kitchen, nothing you do later can fix it. Cooking won’t reverse spoilage, and sanitizing won’t remove toxins already produced by bacteria. That’s why receiving is considered the first critical control point in the flow of food.
Temperature Checks
- Refrigerated foods: must arrive cold — ≤41°F (5°C U.S.) or ≤8°C in the EU (though 5°C or colder is the safer practice).
- Frozen foods: should be solid, with no thawing or refreezing signs. Look for ice crystals, water stains, or soft spots.
- Hot deliveries: must arrive hot — ≥135°F (57°C U.S.) or ≥63°C EU.
If a delivery doesn’t meet these standards, reject it. Accepting borderline food is gambling with safety.
Signs of Abuse
Even if temperatures look right, other clues may tell you food has been mishandled:
- Bloated vacuum packs (gas from bacterial growth)
- Frost or water stains (thawed and refrozen)
- Strange smells or discoloration (spoilage already underway)
Packaging Integrity
Check every box and container. Reject food with:
- Broken seals or leaks
- Dented cans
- Evidence of pests
Packaging is your first defense. If it’s compromised, so is the food.
Dates Matter
- Use by: A strict safety deadline. Past this date, the food is unsafe.
- Best before: A quality guideline. Food may still be edible, but texture, flavor, or appearance could be affected. In professional kitchens, this often means “not good enough to serve.”
Allergen Awareness
Think about allergens as well as pathogens. A sack of flour dusted with peanut powder during transport, for example, is already unsafe to accept. Deliveries with signs of cross-contact should be rejected on the spot.
Documentation
Good kitchens don’t just check food — they record it. Logging temperatures, packaging conditions, and any rejected items is:
- A legal requirement in EU HACCP systems
- Strongly recommended in the U.S. (FDA Food Code, ServeSafe)
- Your protection during inspections or outbreak investigations
Read next: Storing Food Correctly