| Step | Food handler | Person in charge | Supplier |
|---|---|---|---|
| 1. Know what has arrived | |||
| 2. Look at the truck and the load | |||
| 3. Check labels, lots and dates | |||
| 4. Read the temperature | |||
| 5. Accept or reject each line | |||
| 6. Get it cold, fast | |||
| 7. Record it and tell the supplier |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.
This example uses ±1 °C. Check the accuracy your own food law asks for.
An illustration of two common patterns. Your own law or plan sets your limits.
A made-up menu. Choose what a customer asks about, then select a dish to see what staff can say and why.
Nothing matches that. Try a shorter word.
Answers come only from this site, and can be wrong. General information, not advice for your business.