What should employees do when they receive a food delivery?

Employees should inspect the delivery for temperature control and quality to ensure that all food items meet safety standards before being placed in storage. This step is crucial because it helps identify any potential hazards such as items that have been stored at improper temperatures or items that may be damaged or spoiled. Maintaining proper temperature control is essential for preventing the growth of harmful bacteria, while checking quality ensures that only safe and high-quality products are used in food preparation.

By thoroughly examining deliveries, employees act as a critical first line of defense against foodborne illnesses and maintain the overall integrity of the food served to customers. This inspection process fosters an environment of safety and compliance with food safety regulations. Other options do not take into account these important safety measures. Simply signing for the delivery without inspection skips essential quality checks, stacking on top of existing stock can lead to improper rotation and spoilage of older items, and discarding questionable items without prior inspection does not promote proper food waste management and could result in unnecessary loss of usable food.