Conduct temperature checks on delivered goods ensuring they are within specified tolerances
By the end of this chapter, the learner should be able to:
➢ Use appropriate thermometers and implement a range of other methods to ensure that goods are delivered in accordance with specified tolerances.
Conducting temperature checks
It will be necessary to conduct temperature checks upon the delivery of goods to your premises in order to ensure that they have been kept within specified tolerances don’t pose a risk to your customers. You will have to closely inspect the supplies and decide whether they are suitable for acceptance or rejection. You may perform spot checks of refrigerated delivery trucks to ensure that they have been maintained at the appropriate temperature. It is common practice to use thermometers when carrying out the temperature checks.
Types of thermometer include:
➢ Fixed probe – these thermometers may be inserted directly into
food or submerged in liquids. They should provide rapid and reliable
readings
➢ Wired probe – these thermometers are quite similar to the fixed
probe variety. However, a wire is attached to the thermometer for
added convenience
➢ Bi-metal – these thermometers are generally used for measuring the
temperature of fridges. They feature spirit level readings.
Specified tolerances include:
➢ Chilled supplies – supplied at temperatures of five degrees centigrade or below
Frozen supplies – frozen solid and not showing signs of defrosting or thawing.
The following steps are recommended as part of the Food standards for Australia and New Zealand:
➢ Discussing acceptable delivery temperatures with a business that delivers food to your premises and formally agreeing that food will be delivered frozen or chilled or hot, or within safe time limits
➢ If food should be frozen, you check it when it is delivered to your business to make sure that it is frozen and has not begun to thaw
➢ If food should be chilled or hot, you check the temperature of the food when it is delivered to your business and make sure that it is at or below 5°C or at or above 60°C
➢ If food should be delivered within safe time limits, you check the records of delivery departure and arrival times to ensure that the delivery took place within the agreed time limit
➢ You need not check every food item or relevant delivery record but you should check some items to make sure that your suppliers are doing the right thing.
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n.d. retrieved from https://www.foodstandards.gov.au/consumer/safety/faqsafety/documents/Technical_Fact_Sheet_Food_receipt_Feb_2008.pdf on 28/10/2016
It is quite possible that perishable supplies will be packaged prior to delivery. However, it will be necessary to perform checks upon delivery to ensure that such supplies are at the appropriate temperature. Checks may involve the removal of separate food packages, prior to the insertion of a metal thermometer tip. You should ensure that the metal tip hasn’t emerged from the other side of the packaging for the assurance of accurate readings. There may also be the option of using convenient infrared thermometers.
It will also be necessary to check any frozen supplies upon delivery. These supplies shouldn’t have signs of thawing or defrosting. You should take particular care and identify any large ice crystals and liquid that has accumulated at the bottom of frozen containers. You may be expected to reject any supplies which don’t meet expectations.
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Activity 1A
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1.2 – Record temperature results according to organisational procedures
By the end of this chapter, the learner should be able to:
➢ Perform temperature readings and complete temperature recording forms, ensuring the inclusion of key details.
Recording temperature results
You will be expected to take regular readings of food temperatures and make adjustments to your fridges and freezers as necessary. It would be advisable to take these readings at least two times each day. However, your organisation is likely to have specific expectations. The food storage equipment should be labelled, and you will need to consider the appropriate temperatures which should be maintained to avoid the build-up of potentially harmful bacteria.
There should be a temperature recording form for you to complete as necessary. Your organisation will ideally provide training and guidance in the use of this form. However, you may ask the supervisor or another senior staff member for assistance if necessary.
Details that may be included on temperature recording forms include:
➢ Number of the fridge or freezer
➢ Day of the week and time
➢ Nature of food checked
➢ Temperature readings
➢ Corrective action deemed necessary and taken.
It will be necessary to identify the warmest areas of your fridges and freezers for the recording of temperatures. It is likely that this will be the top shelf. However, your organisation may specify the need to mark these areas for easy identification. You will be expected to indicate the specific time and date on which the temperature recording has been taken. You should also specify the exact temperature. If the temperature doesn’t match with necessary tolerances, then you will be expected to inform the supervisor. They might make a simple adjustment or call upon technical assistance.
If you reheat any food, then you should ensure that it reaches a temperature of 75 degrees centigrade before consumption. This should ensure the removal of any bacteria which were left after the food was cooked for the first time. It will also remove any contaminants that have accumulated since the food has been cooked.
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Activity 1B
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1.3 – Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings
By the end of this chapter, the learner should be able to:
➢ Demonstrate the ability to identify deficiencies and follow procedures relating to the rejection of food supplies.
Identifying deficiencies
You will be expected to closely inspect any food that is delivered to your business premises and identify any deficiencies. It should be possible to reject any food that you deem to be unsafe and arrange fresh supplies. The suppliers will be expected to deliver food at specific times and at appropriate temperatures. Any chilled food should be delivered at a temperature of under five degrees centigrade. You should also ensure that any frozen food is in a solid state and hasn’t begun thawing.
Other deficiencies that may be identified include:
➢ Damaged packaging
➢ Food that is past the ‘best before’ or ‘use by’ date
➢ Raw and ready-to-eat food that hasn’t been separated
➢ Food that hasn’t been labelled properly
➢ Food deliveries combined with chemicals and other substances which may pose a risk
➢ Hot food delivered at temperatures under 60 degrees centigrade.
You will have to act within the scope of your responsibilities upon the identification of deficiencies. You may have the choice of immediately rejecting the delivery or accepting it and then informing the supplier of any issues. It will be necessary to make follow-up contact with the supplier and detail your findings.
To reject supply may involve:
➢ Rejecting supply immediately on delivery by supplier
➢ Rejecting supply of goods delivered under concession and not formally
received
➢ Quarantining contaminated food from other food until the rejection is
finalised
➢ Returning food to the supplier
➢ Disposing of contaminated food with the consent of the supplier.
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