Part of the Food Safety Control track. Lesson 1 of 10.
Where in the shift: whenever the truck arrives.
Prerequisites: Modules 2, 13, 14, 46.
The sequence
Probe the product.
Check condition.
Check the source and any required documentation.
Accept or reject.
Record it.
The decisions
Whether to accept. The only rejection point, and it lasts about ninety seconds per case.
Who has that authority. Whoever is standing there, or the control does not exist — a receiving clerk who has to find a manager will accept it, per Module 46.
And whether documentation is present. Shellfish tags and approved-source requirements are not optional, and they are a record-keeping obligation rather than a judgment.
What you are reading
Temperature, probed on the product. Fifteen seconds.
Condition — resilience, odor, packaging, ice state, purge.
And what the delivery's history looks like. Melted ice means the cold chain slipped somewhere.
What goes wrong here
Received by signature. Nothing was checked.
Compressed because the kitchen is behind.
And accepted because rejecting means running out — which is a real pressure and it is a management decision rather than a receiving one.
Verification
The log with probed temperatures.
And a spot check on a recent delivery.
The boundary
Approved source, temperature, documentation, and record-keeping requirements are set by the local health authority and shellfish carry specific tagging obligations.