Use this checklist to manage incoming goods in food service and hospitality. Record supplier details and product types, log temperatures for chilled goods, verify frozen items are received frozen hard, and check use-by dates, packaging integrity, and vehicle cleanliness. Includes thermometer calibration using ice and boiling point methods, with references to hazards and corrective actions for nonconformances.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.