Domain 3: Safe Receipt, Storage, Transportation, and Disposal of

Food

MONITORING TIME AND TEMPERATURE

OTHER TEMPERATURE GENERAL THERMOMETER

RECORDING DEVICES GUIDELINES
• Data loggers and 1. Always clean and sanitize
temperature-sensitive thermometers before and
labels are useful tools for after each use.
monitoring food in transit. 2. Insert thermometers into
• Use infrared the thickest part of the
thermometers for surface food for accurate readings.
temperature readings, but 3. Calibrate thermometers
always verify internal regularly using the boiling-
temperatures with other CALIBRATING THERMOMETERS point or ice-point methods.
devices.

BOILING-POINT METHOD ICE-POINT METHOD

1. Fill a container with crushed ice and add a small
1. Bring clean water to a boil in a deep pan.
amount of clean water to form an ice-water
2. Insert the thermometer stem or probe into the boiling
slurry.
water without touching the sides or bottom.
2. Insert the thermometer stem or probe into the
3. Hold it in place until the reading stabilizes. Adjust the
slurry, avoiding contact with the container.
thermometer to 212°F (100°C). Adjust for altitude if
3. Hold it in place until the reading stabilizes.
necessary.
Adjust the thermometer to 32°F (0°C).
APPROVED REPUTABLE SUPPLIERS

Approved Suppliers Verify Compliance

Inspection Practices Labeling Requirements

Benchmark Standards Supplier Relationships

Traceability Systems Performance Reviews
Domain 3: Safe Receipt, Storage, Transportation, and Disposal of
Food

HAZARDS IN THE FLOW OF FOOD

GUIDELINES FOR PREVENTING GUIDELINES FOR PREVENTING

CROSS-CONTAMINATION TIME AND TEMPERATURE ABUSE

• Limit the time food spends in the

temperature danger zone (41°F to • Measure temperatures from 0°F to
135°F). 220°F.
• Use rapid cooling methods, such as • Insert the thermometer stem up to the
ice baths, to lower food temperature dimple for accurate readings.
quickly. • Limit the time food spends in the
• Store raw and ready-to-eat foods temperature danger zone (41°F to
separately. 135°F).
• Clean and sanitize work surfaces, • Use rapid cooling methods, such as ice
equipment, and utensils between baths, to lower food temperature
uses. quickly.

MONITORING TIME AND TEMPERATURE

THERMOMETERS THERMOMETERS

BIMETALLIC STEMMED THERMOCOUPLES

• Provide quick and accurate readings • Provide quick and accurate
with a small probe tip. readings with a small probe
• Suitable for thin and thick foods. tip.
• Measure temperatures from 0°F to • Suitable for thin and thick
220°F. foods.
• Insert the thermometer stem up to the
dimple for accurate readings.
THERMOMETERS THERMOMETERS

THERMISTORS INFRARED

• Measure surface temperatures without

• Provide quick and accurate readings
contact.
with a small probe tip.
• Not suitable for internal temperature
• Suitable for thin and thick foods.
readings.
Domain 3: Safe Receipt, Storage, Transportation, and Disposal of
Food

CHECKING TEMPERATURES

Cold TCS Food Receive at 41°F (5°C) or lower.

Live Shellfish 45°F (7°C) or lower, cool to 41°F (5°C) within 4 hours.

Shucked Shellfish Receive at 45°F (7°C) or lower, cool to 41°F (5°C) within 4
hours.

Milk Receive at 45°F (7°C) or lower, cool to 41°F (5°C) within 2 hours

Shell Eggs Receive at 45°F (7°C) or lower.

Hot TCS Food 135°F (57°C) or higher.

Frozen Food Solidly frozen with no signs of thawing

DOCUMENTS

Always verify food temperatures with a calibrated thermometer upon receipt.

Ensure delivery documentation (e.g., invoices, temperature logs) is correct and complete.
Domain 3: Safe Receipt, Storage, Transportation, and Disposal of
Food
PREVENTING CROSS CONTAMINATION

Separate raw and cooked foods.

Use separate utensils and cutting boards.
Wash hands after handling raw foods.
Sanitize surfaces regularly.
Store food in airtight containers.

STORAGE ORDER

STORAGE ORDER TOP TO MINIMUM INTERNAL

BOTTOM COOKING

Ready-to-eat food >135 or <41

Seafood 145°F for 15 seconds.

Whole cuts of beef and pork

145°F for 15 seconds.

Ground meat and ground fish 155°F for 17 seconds.

Poultry 165°F for <1 second.

Domain 3: Safe Receipt, Storage, Transportation, and Disposal of
Food
RECEIVING AND INSPECTING

Inspect delivery vehicles: Ensure they are clean and maintained at proper temperatures for perishable goods.
Check documentation: Verify invoices, certificates, and temperature records are correct.

KEY DROP DELIVERIES

• Inspect deliveries made after hours to ensure food was stored correctly during transit.
• Only accept products from approved suppliers.

REJECTING AN ITEM

Reject food if it:

• Has an abnormal smell, appearance, or texture.
• Is past the expiration or use-by date.
• Shows signs of contamination or damage.
RECALLS

• Follow manufacturer and regulatory guidelines.

• Remove recalled items from storage and clearly label them as "Do Not Use."

CHECKING TEMPERATURES

Verifying the Recording

Measuring the food's
temperature of temperatures
internal temperature
equipment

PACKAGING

Packaging ensures food safety by using food-safe materials that protect against
contamination and spoilage. It should be securely sealed, properly labeled, and stored in
a way that maintains safe temperatures.
Domain 3: Safe Receipt, Storage, Transportation, and Disposal of
Food

FOOD QUALITY

Appearance Flavor
Texture

STORING

LABELING FOOD FOR LABELING FOOD FOR

USE ON SITE ON SITE RETAIL SALE
Include the name of the food • Provide the common name, ingredients,
and the date it was prepared. and net quantity of the food item.
• Include the name and address of the
manufacturer or distributor.
DATE MARKING

Mark ready-to-eat TCS food held longer than 24 hours with the date by which it must be consumed,
sold, or discarded (maximum of 7 days).

TEMPERATURES AND ROTATION

• Maintain refrigerators at 41°F or below.

• Rotate stock using the FIFO (First In, First Out) method.
Domain 3: Safe Receipt, Storage, Transportation, and Disposal of
Food

STORAGE LOCATION

• Keep food at least 6 inches off the floor and away from walls.
• Store cleaning supplies and chemicals away from food storage areas.

DAMAGED, SPOILED, OR INCORRECTLY STORED FOOD

Discard any food that is damaged, spoiled, or stored improperly. Clearly label items as "Do Not Use."