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It explains how to use thermometers to verify cold, hot, and frozen TCS foods, including limits for fish, live and shucked shellfish, milk, and shell eggs, plus cooling or rejection when thawing, refreezing, or time-temperature abuse is evident. It also sets packaging standards for both food and nonfood items, listing rejection triggers such as damage, leaks, pests, improper dates, missing documents, and unacceptable appearance, texture, or odor.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/receiving-criteria-temperature-and-packaging-requirements/495908/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/receiving-criteria-temperature-and-packaging-requirements/495908.png","ImageObject",300,407,{"name":92,"@type":93},"Mafia Boss","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"How should employees check the temperature of meat, poultry, and fish during receiving?","Question",{"text":113,"@type":114},"Insert the thermometer stem or probe directly into the thickest part of the food. Deliveries should meet the specified cold, hot, or frozen temperature criteria depending on the item type.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What are the temperature and cooling requirements for live shellfish?",{"text":118,"@type":114},"Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) or lower and an internal temperature no greater than 50°F (10°C). After receiving, cool the shellfish to 41°F (5°C) or lower within four hours.",{"name":120,"@type":111,"acceptedAnswer":121},"When must food or nonfood items be rejected upon delivery?",{"text":122,"@type":114},"Reject items with damaged packaging, leaks or water stains, pest signs or pest damage, missing or expired use-by/expiration dates, and missing required documents. Reject food that shows poor quality such as moldy appearance, abnormal color, abnormal texture, or abnormal/unpleasant odor.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},495908,1791036454,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":24,"preview_page_count":4},962090760730,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","| \u003Cbr>\u003Cbr>Receiving Criteria\u003Cbr>|  |  |\n| --- | --- | --- |\n| Temperature\u003Cbr>Use thermometers to check food temperatures during receiving. The following examples explain how to check the temperatures of various types of food. |  |  |\n| Checking the Temperature of Various Types of Food |  |  |\n| | | |\n| Meat, poultry, and fish Insert the | ROP food (MAP, vacuum-packed, and | Other packaged food Open the |\n| thermometer stem or probe directly into | sous vide food) Insert the thermometer | package and insert the thermometer |\n| the thickest part of the food. The center is | stem or probe between two packages. If | stem or probe into the food. The sensing |\n| usually the thickest part. | the package allows, fold it around the thermometer stem or probe. Be careful not to puncture the package. | area must be fully immersed in the food. The stem or probe must not touch the package. |\n| | Deliveries should also meet the following temperature criteria.\u003Cbr>Cold food Receive cold TCS food, such as the fish in the photo at left, at 41°F (5°C) or lower, unless otherwise specified.\u003Cbr>Live shellfish Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C) . Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours.\u003Cbr>Shucked shellfish Receive at 45°F (7°C) or lower. Cool the shellfish to 41°F (5°C) or lower in four hours. |  |\n| Milk Receive at 45°F (7°C) or lower. Cool the milk to 41°F (5°C) or lower in four hours.\u003Cbr>Shell eggs Receive at an air temperature of 45°F (7°C) or lower. |  |  |\n| | Hot food Receive hot TCS food at 135°F (57°C) or higher.\u003Cbr>Frozen food Frozen food should be frozen solid when received.\u003Cbr>Reject frozen food for the following reasons:\u003Cbr>y Fluids or water stains appear in case bottoms or on packaging.\u003Cbr>y There are ice crystals or frozen liquids on the food or the packaging. This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused. The food in the photo at left shows evidence of thawing and refreezing. |  |\n\n©2012 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. Excerpted from ServSafe® Manager Book, 6th Edition .  \nYou may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher.  \nServSafe is a registered trademark of the NRAEF, used under license by National Restaurant Association Solutions, LLC. The logo appearing next to ServSafe is a trademark of the National Restaurant Association .  \n12060802 V1206  \nReceiving Criteria 2  \nPackaging  \nBoth food items and nonfood items such as single-use cups, utensils, and napkins, must be packaged correctly when you receive them. Items should be delivered in their original packaging with a manufacturer’s label. The packaging should be intact, clean, and protect food and food-contact surfaces from contamination. Reject food and nonfood items if packaging has any of the following problems.  \nDamage Reject items with tears, holes, or punctures in their packaging. Likewise, reject cans with labels that are not intact or have bulging or swollen ends, rust, or dents. All food packaged in a reduced-oxygen environment, such as vacuum-packed meat, must be rejected if the packaging is bloated or leaking. Items with broken cartons or seals, or items with dirty and discolored packaging should also be rejected. Do not accept cases or packages that appear to have been tampered with.  \nLiquid Reject items with leaks, dampness, or water stains (which means the item was wet at some point), as shown in the photo at left.  \nPests Reject items with signs of pests ","cbCairNeXF0K4wMN","https://ap.wps.com/l/cbCairNeXF0K4wMN","pdf",663917,"English","# Temperature\n## Checking the Temperature of Various Types of Food\n## Cold Food Criteria\n## Hot Food Criteria\n## Frozen Food Criteria\n# Packaging\n## Damage\n## Liquid\n## Pests\n## Dates\n## Documents\n# Food Quality\n## Appearance\n## Texture\n## Odor","[{\"question\":\"How should employees check the temperature of meat, poultry, and fish during receiving?\",\"answer\":\"Insert the thermometer stem or probe directly into the thickest part of the food. Deliveries should meet the specified cold, hot, or frozen temperature criteria depending on the item type.\"},{\"question\":\"What are the temperature and cooling requirements for live shellfish?\",\"answer\":\"Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) or lower and an internal temperature no greater than 50°F (10°C). After receiving, cool the shellfish to 41°F (5°C) or lower within four hours.\"},{\"question\":\"When must food or nonfood items be rejected upon delivery?\",\"answer\":\"Reject items with damaged packaging, leaks or water stains, pest signs or pest damage, missing or expired use-by/expiration dates, and missing required documents. Reject food that shows poor quality such as moldy appearance, abnormal color, abnormal texture, or abnormal/unpleasant odor.\"}]","Receiving Criteria - Temperature and Packaging Requirements | PDF",1790923855]