Food safety starts at the back door. Checking deliveries is a critical control point, and the exam tests the correct receiving temperatures and rejection signs.
Correct receiving temperatures
- Cold TCS food: 41°F or below
- Hot TCS food: 135°F or above
- Frozen food: received frozen solid
- Live shellfish: air temperature of 45°F or below
- Shell eggs: received at an air temperature of 45°F or below
When to reject a delivery
- TCS food in the temperature danger zone
- Frozen food with ice crystals or signs of thawing and refreezing
- Abnormal color, texture, or odor
- Damaged, leaking, or swollen packaging and cans
- Signs of pests or expired use-by dates
On your exam: cold food should arrive at 41°F or below, hot food at 135°F or above, and frozen food frozen solid.
Frequently asked questions
What temperature should cold food be received at?
41°F or below. Hot TCS food should be received at 135°F or above.
When should you reject frozen food?
When there are ice crystals, fluids, or other signs that it thawed and was refrozen.
Ready to test yourself? Take our free food handler practice test (instant answers and explanations), or review the full food handler study guide.