A soup kitchen produces at a fixed hour, the addresses are spread across the city, and the empty containers must come back to prepare the next day. How many portions went to which address at what hour stays in the record, and the temperature log belongs to the same file.
| Product | Arrangement | Temperature |
|---|---|---|
| Hot main dish | Hot-holding container, lid opened rarely | above 60 °C |
| Cold side dish | Separate container with eutectic plates | below 5 °C |
| Bread, dry goods | Separate, no insulation | - |
The World Health Organization asks that cooked food is not left at room temperature for more than 2 hours. Because the last address receives hours after the first, the most sensitive product goes to the early stops or the round is split in two. If containers are not collected the same day, there are too few the next; collection is therefore written into the same route as the continuation of delivery. A leftover portion with an unknown temperature history does not go back into distribution.
