Do not assess every meat product at receipt using one average temperature or the same acceptance criterion. Product form, packaging and supplier requirements may differ; the receiving record should make those distinctions visible.
Tie the receipt record to the lot
Record supplier, lot number, product type, arrival time and the transport conditions on the shipping document. Take a suitable product measurement and note where it was taken. Add any leakage, crushing or broken seal to the same record.
Check leakage and separation. Keep leaking packages separate from intact product; use transport equipment with cleanable inner surfaces and a way to collect liquid. Separate raw products from ready-to-eat foods under the operation's hygiene procedure.
Pause acceptance after a deviation
If a reading does not match the product requirement, do not put the product directly on display. Identify and segregate the lot; decide to accept, reject or take another action using supplier guidance, applicable official requirements and the authorised lead's assessment.
