A food delivery temperature check record should connect the actual temperature measurement to a shipment, product, time, method and acceptance decision. Writing down only “cold” or a single infrared surface reading does not establish the temperature of the food core or the condition of an entire consignment.
A receiving temperature is not a replacement for the cold-chain history
One acceptable product reading cannot show whether the shipment warmed in transit and was subsequently cooled. Record delivery time, packaging condition, sampling location, measurement method and whether the item was accepted, quarantined or rejected under the site plan. Air, surface and food-core readings answer different questions. For related guidance, see testo 105 Food Temperature Guide: Probes and Best Practices.
What should be recorded?
| Field | Purpose |
|---|---|
| Delivery and supplier ID | Link the check to a traceable lot |
| Product and sample ID | Identify what was actually measured |
| Arrival time and vehicle condition | Describe the handling context |
| Temperature, units and sensor type | Distinguish surface, air and core readings |
| Specified limit and source | Show the approved criterion for that product |
| Decision, corrective action and operator | Create an actionable receiving record |
How to check the shipment
- Review the receiving plan, temperature specifications and sampling requirements for the goods.
- Inspect packaging, seals, visible condensation or thawing, and record the condition before moving products.
- Use a suitable probe for core or product temperature where the method allows, and sanitize it as required between samples.
- Measure at the approved point and allow an adequate sensor response time.
- Record the actual number and compare with the applicable product/food-safety plan limit.
- Segregate or escalate suspect product under the approved procedure rather than making an unsupported safety decision.
Air temperature, surface temperature and core temperature differ
The truck-air reading may change when the door opens. An infrared thermometer estimates the surface temperature of a package or exposed product and cannot read through an opaque carton. A penetration thermometer measures at the probe sensing tip and can better assess product core where sampling is permitted. These measurements are complementary, not interchangeable. For a closer explanation of why these methods can produce different results, see infrared and probe food temperatures.
Hypothetical documentation example
A receiver records a chilled product core reading of 4.5 °C (40.1 °F), a truck-air reading of 7.0 °C (44.6 °F), and the product ID and sampling time. The 2.5 °C difference is descriptive only. Acceptance depends on the product’s approved temperature criterion and the receiving procedure, not on assuming the truck-air or core value is universally permissible. For practical guidance on taking and documenting a food core reading, see food core-temperature checks.
Testo measurement options
The testo 104 folding penetration thermometer measures food core temperature in suitable products. The testo 104-IR BT combines infrared surface and penetration functions. Use the contact probe where core measurement is required; do not label an IR-only scan as an internal product check.
Common gaps in receiving records
Unlabeled sample points, unverified instrument status, incorrect temperature units and missing corrective-action details all reduce traceability. Review your site HACCP plan and applicable rules for retention, acceptance limits and corrective action before standardizing the form.