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This video walks you through Tidewater Kitchens' procedure for receiving chilled and frozen deliveries.

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By the end, you'll know the temperature limits, the steps at the door, and exactly what to do if something has to be rejected.

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Food that arrives too warm can make customers ill, and once it's in our fridge, nobody can tell.

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So every chilled and frozen delivery is checked at the door.

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Before you start, grab three things:

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a clean probe thermometer with wipes,

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the delivery log, and today's order sheet.

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There are two sets of limits to remember.

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Chilled food, like dairy, cooked meat, salads and fresh fish, is accepted at 5 degrees Celsius or colder, and rejected above 8.

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Frozen food must be minus 18 or colder, and is rejected if warmer than minus 15 or showing any sign of thawing.

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What if chilled food reads between 5 and 8 degrees?

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Don't decide on your own.

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Call the shift lead.

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They'll choose whether to accept it and use it first, or reject it.

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First, be ready, and never leave chilled or frozen food on the dock.

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Next, look inside the vehicle:

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it should be clean, with raw meat kept apart from ready-to-eat food.

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Then count the cases against the order sheet, noting anything missing or extra.

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Finally, take temperatures.

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Always wipe the probe first.

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Place it between two packs of chilled food without piercing them;

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for frozen food, between two packs or boxes.

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Then wait until the reading is steady before you write it down.

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Check packaging and dates, rejecting torn, leaking or swollen packs and anything past its use-by date.

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Record the supplier, time, temperatures and your initials in the log before the driver leaves.

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Then put it away:

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frozen first, then chilled, then everything else, with new stock behind older stock.

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Three numbers keep this on track.

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Deliveries are checked within 10 minutes of arriving.

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Everything is put away within 15 minutes.

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And the delivery log is kept for 12 months, because inspectors ask to see it, and it proves the food was safe when it arrived.

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Tell the driver which items you're rejecting and why.

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Write 'Rejected' and the reason on the delivery note, and ask the driver to sign it.

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Keep rejected items apart from accepted stock until they're taken back.

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Then record it in the log and tell the shift lead, who contacts the supplier.

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It's tempting to skip the check when a driver is in a hurry.

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But that's never a reason to skip the temperature check, and you should never accept a delivery just to be helpful.

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If in doubt, reject it.

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Watch for four common mistakes.

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Signing before checking:

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once you sign, the food is ours, warm or not.

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Piercing a pack, which then must be used that day or thrown away.

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Leaving food on the dock, where it warms within minutes.

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And not wiping the probe, which can carry bacteria from raw meat to ready-to-eat food.

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To recap:

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know the limits, 5 degrees for chilled and minus 18 for frozen.

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Check temperatures before you sign anything.

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Log every delivery before the driver leaves.

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And if you're unsure, ask the shift lead, or reject it.