Critical Control Points

CCP: Delivery Temperature Checks - Rejection Criteria

Delivery Temperature Checks: CCP Limits and Rejection Criteria

Quick answer

Food delivered to your premises at the wrong temperature may already be unsafe. If chilled food arrives above 8C or frozen food arrives partially thawed, the cold chain has been broken and bacterial growth may have occurred during transit. Delivery temperature checks are a CCP that sits at the boundary of your food safety system: it is your last opportunity to prevent unsafe incoming food from entering your process. This article covers the critical limits for delivery temperatures, practical checking methods, rejection criteria, and how to record and act on non-conformances.

Check delivery temperatures with a calibrated probe for every chilled and frozen delivery
Reject chilled food above 8C and frozen food above -15C or showing signs of thawing
Move chilled and frozen deliveries into storage within 15 minutes of arrival

Key takeaways

Check delivery temperatures with a calibrated probe for every chilled and frozen delivery

Reject chilled food above 8C and frozen food above -15C or showing signs of thawing

Move chilled and frozen deliveries into storage within 15 minutes of arrival

Train receiving staff to reject non-conforming deliveries confidently

Critical Limits for Delivery Temperatures

The critical limits for delivery temperature checks align with storage requirements. Chilled foods: below 8C (legal maximum), with a best practice target of below 5C. Frozen foods: below -18C, which is the standard commercial freezing temperature. Some specific products have tighter requirements: fresh minced meat and meat preparations must arrive at 2C or below (EC 853/2004), fresh fish should arrive at 0-2C (ideally on ice), and fresh poultry at 4C or below. Your HACCP plan should specify the critical limit for each product category you receive. A common approach is to set 5C as the acceptance limit for chilled foods and reject anything above 8C. Foods arriving between 5C and 8C may be accepted with enhanced monitoring (use first, shorter shelf life) or rejected, depending on your risk assessment.

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How to Check Delivery Temperatures

Use a calibrated probe thermometer for every chilled and frozen delivery. For packaged products, use a between-pack method: place the probe between two packs in the centre of the delivery (not at the edge, which is warmest). This gives a representative temperature without opening packaging. For loose products (fresh meat on trays, fish on ice), probe the product directly, cleaning and sanitising the probe between different products. For frozen goods, an infrared thermometer on the surface gives a quick indication, but follow up with a probe between packs if the reading is borderline. Check at least 2-3 items per delivery, prioritising high-risk products (raw meat, dairy, ready-to-eat items). Larger deliveries need more checks. Record the delivery time, supplier, products checked, temperatures recorded, and the person conducting the check.

Rejection Criteria and Procedures

Reject deliveries when: chilled food is above 8C, frozen food shows signs of thawing or is above -15C, packaging is damaged or contaminated, use-by dates are inadequate for your needs, or the delivery does not match the specification. When rejecting, document the reason on the delivery note, return the goods to the driver, and notify the supplier immediately. Keep a copy of the rejection record for your HACCP file. If rejection is impractical (e.g. only one item in a large delivery is non-conforming), segregate the non-conforming item, mark it clearly as "DO NOT USE", and arrange return or disposal. Never use food that has exceeded your critical limits at delivery. Train delivery-receiving staff to have the authority and confidence to reject non-conforming deliveries, even under time pressure.

Managing Delivery Timing and Logistics

The delivery itself is a risk point for temperature control. Agree delivery windows with suppliers so that staff are available to receive and check deliveries promptly. Food left on a loading dock in warm weather will quickly exceed critical limits. Aim to move chilled and frozen deliveries into storage within 15 minutes of arrival. If your delivery schedule does not align with your staffing, adjust one or the other. During warm weather, consider scheduling deliveries for early morning when ambient temperatures are lower. Check that delivery vehicles appear clean and are temperature-controlled: a van without refrigeration in July is not suitable for chilled food, regardless of what the supplier claims about journey time. If you have concerns about a supplier delivery vehicle, raise them formally and document the issue.

What to do next

Create a delivery acceptance checklist

Include fields for date, time, supplier, products, temperature readings, packaging condition, use-by dates, and accept/reject decision. Keep completed forms in your HACCP file.

Agree delivery windows with all suppliers

Schedule deliveries when trained staff are available to receive them. Avoid deliveries during peak service when staff cannot check properly.

Keep a rejection log

Track every delivery rejection with the date, supplier, product, reason, and follow-up action. Review monthly for patterns that suggest supplier problems.

Common mistakes to avoid

Mistake

Accepting a warm delivery and putting it straight in the fridge

Instead

If food exceeds the critical limit on arrival, it may already be unsafe. Reject it rather than hoping your fridge will bring it back to safe temperature.

Mistake

Only checking the top items in a delivery

Instead

Products in the centre or bottom of a stack are often warmer. Probe between packs in the middle of the delivery for a representative reading.

Mistake

Leaving deliveries on the dock while finishing other tasks

Instead

Prioritise moving chilled and frozen goods into storage. Every minute on a warm dock raises the temperature.

Frequently asked questions

Can I accept chilled food between 5C and 8C?

It depends on your HACCP plan. If your critical limit is 8C, food below 8C is technically acceptable. However, 5-8C suggests the cold chain may have been compromised. Many businesses accept it with a note to use it first and investigate with the supplier if it happens repeatedly.

Do I need to check every item in a delivery?

Check a representative sample: at least 2-3 items per delivery, targeting high-risk products. For large deliveries from a new or problematic supplier, check more items. Over time, consistently good deliveries may justify sampling rather than 100% checks.

What if the delivery driver disagrees with my temperature reading?

Your reading from a calibrated probe takes precedence over the driver opinion or vehicle display. Record your reading, reject the product if it exceeds your limit, and note the discrepancy. Follow up with the supplier.

Critical Control Points