When should food supplies be inspected by a food service employee?

Inspecting food supplies while the delivery person is still present is the best practice in food service sanitation. This allows employees to confirm that the delivered items are in satisfactory condition and meet safety standards immediately. If any issues arise—such as damaged packaging, incorrect temperatures, or expired products—these can be addressed on the spot with the delivery person still available for resolution.

Moreover, timely inspection while the delivery is occurring helps ensure accountability and minimizes the risk of receiving contaminated or unsafe foods. This prevents potential safety hazards that could arise if defective products are accepted without prior inspection.

Other options imply less effective timing for inspections. Waiting until after the delivery person leaves may lead to missed opportunities to reject inadequate products. Checking supplies only when stocks are low does not ensure the ongoing safety and quality of food served. Conducting inspections solely during inventory checks lacks the frequency needed for maintaining a safe food environment. Regular inspections throughout the delivery process help maintain high standards of food safety.