What is the most important step when receiving a delivery of meat?

Checking the temperature of the meat upon delivery is crucial because it ensures the product has been stored and transported safely prior to reaching your facility. Meat is highly perishable, and improper temperature control can lead to bacterial growth, which poses significant food safety risks. The safe temperature for receiving meat is typically below 41°F (5°C), and this step helps verify that the meat has remained within safe limits during transport.

While verifying that the delivery matches the order and putting the meat away quickly are also essential tasks, they do not directly address the immediate food safety concern that temperature does. Ensuring that the meat is at a safe temperature protects consumers from foodborne illness, which is why this step takes precedence in the receiving process.