When receiving food products, which of the following should be checked?

When receiving food products, it is essential to check both the temperature and any signs of spoilage to ensure food safety and quality. The temperature is crucial because it can indicate whether the products have been stored properly during transit. For example, perishable items like meat, dairy, and certain vegetables need to be kept at specific temperatures to prevent bacterial growth. If the temperature is too high, the risk of foodborne illness increases significantly.

Additionally, checking for signs of spoilage, such as discoloration, off-odors, or unusual textures, is vital in determining whether the food is safe to use. Spoiled food can harbor pathogens that can lead to food poisoning, making this dual check an important practice in maintaining health standards.

While examining expiration dates is important, it is not sufficient on its own without considering the product's temperature and overall condition upon receipt. Likewise, solely focusing on visual appearance or the food's origin does not adequately ensure safety, as these aspects do not provide a complete picture of the product's quality or safety. Thus, assessing both temperature and signs of spoilage is the correct approach when receiving food products.