1) Food should be received and stored properly to ensure safety and quality. Reject food if packaging is damaged, signs of pests, or past expiration dates.
2) Meat should be received below a certain temperature, be red or light pink in color, and have a firm texture. Reject meat if brown, green, white, sour smelling, or torn packaging.
3) Poultry should have no discoloration, be firm with no odor, and received below a certain temperature. Reject poultry if purple, green, dark wing tips, sticky, or unpleasant odor.