[PDF] Food Safety - Department of Health and Human Services Food Safety Program Template Records for Retail and Food Service Businesses 7 Record 2: Goods receiving form Complete these details for all goods received. For new suppliers, check and record the temperature of all deliveries of high-risk foods using a thermometer until you are confident the supplier is delivering correctly.[PDF] Temperature Control and Cleanliness Awareness Package Temperature Control and Cleanliness Awareness Package. - 10 - Check Temperature of all units at least twice a day. Correct Temperature: • Freezers should be –15 °C or frozen hard • Cool holding units should be 5 °C or colder • Hot holding units should be 60 °C or hotter.