Q5: Record the details of the delivery on the goods receiving form based on the information...

Transcribed Image Text:

Q5: Record the details of the delivery on the goods receiving form based on the information provided. The flathead and salmon's temperature reading was 3 C. A visual check of the flathead indicated firm, moist flesh and good odour. A visual check of the salmon indicated good colour, moist flesh and a strong fishy odour. A temperature reading for the prawns was -13 C All three bags of prawns were intact with one bag showing signs of excessive ice crystallisation inside. Best-before date on prawn packaging is six months after delivery date. Goods receiving form Date Time Supplier Product Temp C Visual check Best- Accept/ Checke before/ reject d by use-by date Q5: Record the details of the delivery on the goods receiving form based on the information provided. The flathead and salmon's temperature reading was 3 C. A visual check of the flathead indicated firm, moist flesh and good odour. A visual check of the salmon indicated good colour, moist flesh and a strong fishy odour. A temperature reading for the prawns was -13 C All three bags of prawns were intact with one bag showing signs of excessive ice crystallisation inside. Best-before date on prawn packaging is six months after delivery date. Goods receiving form Date Time Supplier Product Temp C Visual check Best- Accept/ Checke before/ reject d by use-by date