When receiving a delivery of raw chicken, what food safety practice is most important?

The most important food safety practice when receiving a delivery of raw chicken is to check the temperature of the chicken upon receipt. Proper temperature control is crucial in preventing the growth of harmful bacteria that can lead to foodborne illnesses. Raw chicken should be stored at temperatures below 41°F (5°C) to inhibit bacterial growth. By verifying the temperature at the time of delivery, you ensure that the chicken has been transported under safe conditions and that it is still safe for storage and later consumption.

In contrast, ensuring the company's name matches the invoice and checking the delivery truck's auto insurance, while important for verifying legitimacy and liability, do not directly impact food safety. Putting the chicken in the refrigerator as soon as possible is also important, but it is irrelevant if the chicken has already been exposed to unsafe temperatures before receiving it. Thus, checking the temperature is the most proactive step you can take to ensure the chicken remains safe for food preparation and consumption.