A manager schedules deliveries during the slowest part of the day and inspects each one immediately. Why is this a good receiving practice?

解析

Scheduling deliveries into slow periods lets trained staff inspect temperatures and condition right away and move TCS food into refrigeration or the freezer before it climbs into the 41°F-to-135°F danger zone on the dock. Delivery timing does not set per-case price, which is negotiated in the contract. It does not waive the temperature check either: every TCS delivery is checked at the door whether the kitchen is slow or slammed, and prompt checking is the entire point of scheduling this way. And the driver still has to wait for a signed invoice and for a credit slip on anything rejected.