If fresh ground beef is delivered at an internal temperature of 42°F (5.6°C), the receiving food handler should follow these steps:

1. Reject the Delivery:
   • According to food safety guidelines, fresh ground beef should be received at an internal temperature of 41°F (5°C) or lower. Since the delivered beef is at 42°F, it does not meet the safe temperature criteria.
2. Document the Issue:
   • Record the temperature and condition of the meat upon arrival.
   • Note any discrepancies or concerns in the delivery log or receiving report.
3. Notify the Supplier:
   • Inform the supplier immediately about the temperature issue.
   • Discuss and document any necessary corrective actions or replacements.
4. Return the Product:
   • Arrange for the product to be returned to the supplier if necessary.
   • Ensure proper documentation of the returned product for inventory and quality control purposes.
5. Review Receiving Procedures:
   • Reassess and confirm that the receiving procedures are correctly followed to prevent future occurrences.
   • Ensure all staff are trained and aware of the correct temperature requirements and procedures for handling deliveries.