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. Answer text Case study You are employed as a storeperson in a large suburban hotel. The hotel has a number of busy food and beverage outlets. They receive deliveries most days of the week. You have one walk-in freezer, two walk-in refrigerators and a dry storage area. One walk-in refrigerator's temperature is set at 1 to 2 C, the other at 3 to 4 C. The stores area is responsible for receiving, checking and storing all supplies, maintaining their quality throughout their storage period, and issuing supplies to the relevant departments of the hotel. It's Monday and you receive a series of deliveries. Actual items delivered Delivery 1 Delivery 2 Delivery 3 Delivery 4 Time of delivery - 10:10 am