If you want sound advice then as Charles has asked please provide more information about the chilled materials you are referring to. Storage and delivery conditions should be included in your material specifications.
Normal intake procedures would require a product to be within the temperature range 0 - 5 ° C with no signs of temperature abuse.
Exceptions may be made to 8 ° C or if warmer for a short period then materials could be blast chilled on intake by exception, all depending on the material and risk.
Regards,
Tony
IFSQN Implementation Packages, helping sites achieve food safety certification since 2009:
IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification
Practical Internal Auditor Training for Food Operations - Live Webinar - Friday June 06, 2025 - Also immediately available via the previous webinar recording. Fantastic value at $97/per person, but don’t take our word for it, read the Customer Reviews here
Practical HACCP Training for Food Safety Teams - Available via the previous webinar recording.