True or False: Incoming food materials that require refrigeration must have temperatures regularly monitored and recorded.

The statement is accurate. Regular monitoring and recording of temperatures for incoming food materials that require refrigeration is a critical practice in food safety management. This procedure ensures that perishable items are kept at appropriate temperatures to prevent the growth of harmful pathogens that can lead to foodborne illnesses.

By maintaining a consistent temperature check, food safety professionals can verify that products arrive in a safe condition, thus fulfilling one of the key principles of the Hazard Analysis and Critical Control Point (HACCP) system. This monitoring also provides a documented history that can be useful for traceability and accountability in the event of a food safety issue later on. It underscores the importance of controlling critical parameters right from the point of receipt, contributing to a safer food supply chain.

The incorrect response implies that monitoring is not necessary, which overlooks the essential role that temperature controls play in ensuring food safety and quality. Proper temperature management upon receiving food items significantly reduces the risk of contamination and spoilage.