Damaged Food Packaging on Delivery

When food packaging arrives damaged, do not accept it into storage until you have inspected it. Reject any item with torn or opened wrapping, swollen or dented cans, broken seals, leaking contents or signs of pest or moisture contamination, because damaged packaging can let bacteria in and make food unsafe. Record what you rejected, photograph the damage, and note it on the delivery docket so the supplier can be held accountable. Receiving is one of the most important control points in a food business. Once damaged stock is put away, it can be used by mistake, so the decision has to be made at the door. Under Standard 3.2.2 of the Food Standards Code, a business must take all reasonable steps to receive only safe and suitable food, and that includes checking packaging condition on arrival. Why does damaged packaging matter for food safety? Packaging is a barrier. It keeps out bacteria, dirt, pests, moisture and physical contaminants, and for many products it also preserves the atmosphere or seal that keeps food safe for its stated shelf life. When that barrier is breached, you can no longer rely on the use-by date, because the food may have been exposed to contamination you cannot see or smell. Some damage is also a warning sign of a deeper problem. A swollen can, for example, can indicate gas produced by bacterial growth inside, including organisms linked to serious illness. Because you cannot verify what has happened inside compromised packaging, the safe response is to reject rather than risk it. Which types of packaging damage should be rejected? Swollen, bulging or badly dented cans , especially dents on seams, which can compromise the seal. Torn, punctured or opened wrapping on chilled, frozen or dry goods. Broken tamper seals or lids that no longer sit correctly. Leaking packages or packaging stained by leaking contents from nearby items. Signs of pests such as gnaw marks, droppings or insects in or on the packaging. Water-damaged or mouldy packaging , which suggests poor storage or transport. How should you inspect a delivery for packaging damage? A quick, consistent routine at the receiving door catches most problems before they reach your shelves. Check packaging condition alongside temperature, because a delivery can be at the right temperature yet still be unsafe if the packaging is compromised. Look before you unload — scan the load for crushed boxes, leaks and staining. Check individual items for tears, swollen cans, broken seals and pest signs. Confirm cold-chain temperatures — chilled at or below 5C and frozen hard, using the temperature danger zone of 5C to 60C as your reference. Separate anything doubtful so it cannot be mistakenly stored or used. Decide: accept, reject or query , and record the outcome. Pairing packaging checks with your temperature monitoring at receiving means both the cold chain and the packaging barrier are verified in a single, repeatable step. How do you reject damaged stock correctly? Rejection only protects you if it is done clearly and recorded. If you simply hand the item back without a note, there is nothing to show an EHO and nothing to hold the supplier to. A clear rejection process makes the outcome unmistakable for the driver, the supplier and your own team. Note the item, quantity and the reason for rejection on the delivery docket, ask the driver to acknowledge it, and keep a copy. A structured delivery and receiving record captures this consistently, and your corrective action workflow can track any follow-up with the supplier, such as a credit or a repeat problem that needs escalation. What evidence should you keep? Evidence Why it matters Photograph of the damage Shows the exact condition on arrival, hard to dispute later Note on the delivery docket Records item, quantity and reason at the point of rejection Driver acknowledgement Confirms the supplier is aware the stock was refused Temperature reading (if relevant) Links packaging damage to any cold-chain failure Corrective action record Tracks supplier follow-up and repeat issues over time What if you only notice damage after storing it? Sometimes damage is missed at the door and found later. If you discover a swollen can, torn pack or broken seal in storage, remove it from stock immediately, mark it clearly so no one uses it, and dispose of it or set it aside pending supplier discussion. Record the find as a corrective action and review your receiving checks, because repeated late discoveries suggest the inspection step needs tightening. For the official Australian guidance, the FSANZ advice on receiving food sets out what a business should check on delivery, and your state health department, such as Queensland Health , can provide local support. How does supplier control reduce damaged deliveries? Repeated packaging damage is rarely bad luck. It usually points to a problem upstream, such as poor handling in the supplier warehouse, overloaded delivery vehicles, or stock that is mishandled during transfer. Treating each rejection as a one-off means the same problem keeps arriving at your door. Reviewing rejections over time lets you see which suppliers and products cause recurring issues and raise them constructively. Good supplier control also means agreeing expectations up front. Reputable suppliers understand that a food business must reject compromised stock, and they will usually issue a credit and investigate a pattern of complaints. Where a supplier repeatedly delivers damaged or short-dated stock despite being told, that record supports a decision to change supplier. Keeping this history alongside your other audit records turns individual rejections into useful evidence rather than isolated frustrations. Why check packaging and temperature together? Packaging condition and temperature are the two halves of a safe delivery, and a fault in either can make food unsafe. Chilled food delivered at the correct temperature is still a risk if its seal is broken, and food in perfect packaging is a risk if it arrived warm. Checking both at once, as a single receiving routine, means nothing slips through because staff were focused on only one of them. It also gives you a complete record: what arrived, at what temperature, and in what condition. Frequently asked questions Should you accept a dented can? A minor dent on the body of a can may be acceptable, but reject any can that is swollen, leaking, rusted, or dented on a seam or seal. If in doubt, reject it, because you cannot verify the contents are safe. Can you use food if only the outer box is damaged? If the outer carton is damaged but the individual sealed packages inside are intact, undamaged and at the correct temperature, the food may be usable. Inspect each inner item carefully before accepting it. Do you have to record a rejected delivery? Recording rejections is strongly recommended. It gives you evidence for an EHO, holds the supplier accountable, and helps you spot recurring problems with a particular product or supplier over time. What does the Food Standards Code require at receiving? Standard 3.2.2 requires a business to take all reasonable steps to receive only safe and suitable food. In practice that means checking temperature, packaging condition and protection from contamination when a delivery arrives. A confident rejection needs a clear record behind it. FoodSafety HQ logs deliveries, rejections and the reasons behind them, so you can hold suppliers accountable and show an EHO exactly what arrived and what you refused. Explore our delivery and receiving records , or start a free trial from our pricing page .