How to Log Delivery Checks

Why check deliveries Receiving is the point where you decide what enters your kitchen. Checking every delivery stops unsafe or out-of-temperature stock reaching your customers and gives you a record if a supplier problem ever needs to be traced. Chilled potentially hazardous food should arrive at 5°C or below and frozen food hard-frozen. FoodSafety HQ guides you through a clear 4-step workflow for each delivery. The 4-step delivery workflow, from vehicle inspection to documentation. Starting a delivery check Open Daily Checks from the sidebar and choose your venue if needed. Find the Delivery section and click Start Check . Work through the four steps below, then Submit . The 4-step delivery workflow Step 1: Vehicle inspection Before anything is unloaded, check the delivery vehicle for: Overall cleanliness of the load area. Fridge or freezer unit running, where the load is chilled or frozen. Door seals intact. Any signs of pest activity. Step 2: Packaging check Inspect the packaging on the goods for: Tears, punctures, or crushing. Leaks or signs of contamination. Correct labelling, including allergen information. Packaging suited to the product type. Step 3: Dates and temperature Confirm the stock is safe and fresh: Use-by and best-before dates leave enough shelf life. Chilled goods are at 5°C or below and frozen goods are hard-frozen on arrival. No signs of thawing and refreezing, such as ice crystals or pooled liquid. Visual quality and freshness are acceptable. Tip: Probe between packs, not into the food, or use an infrared reading, and check the coldest and outermost items where temperature is most likely to have risen. Step 4: Documentation Finish with the paperwork: The invoice matches what was ordered. Quantities are correct. Lot codes or traceability details are recorded where relevant. Any discrepancies are noted. When a delivery fails a step If any step does not pass, FoodSafety HQ creates a corrective action so the problem is documented. Record whether the delivery was accepted , partially accepted , or rejected , and note what you told the supplier. Reject or quarantine anything that is out of temperature, damaged, or past date. Record the reason and action in the corrective action. Keep the record so repeat supplier issues are easy to spot. Receiving on the floor Delivery checks can be completed from a phone using the mobile staff app , so whoever meets the driver can log the check at the door. Learn more about our delivery check features , or contact us for setup help.