Free Goods Receiving Log template

A goods receiving log records the checks made on food deliveries as they arrive — supplier, temperature, condition and date. It helps a food business show that incoming food is received safely from approved suppliers and that cold and frozen food arrives at a safe temperature. What it includes: Date and time the delivery was received. Supplier name and the products delivered. Temperature of cold or frozen items on arrival (°C). Condition check — packaging intact, within date, no damage or pests. Whether the delivery was accepted, part-accepted or rejected. Initials of the staff member who checked. How to use it: Check deliveries promptly so cold and frozen food isn't left out. Probe cold items — cold potentially hazardous food should be 5°C or below, frozen food frozen hard, hot food 60°C or above. Inspect packaging, use-by or best-before dates and general condition. Record the temperature, condition and your accept or reject decision. Reject or act on anything out of range or in poor condition and note why. Keep the log on file to support traceability and supplier approval. Receiving food from approved suppliers at safe temperatures is a basic food safety control, and it supports traceability — knowing where your food came from. Standard 3.2.2A requires many businesses to substantiate controls such as receiving. A receiving log helps demonstrate this; confirm the records and supplier requirements that apply with your council or regulator. What temperature should food be when delivered? As a general guide in Australia, cold potentially hazardous food should arrive at 5°C or below, frozen food should be frozen hard, and hot food should be 60°C or above. Check on arrival with a clean probe. If a delivery is outside these ranges, you may need to reject it or assess its safety — record the temperature and your decision either way. What should I check when receiving a food delivery? Check the temperature of cold and frozen items, that packaging is intact and undamaged, that products are within their use-by or best-before dates, and that there are no signs of pests or contamination. Confirm it came from an approved supplier, and record what you received, the temperatures and whether you accepted or rejected it. Why keep a goods receiving record? A receiving record helps show incoming food was checked and received safely, supports traceability if a problem is found later, and backs up your approved-supplier process. Standard 3.2.2A requires many businesses to substantiate controls like receiving. Confirm the specific records that apply with your council or state regulator.