Logs
Receiving Inspection Log
Catch bad product at the back door, not in the walk-in.
Why it matters
- Once a delivery is put away, nobody re-checks it. The back door is your last easy checkpoint.
- Temperature abuse during transport is invisible without a thermometer.
- A rejection log protects you in supplier disputes and recalls.
How to use it
Temp cold deliveries on arrival. Check packaging for damage, leaks, and pests.
Verify date codes and that frozen product is solid with no thaw-refreeze signs.
Full kitchen walkthrough is below the sheet.
Critical limits reference
- Cold TCS foods on arrival
- 41°F or below
- Frozen foods on arrival
- 0°F or below, solid to touch
- Reject
- Out-of-temp, damaged, or past-date product
Set up your team so every entry is stamped with who logged it.
Food Safety Brief · Gold Standard Food Technologies
Receiving Inspection Log
Entries save automatically on this device only. Out-of-range temperatures are flagged with red and a bold !. Clearing browser data erases logs.
Business name:
Date:
Received by:
Delivery inspections
| Time | Supplier | Product | Temp on arrival | Packaging OK?Y / N | Date code OK?Y / N | Accept / rejectA / R | Reason (if rejected) | |
|---|---|---|---|---|---|---|---|---|
Reviewed by (manager signature): ________________________ Date: ____________
How to use this in your kitchen
- 1Keep this log on a tablet or clipboard at the back door. Before the first delivery, fill business name, date, and who is receiving.
- 2When the truck arrives, temp cold and frozen product before it hits the walk-in. Enter time, supplier, product, and arrival temp on a new row.
- 3Check packaging and date codes. Mark Packaging OK and Date code OK, then Accept or Reject.
- 4Reject out-of-temp, damaged, or past-date product the same day: write the reason, tell the supplier, and keep the rejected cases off the shelf.
- 5Done is every delivery logged with temps and A/R, rejections explained, and initials on each row. Inspectors and buyers both ask for that receiving trail.
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