Free Goods-In Delivery Log Record Sheet (A4 PDF)

Why you need it

Food that arrives warm, damaged or out of date can be unsafe before you open it. Checking deliveries before you accept them is part of Safer Food, Better Business, and a record helps you show your suppliers deliver food in good condition.

Keeping supplier and batch details also lets you trace a product if there is a problem later.

What it’s for

A weekly log for deliveries: date, time and supplier, product and batch or invoice reference, temperature, checks on dates, packaging, hygiene, pests and allergen details, and whether you accepted or rejected each item. It has space to set your own acceptance limits.

How to use it

1. Write your acceptance limits for chilled and frozen food at the top before you start using it.
2. Check chilled and frozen goods first, then put them away promptly.
3. Mark any failed check with an X, explain it and record whether you rejected the item.
4. Tell the supplier about any rejected delivery and note what was agreed.
5. Keep it on a clipboard by the delivery door, and store completed sheets with your food safety records.