F&B Supplier Delivery Check-In Form

This form must be completed by receiving staff upon every supplier delivery before signing the delivery manifest.

1. 🚚 Delivery Information

Date of Delivery

Time of Arrival

Supplier Name

Driver Name

Purchase Order No.

Delivery Manifest / Invoice No.

2. 🚛 Vehicle & Driver Compliance

Checkpoint	Yes/No	Action Required/Notes
A. Delivery vehicle appears clean and free of obvious contamination?
B. Temperature-controlled areas (e.g., chiller/freezer units) are operational?
C. Driver uses appropriate PPE (e.g., gloves, hair net, clean clothing)?
D. Delivery vehicle is secured during offloading?

Instructions: Use a calibrated thermometer. Check the core temperature of a representative item for each temperature category.

Category	Required Temp Range	Actual Temp (Item 1)	Actual Temp (Item 2)	Pass	Fail
Frozen Goods	Below -18°C
Chilled Goods	Between 0°C and 4°C
Hot Holding	Above 60°C

4. 📦 Product Inspection & Quality Control

Check every item listed on the manifest for the following criteria:

Checkpoint	Yes	No	N/A	Action Required/Notes (e.g., item rejected, quantity short)
A. All quantities match the P.O. and Manifest?
B. Packaging is intact (no dents, tears, leaks, or signs of tampering)?
C. All items are clearly labelled with product name and quantity?
D. All items have an adequate 'Use By' or 'Best Before' date remaining?
E. Goods appear fresh, free of odor, discoloration, or pests?
F. Specific for Dry Goods: Packaging is dry and not water-damaged?
G. Specific for Produce: Checked for signs of wilting, mold, or bruising?

5. ❌ Rejected Items Log

	Item Name	Qty Rejected	Reason for Rejection	Action Taken	Returned or Disposed
1
2
3
4
5

Total Value of Rejected Goods:

6. ✅ Sign-Off & Declaration

Declaration: By signing below, the receiving staff member confirms that the inspection was carried out in accordance with receiving procedures, and all rejected items have been noted on this form and the supplier's manifest/invoice.

Receiving Staff Signature

Supplier Driver Signature

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