Receiving Checklist: Printable Delivery Inspection Form
A receiving checklist is a form for checking each delivery before you sign for it. You check quality, quantity, temperature and price against the order, so problems are caught at the door and credits are not missed.
What is inside
- Checks before you accept: vehicle and crates, chilled and frozen items, packaging, labels and dates, raw and ready-to-eat kept apart
- Checks on the order: quantity, weights, quality against specification and invoice prices
- An item table with ordered, received, agreed price, invoice price, temperature and accept or reject
- Blank lines for your own chilled and frozen limits, and signatures for the receiver, the supplier and the chef
It suits kitchens that receive deliveries from markets, wholesalers and suppliers. The safe ranges and limits are left blank on purpose: write the ones from your own food safety plan and local public health requirements.
Download
Use it with a tool
Use it with: Food Cost Leak Self-Audit has a receiving section that shows how well you control deliveries.
Frequently asked questions
Why weigh and count instead of just signing?
A signed delivery note is accepted as correct. If the weight or count is short, you will pay for food you never received.
What if I reject an item?
Write it in the note column, ask for a credit and get the supplier’s representative to sign.
How to use this form
- Print a sheet for each delivery, or one sheet per day.
- Write the supplier and delivery note number, then inspect the vehicle and the crates.
- Weigh or count every item and compare it with the order and the price list.
- Record a temperature for chilled and frozen items, using your own limits.
- Mark each item OK or Reject, and ask for credit on rejects.
- Sign, get the supplier’s signature, and put everything into storage quickly.
