PREVRA Food Receiving Procedure Poster: Step-by-Step Goods-In Checks for Every Delivery
A visual checklist poster for accepting food deliveries safely. Covers temperature checks, packaging integrity, date labelling and traceability requirements under SFBB and HACCP.
Why receiving is your last chance to reject unsafe food before it enters your kitchen
Temperature abuse during transport and delivery is one of the leading root causes of food poisoning outbreaks traced to suppliers. If you accept a delivery of chicken at 12°C instead of below 5°C, that temperature history becomes your problem the moment you sign for it. You cannot later blame the supplier — your SFBB system requires you to verify on receipt.
Many food businesses focus heavily on kitchen controls but neglect receiving procedures. An EHO inspecting your SFBB pack will expect to see delivery temperature records, approved supplier lists and traceability information for every incoming food item. Gaps here undermine your entire food safety management system, no matter how good your kitchen practices are.
Standardising receiving checks across every shift and every delivery
Print and display in your goods-in area. The poster covers five checks for every delivery: vehicle condition and temperature on arrival, product temperature (probe between packs, not on the surface), packaging integrity, date labelling and traceability information. Train every person who might accept a delivery — including kitchen porters and front-of-house staff covering during quiet periods.
Record every check, even when everything is fine. Digital SFBB makes this fast: scan the delivery, log temperatures, photograph any damaged packaging, and the system creates a timestamped record. If a delivery fails a check, the rejection is documented with photographic evidence for your supplier and your EHO. See also our Cold Food Storage Rules for what happens after acceptance and our Supplier Approval Form.
Receiving errors that compromise your entire system
Checking only one or two items from a delivery and assuming the rest is fine. You must take a representative sample — at minimum, one high-risk product per category (dairy, meat, fish, prepared foods). The item at the back of the van or the bottom of the stack may have a completely different temperature history from the one on top.
Another error: accepting a delivery because you are busy and do not have time to check properly. Rejecting a delivery is inconvenient, but a food poisoning outbreak from temperature-abused ingredients is far worse. Train your team that rejection is a professional act, not a failure.
Prevra · Early access
Prevra is building a digital SFBB app.
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