PREVRA Receiving Log: Inspect and Record Every Delivery That Arrives
A structured receiving log for recording all incoming food deliveries. Your critical control point for cold chain verification, packaging integrity, and supplier performance tracking.
Why your receiving log is the first line of food safety defence
Everything your kitchen produces starts with what you accept at the receiving door. A receiving log is not just a record of deliveries — it is a filter. Every delivery you reject because of temperature abuse, damaged packaging, or short dates is a food safety incident you prevented from entering your kitchen.
Counter-intuitive fact: the FSA has found that a significant proportion of food fraud incidents are detected at the point of receipt, not during later processing. A delivery that looks right but has an incorrect batch code, a mismatched label, or an implausibly long shelf life may indicate substitution or misrepresentation. Your receiving team needs the confidence to question what does not look right — and a log that records those questions.
Using this receiving log for every goods-in delivery
For each delivery, record the date and time, supplier name, vehicle details, delivery note number, list of products received with batch codes, temperature checks for chilled and frozen items, visual inspection results (packaging condition, pest evidence, foreign bodies), date code verification, and the accept, accept-with-conditions, or reject decision.
File receiving logs chronologically and attach the supplier delivery note. Compare your receiving log against the supplier invoice monthly to catch discrepancies. Digital SFBB receiving logs capture photographs of deliveries, auto-flag temperature breaches, and generate supplier performance scorecards so you can identify patterns of poor deliveries before they cause a food safety incident.
Receiving errors that bypass your food safety controls
Accepting deliveries outside operating hours. When a delivery arrives at 6am before the kitchen team is in, it gets signed for by whoever is there — usually without a temperature check. Every delivery must be inspected by a trained staff member, regardless of timing.
No rejection trend analysis. Recording that you rejected a delivery is good. Reviewing six months of rejections and noticing that one supplier accounts for 70 percent of them is better — and acting on that data is best. See our Delivery Log and Approved Supplier List for integrated supplier management.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
See planned features