Sample
Deliveries and loading record
The entries in italics are made-up examples, to show how it's filled in.
- Business
- Week starting
How to use it
- Check every food delivery before you accept it: temperature, packaging and dates.
- Frozen: -18°C or colder (up to -15°C briefly during delivery). Chilled: 5°C or below.
- Reject anything too warm, damaged or short-dated, and tell the supplier.
- Each time you load a machine, note the batch and the use-by you've given it. For frozen pizzas that thaw in the machine, set the use-by from the maker's advice on chilled storage.
Deliveries
| Date | Supplier | Product and quantity | Batch code | Best before or use-by | Temperature (°C) | Accepted? | Initials |
|---|---|---|---|---|---|---|---|
| Mon 7 Dec | [Pizza supplier] | Cheese and tomato × 40 | L2345 | 06/2027 | -19 | Yes | AB |
| Mon 7 Dec | NPP | Pizza boxes × 2,000 | Yes | AB | |||
| Thu 10 Dec | [Pizza supplier] | Pepperoni × 20 | L2350 | 07/2027 | -12 | No: too warm, returned | AB |
Loading each machine
| Date | Machine and site | Product | Batch code | Quantity | Use-by in the machine | Initials |
|---|---|---|---|---|---|---|
| Mon 7 Dec | [Site] | Cheese and tomato | L2345 | 24 | Thu 10 Dec (maker's advice: [3] days chilled) | AB |
| Wed 9 Dec | [Site] | Pepperoni | L2311 | 18 | Sat 12 Dec | AB |