Restaurant Deliveries: 7 Checks Before Stock Goes In

Fresh stock isn't automatically safe stock. Use these checks before accepting a delivery.

Match the purchase order

Check supplier, product, quantities and approved specifications against the order.

Verify required temperatures

Check chilled and frozen products using approved procedures; escalate out-of-range deliveries.

Inspect packaging and condition

Reject or quarantine damaged, leaking, contaminated or otherwise unsafe items as required.

Check dates and labels

Confirm product identity, date markings and traceability details where required.

Verify allergen information

Check ingredients and supplier changes before using products in dishes with allergen claims.

Record shortages and rejections

Document discrepancies and let authorised staff approve credits, replacements or returns.

Store accepted food promptly

Move products into the correct safe storage area with suitable separation and rotation.

Grow your hospitality skills.

Explore the complete HorecaHire guide for more role-specific examples and practical tips.

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