Checklist template

Receiving and storage for restaurants

A ready-to-use checklist with 111 items in 6 sections, covering Delivery scheduling, Receiving checks, Put-away, Rotation and dating, Storage conditions, Credits and returns. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 111 Items
  • 95 Yes / No checks
  • 6 Scored ratings
  • 125 Points

Use this template How audits work

1. Delivery scheduling 16 items

  1. A delivery schedule listing each supplier's days and time windows is posted at the back door Yes / No 1 pt
  2. Delivery windows are set outside the lunch and dinner peaks Yes / No 1 pt
  3. Deliveries on the last 7 days arrived within their scheduled window Yes / No 1 pt
  4. Deliveries that arrived outside their window on the last 7 days Number
  5. An employee trained in receiving is scheduled for each delivery window Yes / No 1 pt
  6. The receiver has a copy of the order or purchase order before the truck arrives Yes / No 1 pt
  7. Space in the walk-in cooler and freezer is cleared before a large delivery Yes / No 1 pt
  8. Key-drop or unattended deliveries are accepted only from suppliers approved for it by company policy Yes / No 1 pt
  9. Product from an unattended delivery was checked and its temperatures recorded by the first employee to arrive Yes / No 1 pt
  10. Suppliers who repeatedly deliver late are reported to the purchasing contact Yes / No 1 pt
  11. Two large deliveries are not scheduled in the same window Yes / No 1 pt
  12. The receiving area is clear of trash, empty crates and equipment before the delivery Yes / No 1 pt
  13. A working hand truck or cart is available at the back door Yes / No 1 pt
  14. Drivers are let in by an employee and are not given keys or door codes Yes / No 1 pt
  15. The driver is accompanied while inside the storage areas Yes / No 1 pt
  16. Timing of deliveries against the schedule Rating
    • On schedule 5 pts
    • Occasionally off schedule 3 pts
    • Often during peak service 1 pt

2. Receiving checks 22 items

  1. Each delivery is checked item by item against the invoice before the driver leaves Yes / No 1 pt
  2. Quantities delivered are compared with the quantities ordered Yes / No 1 pt
  3. The product code and pack size of each item match the order guide Yes / No 1 pt
  4. Items sold by weight (meat, seafood, cheese, produce) are weighed on a receiving scale Yes / No 1 pt
  5. The receiving scale reads correctly with a known weight Yes / No 1 pt
  6. A calibrated probe thermometer is kept at the receiving area Yes / No 1 pt
  7. Refrigerated product measures 41°F (5°C) or below on arrival Yes / No 1 pt
  8. Temperature of a refrigerated item at the last delivery (°F or °C) Number
  9. Frozen product arrives frozen solid, with no sign of thawing and refreezing such as ice crystals or stained cases Yes / No 1 pt
  10. Temperature of a frozen item at the last delivery (°F or °C) Number
  11. Receiving temperatures are written on the invoice or the receiving log Yes / No 1 pt
  12. Use-by dates are checked for the minimum remaining shelf life set by company policy Yes / No 1 pt
  13. Cases are free of tears, crushing, water stains and signs of pests Yes / No 1 pt
  14. Cans are free of dents on the seams, swelling and rust Yes / No 1 pt
  15. Fresh produce is opened and inspected for mold, wilting and decay Yes / No 1 pt
  16. Fresh fish and shellfish are checked for smell, firm texture and ice coverage Yes / No 1 pt
  17. Shellfish tags are present on live shellfish deliveries Yes / No 1 pt
  18. Eggs arrive refrigerated, clean and uncracked Yes / No 1 pt
  19. The cargo area of the delivery truck was clean when seen at the last delivery Yes / No 1 pt
  20. Substituted items are accepted only with the manager's approval Yes / No 1 pt
  21. The receiver signs the invoice only after the check is complete Yes / No 1 pt
  22. Thoroughness of the receiving check observed or described Rating
    • Counted, weighed and temperature-checked 5 pts
    • Counted only 3 pts
    • Signed without checking 1 pt

3. Put-away 17 items

  1. Refrigerated product is put away first Yes / No 1 pt
  2. Frozen product is put away immediately after refrigerated product Yes / No 1 pt
  3. Live shellfish and fresh fish are re-iced or placed in their designated container as soon as they are checked Yes / No 1 pt
  4. Refrigerated and frozen product is in storage within 15 minutes of leaving the truck Yes / No 1 pt
  5. Minutes from unloading to the last chilled item being put away at the delivery observed Number
  6. No delivered product is left in the hallway, on the dock or on the kitchen floor Yes / No 1 pt
  7. Wet or dirty outer cases are removed before the product enters the walk-in cooler Yes / No 1 pt
  8. Outer cardboard is removed from product going to the cooking line or the reach-in coolers Yes / No 1 pt
  9. Cardboard is flattened and taken to recycling as the delivery is put away Yes / No 1 pt
  10. Each item is put in its labeled shelf location Yes / No 1 pt
  11. Product is not stacked in front of the cooler fans or against the evaporator Yes / No 1 pt
  12. Heavy cases are placed on the lower shelves Yes / No 1 pt
  13. Delivery crates and bread trays belonging to suppliers are stacked for return Yes / No 1 pt
  14. The walk-in cooler door is kept closed between trips during put-away Yes / No 1 pt
  15. Raw meat, poultry and seafood are carried and shelved so that they do not drip on other product Yes / No 1 pt
  16. The back door is closed and locked as soon as the driver leaves Yes / No 1 pt
  17. Speed and order of put-away Rating
    • Chilled first and all stored quickly 5 pts
    • Stored, but slowly or out of order 3 pts
    • Product left out 1 pt

4. Rotation and dating 17 items

  1. Each case is marked with the date received before it is shelved Yes / No 1 pt
  2. New product is placed behind or under the older product of the same item Yes / No 1 pt
  3. The oldest product of 5 items sampled was at the front or on top Yes / No 1 pt
  4. Products removed from their original case carry a label with the product name and the use-by date Yes / No 1 pt
  5. Opened packages are labeled with the date opened Yes / No 1 pt
  6. Prepared foods are labeled with the preparation date and the discard date Yes / No 1 pt
  7. Thawing product is labeled with the date it was moved from the freezer Yes / No 1 pt
  8. Day-dot or date labels are stocked at the receiving and prep areas Yes / No 1 pt
  9. No product in the walk-in cooler is past its use-by or discard date Yes / No 1 pt
  10. No product in dry storage is past its best-before date Yes / No 1 pt
  11. Out-of-date items found in storage during the visit Number
  12. Old labels are fully removed from reusable containers before new labels are applied Yes / No 1 pt
  13. Use-first items are marked or placed on a designated use-first shelf Yes / No 1 pt
  14. A manager checks dates in the walk-in cooler daily Yes / No 1 pt
  15. Out-of-date product found is discarded and entered on the waste log Yes / No 1 pt
  16. Bread, dairy and other direct deliveries are rotated by the employee, not left to the supplier's driver Yes / No 1 pt
  17. Rotation in the storage areas Rating
    • First in, first out everywhere sampled 5 pts
    • One or two items out of order 3 pts
    • Rotation not practiced 1 pt

5. Storage conditions 21 items

  1. The walk-in cooler measures 41°F (5°C) or below Yes / No 1 pt
  2. Walk-in cooler temperature (°F or °C) Number
  3. The walk-in freezer measures 0°F (-18°C) or below Yes / No 1 pt
  4. Walk-in freezer temperature (°F or °C) Number
  5. Each cooler and freezer has a working thermometer in its warmest part Yes / No 1 pt
  6. Cooler and freezer temperatures are logged at least twice a day Yes / No 1 pt
  7. Raw poultry is stored on the lowest shelf, below other raw meats Yes / No 1 pt
  8. Raw meat and seafood are stored below ready-to-eat and cooked foods Yes / No 1 pt
  9. All food is stored at least 6 in (15 cm) off the floor Yes / No 1 pt
  10. Food in the walk-in cooler is covered or wrapped Yes / No 1 pt
  11. Walk-in door gaskets seal with no tears Yes / No 1 pt
  12. Strip curtains on the walk-in doors are complete and clean Yes / No 1 pt
  13. The freezer is free of heavy ice buildup on the product, the walls and the floor Yes / No 1 pt
  14. No product in dry storage sits against hot pipes, a water heater or equipment motors Yes / No 1 pt
  15. Dry storage shows no leaks, damp walls or condensation Yes / No 1 pt
  16. Dry storage shelving is clean and free of rust Yes / No 1 pt
  17. Floors in the walk-ins and dry storage are clean under the shelving Yes / No 1 pt
  18. Chemicals are stored below and away from food, packaging and single-use items Yes / No 1 pt
  19. Storage rooms show no droppings, gnawed packaging or insects Yes / No 1 pt
  20. Light bulbs in the storage areas are shielded or shatter-resistant Yes / No 1 pt
  21. Condition of the storage areas Rating
    • Clean, cold and well organized 5 pts
    • Minor issues 3 pts
    • Temperature or contamination risks present 1 pt

6. Credits and returns 18 items

  1. Shortages are written on the invoice and initialed by the driver Yes / No 1 pt
  2. Rejected product is written on the invoice with the reason for the rejection Yes / No 1 pt
  3. Rejected product goes back on the truck or is held in a marked area away from usable stock Yes / No 1 pt
  4. A credit request is made to the supplier on the day of delivery Yes / No 1 pt
  5. Credit requests are tracked in a log until the credit note is received Yes / No 1 pt
  6. Credit requests open for more than 30 days Number
  7. Receivers asked could state the temperature, date and damage limits at which a delivery is refused Yes / No 1 pt
  8. A replacement delivery or a transfer is arranged the same day for rejected items needed for service Yes / No 1 pt
  9. Product recalled by a supplier is separated, labeled "do not use" and recorded Yes / No 1 pt
  10. Chilled or frozen product awaiting return is kept at temperature until the supplier collects it Yes / No 1 pt
  11. Returnable containers (kegs, crates, CO2 cylinders) are counted out against the supplier's record Yes / No 1 pt
  12. Quality problems found after receiving are photographed and reported to the supplier within the claim deadline Yes / No 1 pt
  13. Signed invoices are filed or scanned on the day of delivery Yes / No 1 pt
  14. The manager reviews supplier shortages and substitutions each week Yes / No 1 pt
  15. Corrective actions from the previous receiving review have been completed Yes / No 1 pt
  16. Name of the person responsible for receiving Short text
  17. Overall receiving and storage Rating
    • Deliveries checked, stored quickly and rotated 5 pts
    • Checks or rotation missed on some deliveries 3 pts
    • Deliveries signed unchecked or stock out of date 1 pt
  18. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

Categories

Related templates

← All templates

Brand standards

At every site, every time

Start Free Contact us