Form library · Food safety
Goods-in inspection checklist
A delivery check at goods in. Record the probe thermometer, then add each delivery: supplier, delivery note, time and type. For chilled and frozen food, record the temperature, and the form warns when chilled food is above 8°C. Check packaging, signs of pests, date codes, the vehicle and quantities, then accept, partly reject or reject with the reason, the credit agreed and photos. The form counts rejections, and a manager signs off. Every question is listed below, and you can fill the live form in on this page.
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What should be checked when goods are delivered?
Check the supplier and delivery note against the order, the temperature of chilled and frozen food, that packaging is intact and clean with no signs of pests, that date codes are acceptable, that the vehicle is clean and at the right temperature, and that the quantities match. Record whether the delivery was accepted, partly rejected or rejected, and why. GOV.UK guidance says chilled food must be kept at 8°C or below, a legal requirement in England, Wales and Northern Ireland.
Last updated . Facts checked by the SiteSurvey team on 17 October 2026 against GOV.UK: food hygiene for businesses, chilling and freezing, FSA Safer food, better business: suppliers and contractors safe method and FSA: Safer food, better business for caterers, full pack.
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Every question in the goods-in inspection template
A goods-in and delivery inspection: each delivery with supplier, temperature, packaging, date codes, vehicle condition and accept or reject, with an 8°C warning for chilled food. 3 sections and 27 questions. Follow-up questions and guidance appear only when an answer calls for them, so the person on site never sees the ones that do not apply.
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Details you only enter once
Add this form to a project in SiteSurvey and it fills in what the project already knows, so nobody on site retypes it and every form on the job uses the same names. Anything filled in can still be changed.
- Project: the project name
- Client: the project's customer
- Site: the site, when the form is opened for a space or a product
- Site address: the site address, from the space or the project
Day
- ProjectShort answerFills in from the project name
- ClientShort answerFills in from the project's customer
- Site*Short answerFills in from the site, when the form is opened for a space or a product
- Site addressShort answerFills in from the site address, from the space or the project
- Date*Date
- TimeTime
- Checked by*Short answer
- Probe thermometer and last checkShort answer
- GuidanceGOV.UK food hygiene guidance: chilled food must be kept at 8°C or below, a legal requirement in England, Wales and Northern Ireland. The FSA's Safer food, better business pack advises spot checks of delivery time, temperature and quality, putting frozen food in the freezer as soon as it is delivered, and rejecting a delivery that shows signs of pests or that you think has not been handled safely.
Deliveries
- DeliveriesRepeat for each delivery. Each one asks:
- Supplier*Short answer
- Delivery note or PO numberShort answer
- TimeTime
- TypeChoose one
- Chilled
- Frozen
- Ambient
- Non-food
- Temperature (°C)NumberShown only when the answers above make it relevant
- WarningChilled food above 8°C. Reject it or follow your safe method.Shown only when the answers above make it relevant
- Frozen food frozen solid?Yes or NoShown when “Type” is “Frozen”
- Packaging intact and clean?Yes or No
- Any signs of pests (gnawed packaging, droppings or insects)?Yes or No
- Date codes acceptable?Yes or No
- Vehicle clean and at the right temperature?Yes or No
- Quantities match the order?Yes or No
- Result*Choose one
- Accepted
- Partly rejected
- Rejected
- Why rejected, and the credit agreedShort answerShown only when the answers above make it relevant
- PhotosPhotosShown only when the answers above make it relevant
- Deliveries rejectedWorked out by the form
- Deliveries partly rejectedWorked out by the form
Sign-off
- Notes for suppliers or managersNotes
- Manager*Short answer
- Manager signatureSignature
See it filled in
A completed goods-in inspection report, made by SiteSurvey from a fictional site visit: every answer, the photos, the guidance that applied and the sign-off, ready to send as a PDF.
Goods-in inspection FAQs
What temperature should chilled deliveries be?
GOV.UK says chilled food must be kept at 8°C or below, a legal requirement in England, Wales and Northern Ireland, and recommends setting fridges to 5°C or below. The form warns when a chilled delivery is above 8°C.
What if I reject a delivery?
Record why, the credit agreed and photos. The FSA's Safer food, better business pack says to reject a delivery you think has not been handled safely, and to consider changing a supplier that does not handle food safely. The form counts full and part rejections.
How often should deliveries be checked?
The FSA's Safer food, better business pack advises regular spot checks of delivery time, temperature and quality. This form records every delivery you check, with the reading for chilled and frozen food.
What about pests?
Safer food, better business says to check deliveries for signs of pests, such as gnawed packaging or insects, and not to accept a delivery that shows them. The form asks this for every delivery.
Does it work for non-food goods?
Yes. Choose ambient or non-food and the temperature questions are hidden; packaging, quantities and condition still apply.
Who uses this?
Restaurants, cafes, food manufacturers, care home kitchens, retailers and warehouses.
Related
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Templates that go with the goods-in inspection form
A delivery damage and shortage report: carrier, consignment and delivery note, how the POD was signed, each damaged or missing item with photos and value, packaging, notice to the carrier and the claim.
A pub cellar management check: cellar temperature, line cleaning, cask and keg stock rotation, gas cylinders, cleanliness, cooling and pests, with a warning outside 11 to 13°C.
A 7-point container and trailer inspection: container and seal numbers, safety approval plate, undercarriage, doors, sides, front wall, roof and floor, reefer fan housing, cleanliness, accept or reject, photos and sign-off.
Daily temperature record for a kitchen: fridges and freezers, cooking and reheating, hot holding and cold display, cooling and deliveries, with corrective actions.
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