Copy of Form HACCP Receiving Checklist
This document is a standardized HACCP (Hazard Analysis Critical Control Point) receiving checklist used by foodservice or warehouse staff to record and verify key safety and quality parameters for incoming deliveries. The form captures supplier name, delivery time, and requires the checker to confirm that frozen products arrive solid, refrigerated products are below 41°F, and that both frozen and refrigerated items are placed into storage within specified time frames (15 minutes for frozen, 30 minutes for refrigerated). It also mandates FIFO dating, rejection of damaged goods, employee identification, and provides a space for additional notes. The checklist is repeated for multiple deliveries, ensuring consistent documentation for compliance and traceability.
Topics
Supplier and Delivery Information Capture
Fields for recording the supplier name and exact time of delivery (am/pm) for each receipt.
Temperature and Product Condition Verification
Checkboxes to confirm frozen products are solid and refrigerated products are at or below 41°F upon arrival.