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Stockroom & Delivery Check

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  • Check the delivery against the order and the delivery note before the driver leaves, and count the cartons
  • Open and spot-check inside the boxes, not just the outside, for damage, leaks or shortages
  • Check use-by and best-before dates on chilled, frozen and short-life goods, and reject anything too close to its date
  • Take the temperature of chilled and frozen items on arrival and record it (chilled at or below 8C, frozen at or below -18C)
  • Note any shortages, damages, substitutions or rejections on the delivery note and get the driver to acknowledge them
  • Move chilled and frozen stock into the fridge or freezer first, before anything ambient, to keep the cold chain
All checks done
Daily

Stockroom & Delivery Check

Gives the team a quick, consistent way to check deliveries in properly so you only pay for what actually arrived and in good condition.

10 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, food temperature control guidance; Food Safety and Hygiene (England) Regulations 2013.
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Replaces a DIY doc, and you get every future update free when the guidance changes.

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  • A clean one-page PDF, ready to print
  • Opens and ticks off on any phone
  • Plain English, no jargon, easy to follow
  • Free updates whenever the guidance changes
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What’s on it

10 things to check.

Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.

  • 1Check the delivery against the order and the delivery note before the driver leaves, and count the cartons
  • 2Open and spot-check inside the boxes, not just the outside, for damage, leaks or shortages
  • 3Check use-by and best-before dates on chilled, frozen and short-life goods, and reject anything too close to its date
  • 4Take the temperature of chilled and frozen items on arrival and record it (chilled at or below 8C, frozen at or below -18C)
  • 5Note any shortages, damages, substitutions or rejections on the delivery note and get the driver to acknowledge them
  • 6Move chilled and frozen stock into the fridge or freezer first, before anything ambient, to keep the cold chain
  • 7Rotate stock first-in-first-out, putting newer deliveries behind existing ones
  • 8Keep raw and ready-to-eat foods separated to avoid cross-contamination, and store nothing on the floor
  • 9Sign and date the delivery record, and file the delivery note against the order for later checking
  • 10Report repeat problems with a supplier so they can be chased rather than absorbed

Good to know

Chilled food must be kept at 8C or below by law in England, Wales and Northern Ireland (industry best practice is 5C or below), and frozen food at around -18C; a rejected or out-of-temperature delivery should be recorded at the point of receipt.

Source: Food Standards Agency, food temperature control guidance; Food Safety and Hygiene (England) Regulations 2013.

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Stockroom & Delivery Check

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