Delivery Processing Procedure
Prepare for Delivery Arrival
Ensure the delivery area is clean, well-lit, and clear of obstructions.
Confirm expected delivery using the supplier schedule and internal tracking tools.
Log into the Leafe and select the receiving a delivery
Ensure a calibrated probe thermometer is ready for use.
Wash hands before handling stock.
Accepting the Delivery
Confirm Identity and Schedule
Greet the driver and check supplier name, delivery reference, and scheduled time.
Ensure the delivery vehicle is clean, enclosed, and properly chilled or frozen as appropriate.
Reject any deliveries from unknown or unscheduled sources unless verified by management.
Unloading and Inspection
Unload in this order:
Frozen Goods
Chilled Goods
Ambient Goods
Quantity & Product Accuracy
Check that items match the delivery note/invoice.
Confirm product names, codes, quantities, packaging integrity, and expiry/use-by dates.
Log any missing, incorrect, or damaged stock in the Leafe app under ‘Delivery Notes’ or ‘Issues’ section.
Temperature Checks (Recorded in Leafe)
Use a clean probe thermometer to check:
Frozen food: Must be -18°C or colder
Chilled food: Must be 8°C or colder
Cooked chilled meats or dairy: Ideally 5°C or colder
For each item tested:
Select the product name or category
Record the actual temperature, time, and your name
If any reading is out of range, test a second item to verify
If a temperature still falls outside of specification:
Flag the item as non-compliant in the app
Separate the item in the designated area
Notify the manager and contact the supplier
If you need help, message the support team
Storage and Stock Rotation
Transfer goods immediately to correct storage:
Frozen: Into freezers within 15 minutes
Chilled: Into fridges within 30 minutes
Follow FIFO (First In, First Out) for all stock placement
Ensure items are not blocking airflow or placed on the floor
Confirm storage temperatures are within acceptable range using the app's ‘Fridge/Freezer Temp Check’ module if applicable
Finalise Records in Leafe app
Ensure all required fields in the delivery module are completed:
Products received
Temperature logs
Any notes on missing or rejected items
Mark delivery as ‘Completed’ once finished
Manager to review and approve the submission before end of shift
Delivery Issues or Rejections
If items are rejected:
Record in Leafe app
Enter the reason and take pictures
Store the rejected goods separately and arrange collection/credit with supplier
Best Practices
Probe thermometer must be sanitised before and after each use
Always double-check expiry dates, especially for high-risk or short-shelf-life items
Only trained staff should complete the compliance app records
Follow up any repeated issues with suppliers through management channels
Note: Failure to complete digital records accurately and in real time may result in non-compliance during food safety audits.