Stock Rotation and Date Check Sheet
Catch what is coming to the end of its date while there is still time to use it, and leave a dated record that the round was walked.
KC-09 1 page
Kitchen and catering · KC-07
Goods In Delivery Check Sheet
A free printable goods in check sheet — supplier, date and time, temperature as read, packaging and date codes, quantity against the order, accepted or rejected, and a signature.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Record what was checked at the door while the driver is still there, so a short delivery or a warm box is a dated line rather than an argument a week later.
Who it is for
Kitchens, cafes, delis, care homes and anyone taking chilled or frozen deliveries who needs a record of the check.
How to use it
- Write the site and the probe you use in at the top of the week.
- Take one line per delivery, filled in at the door rather than afterwards.
- Write the temperature exactly as your probe read it.
- Check the count against the order before you sign for anything.
- Record accept or reject and get the line signed.
What is on the sheet
One page, top to bottom:
Printed under the title: One line per delivery as it lands at the door — supplier, what came, the temperature as you read it, the packaging and date codes, the count against the order, and whether it was accepted.
Your limits, your decision. No temperature limits or date-code rules are printed here. The limits are the ones your kitchen works to and the rules that apply where you are — check those, write your reading in as you took it, and use the accept or reject column to record the decision you made at the door.
Write-on lines: Kitchen / site · Week beginning · Probe used
Table, 13 rows: Date & time · Supplier · Item & batch code · Temp read · Packaging · Date codes · Qty v order · Accepted · Signed
Questions
Why is there no temperature limit printed on the sheet?
Because the limits that apply to your kitchen are set where you are and by your own procedures. The sheet records what you measured and what you decided; the figure you compare it against has to come from your own rules.
What if part of a delivery is rejected?
Give it its own line. One line per item or pallet keeps the accepted and rejected parts separate, which is exactly what you will need if a credit note has to be chased.
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