Free template
Delivery (goods-in) log
Check each delivery as it arrives and write down what you need to find it again, for a recall or a customer question.
Free, no sign-up. A4 landscape, one week per sheet.
| Date | Time | Supplier | Product | Batch / lot | Use-by / best-before | °C (chilled / frozen) | Packaging OK (Y/N) | Accepted / rejected | Initials | Notes |
|---|---|---|---|---|---|---|---|---|---|---|
How to use it
- Check chilled and frozen deliveries straight away and put them away first.
- Write the supplier, product, the batch or lot code exactly as printed, and the use-by or best-before date.
- Probe or check the temperature of chilled and frozen goods, and look at the packaging.
- Mark whether you accepted or rejected it. If you rejected it, say why in the notes.
The FSAI guidance figures
- Chilled deliveries: 0–5 °C
- Frozen deliveries: −18 °C or colder
These are guidance figures. Use the limits in your own food safety management system, and see the FSAI Safe Catering pack and food safety temperatures explained.
When paper gets hard to keep up
Paper sheets get missed on busy days, filled in at the end of a shift, and lost when you need them. In Hygivo, staff photograph the label and Hygivo suggests the product, batch code and date for them to check. Search a batch code later and the delivery comes straight up. Delivery records and label scanning in Hygivo.
This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Keep this record on your phone instead
Last reviewed 2026-10-12.