Deliveries.
Log the supplier, the temperature and the packaging while the driver waits. If something is wrong, Lemon asks what you did about it.
Log goods-in in one quick form.
Supplier, temperature, packaging and use-by date, all in one form. Quicker than the clipboard, so it gets done on a busy morning.
GoodIn good condition, with the temperature
- 07:25Fresh Fish LtdSam Patel1.6°C
- 08:26Borough GreensJamie Clarke4.4°C
- 08:41BrakesJamie Clarke3.2°C
IssueNot right, with what you did
- 09:44Brakes, too warmSam Patel9.4°C
- 09:56Sent back with the driverIn the note
Warm or damaged? Reject it on the record.
Warm or damaged delivery? Record the rejection and what you did, on the spot. You get a dated record that holds suppliers to account if it is ever disputed.
Every delivery, on file.
Every delivery is saved against the day it arrived. When an EHO asks how you check incoming stock, show months of named, timestamped records, not a half-filled sheet.
See a full sample report
Everything included.
Supplier, temperature and packaging
One form, checked at the door.
Chilled and frozen checks
Recorded as the stock arrives.
Good condition, or a note
A problem can't be saved without what you did about it.
A name and a time on every delivery
Who received it, and when.
One-tap PDF
Share any date range from your phone.
Delivery questions,
answered.
Something else on your mind?support@getlemon.app
What do I check when a delivery arrives?
Temperature of chilled and frozen items, intact packaging, use-by date, and an approved supplier. Lemon prompts each one, whoever signs the delivery in.
What temperature should chilled deliveries arrive at?
Chilled food should arrive at 8°C or below, and ideally 5°C or below. Frozen food should arrive frozen hard, at minus 15°C or below. If a delivery arrives warmer, your food safety management system should say what happens next, usually rejecting it or using it immediately, and Lemon records that decision.
Do I need to record every delivery?
Your food safety system has to show incoming checks happen. Recording each delivery is the simplest proof, and it takes under a minute.
What happens if I reject a delivery?
Record the rejection, the reason and what you did instead. You keep a dated record you can put in front of the supplier, and the EHO sees your checks catch problems.
Keep reading.
What an EHO actually looks forIncoming stock checks are on the list. Here is the rest of it.- Restaurant delivery checklist: what to accept, reject and recordAccept or reject each delivery on temperature, packaging, dates and traceability.
- Temperature logsFridge, freezer and hot-hold checks, AM and PM.
Try it free
for 14 days.
Then £19 per location per month. Every fridge, every team member, staff training included.
No card needed.
