Supplier, temperature, packaging, accepted or rejected. A complete goods-in record in under a minute, logged before the driver has left.
Logging a chilled delivery in Lemon: temperature checked, packaging intact, accepted.
One quick form covers the checks that matter when stock arrives: who delivered it, the temperature of chilled and frozen items, and whether the packaging is intact and in date. It is faster than the clipboard it replaces, so it actually gets done on a busy morning.
When a delivery turns up warm or damaged, record the rejection and the corrective action on the spot. You get a dated record of exactly what arrived and what you did about it, which keeps suppliers accountable and protects you if a rejection is ever disputed.
Every delivery is stored against the day it arrived. When an EHO asks how you check incoming stock, you show months of consistent, named, timestamped records instead of a half-filled sheet by the back door.
Check the temperature of chilled and frozen items, that packaging is intact and undamaged, that food is within date, and that it comes from your approved supplier. Lemon prompts each of these so the check is consistent whoever signs the delivery in.
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.
Your food safety management system needs to show that checks on incoming food actually happen. Recording each delivery is the simplest proof, and in Lemon it takes under a minute, so the record keeps up with the deliveries.
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 that your goods-in checks catch problems rather than wave them through.
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