Your cold chain, documented
Goods-in is the first point where the cold chain can break, so it's the first thing an Environmental Health Officer wants evidence for. In the UK, chilled food must by law be kept at or below 8°C — good practice is 5°C or below — and frozen food should be held at around -18°C. Checking and logging the temperature on arrival proves the food was safe before it ever reached your fridge or freezer.
If a delivery turns up above its safe temperature, or with damaged or leaking packaging, you should reject it. Blueroll lets you record the reason and attach a photo of the probe reading or the damage, so the rejected delivery is documented just as clearly as the ones you accept.
Part of one food safety record
A delivery log isn't a standalone form — it sits alongside the rest of your records. Your HACCP checklists cover the daily routine, your delivery logs cover goods-in, and your compliance reports pull it all together into one EHO-ready document. Every delivery is time-stamped and tied to the staff member who checked it, so the trail is complete from the door to the plate.
Frequently asked questions
What should I record when food is delivered?
Record the supplier, the date and time, and the temperature of chilled and frozen items checked with a clean probe. Note the condition of the packaging and add a photo of the probe reading or any damage. If a delivery arrives above its safe temperature or in a damaged state, reject it and log the reason.
Why log delivery temperatures?
Goods-in is the first point where the cold chain can break. In the UK, chilled food must be kept at or below 8°C by law, and frozen food should be around -18°C. Logging the temperature on arrival proves the cold chain held before the food entered your fridge.
Can I add photo evidence?
Yes. Attach a photo of the probe reading, the delivery note or any damaged stock to each delivery. The photo is saved against the time-stamped record and the staff member who checked it.