Product receipt and incoming inspection journal
Receipt and incoming inspection of food products. Comprehensive incoming checks cover supplier documentation, labeling and conformity with the delivery note. This protects against deliveries without a certificate.
What this log is for
Incoming inspection of raw materials and food is the first critical point in the HACCP system. WeSetup automatically loads delivery notes from iiko and 1С; the cook records the temperature on receipt and sensory assessment without copying supplier details by hand. A sample completed log can be downloaded and printed.
How it looks in the system
What gets recorded
- Supplier, date and delivery note number
- Name, volume and shelf life
- Conformity mark
Regulatory basis
- SanPiN 2.3/2.4.4282-26
- Synchronization with iiko imports suppliers and delivery notes — no manual entry is needed.
Questions and answers
What should I record in Product receipt and incoming inspection journal?
Required fields: Supplier, date and delivery note number; Name, volume and shelf life; Conformity mark. An empty field is equivalent to an incomplete log for an inspector, so use a dash deliberately and include an explanation.
How often should I complete Product receipt and incoming inspection journal?
Every shift: make the entry on the day of the event. Do not backdate entries: uniform dates and identical values are precisely how inspectors identify record keeping done only as a formality.
Which document requires Product receipt and incoming inspection journal?
SanPiN 2.3/2.4.4282-26. Include the regulatory reference on the title page so the inspector can immediately see why the log is kept.
Can I keep Product receipt and incoming inspection journal electronically?
Yes. SanPiN 2.3/2.4.4282-26 does not require paper: the important points are being able to see who made an entry and when, and preventing unnoticed retrospective changes. For an inspection, print the electronic log for the required period.
How long should I keep Product receipt and incoming inspection journal?
Inspectors usually request records for the last 12 months, so one year is a practical minimum. Keep logs connected with a food poisoning investigation or a complaint until the proceedings are closed.