Suppliers & deliveries

Organise evidence around the activities in your Australian food business. Standard 3.2.2A's evidence tool applies to category one businesses; the relevant work includes receiving, storing, processing, displaying and transporting food, plus cleaning and sanitising. Match the records to your business category and state or territory requirements.

1. Connect each delivery to its supplier and lot evidence. For prescribed receiving activities, keep the observation that supports the decision to accept the food.
2. Include dispatch and transport evidence for catering or food moved between premises. Identify the batch and destination rather than relying on a general daily tick.
3. If a supplier raises a recall, use the recorded lot references to identify stock and prepared food. Keep the quantities isolated, returned or disposed of with the response record.

• FSANZ: evidence tool and prescribed activities ↗

1. On mobile, open Deliveries from Today or Records (on the web, the Intake page).
2. Pick the supplier, tap in the chilled temperature, and note the delivery reference and condition.
3. Accept it — or reject it with the reason, which is your dated record if the rejection is ever disputed.

Every delivery is timestamped with who received it. Australian chilled deliveries above 5°C are flagged, including entries recorded offline and synced later. Review the actual reading, packaging and condition, then record your acceptance or rejection decision and any substantiated safe alternative.

Keep the suppliers you buy from in one place so every delivery is logged against the right one. Managers can add a supplier right from the delivery form.

Record batches and lot codes against deliveries and ingredients on the web, and use the recalls workflow to trace an affected lot back through suppliers and forward to what you made. Recall notifications from authorities remain your responsibility.

• Suppliers & deliveries — feature overview
• Recalls — feature overview