Suppliers and Canadian receiving records

1. Create the supplier with its business identity and contact details. Retain approved-source evidence, specifications and invoices as appropriate.
2. At delivery, record the food, supplier lot or other identifier, quantity, receipt date, condition and any required temperature.
3. Document acceptance, rejection, quarantine or return and the corrective action. Retain photographs or documents where they clarify the decision.
4. Keep the ingredient-to-product batch links as the food is used. Update the recipe's allergen and label evidence when a supplier changes.

The scope and retention rules depend on the activity and location. Ontario requires purchase records at the premises for at least one year. Covered federal retail traceability has its own requirements; ordinary restaurant meal and snack sales have a specific exception.

• Traceability scope and retention