Suppliers & deliveries

Build your routines around the food control plan or national programme that applies to your New Zealand business. For cafes using MPI's Simply Safe & Suitable template, the selected cards and your registered activities determine the work. Keep the completed checks and supporting methods ready for your verifier.

1. Keep supplier and delivery details that let the business identify the goods received. Record lot references and source documents alongside the acceptance decision.
2. Connect ingredient records to the batches prepared when the plan calls for that evidence. Include dispatch or transport details for food sent to another location or catering event.
3. Use a recall exercise to check that affected food can be found and isolated. Keep the response and any required notifications with the incident; app records do not notify MPI automatically.

• MPI: using a Simply Safe & Suitable food control plan ↗

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.

Anything above the 5°C chilled limit is flagged on the record automatically. Every delivery is timestamped with who received it.

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