Suppliers & deliveries

Set up records for the authority that regulates your US establishment. The FDA Food Code is a model used by state and local jurisdictions, with different editions and amendments in force. Choose the site's state, review the local requirements, and connect person-in-charge reviews to the actual food processes.

1. Record the supplier, delivery and lot documents that identify the goods received. Keep the acceptance decision and food condition with the delivery record.
2. Carry ingredient references into prepared batches where your process needs them. Retain any specialist source records required for the food you handle alongside the supplier evidence.
3. Test a supplier recall against current stock and batches before an emergency. Do not treat ordinary lot records as automatic compliance with every federal traceability requirement or exemption.

• FDA: Food Code and jurisdiction adoption ↗

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 41°F cold-holding 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