> For the complete documentation index, see [llms.txt](https://docs.didge.io/home/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://docs.didge.io/home/checkpoints/incoming-goods/ig-3-incoming-goods-detailed.md).
# IG-3 Incoming Goods - Detailed
### 1. Purpose and When to Use This
The Incoming Goods – Detailed Check is used to verify that food products delivered to site meet food safety, quality, and handling requirements before acceptance into storage or production.
This check is performed:
* For all incoming food deliveries
* When receiving chilled, frozen, or ambient products
* When temperature verification, product condition, supplier compliance, and delivery vehicle condition must be formally recorded
This checkpoint ensures that:
* Temperature controls are verified at the point of receipt
* Non-conforming goods are identified and managed immediately
* A complete HACCP-compliant record is created for audit and reporting purposes
***
### 2. Who Uses This
This checkpoint is typically used by:
* Receiving staff
* Stores or kitchen staff
* Supervisors or duty managers
* Food safety or QA personnel (review / escalation)
The person physically receiving the delivery is responsible for:
* Completing the check accurately
* Recording temperatures and quantities
* Initiating corrective actions where required
* Signing off the delivery outcome
***
### 3. What You’ll Need Before You Start
Before starting this check, ensure you have:
* Access to the Incoming Goods form on your device
* The delivery invoice or delivery note
* A calibrated probe thermometer (if required)
* An infrared thermometer (if used on site)
* Clear visibility of:
* Product condition
* Expiry dates
* Packaging integrity
* Authority to accept or reject goods, or escalate if needed
***
### 4. What You’ll See
When you open the Incoming Goods form, you will see:
#### General Delivery Information
* Supplier (select from approved list)
* Invoice / Delivery Note Reference
* Temperature Category Selection:
* Chilled
* Frozen
* Ambient
#### Product-Specific Sections
Based on the temperature category selected, relevant sections will appear for:
* Product description
* Halal status
* Date produced / slaughter (where applicable)
* Expiry date
* Temperature measurement method
* Temperature reading
* Quantity accepted / rejected
* Unit of Measure (UoM)
#### Corrective Actions Panel
A dedicated section showing:
* Target limits
* Action limits
* Critical limits
* Rejection handling
* Remarks fields for justification and notes
#### Final Checks
* Vehicle inspection (spot check)
* Signature capture
* Delivery status (Pending / Completed / Cancelled)
***
### 5. Standard Workflow
#### Step 1: Enter Delivery Details
* Select the Supplier
* Enter the Invoice or Delivery Note Reference
* Choose the applicable temperature category (Chilled, Frozen, Ambient)
#### Step 2: Record Product Information
* Select the product description
* Confirm Halal status (if applicable)
* Enter production/slaughter date (chilled only)
* Enter expiry date
#### Step 3: Measure and Record Temperature
* Select the temperature measurement method:
* Probe
* Infrared
* Enter the product temperature (where applicable)
#### Step 4: Quality and Safety Assessment
* Select the check result:
* Accept all
* Rejected units
* Enter:
* Accepted quantity
* Rejected quantity
* Unit of Measure
#### Step 5: Complete Corrective Actions (if required)
* Follow on-screen guidance for:
* Action limits
* Critical limits
* Enter remarks explaining decisions or actions taken
#### Step 6: Vehicle Inspection
* Perform a spot check of the delivery vehicle
* Mark as Satisfactory or Not Satisfactory
* Add vehicle remarks if needed
#### Step 7: Sign and Submit
* Capture your signature
* Set delivery status
* Submit the form
***
### 6. Decision Points and Exceptions
#### Temperature Out of Range
* If a chilled product surface temperature is above 8°C:
* Re-check using a probe thermometer
* If internal temperature remains out of limit:
* Reject affected units
* Record corrective action
#### Partial Rejections
* Use Accepted QTY and Rejected QTY fields
* Clearly document reasons in remarks
#### Urgent Use Exceptions
* Some scenarios allow conditional acceptance (e.g. urgent use within same day or 24 hours)
* These must be:
* Explicitly selected
* Justified in remarks
* Escalated where required
***
### 7. Corrective Actions
Corrective actions are recorded directly within the form and vary by product type.
Examples include:
* Immediate transfer to chiller or freezer storage within defined time limits
* Re-checking temperature with alternate method
* Rejecting items and notifying supplier
* Reviewing supplier performance and delivery process
All corrective actions should include:
* Selected action(s)
* Clear remarks explaining what was done and why
***
### 8. Validation and Sign-off
Before submission:
* Review all entered data for accuracy
* Ensure corrective actions (if any) are fully documented
* Capture a signature to confirm accountability
Submission finalises the record and makes it available for reporting and audit review.
***
### 9. Records, History, and Reporting (User View)
After submission:
* All incoming goods checks are saved automatically
* Records can be:
* Viewed historically
* Filtered by supplier, date, product, or result
* Used in site compliance reports and dashboards
These records form part of:
* HACCP documentation
* Supplier performance analysis
* Internal and external audits
| Delivery Info | Supplier | Approved supplier name | Dropdown | Yes | Yes |
| ----------------- | ------------------------------- | -------------------------------------- | ---------------- | ----------- | ---------- |
| Delivery Info | Invoice / Delivery Note Ref | Supplier delivery reference | Text | Yes | Yes |
| Delivery Info | Temperature Category | Chilled / Frozen / Ambient | Checkbox / Radio | Yes | Yes |
| Product Info | Product Description | Delivered product | Dropdown | Yes | Yes |
| Product Info | Halal Status | Halal compliance | Yes / No | Conditional | Compliance |
| Product Info | Date Produced / Slaughter | Production or slaughter date (chilled) | Date | Conditional | Yes |
| Product Info | Expiry Date | Product expiry / use-by date | Date | Yes | Yes |
| Temperature | Temperature Measurement Method | Probe or Infrared | Radio | Conditional | Yes |
| Temperature | Product Temperature | Recorded temperature (°C) | Number | Conditional | Yes (CCP) |
| Quality Check | Food Quality & Safety Result | Accept all / Rejected units | Radio | Yes | Yes |
| Quantity | Accepted Quantity | Quantity accepted | Number | Yes | Yes |
| Quantity | Rejected Quantity | Quantity rejected | Number | Conditional | Yes |
| Quantity | Unit of Measure (UoM) | Kg, cartons, units, etc. | Dropdown | Yes | No |
| Corrective Action | Action / Target Limits Selected | Prescribed corrective steps | Checkbox | Conditional | Yes (CCP) |
| Corrective Action | Critical Limit Breach | Out-of-spec confirmation | Checkbox | Conditional | Yes (CCP) |
| Corrective Action | Corrective Action Remarks | Explanation of action taken | Text | Conditional | Yes |
| Rejection | Rejected Units Remarks | Reason for rejection | Text | Conditional | Yes |
| Vehicle Check | Vehicle Inspection Result | Satisfactory / Not satisfactory | Radio | Yes | Yes |
| Vehicle Check | Vehicle Remarks | Delivery vehicle issues | Text | Conditional | No |
| Validation | Signature | Receiver sign-off | Signature | Yes | Yes |
| Validation | Delivery Status | Pending / Completed / Cancelled | Radio | Yes | Yes |
| Metadata | Date & Time | Auto-captured submission time | System | Yes | Yes |
| Metadata | User | Person completing the check | System | Yes | Yes |
| Metadata | Site / Location | Receiving site | System | Yes | Yes |
***
### Critical Data (Food Safety / CCP)
These data points directly determine whether food can be accepted, rejected, or conditionally accepted. Failure, omission, or incorrect entry of these fields represents a food safety risk.
| Supplier | Confirms approved source of food |
| ------------------------------------------------- | --------------------------------------------- |
| Invoice / Delivery Note Reference | Traceability of delivered goods |
| Temperature Category (Chilled / Frozen / Ambient) | Determines applicable safety limits |
| Product Description | Identifies food item assessed |
| Expiry / Use-By Date | Prevents acceptance of unsafe or expired food |
| Temperature Measurement Method | Validates accuracy of temperature reading |
| Product Temperature (°C) | Primary CCP control point |
| Food Quality & Safety Result (Accept / Reject) | Acceptance decision |
| Accepted Quantity | Quantity entering food chain |
| Rejected Quantity | Quantity removed from food chain |
| Corrective Action Selection | Ensures non-conformance is addressed |
| Critical Limit Breach Confirmation | Confirms CCP deviation |
| Corrective Action Remarks | Evidence of action taken |
| Rejected Units Remarks | Justification for rejection |
| Vehicle Inspection Result | Prevents contamination risk |
| Receiver Signature | Accountability and verification |
| Delivery Status | Finalisation of CCP record |
| Date & Time (System) | Traceability and audit trail |
| User / Role (System) | Responsibility and accountability |
| Site / Location (System) | CCP location traceability |
### Non-Critical Data (Operational / Supporting)
These data points support quality, compliance, and reporting, but do not independently determine food safety acceptance.
| Halal Status | Religious / contractual compliance |
| ----------------------------------- | ----------------------------------- |
| Date Produced / Slaughter | Quality and shelf-life context |
| Unit of Measure (UoM) | Reporting and inventory consistency |
| Target / Action Limit Guidance Text | Operator guidance |
| Supplier Performance Review Notes | Procurement and quality management |
| Vehicle Remarks | Contextual delivery observations |
| General Remarks Fields | Additional operator notes |
### 10. Troubleshooting and FAQs
I can’t see the temperature field
→ Ensure you’ve selected the correct temperature category and measurement method.
I need to reject only part of the delivery
→ Use Accepted QTY and Rejected QTY fields and record remarks.
The temperature is borderline — what do I do?
→ Follow the corrective action guidance shown on screen and escalate if unsure.
I made a mistake after submitting
→ Notify your supervisor or QA team to review the record.
***
---
# Agent Instructions
This documentation is published with GitBook. GitBook is the documentation platform designed so that both humans and AI agents can read, navigate, and reason over technical content effectively. Learn more at gitbook.com.
## Querying This Documentation
If you need additional information that is not directly available in this page, you can query the documentation by asking a question.
Perform an HTTP GET request on the following URL with the `ask` and `goal` query parameters:
```
GET https://docs.didge.io/home/checkpoints/incoming-goods/ig-3-incoming-goods-detailed.md?ask=&goal=
```
`ask` is the immediate question: it should be specific, self-contained, and written in natural language.
`goal` is what the user is ultimately trying to achieve, the reason they need the answer. Sharing it helps GitBook give you a better, more relevant answer. A goal is most helpful when it describes the outcome the user wants rather than restating the question. For example, with `ask=how do I create an API token`, a goal like `automate deployments from our CI pipeline` lets GitBook tailor the answer to that use case.
The response will contain a direct answer to the question and relevant excerpts and sources from the documentation.
Use this mechanism when the answer is not explicitly present in the current page, you need clarification or additional context, or you want to retrieve related documentation sections.
