Butchers Delivery Record

Delivery Record

This record is printed on Green Paper. It is designed to capure all the information necessary to monitor the quality of food items being delivered.

Delivery Record Layout

The cover page indicates the start and end date for this particular book.
The last page of the record book can have the Requirements and Corrective Actions that should be taken in the event of a problem.

Page Header - Name of book and Name and address of Premises

Date -  All dates are pre-entered clearly displaying Day and Date.
Time - The time of the delivery
Supplier - The name of the supplier making the delivery
Invoice/Docket - The Suppliers Invoice or Delivery Docket Number - these documents should carry tracibility info.
Product - The product being checked
Tag/Herd/Batch -The Tag, herd  or batch number of the meat.
Slaughter Location - The Country and Registration number of the abbatoir e.g. Ireland:123
Cutting Location- The Country and Registration number of the Cutting Hall e.g. Ireland:123
Vet Stamp
Quality Accept/Reject - An assessment as to accept or reject this product.
Product Temp - The temperature of the product as measured with a calibrated thermometer.

Deliver Van
      Temp - The temperature of the compartment in which this product was  carried as measured with a calibrated thermometer.
    Driver - The condition of the driver in respect of appearance, cleanliness and care in handling the product.
Corrective Action - A column to enter action taken if a product is found to be outside specified critical limits.
Signature - A column to for the person who completed the check to sign that it is completed.

The Page footer carries critical limits (in accordance with IS340/2007 or IS341/2007)