The receiving log, done before the truck leaves.
Every delivery checked at the back door: supplier, frozen and refrigerated temperatures, a photo of the invoice, first name and time. A case of chicken at 46 °F, and the tablet asks what you did with it before it lets you validate. The supplier gets the credit request, photos attached, in one tap.
No credit card. Any off-the-shelf Android tablet will do.
A receiving log filled in at the back door, not at closing
What comes through the back door decides everything that follows. Your HACCP plan expects a check at every delivery, a record of what was looked at, and proof that a questionable case never made it to the line.
What the Food Code expects
FDA Food Code 3-202.11 sets receiving temperatures: refrigerated TCS food at 41 °F or below, frozen food frozen solid. 3-202.15 adds package integrity: no dented cans, torn bags or thawed-and-refrozen boxes. Your health department wants the check written down, delivery by delivery, with the reason behind every rejection.
The trouble with the clipboard
The receiving sheet lives on a shelf by the back door. The driver is in a hurry, someone signs the invoice, the check happens later or not at all. A rejected case stays a phone call nobody remembers, and three weeks on there is no way to prove the shrimp really came in at 48 °F and went straight back on the truck.
What Tracito changes
Every supplier has a card, every delivery its own line: frozen, refrigerated, dry, plus the invoice photo. An out-of-range case cannot be validated without saying what happened to it. The supplier gets the credit request with the photos, and the log keeps everything, dated and signed.
Set it up once, then check while the driver unloads
The Tracito way: you enter your suppliers and limits at the start, then the crew only types three temperatures and takes a picture. No options on screen when the truck is at the door.
Your suppliers, your limits
When you set up, you create your suppliers: the broadline distributor, the produce company, the meat purveyor, the seafood guy. For each one, the usual delivery day and the e-mail address where credit requests go. Receiving limits come pre-filled from the Food Code: frozen at 0 °F or below, refrigerated at 41 °F or below. Tighten them if your HACCP plan says so.
A supplier changes its e-mail, you want a stricter limit on ground beef: all of it can be changed later from the tablet or from your web account.
Check: three temperatures and a picture
The driver unloads, a crew member picks the supplier, snaps the invoice, and enters what came in: the frozen temperature, the refrigerated temperature, and dry goods if any. Every line is optional, the bread guy does not deliver frozen. Three lines and a picture, then one Validate with a first name and the time: the delivery lands on the day's list.
The tablet works without Wi-Fi: at the loading dock or in dry storage, the delivery is saved on the tablet and goes out on its own once the network is back. Three trucks in one morning? They line up and get validated one after the other.
Out of range: say what happened to the product
Refrigerated food comes in at 46 °F when the limit is 41 °F: the line turns red and the delivery cannot be validated without a corrective action. The crew member picks what was done: rejected and sent back on the truck, discarded, accepted with a note on the invoice, credit request to the supplier, replacement requested. Then the cause (cold chain broken, damaged packaging, past its date, wrong quantity, no label), what became of the product, a photo of the case, and a note if needed.
That is exactly what the log has to show: the problem, the time, the person, the decision. The manager gets a notification on their phone.
The log, and the credit request with the photos attached
Every validated delivery joins the module's register: time, first name, supplier, temperatures, compliance, corrective action. Nothing gets erased: a cancelled delivery stays visible, crossed out, with who cancelled it and when. The register exports to PDF or goes out by e-mail, for the period you pick: today, this week, this month, this year.
For a rejection, Notify supplier prepares the credit request: you check one or several deliveries from the same supplier over the last sixty days, and one e-mail goes out with the temperatures logged and every photo. No forgotten phone call, no credit that never shows up on the next invoice.
You know what came in, without standing at the door
- The day on one screen. Today's deliveries, supplier by supplier: what was accepted, rejected or taken with a note, by whom and at what time.
- A notification when something is off. An out-of-range delivery lands on your phone with the supplier, the temperature, the person and the decision made. You choose the quiet hours.
- Inspection mode. Hand the tablet to the health inspector: a read-only view, the receiving register with the invoice photos, the period's non-compliances, the complete file as a PDF.
- The summary by e-mail. Every Monday and at the start of each month: deliveries checked, rejections, credit requests sent, module by module.
- From your web account. The same registers, the suppliers and limits, several locations, a consultant invited in read-only mode.
It fits your suppliers, not the other way around
Limits in °F, Food Code defaults
A U.S. location gets the Food Code receiving values out of the box: frozen at 0 °F or below, refrigerated at 41 °F or below, and works in Fahrenheit everywhere. You can tighten each limit: every delivery keeps the limit that applied that day, even if you change it later.
Frozen, refrigerated, dry: only what came in
Every line is optional. The produce company only brings refrigerated, the paper-goods vendor only dry: you enter what is on the truck, and the register shows only that. No empty box to explain.
Several rejections, one e-mail
A supplier that lets you down twice in a month? The “Rejections to report” screen gathers its rejected deliveries from the last sixty days. You check the ones you want, one e-mail goes out, with every photo and the temperatures logged.
One tablet for the whole crew
No account or password per person: whoever receives the truck picks their first name when validating, and that first name goes in the register. Several tablets and phones can be used in the same kitchen, each one sees the others' deliveries.
The detailed answers are in the help center
- How do I record a delivery?
- How do I add a supplier, its delivery day and its email address?
- What are the receiving temperature limits for frozen and fresh, and how do I change them?
- What do I do when a delivery is out of range?
- How do I send the claim to the supplier with the photos?
All the module’s questions: help center › Deliveries.
Your next delivery, checked
Create your location, enter your suppliers, start checking. 30-day free trial, no credit card. Then 29 € a month or 290 € a year per location, all modules included.
no more clipboard