Operations • 5 min read
Produce Receiving Checklist
Most produce problems are identified or missed in the first fifteen minutes at the dock. A consistent receiving routine protects shelf life and gives you the documentation you need if something is wrong.
Before the doors open
- Have the purchase order and expected pack and count in hand
- Confirm the receiving area is clean and staged
- Have a calibrated thermometer ready
Temperature
Record the trailer air temperature and pulp temperature of product from multiple locations in the load, including the nose and the doors. Temperature abuse rarely looks like damage on arrival — it shows up as shortened shelf life days later.
Pack and load integrity
- Check for crushed, wet or collapsed cartons
- Look for shifted or leaning pallets
- Confirm the load was not stacked in a way that blocked airflow
- Verify case count and pack size against the order
Quality inspection
Open cases from several pallet positions rather than only the front. Look at color, firmness, size uniformity, decay and defects, and compare against what you ordered.
Documentation
- Note temperatures, counts and any defects on the delivery paperwork before signing
- Photograph any issue while the product is still on the truck
- Notify your sales representative the same day, not the next week
Need something confirmed?
This guide is general education. For current availability, pack options or anything specific to your program, talk to the Atlantic Fresh sales team.