What Should Be Done When Receiving a Delivery of Food and Supplies?

December 15, 2025 •

5 min read

According to the U.S. Food and Drug Administration, proper food handling at every stage, including receiving, is critical for preventing foodborne illness. When receiving a delivery of food and supplies, a few simple steps can dramatically improve the safety and longevity of your goods, protecting both your health and your investment.

Quick Summary

This guide outlines essential steps for safely receiving food and supplies, covering visual inspection, temperature checks for perishable items, proper hygiene, and efficient storage. Ensure the freshness and safety of your delivered items by following these straightforward protocols. The process minimizes contamination and maintains product quality.

Key Points

Pre-Delivery Preparation: Clear a designated, clean area and make space in your fridge/freezer for quick storage of perishables.
Immediate Inspection: Visually inspect all packages for damage, leaks, or tampering before bringing them fully into your home.
Temperature Verification: Check the temperatures of perishable goods; frozen foods must be solid, and chilled foods must be kept cold.
Maintain Hygiene: Wash your hands thoroughly before and after handling packages, and wipe down external, non-porous packaging with a disinfectant.
Prioritize Storage: Unpack and store temperature-sensitive items first, followed by dry goods, using a 'first-in, first-out' system.
Reject Compromised Items: Do not accept or consume goods with broken seals, damaged packaging, or incorrect temperatures.

Essential Steps for Receiving Your Delivery

Receiving a home delivery is a regular occurrence for many households, but it is important to handle it correctly to ensure food safety and prevent contamination. Whether you’re getting groceries, a meal, or household goods, a methodical approach ensures everything is handled properly.

Step-by-Step Delivery Process

Prepare for Arrival: Before the delivery truck even pulls up, you should be ready. Clean and disinfect a dedicated space, like a counter or table, where you will place the packages temporarily. If receiving temperature-controlled items, clear space in your refrigerator or freezer beforehand to ensure a swift transfer. Having a thermometer handy for perishable goods is also a good idea.
Ensure Contactless Transfer: Many delivery services offer contactless options. If possible, arrange for the driver to leave the packages on your doorstep. Wait for them to depart before retrieving your items. If a direct hand-off is necessary, maintain a safe distance and wear a face mask as a precaution.
Inspect Packages Externally: As you bring the packages inside, perform a quick visual inspection. Look for any signs of damage, such as torn bags, crushed boxes, or leaking containers. For canned goods, check for dents or bulges, which can indicate potential spoilage. Reject any items that show obvious signs of damage or tampering.
Practice Hygiene: Immediately after bringing packages inside, wash your hands thoroughly with soap and water. Use disinfecting wipes or sprays to clean the external packaging of any non-porishable goods. This practice minimizes the risk of transferring any germs from the packaging into your home.
Unpack and Inspect Contents: As you unpack, set up a “clean” and “dirty” zone on your counter. Wipe down non-porous containers before placing them in the clean zone. Inspect each item individually for quality, freshness, and expiration dates.
Verify Temperature-Sensitive Items: For chilled and frozen goods, this step is non-negotiable. Frozen items should be rock solid. Refrigerated items, such as dairy and meat, should feel cold to the touch. Use a food thermometer to check if they are within safe temperature ranges (below 41°F or 5°C). If items are outside the safe temperature range, it is best to reject or discard them.

Proper Storage Procedures

Once your inspection is complete, proper storage is the final and most crucial step. Organize items based on their storage needs: refrigeration, freezing, or dry storage.

Refrigerated Goods: Place items that require refrigeration into the fridge immediately. Store raw meats on the bottom shelf to prevent juices from dripping onto and contaminating other foods.
Frozen Items: Transfer frozen goods to the freezer first to prevent thawing. Ensure freezer doors are sealed tightly.
Pantry and Dry Goods: Store dry goods, like canned items, pasta, and cereals, in a cool, dark, and dry place. Practice the FIFO (First-In, First-Out) method by placing new items behind older ones to ensure proper rotation.

Delivery Inspection Checklist: What to Look For


Feature	Food Items	Supplies & Packages
Temperature	Chilled: $\le$ 41°F (5°C); Frozen: Rock-solid; Hot: $\ge$ 135°F (57°C).	N/A
Packaging	Sealed, no leaks, no swelling in cans, intact tamper-proof seals.	No visible damage, crush marks, or signs of tampering.
Expiration Date	Must be well within the 'use-by' or 'best-before' date.	N/A (unless a perishable supply)
Contamination Signs	No unusual odors, colors, or signs of pests.	Clean, free of foreign objects or spills.
Quality	Fresh appearance, no mushy produce or freezer burn.	Item matches description, no physical defects.
Invoice Match	Quantity and type of items must match the order.	Quantity and type of items must match the order.

Conclusion

Following a systematic process when receiving a delivery of food and supplies is a critical component of household food safety and quality control. By prioritizing hygiene, performing thorough inspections, and practicing immediate and proper storage, you can protect your family from foodborne illnesses and make the most of your delivered items. A little preparation and attention to detail go a long way in ensuring a safe and fresh delivery experience every time.

Food Standards Australia New Zealand offers additional guidance on receiving safe food.

Practical Delivery Handling Points

Prepare Your Space: Designate and clean a spot for your delivery to minimize cross-contamination.
Prioritize Perishables: Immediately move frozen and chilled items to their respective storage to maintain temperature.
Check Integrity: Inspect packaging for damage and confirm tamper-proof seals are intact.
Log Temperatures: For highly perishable items, use a thermometer to verify they arrived at a safe temperature.
Practice FIFO: Rotate your stock by using older items first to prevent waste.
Wash Hands: Always wash your hands before and after handling delivery packages.
Use Disinfectant: Wipe down non-porous external packaging to remove any surface contaminants.
Reject Damaged Goods: Do not accept or consume items with compromised packaging or obvious signs of spoilage.

FAQs

Question: How can I ensure a safe contactless delivery? Answer: Request that the delivery driver leave the items in a designated spot, like a porch or outside table. Wait for the driver to leave before you retrieve the packages. Communicate drop-off instructions clearly through the ordering app.

Question: What is the most important step for handling a food delivery? Answer: The most important step is to perform a visual and temperature check for all perishable items immediately upon receipt. Ensure chilled items are below 41°F (5°C) and frozen items are solid to prevent bacterial growth.

Question: What should I do if a food item arrives damaged or thawed? Answer: Do not consume or store compromised food. Immediately contact the delivery company or supplier to report the issue and request a refund or replacement. Discard the item safely.

Question: Should I wipe down the packaging of all my groceries? Answer: It is a good hygiene practice to wipe down the outer packaging of non-porous items with a disinfectant. For fresh produce, you should wash it thoroughly with water before consumption or storage.

Question: What is FIFO and why is it important for deliveries? Answer: FIFO stands for “First-In, First-Out.” It is a stock rotation method where the oldest items (those that were delivered first) are used before the newer ones. This ensures you use products before their expiration dates and minimizes food waste.

Question: What kind of supplies should be handled with extra care? Answer: Packages containing breakable or perishable supplies, such as electronics or sensitive chemicals, should be handled with extra care. Always check for proper cushioning and clear labeling. Perishable supplies require temperature control.

Question: Is it necessary to disinfect all food containers? Answer: Disinfecting non-porous containers is a recommended practice to reduce potential contamination from handling. However, porous items like paper bags cannot be disinfected and should be discarded carefully. Your main focus should be on cleaning your hands and the surfaces involved.

Frequently Asked Questions

Request that the delivery driver leave the items in a designated spot, like a porch or outside table. Wait for the driver to leave before you retrieve the packages. Communicate drop-off instructions clearly through the ordering app.

The most important step is to perform a visual and temperature check for all perishable items immediately upon receipt. Ensure chilled items are below 41°F (5°C) and frozen items are solid to prevent bacterial growth.

Do not consume or store compromised food. Immediately contact the delivery company or supplier to report the issue and request a refund or replacement. Discard the item safely.

It is a good hygiene practice to wipe down the outer packaging of non-porous items with a disinfectant. For fresh produce, you should wash it thoroughly with water before consumption or storage.

FIFO stands for “First-In, First-Out.” It is a stock rotation method where the oldest items (those that were delivered first) are used before the newer ones. This ensures you use products before their expiration dates and minimizes food waste.

Packages containing breakable or perishable supplies, such as electronics or sensitive chemicals, should be handled with extra care. Always check for proper cushioning and clear labeling. Perishable supplies require temperature control.

Disinfecting non-porous containers is a recommended practice to reduce potential contamination from handling. However, porous items like paper bags cannot be disinfected and should be discarded carefully. Your main focus should be on cleaning your hands and the surfaces involved.

After verifying its temperature, immediately place raw meat in the refrigerator on the bottom shelf. This prevents any drips from contaminating other food items below it.