Practical steps must be taken to ensure potentially hazardous food has been kept at the correct temperature throughout the whole delivery process. Detailed record keeping on an establishments suppliers and the food they deliver should form a part of the kitchen health and safety practices; recording how, when and why foods have been delivered. For chilled food items, temperature must be lower than 5°C or lower. Hot food item must be at a temperature of about 60°C or above. Frozen food should be frozen especially animal products like fish and meat. Food supplies that are delivered at unfavourable temperatures must be rejected. Random food temperature inspections can also be done for at risk food items, poultry, meat, eggs, dairy, fish to ensure an establishments suppliers are controlling their delivery environments prior to delivery. 

In every large scale kitchen and restaurant, delivery or stock documentation is important and it ranges from order books, delivery notes, stock control sheets, requisition books and so on. Delivery documents have to be legible, accurate, complete and signed at the correct intervals and by the right person. It is important to ensure there is enough storage space to accommodate newly delivered food items to avoid deliveries spending time within the danger zone or becoming a health and safety hazard within the kitchen. The purchase invoice should also be kept safe, stored and recorded for audit purposes. These documents should also record any additional information on the quality of the food item and the temperature at which it was delivered and accepted.