Restaurant Produce Receiving Checklist (Free)

A practical, step-by-step checklist to help restaurant teams receive fresh produce consistently, reduce waste, and document issues for credits.

Maintained by: Riviera Produce — NYC wholesale produce supplier

What’s included

• Produce Receiving Checklist (PDF + editable DOCX)
• Cold chain temperature log (XLSX)
• Rejection notes log (XLSX)
• Quick storage reference guide (PDF)

How to use

1. Assign one person to inspect each delivery.
2. Check temperature-sensitive items first (berries, herbs, leafy greens).
3. Record issues (quality, temperature, packaging damage).
4. Take quick photos when rejecting items.
5. Store immediately using FIFO.

Download

See the files in the /checklists and /templates folders.

Next steps (NYC)

If you need reliable deliveries and consistent quality, learn more about Riviera Produce:

• Riviera Produce
• Contact our team