Ensure your supplier has a clear description/ specification of the product your require
Ensure you have a stock and order system in place that is followed at all times
Have your order to hand when the delivery arrives to check against what has actually been delivered
Check use by dates
You should always keep a par stock system for dry goods, which means you keep a certain level (relative to sales) at all times so that you dont run out
Store all deliveries appropriately immediately on delivery, do not leave items out of the fridge/ freezer
