---
title: "Coffee Shop & Cafe Goods-In Checklist (Free)"
canonical: "https://peakscaleops.com/checklists/coffee-shop-receiving-checklist/"
---

> Source: https://peakscaleops.com/checklists/coffee-shop-receiving-checklist/

[Checklists](/checklists/) / [Coffee Shop & Cafe](/checklists/coffee-shop/) / Check Deliveries In

# Goods-In & Receiving Checklist for Coffee Shop & Cafe

A bad delivery at a Coffee Shop & Cafe can spoil milk, stale your beans, or bring in damaged stock. Check every delivery before you accept it. Check that milk and dairy alternatives are cold enough (cold holding, at or below 5°C / 41°F). Check the roast date on beans and the use-by date on syrup. Reject damaged or leaking packaging. Then rotate stock so the oldest goes first (FIFO).

[Run this checklist - free](/run/coffee-shop/?list=goods-in) [Download PDF](/checklists/pdf/peakscale-coffee-shop-checklists.pdf)[Download Excel](/checklists/excel/peakscale-coffee-shop-checklists.xlsx)

The checklist · 7 checks

### Check the delivery

**1\. Check the temperature of milk and dairy alternatives when they arrive (cold holding, at or below 5°C / 41°F).** Cold holding keeps milk safe until staff use it.

**2\. Check the roast date on every bag of beans.** Fresh beans give better flavor.

**3\. Check the use-by date on every bottle of syrup.** An expired syrup can taste off and spoil a drink.

**4\. Reject any delivery with damaged or leaking packaging.** Damaged packaging can mean the product inside is unsafe.

### Rotate stock so the oldest goes first (FIFO)

**5\. Put new milk and dairy alternatives behind older stock, so the oldest sells first.** FIFO stops stock from going out of date before staff use it.

**6\. Write the delivery date on every new bag of beans.** A clear date lets staff use the oldest beans first.

**7\. Move opened syrup bottles to the front of the shelf.** Staff should use an open bottle before they open a new one.

## Frequently asked questions

**What should you check when a coffee delivery arrives?**

Check the temperature of milk and dairy alternatives. It must be at or below 5°C / 41°F. This is cold holding. Check the roast date on every bag of beans. Check the use-by date on every bottle of syrup. Reject any delivery with damaged or leaking packaging.

**What temperature should milk arrive at?**

Milk and dairy alternatives must arrive at or below 5°C / 41°F. This is cold holding. Check the temperature with a thermometer as soon as the delivery arrives. Reject the delivery if it is warmer than this.

**Why do you rotate stock so the oldest goes first?**

This is FIFO - first in, first out. Put new stock behind older stock. Write the delivery date on every new bag of beans. Move opened syrup bottles to the front of the shelf. This way, staff use the oldest stock before it goes to waste.

## More Coffee Shop & Cafe checklists

[Open the Bar](/checklists/coffee-shop-opening-checklist/)[Run the Espresso Bar](/checklists/coffee-shop-espresso-bar-checklist/)[Brew Filter Coffee](/checklists/coffee-shop-brewed-filter-coffee-checklist/)[Check the Pastry and Food Display](/checklists/coffee-shop-pastry-food-display-checklist/)[Close the Bar](/checklists/coffee-shop-closing-checklist/)[Weekly Equipment and Safety Checks](/checklists/coffee-shop-weekly-checklist/)

One free app has all of them: [open the Coffee Shop & Cafe Checklists app](/run/coffee-shop/) - offline, no account, add it to your home screen.