--- title: "Frozen Yogurt Shop Mix Receiving Checklist" canonical: "https://peakscaleops.com/checklists/frozen-yogurt-mix-receiving-checklist/" --- > Source: https://peakscaleops.com/checklists/frozen-yogurt-mix-receiving-checklist/ [Checklists](/checklists/) / [Frozen Yogurt Shop](/checklists/frozen-yogurt/) / Mix & Toppings Delivery Check # Frozen Yogurt Shop Mix & Toppings Goods-In Checklist Every dumped batch of mix and every thrown-away topping at a Frozen Yogurt Shop starts at goods-in, and these 7 checks stop the problem there: check the temperature of liquid mix at the door against 5°C (41°F), reject short-dated mix and dairy sauces, count deliveries against the order, date every carton on arrival, and put new stock behind old stock. This matters because **about one in five operators who handle fresh liquid mix never check its temperature when it arrives** - 81% did, according to the NSW Food Authority - and that one missed check quietly breaks every safety check that comes after it. Each check names its source. [Run this checklist - free](/run/frozen-yogurt/?list=goods-in) [Download PDF](/checklists/pdf/peakscale-frozen-yogurt-checklists.pdf)[Download Excel](/checklists/excel/peakscale-frozen-yogurt-checklists.xlsx) The checklist · 7 checks ### Accept only stock that will sell **1\. Check the temperature of every liquid mix delivery at the door. Reject it if it is above 5°C (41°F).** Warm mix has already lost shelf life you paid for. Every later check assumes it arrived cold. Reject it - do not risk it. **2\. Reject mix, dairy sauces, and cut fruit that are close to their use-by date** If shelf life is too short, it means a hopper dump or a trashed topping you already paid for. Set a minimum number of days before expiry, and stick to it. **3\. Count cases, bags, and boxes against the order. Write down every item that is missing.** A short mix delivery means a dead tap later in the week. An over-delivery means mix you have to dump. Write down any mismatch and ask for credit the same day. **4\. Check mix cartons and bags for damage, leaks, or swelling before you sign for the delivery** A damaged carton is a contamination route straight into the hopper. This is the exact problem that supply chain checks look for. Reject it and write it down. ### Set up stock rotation before it reaches the back room **5\. Write the use-by date on every mix carton and topping tub as soon as it arrives** You cannot rotate stock you did not date. Dating it on arrival tells the next shift which carton to open first. **6\. Put new stock behind older stock. Use the oldest stock first (FIFO), based on the use-by date, not the delivery day.** The oldest mix goes into the hopper first. Nothing gets forgotten and wasted behind a fresh pallet. **7\. Pour toppings into sealed, dated containers. Store nuts and other allergens separately, with nothing stored above them.** Open bags in the back room start every topping-bar cross-contact problem. Undated tubs turn into waste you can only guess at. ## Frequently asked questions **Should you temperature-check frozen yogurt mix deliveries?** Yes, at the door, before signing. Only 81% of businesses handling fresh liquid premix in the NSW Food Authority survey (29 of 36) checked its temperature on arrival, meaning about one in five accepted mix without knowing whether it had been kept cold the whole way (cold chain). Reject anything above 5°C (41°F). In the same survey 97% of machine hoppers were within the safe range, so the receiving door, not the machine, is usually the weaker link. **Why date frozen yogurt mix cartons at intake?** Because you cannot rotate what you did not date, and the intake date is often the only record of how old the mix in the hopper really is - 80% of surveyed operators hold mix in the machine overnight. In the closest matching foodservice waste study, wrong or missing date labels cause 17.4% of unused-ingredient waste and spoilage causes another 11.1%. Date every carton and tub, then put new stock behind existing stock by use-by date rather than delivery day. **What should you reject on a frozen yogurt mix delivery?** Reject mix above 5°C (41°F), any carton or bag that is damaged, leaking or swollen, and anything short-dated against your minimum days-to-expiry. Damaged packaging is a way for contamination to get straight into the hopper - the FDA's inspection of 89 ice cream production facilities found 21.3% with at least one environmental sample that tested positive for Listeria monocytogenes, and poor cleaning of tools and food-contact surfaces was one of the problems inspectors noted. Log every short delivery or mismatch for credit the same day. ## More Frozen Yogurt Shop checklists [Opening - Machine Ready, Bar Ready](/checklists/frozen-yogurt-shop-opening-checklist/)[Soft-Serve Machine - Cleaning, Heat Treatment & Overrun](/checklists/frozen-yogurt-machine-cleaning-checklist/)[Topping Bar & Self-Serve Hygiene](/checklists/frozen-yogurt-topping-bar-hygiene-checklist/)[Weighing Accuracy, Temperatures & Waste](/checklists/frozen-yogurt-scale-and-temperature-checklist/)[Closing - Record, Clean Up & Protect](/checklists/frozen-yogurt-shop-closing-checklist/)[Weekly Checks](/checklists/frozen-yogurt-weekly-checklist/) One free app has all of them: [open the Frozen Yogurt Shop Checklists app](/run/frozen-yogurt/) - offline, no account, add it to your home screen. ## Sources Every statistic on this page comes from public inspection and food-safety data: - [NSW Food Authority - Soft serve & frozen yoghurt survey](https://www.foodauthority.nsw.gov.au/sites/default/files/_Documents/scienceandtechnical/soft_serve_and_frozen_yoghurt.pdf) - [Maricopa County ESD, Food Code 4-602.11 guidance](https://maricopa.gov/DocumentCenter/View/39748/freal-Machines-PDF-Archived?bidId=) - [Taylor Ultimate Services - Taylor Heat Treatment](https://taylorus.com/our-products/taylor-heat-treatment/) - [WAC Chapter 16-144, Processing Frozen Desserts](https://lawfilesext.leg.wa.gov/law/WACArchive/2020/pdf/WAC%20%2016%20%20TITLE/WAC%20%2016%20-144%20%20CHAPTER/WAC%20%2016%20-144%20%20COMBINEDCHAPTER.pdf) - [Massachusetts DPH - Frozen Desserts licensing policy](https://www.mass.gov/files/documents/2017/10/26/license-frozen-desserts.pdf) - [FDA - FY16/17 Inspection and Environmental Sampling of Ice Cream Production Facilities](https://www.fda.gov/food/sampling-protect-food-supply/fy1617-inspection-and-environmental-sampling-ice-cream-production-facilities-listeria-monocytogenes) - [Food Safety Magazine - Outbreaks and Recalls Associated With Ice Cream and Frozen Dessert Products](https://www.food-safety.com/articles/9578-outbreaks-of-foodborne-illnesses-and-recalls-associated-with-ice-cream-and-frozen-dessert-products) - [U.S. PIRG - McDonald's ice cream machines remain broken](https://pirg.org/articles/mcdonalds-ice-cream-machines-remain-broken/) - [Restaurant Magazine on the MachineQ 2026 equipment downtime report](https://www.restaurantmagazine.com/restaurant-equipment-downtime-cost-machineq-2026-report/) - [Taylor Company - Soft Serve Overrun: The Air-to-Profit Connection](https://www.taylor-company.com/what-is-soft-serve-overrun-and-why-does-it-matter/) - [eCFR - 21 CFR 135.110 Ice cream and frozen custard](https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135/subpart-B/section-135.110) - [CDFA Division of Measurement Standards - Quantity Control notice QC 13-04](https://www.cdfa.ca.gov/dms/notices/qc/2013/QC-13-04.pdf) - [Green LR et al., Food worker hand washing practices: an observation study](https://pubmed.ncbi.nlm.nih.gov/17066921/) - [Restaurant Dive - LTOs and value are key to solving restaurant traffic downturn: Technomic](https://www.restaurantdive.com/news/Technomic-nra-2025-featured-session-ltos-traffic-chilis-taco-bell/748553/) - [Restaurant Dive - Restaurant LTOs are booming thanks to health, novelty and value](https://www.restaurantdive.com/news/gas-prices-glp-1s-restaurant-lto-innovations/820445/) - [International Frozen Yogurt Association - 2022 Froyo Chain Location Count](https://internationalfrozenyogurt.com/news/2022-froyo-chain-location-count/) - [Restaurant Business Online - The second frozen yogurt craze continues its long decline](https://www.restaurantbusinessonline.com/financing/second-frozen-yogurt-craze-continues-its-long-decline) - [ReFED / U.S. Food Waste Pact Data Report 2025](https://foodwastepact.refed.org/uploads/pact-data-report-2025-final-1.pdf)