Start with the purchase specification
The inspection should begin with the agreed product description, size or count, packing format, net weight, temperature requirement, labelling and shipment quantity. A checklist is useful only when it is tied to the order documents.
Check the product and quantity
Record the lot identity and sample selection. Check appearance, odour where appropriate, species or product description, defects, pack condition, quantity and the consistency between cartons, labels and documents.
Separate observations from analysis
Visual checks, weighing and temperature observations can be performed on site when the method and facilities are suitable. Residues, microbiology, heavy metals and other analytical parameters require a defined sampling plan and qualified laboratory method.
Finish with loading evidence
Record container condition, cleanliness, temperature records where relevant, loading sequence, carton counts and seal information. Photos should show the finding clearly and be traceable to the report.