1. Product condition
Confirm the product identity, species or description, size or count, appearance and agreed acceptance criteria. Record visible defects, dehydration, freezer damage, contamination indicators and sensory observations where relevant.
2. Weight and glazing
Check gross, tare and net weight using the agreed method. Where glazing or drained weight matters, define the deglazing method, sample basis and limitations before drawing a conclusion.
3. Temperature control
Record product, storage and container temperatures against the agreed requirement. Review cold-chain records where available and note any delay, temperature excursion or access limitation.
4. Packaging and labeling
Check carton and inner-pack condition, seals, labels, lot codes, country of origin, product description, dates and required storage information. Compare the goods with the packing list and purchase specification.
5. Microbiological testing
Separate visual inspection from laboratory evidence. When microbiological risk or a regulatory limit is part of the scope, confirm the sampling plan, test method, laboratory capability and chain of custody.
6. Loading and container checks
Inspect container cleanliness, odor, condition, temperature setting where relevant, loading sequence, carton count, airflow considerations and seal details. Photographs should identify the finding and its location.
7. Traceability and documentation
Link the inspection to the supplier, lot, production or packing code, shipment documents, sample identifiers, photographs and measurements. The report should state the criteria used, limitations and a clear CONFORM, NOT CONFORM or PENDING result where applicable.