Delivery & Dispatch Operations Checklist

Cloud Kitchens & Delivery Brands

Critical Packaging Quality & Safety
All packaging materials are food-grade and intact.
Packaging suitable for temperature retention (hot/cold).
Packaging does not leak, collapse, or absorb oil.
Primary packaging sealed tightly.
Biodegradable or recyclable packaging used as per policy.
Condiments, sauces, cutlery packed separately.
Food labeling is legible and not smeared.
No reused or unapproved packaging materials.
Orders verified for completeness before sealing.
Delivery Vehicle & Bag Cleanliness
Delivery bags clean, odor-free, and insulated.
Delivery boxes/bags disinfected daily.
Delivery vehicles clean and well-maintained.
No personal items carried in delivery bag.
Temperature retention verified periodically.
Insulated delivery boxes replaced if damaged.
Dispatch Operations Process Control
All orders cross-checked against POS before dispatch.
Dispatch area equipped with order tracking system.
Orders arranged sequentially for riders.
Dispatch supervisor verifies each order before handover.
Delivery order timelines monitored and recorded.
Documentation & Recordkeeping
Delivery logs, rider roster & cleaning records maintained daily.
Rider Hygiene & Cleanliness
Delivery riders wear clean uniform, gloves, and cap.
Riders maintain personal hygiene and are illness-free.
Riders do not smoke, chew, or eat during deliveries.
Riders’ nails trimmed, clean, and no jewelry worn.
Riders follow proper mask protocol during pickup/delivery.
Safety & Emergency Preparedness
Riders trained in basic food handling & emergency procedures.
Riders briefed on accident/spillage response.
Riders carry valid license, insurance, and ID badge.
No unsafe driving, overspeeding, or phone use.
Customer complaints (hygiene/delay) logged and analyzed.
Super Critical Food Dispatch Hygiene
All ready-to-eat food items are dispatched within defined holding time.
Food temperature at dispatch meets standard limits.
Dispatch area is clean, organized, and free from pests or clutter.
Tamper-proof seals used on every packed order.
Packed food labeled clearly with order ID, contents, allergens.
Temperature Control During Delivery
Hot food >60°C and cold food <5°C until delivery.
Riders provided insulated bags/thermal boxes.
Delivery routes optimized to reduce time.
Temperature breaches reported and CAPA recorded.

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