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Freight Best Practices
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Avoid Damage When Receiving Freight

Transport damage is incredibly frustrating for all involved and the difficulty is that it can happen at any point along the supply chain. To ensure that our clients are not penalised, SKOPE has best practice guidelines which are followed every time inwards goods are received. For starters, at SKOPE we don't use everyday carriers to move our fridges and freezers within Australia; we only use private carriers who are experienced in handling fragile freight.

 

However, Australia has no legislation that details the responsibilities (and more importantly, the liabilities!) of private road carriers. To counter this, SKOPE has negotiated an insurance package with its carriers to cover any damages to our stock whilst they are being transported within Australia. There is a condition, though. For the insurance to be applicable, all claims must be received within 48 hours of product delivery and the product must not have been moved elsewhere by another carrier.

 

Here are SKOPE’S best practice guidelines for receiving freight:

  • Examine the freight immediately upon arrival
  • Note any exceptions/damage on the delivery docket. Sign and date the docket and have the driver do likewise
  • If damage is noted, take photos immediately both prior to un-packaging and after un-packaging
  • Do not dispose of packaging materials
  • Immediately contact SKOPE
  • Conduct your own inspection
  • Note everything for your records
  • All damage needs to be notified to SKOPE within 48 hours of receipt (including concealed damage)
  • Take photos before, during, and after unloading and/or unpacking freight

 

If you have any queries on how freight is handled by SKOPE and/or its carriers contact our Customer Service Team.

SKOPE for Inspiration

“SKOPE fridges have clean lines, practical design and efficient use of space. ”

Damian Heads- Executive Chef, Steel Bar and Grill

“SKOPE produce a visually pleasing and efficient range of kitchen refrigeration units.”

Damian Heads- Executive Chef, Steel Bar and Grill

“The Irinox Bakery Day System has increased our bake off time by three times over conventional proofing.”

Dominique Colombie- Owner, Paneton Bakery

“The Irinox Bakery Day System enables us to produce each and every product to our exacting requirements, no matter how many pastries we are producing. ”

Dominique Colombie- Owner, Paneton Bakery

“The Irinox Bakery Day System has enabled us to increase our production to far greater levels, whilst maintaining the high quality of our products, at peak times of the year, such as Christmas.”

Dominique Colombie- Owner, Paneton Bakery

“The Irinox Bakery Day System has completely changed the taste of our products, it has changed the taste of the butter content, as it no longer has a chance to oxidise.”

Dominique Colombie- Owner, Paneton Bakery
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