KENYA · GUIDE 0141 · EDITION 4.2
Office Lunch Delivery Equipment and Packaging Checklist
Purchase for the production sheet and the delivery test
Begin with a defined menu and accepted portion, not a generic catering shopping list. For each dish, record the required inputs, supplier pack size and measured usable output. Match tools to the slowest safe stage of production. A larger cooking vessel can add no useful capacity if ingredients, packing or handover cannot keep up.
Specify purchases by their job
| Resource | Question to resolve |
|---|---|
| Ingredient supply | Exact variant, pack quantity, condition, identification and dependable ordering arrangement |
| Cooking tools | Capacity for the actual recipe and compatible facilities |
| Portioning and weighing | Repeatable accepted portion rather than an inconsistent visual estimate |
| Meal containers | Fit, closure, suitability for the food and intended handling conditions |
| Transport system | Performance with the real load, travel, stops and building delay |
| Monitoring equipment | Suitability, calibration arrangements and the competent person's control plan |
Retain supplier invoices and identifying details needed to connect ingredients to a production batch. Confirm how substitutions are handled. A replacement ingredient can change recipe cost, portion yield and information the customer needs before accepting the meal.
Test the package with the product
Perform a controlled run using the intended recipe, portion and packing sequence. Check closure, leakage, stacking and legibility of meal identification. Include the full receiving delay, not just driving time. Do not infer safe holding from a container's appearance or an insulated bag label; have a competent food-safety person establish the relevant acceptance criteria.
Plan for a supplier failure without improvising the menu
Identify which ingredient or container would stop the run if unavailable. Keep a pre-agreed alternative only when the recipe, customer information and process can support it. Otherwise reduce the available menu or decline affected orders before taking payment.
Compare quotations on the same variant, usable unit, delivered quantity and relevant support terms. Avoid bulk stock simply to achieve a lower unit price if storage, demand and usable life do not justify it. Inspect received supplies against the quote before they enter the production system.
The aim is a repeatable meal and delivery, with records that allow a discrepancy to be traced. It is not the largest equipment collection or the lowest unqualified supplier price.