Confirm the organisation’s receiving arrangement

Ask the customer who can accept the order and where goods should be unloaded. A workplace reception, school office and catering kitchen are different locations. Provide the authorised entrance and any visitor or delivery procedure supplied by the receiving organisation.

This is an independent courier service, not a claim of a school-board or employer contract. The customer’s coordinator should arrange permission and ensure a suitable receiver is present. Do not identify individual students or unnecessary personal details on transport labels.

Describe the order in transport units

State the number of sealed cartons, crates or insulated containers, with dimensions and gross weight. Keep the caterer’s order references associated with the packages. The provider’s own food labels and distribution instructions manage menu choices and allergens.

For multiple workplace departments or sites, separate the required courier stops from distribution that the customer will perform internally. One delivery to a receiving kitchen does not automatically include delivering individual meals throughout a building.

Align readiness, delivery and storage

Provide the release time after the caterer’s preparation steps and the deadline for receipt. The receiving team needs its own plan for storage and service after the handoff. Transportation should be arranged around that plan, not used to improvise food holding at the destination.

CFIA’s food-safety programme guidance addresses suitable food conveyances and protected loading. Give WTM the producer’s required transport conditions, separating chilled and frozen instructions when necessary.

Make recurring orders predictable

A regular delivery can use a consistent contact and receiving process while quantities vary. Update changes in package count, timing and access before each accepted shipment. If a closure or event changes the receiving location, make that change part of the request rather than a last-minute driver instruction.

For illustration, an employer may have its facilities coordinator receive a labelled catering consignment and distribute it through the company’s own process. WTM records the delivery to that coordinator; it does not certify individual meal distribution or food service.

Catering questions

Can the delivery be made outside public office hours?

Include the requested time and the authorised receiver. WTM confirms the available arrangement before accepting it.

Can the same shipment contain ambient food-packaging supplies?

Describe those items separately with the food requirements so equipment and compatibility can be assessed.