"""
Receiving and inspection of delivered product.
"""

title: str = "Receiving and Product Inspection"

content: str = """
Receiving is a critical control point. Only accept product that meets our
quality and safety standards.

**Temperature**: Check temperatures of refrigerated and frozen product upon
delivery. Reject product outside safe range. Document rejections; management
follows up with vendors.

**Quality**: Inspect for freshness, damage, and correctness. Produce should
show no spoilage; proteins should have appropriate color and odor. Verify
against the order: quantity, cut, grade. Reject substandard product; do not
accept with the intention of "using it up."

**Documentation**: Sign delivery tickets only after inspection. Note any
shortages or substitutions. Retain copies for reconciliation. Report
systematic issues to management.
"""  # noqa: E501

version: str = "0.0.1"
