Intakes

Intakes in Forkto are how you record goods arriving at your business. When you book in a delivery of meat, ingredients, or packaging, the items are added to your stock and become available for use in recipes and production.

The Intakes Hub

The Intakes page is your starting point. It shows cards for each intake type — Meat, Ingredients, Packaging, and Deliveries — plus a link to your Stock. Click any card to go to that section.

Common Intake Flow

All intake types follow a similar pattern:

1. Product — select the stock item you’re booking in (or scan its barcode).
2. Supplier — select the supplier and enter the invoice number.
3. Intake Details — enter quantity/weight, dates, condition, and other specifics.
4. Quality Checks — run through a set of pass/fail checks (quantity checked, packaging integrity, contamination, hygiene, smell/taint, etc.).
5. Submit — choose either:
   • ‘Complete Intake’ to save normally.
   • ‘Intake & Create Issue’ to save and automatically create a corrective action issue if something failed a quality check.

After submission, the item is added to your stock with its quantity or weight tracked.

Meat Intakes

Access: Sidebar > Meat, or Intakes Hub > Meat

Additional fields unique to meat:

• Temperature at time of intake
• Condition — Excellent, Very Good, Good, or Poor
• Weight — in grams, kilograms, or tonnes
• Kill Date, Pack Date, and Use-By Date
• Origin & Traceability — where the animal was Born, Reared, Slaughtered, and Cut (with quick buttons for UK, UK (NI), and Ireland)

Meat Tracking View: Each meat intake has a detail page showing intake weight vs current weight vs amount used, all dates, origin details, supplier info, and a link to the mass balance for production traceability.

Ingredient Intakes

Access: Sidebar > Ingredients, or Intakes Hub > Ingredients

Fields:

• Weight — in grams, kilograms, or tonnes
• Use-By Date
• Condition — Excellent, Very Good, Good, or Poor

Simpler than meat — no origin traceability, no temperature, no kill/pack dates.

Ingredient Tracking View: Shows intake weight vs current weight vs used, dates, supplier, and mass balance link.

Packaging Intakes

Access: Sidebar > Packaging, or Intakes Hub > Packaging

Fields:

• Traceability ID (optional) — supplier’s tracking reference
• Number of Containers and Pieces per Container — the total is calculated automatically
• Use-By Date (optional)

Packaging is tracked by units (count) rather than weight.

Additional feature: A ‘Adjust Stock’ button lets you quickly adjust packaging quantities without going through the full intake form.

Packaging Tracking View: Shows intake quantity vs current quantity vs used, dates, supplier, traceability ID, and mass balance link.

Deliveries

Access: Sidebar > Deliveries, or Intakes Hub > Deliveries

Deliveries let you book in multiple items at once under a single delivery record. Instead of filling in a separate form for each item:

1. Scan a barcode (or enter it manually).
2. Select the intake type — Meat, Ingredient, or Packaging.
3. Assign to a stock item or create a new one if it doesn’t exist yet.
4. Repeat for each item in the delivery.
5. Submit the complete delivery.

This creates individual intake records for each item, all linked under one delivery with the supplier and invoice details.

The deliveries list shows each delivery with counts of the linked meat, ingredient, and packaging items.

Viewing Intake History

Each intake type (Meat, Ingredients, Packaging, Deliveries) has a list page showing past intakes as cards. You can:

• Search by product name or barcode.
• Filter by date range — last 7, 14, 30, or 90 days.
• Show/Hide Archived items.
• Filter by supplier (Packaging and Deliveries).
• Click any card to view its full tracking details.

Auditor Access

If your account has the Auditor role, you can view all intake records and tracking details but cannot create or edit intakes.

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Book in goods promptly as they arrive to keep your stock accurate. Use the quality checks to flag issues early, and attach corrective actions when something doesn’t meet standards.