Enter

Packing, Labelling and Shipping

Wait for the entry-specific instruction

Do not send a sample immediately after beginning or paying for an entry. Dispatch only after the secure entry record provides the authorized shipment instruction.

The instruction identifies the accepted product, required units, supply configuration, codes, packaging, condition, destination and delivery channel. Generic website guidance does not replace it.

02

Send the entered product

Use normal production units representing the assessed-product scope. The sample should match the declared formulation, process, format, preparation instruction and ordinary marketed condition.

A specially selected, reformulated, reworked or hand-finished sample is a different assessed product unless that is the normal product supplied to consumers. Do not substitute another flavour, batch condition or format without authorization.

03

Apply the correct identifiers

Use the shipment and product codes exactly as instructed. Each individual unit or controlled grouping must remain traceable to the outer delivery without exposing avoidable commercial identity to assessors.

Do not reuse a code from another product or entry. If a label is damaged, duplicated or attached to the wrong unit, request a corrected instruction before dispatch.

04

Protect the product, not its marketing

Packaging should preserve identity, integrity and condition through transport. Use protection appropriate to breakage, leakage, crushing, odour transfer, light, air, humidity and temperature.

Do not include:

  • gifts or samples for staff;
  • brochures or advertising;
  • price lists;
  • award or review material;
  • messages to assessors;
  • branded service items not required by the product;
  • an unrequested recipe or garnish.

Commercial retail packaging may be used where required for identity, instructions and representative-unit control. It is removed or concealed before blind service.

05

Ambient products

Protect ambient products from heat, freezing, humidity, light, breakage and cross-odour. Ambient does not mean that any transport condition is acceptable. A chocolate, oil, crisp or preserve may be materially changed by exposure even when it does not require refrigeration.

06

Chilled and frozen products

Follow the specified temperature pathway and use suitable insulated packaging and coolant. Package the product so that coolant, condensation or meltwater cannot damage labels or contaminate units.

The receipt decision uses the applicable condition evidence. A product arriving outside its controlled range may be held, refused or replaced rather than tasted in a compromised state.

07

Fragile, carbonated and pressurized products

Protect glass, delicate baked structures and other fragile units against movement and impact. Keep carbonated or pressurized containers in an orientation and protection suitable for their design. A leaking, deformed or unsealed unit cannot be assumed equivalent to an intact one.

08

Product and batch information

Provide the required lot, production or usable-life information in the designated place or label location. The information supports receipt, equivalence and responsible handling; it does not reach the panel as a taste claim.

If staged supply is later authorized, the new block must meet the recorded equivalence conditions. Keep production information available to demonstrate the relationship.

09

Responsible handling information

Clearly supply allergen, alcohol and other handling information required by the instruction. These facts remain outside the star decision but protect assessors and operations.

Do not assume that removing retail packaging removes the need to communicate material restrictions through the controlled pathway.

10

Delivery and tracking

Use the authorized destination and delivery channel. Arrange dispatch so the product can arrive within its acceptable condition and reception pathway. Keep the carrier record and tracking information.

A carrier's delivery confirmation does not by itself mean that Good Taste Awards has accepted the sample. Receipt reconciliation determines the entry status.

11

What happens at receipt

The delivery is checked against the shipment instruction. Depending on the product, the record may include:

  • entry and product identity;
  • quantity and unit size;
  • seal and package condition;
  • visible damage or leakage;
  • temperature or condition evidence;
  • batch and usable-life information;
  • completeness of required documents;
  • allocation to initial, control, contingency or advancement supply.

The receipt state may be acceptable, held, partially accepted, replacement required, refused or otherwise controlled.

12

If something changes before dispatch

Contact Good Taste Awards before sending if:

  • the entered product is no longer available;
  • formulation, process, size or packaging has changed materially;
  • the requested unit count cannot be supplied;
  • the product cannot meet the transport condition;
  • the shipment will use a different batch arrangement;
  • a code or destination appears inconsistent.

A factual correction made before acceptance is safer than an unexplained substitution discovered after receipt.

13

If a shipment is delayed, damaged or short

Use the contact page and keep the delivery evidence. Do not send a second uncontrolled shipment. You will be told whether the accepted supply remains sufficient or an authorized replacement is required.

Insufficient quantity does not lower the attainable star level. It creates a supply state that must be resolved before the affected pathway proceeds.