Transport checks for olives and pickles in brine should focus on container integrity and preserving the declared product presentation. Take the filling or net-quantity basis from the supplier specification.
Before loading, inspect closures, seals, seams and outer cases for damage. Record tare and gross weight of sample containers using the same method; document any procedure for separating product from brine.
Carry containers upright and restrained; check that pallet arrangement does not load the closures and that leakage cannot reach other goods. Record separators and secondary packaging used.
At receipt, link leakage, loose lids, wet outer cases and visible changes to the lot. If temperature records are required, follow the conditions in the product specification.
If declaration, filling records and measurements differ, do not assume a universal tolerance. Identify the lot, preserve evidence and request review through the site quality process.