Receiving, Storage, Inventory Chapter 7. Receiving In foodservice, it is the point at which a...
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Transcript of Receiving, Storage, Inventory Chapter 7. Receiving In foodservice, it is the point at which a...
Receiving
In foodservice, it is the point at which a foodservice operation inspects and takes legal possession of the product ordered.
Consequences of Poor Receiving
Short Weights Substandard Quality Double Billing Inflated Prices Mislabeled Merchandise Inappropriate substitutions Spoiled or Damaged Merchandise Pilferage or Theft
Well-Designed Receiving
Coordination with other Departments Purchasing Production Accounting
Early payment discounts Other:
Nursing Departments-Nourishments Catering
Well-Designed Receiving
Personnel Parameters of authority and supervision Receiving assigned to a specific, competent, well
trained person Knowledge of food quality standards Knowledge of written specifications Ability to evaluate product Proper documentation procedures Routine surprised inspection
Well-Designed Receiving
Facilities, Equipment, Sanitation Easy access Size Equipment should match size of
deliveries Accurate Scales Area Clean
Well-Designed Receiving
Scheduled Hours of Receiving
Security Checked in immediately Doors locked Area may be used for other purposes
Receiving Process – Five Key Steps:
Inspect delivery and check against purchase order
Inspect delivery against invoice Accept order only if quantity and quality
specifications are met Complete receiving records Immediately transfer goods to appropriate
storage
Tips for Inspecting Deliveries
Inspect food immediately Anticipate arrival Check adequacy of storage space Have P.O. and specs ready Well trained personnel Check temps Check perishable items first Randomly open up cases
Evaluation and Follow-up
Continued evaluation of products Discrepancies may not be detected until later
Adjustments made for defective products Price adjustments Refuse shipment Return remaining merchandise Request compensation
Report any deficiencies in quality, service, or delivery
Receiving and Storage
In planning there should be a straight line from the receiving dock to the storeroom and refrigerators and preferably on the same level as the kitchen.
Short distance Reduces labor Reduces pilferage Reduces deterioration in food products
Storage
Dry Storage Dry, cool, and properly ventilated Intended for non-perishable foods
Shelf-life of whole grains will be extended if refrigerated No cleaning products allowed Best Practice: Stainless steel wire shelves on
wheels. Items 6” off floor, 18” from ceiling, 6” away from
walls
Storage
Temperature and Ventilation 70°F If window, painted opaque, secured No open pipes Vents in doors Humidity 50%-70% Figure 7.4, Pg 239
Storage
Storeroom Arrangement Systematic arrangement FIFO Chart showing arrangement
Sanitation Pest control Slip resistant and easily cleaned
Refrigeration and Freezer
32°F-38°F for meat, poultry, dairy products, and eggs Cooked meats stored above raw meats
0°F to –20°F for frozen products
Fruit and Vegetable Storage
Holding temperatures for fresh fruits and vegetables are 40°F to 45°F
Potatoes, onions, and squash, 60°F
Ethylene and odor sensitivities of produce Handout FFF – Table 3.12
Refrigeration and Freezer
Thermometers mounted outside door Inside thermometer near door Cleaned thoroughly, weekly minimum Maintenance schedule Breakdown Alert
Inventory
An itemized list of the goods or merchandise owned by a business at a specific point in time.
Listing, counting, and valuing all foodstuffs held by an operation at a given point in time.
Inventory Records and Control
Perpetual Inventory Continuous or running record of inventory Record book, shelf cards, or computer scanning
Physical Inventory Listing and counting all foods Serves as a check on irregularities Consistent regular intervals: Monthly/yearly Weekly for perishables Kitchen and dining room equipment and furniture China, glassware, silverware
Inventory Records and Control
Shrinkage = The difference between the amount of assets that
should be on-hand and the amount that is actually on-hand
Mishandling , pilferage or theft
Inventory Records and Control
Controlling Shrinkage (Loses from pilferage or theft): Screen potential employees and train Demonstrate zero-tolerance Maintain locked or guarded storage areas Examine all employee packages leaving the
premises Conduct unscheduled or irregular inventories Watch employee exits and entrances at all times