Receiving, Storage, Inventory Chapter 7

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

Receiving Process Blind Method Invoice Receiving

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 Sanitation 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 Poultry Dairy Meat Eggs Fish

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