OH 3-1 Receiving and Storing to Maintain Quality Food Production 3 OH 3-1

OH 3-2 Chapter Learning Objectives Describe important supplier selection and communication factors. Describe receiving procedures that help ensure food quality. Describe storage procedures that help ensure food quality.

OH 3-3 Supplier Selection Factors Only suppliers considered ethical, reliable, and financially stable should be on the approved suppliers’ list. Approved suppliers meet the operation’s concerns about food safety, product quality, and price.

OH 3-4 Supplier Contracts and Evaluation Contract points include: Acceptable delivery times and days Information about logistics Authorized receiving personnel Supplier evaluation: An annual review is required. Evaluate service, product quality, and prices.

OH 3-5 Product Delivery Details Deliveries should be made when staff are available for necessary tasks. There may be separate vendors for different products. Quality standards must be known and verified when products are delivered. Receiving staff must have extensive product and menu knowledge.

OH 3-6 Frequency of Deliveries Fish—fresh daily; frozen fish weekly Produce—daily with hearty vegetables weekly Specialty produce—daily Meat—two or three times weekly Dairy—twice weekly

OH 3-7 Inspecting Deliveries for Quality

OH 3-8 Procedures for Accepting or Rejecting Food Products must be checked against the delivery invoice or purchase order. Products must be checked against purchase specifications. When rejecting foods: Notify the vendor. Note the rejected product on the purchase order and invoice. Notify the manager.

OH 3-9 Procedures for Placing Items in Storage Sequence for placement in storage: 1. Frozen food 2. Fresh fish, meat, poultry, and dairy products 3. Produce

OH 3-10 Maintaining the Receiving Area Area must be well lit. Area must be free from pest and rodents. Area must be easy to clean. Nonslip floors are needed to prevent accidents.

OH 3-11 How Would You Answer the Following Questions? 1. It is appropriate for suppliers to deliver products at times most convenient to the supplier. ( True/False ) 2. Performance of the vendors should be evaluated at least once annually. ( True/False ) 3. Fresh produce should generally be delivered daily. ( True/False ) 4. Fresh food items should placed in storage before frozen food items. ( True/False )

OH 3-12 Basic Food Storage Areas Freezers 0°F (–18°C) or below Coolers 41°F (5°C) or lower Dry storage 50°F–70°F (10°C– 21°C)

OH 3-13 Rotating and Storing Product Food must be stored with proper labels and rotated following the FIFO system.

OH 3-14 Labeling Prepared Foods

OH 3-15 Rotating Perishable Products The first in, first out (FIFO) system involves moving older products in front of or on top of newer products. Monitor coolers daily to ensure that oldest produce and other perishable products are used first.

OH 3-16 Inventory Products Regularly Inventory schedules should be developed and followed for the freezer, cooler, and dry goods areas. Taking monthly inventory helps to prevent waste.

OH 3-17 Maintaining Perpetual Inventory Definition: a system used to track all goods entering and leaving a store room so it is always possible to know the quantity available.

OH 3-18 Maintaining Shelf Life of Frozen Fish Maintain at proper frozen temperature. Label properly. Do not hold longer than six months. Defrost in refrigerator or under cold running water. Do not refreeze.

OH 3-19 Maintaining Shelf Life of Poultry and Meat Store fresh poultry in ice on the lowest shelf in the cooler. Raw meat can be kept in vacuum-sealed pouches in the original shipping container. Store fresh meat away from ready-to-eat food.

OH 3-20 Dairy Storage

OH 3-21 Maintaining Shelf Life of Fruit and Vegetables Two storage considerations Ethylene gas exchange Variations in cooler temperatures

OH 3-22 Some Final Storage Considerations Items should be stored in air-tight containers. Specialty equipment can extend the shelf life of some products. Canned goods have the longest shelf life of any products. Sugar, flour, and rice (along with all other types of dry goods) should be stored in air-tight containers at least six inches from floor.

OH 3-23 How Would You Answer the Following Questions? 1. The system of records used to track all goods entering and leaving a storeroom is called a _______ inventory. 2. Fresh meat should be stored away from _______ food. 3. _______ gas increases the ripening process of some fruits and vegetables. 4. Fresh herbs should generally be stored in _______ containers.

OH 3-24 Key Term Review Ethylene gas First in, first out (FIFO) Flash freezing Oxidation Perpetual inventory Supplier list

OH 3-25 Chapter Learning Objectives— What Did You Learn? Describe important supplier selection and communication factors. Describe receiving procedures that help ensure food quality. Describe storage procedures that help ensure food quality.