1. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Receiving Little things make a big difference

2. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Why is receiving such a big deal Receivers are our face to face with the distributor Verifies the procurement and bidding process Verifies products are in good condition and suitable for our students Documents that what was ordered was delivered Documents shortages, substitutions, out of condition foods Receiving documents become payment documents Reduced or eliminates future problems

3. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org The Cost of Poor Receiving Shortages –One item per week @ 15.00 = $600.00 –Case yield – 5 servings per case 500 cases is a loss of 2500 servings at $0.25 = $100.00 Increased Labor Costs Menu Changes = Lower Customer Satisfaction

4. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Receiving The essentials of a good receiving procedure ensures quality control with no missing links Competent personnel Appropriate Equipment Communication relating order to deliver

5. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Receiving Words to Know New Generation Foods Multiple Ingredient Food Single Ingredient Food Single Ingredient plus Seasoning Foods Processed Products Speed Scratch Product Value-added Product

6. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org

7. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Organize the Physical Space Pen and Hard Surface on which to write Have a food thermometer for documenting temperature on delivery Have a clean cart or hand truck for transporting good from the receiving area to storage Have the receiving ticket or market order ready when the delivery is scheduled Have an approved brands list available for reference Keep receiving area well lighted and clean to discourage pests.

8. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Inspect the delivery truck Make sure the truck looks and smells clean Check the interior temperature Some delivery trucks have temperature-recording monitors in the delivery trucks

9. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Inspect the Delivery Do deliveries meet temperature requirements Do products meet food specifications Do products meet quality standards Mark all products with arrival and use by dates Check expiration dates on milk, eggs, and other perishable goods Check to be sure shelf date have not expired Make sure frozen foods are in airtight, moisture-proof wrappings

10. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Reject products when.. Obvious signs of thawing and refreezing –Large ice crystals –Solid areas of ice –Excessive ice in container Cans that have signs of deteriorations –Swollen sides or ends –Flawed seals or seams –Dents or Rust Food are delivered outside of proper temperatures Visual content damage Signs of insect infestation Dirty flats or crates of dairy, bakery, product etc

11. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Check It In - Checklist Visually inspect all items and look for signs of contamination or container damage Check Expiration and pack dates Count boxes ordered against boxes invoices: note shortages on invoice, return overages Check product code numbers against purchase order Check substitutions for approved brands and bid price Remove any loose staples or fasteners Reject unacceptable foods and note on invoice Sign invoice and retain copies

12. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org What Was Received Good School District’s food purchasing against awarded a contract to a local food service supplier for Albert’s Beef Patty, Product Code 1317, which met the following food description: beef patty, fully cooked, frozen. Minimum weight 2.4 oz; CN labeled to provide 2.0 oz of meat/meat alternate; not to exceed 9 grams of fat. Throughout the year the distributor sent unapproved substitutions to the Good School District; their person who does the receiving has accepted them rather than sending them back.

13. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Goals of Receiving 1. To make sure foods are fresh and safe when they enter the food service operation. 2. To transfer foods to proper storage as quickly as possible. 3. Procurement Quality Control

14. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Standard Operating Procedure (SOP)

15. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Our Bottom Line Little things make a difference Storage protects out investment

16. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org

17. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Food Storage Areas 1. Dry Storage (50 °F – 70 °F) 2. Refrigerator Storage (at or below 41 °F) 3. Freezer Storage (0 °F to -10 °F)

18. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Standard Operating Procedure (SOP)

19. Copyright © 2009-2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Finding Storage Information Recommended Procedures Storage SOPs