1. Y2.U3.4 Controlling Quality Standards

2. Questions How can quality standards for purchasing, receiving, and storage help control costs? How can quality standards for food production and service help control costs? How can quality standards for inventory help control costs?

3. Purchasing Reputable supplier Ethical, reliable, financially stable Proper food safety (sanitation), product quality and price. HACCP, GAP, GMP, inspect trucks, facility Product’s intended use should be clearly defined Draw up specification sheets

4. Receiving Delivery made during slow times. Delivery frequency Fish: fresh, daily; frozen weekly Produce: Delicate, daily; hardy, weekly Dried goods: Can be long periods, but consider pilfering and pest infestation Meat: Dry or wet aged, 2-3 times per week Dairy: Twice per week

5. Receiving Procedures 1. Direct delivery person to designated “receiving area” (clean, well-lit, accessible, scale, cart) 2.Have copy of purchase order and specifications 3.Check delivery quantity and price against P.O. and invoice, count/weigh 4.Check for freshness 5.If returning an item, get credit memo, sign invoice 6.Put items away promptly: dairy, fresh meat, poultry, seafood first; then frozen; then produce; then dry 7.Process paperwork

6. Storing Monitor perishable food daily, FIFO, air circulation, scheduled inventory Freezers: 0°F. or lower, food frozen solid, speed racks or shelving, good air flow is critical. Clean weekly Coolers: keep food at 41°F. or lower, fan, monitor/clean daily Temperature: HACCP monitor every 2 hours or at least twice a day. Dry storage: Moisture and heat damage dry goods, keep at 50- 70°F. with a humidity of 50-60%, all shelving 6” off ground

7. Quality Standards for Food Production For customers to receive the same quality of food on each visit: Standard portion sizes Standardized recipes Standard portion costs Quality assurance measures prior to service Taste Check visual appearence

8. Quality Standards for Inventory Physical Inventory: Counting and recording each item in a storeroom After counting, determine costs (opening and/or closing) Value of closing can be determined by using one of four methods: 1.Latest purchase price (FIFO): Multiply the number of units of each item by the most recent price 2.Actual purchase price: Multiply the number of units of each item by the price actually paid for each unit 3.Weighted average purchase price: Multiply the number of units of each item in the opening inventory and later purchases by the price actually paid, then average those prices 4.Last in, first out: Multiply the number of units of each item by the earliest price paid for the item (decreases inventory cost)