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 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