Receiving and Storing to Maintain Quality

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Receiving and Storing to Maintain Quality
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• Food Production

OH 3-1
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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.

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Supplier Selection Factors

• Only suppliers considered ethical, reliable, and
  financially stable should be on the approved
  suppliers list.
• Approved suppliers meet the operations concerns
  about food safety, product quality, and price.

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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.

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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.

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Frequency of Deliveries

• Fishfresh daily frozen fish weekly
• Producedaily with hearty vegetables weekly
• Specialty producedaily
• Meattwo or three times weekly
• Dairytwice weekly

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Inspecting Deliveries for Quality
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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.

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Procedures for Placing Items in Storage

• Sequence for placement in storage
• Frozen food
• Fresh fish, meat, poultry, and dairy products
• Produce

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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.

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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)

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Basic Food Storage Areas

• Freezers
• 0F (18C) or below
• Coolers
• 41F (5C) or lower
• Dry storage
• 50F70F (10C 21C)

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Rotating and Storing Product

• Food must be stored with proper labels and
  rotated following the FIFO system.

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Labeling Prepared Foods
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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.

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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.

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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.

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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.

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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.

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Dairy Storage
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Maintaining Shelf Life of Fruit and Vegetables

• Two storage considerations
• Ethylene gas exchange
• Variations in cooler temperatures

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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.

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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.

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Key Term Review

• Ethylene gas
• First in, first out (FIFO)
• Flash freezing

• Oxidation
• Perpetual inventory
• Supplier list

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Chapter Learning ObjectivesWhat 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.