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

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Receiving and Storing to Maintain Quality

Food Production

3OH 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 operation’s 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

Fish—fresh daily; frozen fish weekly

Produce—daily with hearty vegetables weekly

Specialty produce—daily

Meat—two or three times weekly

Dairy—twice 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:1. Frozen food

2. Fresh fish, meat, poultry, and dairy products

3. 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 0°F (–18°C) or below

Coolers 41°F (5°C) or lower

Dry storage 50°F–70°F (10°C– 21°C)

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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 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.