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Receiving and Storing to Maintain Quality

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

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  7. Inspecting Deliveries for Quality

  8. 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.

  9. Procedures for Placing Items in Storage • Sequence for placement in storage: • Frozen food • Fresh fish, meat, poultry, and dairy products • Produce

  10. 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.

  11. How Would You Answer the Following Questions? • It is appropriate for suppliers to deliver products at times most convenient to the supplier. (True/False) • Performance of the vendors should be evaluated at least once annually. (True/False) • Fresh produce should generally be delivered daily. (True/False) • Fresh food items should placed in storage before frozen food items. (True/False)

  12. 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)

  13. Rotating and Storing Product • Food must be stored with proper labels and rotated following the FIFO system.

  14. Labeling Prepared Foods

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. Dairy Storage

  21. Maintaining Shelf Life of Fruit and Vegetables • Two storage considerations • Ethylene gas exchange • Variations in cooler temperatures

  22. 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.

  23. How Would You Answer the Following Questions? • The system of records used to track all goods entering and leaving a storeroom is called a _______ inventory. • Fresh meat should be stored away from _______ food. • _______ gas increases the ripening process of some fruits and vegetables. • Fresh herbs should generally be stored in _______ containers.

  24. Ethylene gas First in, first out (FIFO) Flash freezing Oxidation Perpetual inventory Supplier list Key Term Review

  25. 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.

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