Chapter 7- receiving, storage, inventory
-deliveries checked immediately -moved to proper storage -doors should be locked -only authorized personnel allowed in area
4 steps to receiving security
1-inspect delivery and check it against purchase order 2-inspect delivery against invoice 3-accept an order only if all quantities and quality specifications are met 4-complete receiving records 5-transfer goods to appropriate storage
5 key steps in receiving process
invoice
a list of goods shipped or delivered, includes prices and quantities
pilferage
act of stealing, usually in small quantities
perpetual inventory
continuous tracking of product held in storage
not over 70 degrees F
dry storage temp
physical inventory
exact count of product held in storage
40 to 45 degrees F
fresh fruits and vegetables stored at this temp
0 to -10 degrees F
frozen products stored at this temp
freezer
generally a walk-in unit that may connect from a walk in refrigerator to conserve energy
process of receiving
includes inspection of product, completion of documents, and prompt transfer to appropriate storage
dry storage
intended for non perishable foods that do not require refrigeration
FIFO
inventory method in which stock is rotated to ensure that items in storage are used in the order in which they were received
blind receiving
involves providing an invoice or purchase order, one in which quantities have been erased or blacked out to the receiving clerk
32 to 40 degrees F
meat, poultry, dairy products and eggs stored at this temp
purpose of receiving
to ensure that the food and supplies delivered match pre established specifications for quality and quantity
goal of receiving
to prevent product loss by mishandling and theft
invoice receiving
traditional method where the receiving clerk checks the delivered items against the original purchase order and notes any deviations
refrigeration
used for general and long term storage, with reach in units located near workstations for for storage of daily perishables and foods in preparation and storage
purchasing, product, and accounting
what are the 3 key areas that need a well-coordinated working relationship with receiving personnel
