Receiving
General receiving guidelines
All foods must be at proper temperatures All packaging must be clean and in good condition No past dated foods can be accepted
Physical inventory
Employee goes through and physically counts and records products in stock Involves 2 people (1 counting, 1 recording) Usually taken at end of month (each week for some larger places)
Minimum-maximum method
Establishing the highest and lowest quantity desired to be in inventory
Dry storage standards (1)
Food is stored using appropriate criteria Packaged food labeled with permanent marker with date received in conspicuous location on package First in, first out (FIFO) procedure used for all dry food storage All food stored on clean shelving at least 6 in. off floor and away from wall Temperature of dry storeroom between 50F and 70F; clean, dry and well-ventilated
Inventory records-perpetual
Keeping records of purchases and issues for each product so balance always known Need management information software to maintain
All packaging must be clean and in good condition
No holes or tears or signs of tampering and/or counterfeiting Assess odor and appearance
Refrigerated storage standards (2)
Temp of refrigerator 39F or colder Temp of potentially hazardous food at 41F or colder Fridge thermometer in middle shelf near door Cooked, ready-to-eat foods stored above raw foods in refrigerator Opened containers of non-potentially hazardous commercially processed foods used by date on package
Receiving process
1. Inspection against purchase order 2. Inspection against invoice 3. Accept/Inspection against invoice 4. Complete receiving records 5. Place in storage
Refrigerated food storage order
1. Prepared or ready-to-eat food (top shelf) 2. Fish, seafood items, eggs 3. Whole cuts of raw beef and pork 4. Ground or processed meats 5. Raw and ground poultry (bottom shelf)
Facilities and equipment needed
Adequate space and equipment Loading dock should be located near delivery door, storeroom, refrigerators/freezers Scales Dollies/hand trucks Thermometers Table for inspection of deliveries Clipboards/pencils/marking equipment
Receiving Standards (1)
All foods must be from an approved source Temperature-controlled delivery vehicles are clean and operating at proper temperatures (refrigerator at 39 degrees F or colder and freezer 0 degrees F or colder) Shelf-stable food is inspected using appropriate criteria Food that is not at proper temperature is marked and segregated from all other items until returned to vendor Staff member should be present when foods are delivered
ABC method
Allocate effort, time, and money for inventory country based on product value Divide products into three groups--high, medium, and low value
All foods must be from an approved source
An approved source is a licensed/permitted food establishment Whole, uncut fresh produce--fruits and vegetables--can be purchased from any source
Inventory valuation methods
Beginning and ending inventory occurs each month Ending inventory becomes beginning inventory for next month Dollar value of inventory included as an asset or a debt
Food cost process
Beginning inventory + purchases = cost of food available - ending inventory = cost of food used
Safe and approved food source
Buy food from sources that comply with pertinent laws and regulations Home-prepared food CANNOT be used or served in a food establishment Fresh, uncut produce can come from any source, such as: local farmers market, roadside vendor, home or restaurant gardens
Economic order quantity method
Cost of restocking based on frequency of order so place larger order Determine relationship between ordering cost and holding cost that yields minimum total cost
Inventory basics
Definition: record of material assets owned by organization Importance: materials held in storage represent significant investment in assets
Frozen storage standards (1)
Hot food never put directly into freezer (cool to room temp for at least 15 min) Frozen food stored for good air circulation Freezers not overloaded with hot foods Packaged food labeled w/ date received in conspicuous location Store foods being frozen separate from already frozen ones FIFO
Frozen storage standards (2)
Not in original packaging: cover w/ food grade lid, plastic wrap, aluminum foil & label w/ name, quantity, date removed from packaging If needed, freezers defrosted according to manufacturer's instructions Temp is 0F or colder unless food requires different temp Thermometer placed near front on top shelf
Inventory records-physical
Periodic actual counting and recording of products in stock in all storage areas Usually at end of the month
Issuing products
Process used to supply food to production units after receipt Direct issues: receiving to production without storage Storeroom issues: foods not removed without proper authorization; only required amount removed
Inventory records
Provides information on food/supplies in stock Determines purchasing needs Helps control food costs Helps monitor thefts
Inventory record objectives
Provision of accurate information of food and supplies in stock Determination of purchasing needs Provision of data for food cost control Prevention of theft and pilferage
Perpetual inventory
Purchases continuously recorded for each product in storage Usually used for dry and frozen storage Balances in stock available at all times Generally restricted to dry and frozen storage Usually computerized but could require individual to physically perform
Inventory
Recording of material assets owned by organization Just-in-time purchasing: purchase just in time for production and immediate consumption without recording Storeroom issues: foods received but not used the day purchased Two types: physical inventory and perpetual inventory
All foods must be at proper temperatures
Refrigerated foods - 41 degrees F or colder Frozen foods - 0 degrees F or colder Check for signs of temperature abuse for frozen products Ice crystals, refrozen liquid inside boxes, partially defrosted or defrosted products
Date marking
Refrigerated, ready-to-eat, potentially hazardous foods: deli meats, seafood salads, cooked leftovers Must be dated if prepared on site and held for 24+ hours Dated when container opened if prepared at food plant and held for 24+ hours Date must indicate when food will be eaten, sold, thrown out
Shellstock tags
Shellstock is raw molluscan shellfish still in its shell Molluscan shellfish include oysters, clams, mussels, and scallops Shellstock tags: keep attached to container until container is empty; record date that container is emptied on shellstock tag; keep tag on file for 90 calendar days from date container was emptied
Date marking of RTE food
Some exempt from date marking Deli salads prepared and packaged in food processing plant Hard and semi-soft cheeses Cultured dairy products Preserved fish products Shelf-stable RTE meat and poultry products
Dry storage standards (2)
Stored in durable, food-grade containers not in direct sunlight Opened containers commercially processed food used by date on package Chemicals completely separated from all food, dishes, utensils, linens, single-use items Non-food supplies/chemicals in original containers with label attached (if not in original, clearly labeled on side)
Refrigerated storage standards (1)
Stored on clean shelving at least 6 in. off floor Shelves not lined with foil or other materials Packaged food labeled w/ date received in conspicuous location FIFO All food not stored in original packaged covered with food-grade lid, plastic wrap, or aluminum foil & labeled w/ product name, quantity, date removed from packaging
Receiving standards (2)
Temperature of refrigerated and cooked foods is taken within ten minutes of delivery using appropriate Refrigerated items must be checked before signing and accepting delivery Frozen foods are checked to be sure they are rock solid and no water marks appear on the packaging No past-dated foods accepted for use in operation
Criteria for Meat and Poultry
Wholesomeness: meat, fish, and poultry must be USDA or state-inspected and so have a stamp on the package Quality: no food is required to be graded
