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