Receiving, Storage and Inventory
What temperature range should be maintained for freezer storage? (***KNOW***)
(-10⁰) - 0⁰F
What steps should be taken to control inventory?
- All storage areas should be secured (to avoid theft) - Authority should be giving to an employee to oversee receiving, storage and issuance (this may only be necessary for high cost item in some places & others will need complete monitoring)
What are the two potential destinations after purchasing and receiving?
- Cold Storage - Dry Storage
Where might goods go after preparation ("prep")?
- Cooking - Cooling (never reheating)
Components of Receiving:
- Coordinating with other departments (lg companies may see multiple deliveries per day) - Train person doing the receiving well (i.e., to make habit of calibrating thermometers, etc) - Authority & supervision parameters (person in chg of receiving is authorized & knows how to handle issues) - Schedule receiving hours (someone there & convenient time) - Documentation procedures
Why is a perpetual inventory useful?
- Shows min and max levels - Good check on irregularities and movement of items
What are two items that should always be stored on the bottom shelf of refrigerator? (***KNOW***)
1) raw meats (cooked meats should be stored above raw meats) 2) raw eggs
Proper storage requires what 5 things?
1.) Adequate space 2.) Climate control 3.) Regular cleanings (should be in daily duties) 4.) Temperature monitoring and documentation 5.) FIFO - first in first out
THE RECEIVING PROCESS (***KNOW***)
1.) Inspect delivery & check against the purchase order 2.) Inspect delivery against invoice 3.) Take temperatures of refrigerated and freezer items 4.) Accept order only if all quantities and quality specifications are met (it's yours once sign for!) 5.) Complete receiving records 6.) Immediately date and transfer goods to appropriate storage area
Goals of Receiving:
1.) Make sure foods are fresh and safe when they enter the food service operation (inspect at the door) 2.) Ensure correct item delivered and price accurate 3.) Transfer foods to storage quickly (have to date)
Refrigerator storage must maintain what temperature? (***KNOW***)
40⁰F or below
What is the proper temperature for dry storage areas for nonperishable food items & paper goods? (***KNOW***)
50⁰ - 70⁰F
What is perpetual inventory?
A running record of the balance on hand for each item in storage area.
Why is it important to evaluate and follow up on the order received?
Any inferior quality of goods may not be apparent until in production. Adjustments should be made accordingly. (ex: # of chicken nugget servings in a case is consistently below what is indicated...this ultimately skews records)
Food cost =
Beginning Inventory + Total Purchases - End Inventory
Items that went from preparation --> cooling (never reheating) have what final step before reaching the customer?
Display/Service
T/F: A physical inventory is taken daily.
FALSE (With physical inventory an actual count of items in storage area is only take periodically; it should be checked against perpetual inventory and always match)
T/F: All foods "Cooked" must go to cooling.
FALSE [After cooking there are 4 potential destinations: cooling, cooling (never reheating), hot handling, display/service (never cooling)]
Reheating is always followed by _____ and then ____.
Hot Handling --> Display (--> Customer)
Stock is allowed to deplete to a pre-determined safety level (minimum) before a new order is submitted to bring level up to maximum.
Mini-max System
How often is equipment and smallware inventory taken?
Once a year
In this type of inventory system, stock is brought up to a certain level each time an order is placed regardless of the amount on hand at the time of order.
Par Stock System (ex: ketchup to nuggets)
___ is the point at which a food service operation inspects product and takes legal possession of the product ordered.
Receiving (*Important to be able to track down when took possession)
If a food item went to Cooling, where must it go next?
Reheating
T/F: It is important that storage areas are located near a receiving area and the production area.
TRUE (It may not always be possible, but the closer receiving, storage and production areas are, the less time there is for contamination, thawing, etc.)
T/F: Some Display/Service (never cooling) items will be transported before reaching the customer.
TRUE (Where some Display/Service (never cooling) items are ready for customer consumption, others will have to be transported offsite.)
A detailed and complete list of goods in stock
inventory
Goods in dry storage move to _____.
preparation
After cold storage, products will move to ____ or _____.
thawing (from thawing moves directly to preparation); preparation
