1. Receiving, Storage, Inventory
Chapter 7

2. Receiving
In foodservice, it is the point at which a foodservice operation inspects and takes legal possession of the product ordered.

3. Consequences of Poor Receiving
Short Weights
Substandard Quality
Double Billing
Inflated Prices
Mislabeled Merchandise
Inappropriate substitutions
Spoiled or Damaged Merchandise
Pilferage or Theft

4. Well-Designed Receiving
Coordination with other Departments
Purchasing
Production
Accounting
Early payment discounts
Other:
Nursing Departments-Nourishments
Catering

5. Well-Designed Receiving
Personnel
Parameters of authority and supervision
Receiving assigned to a specific, competent, well trained person
Knowledge of food quality standards
Knowledge of written specifications
Ability to evaluate product
Proper documentation procedures
Routine surprised inspection

6. Well-Designed Receiving
Facilities, Equipment, Sanitation
Easy access
Size
Equipment should match size of deliveries
Accurate Scales
Area Clean

7. Well-Designed Receiving
Scheduled Hours of Receiving
Security
Checked in immediately
Doors locked
Area may be used for other purposes

8. Receiving Process – Five Key Steps:
Inspect delivery and check against purchase order
Inspect delivery against invoice
Accept order only if quantity and quality specifications are met
Complete receiving records
Immediately transfer goods to appropriate storage

9. Receiving Process
Blind Method
Invoice Receiving

10. Tips for Inspecting Deliveries
Inspect food immediately
Anticipate arrival
Check adequacy of storage space
Have P.O. and specs ready
Well trained personnel
Check temps
Check perishable items first
Randomly open up cases

11. Evaluation and Follow-up
Continued evaluation of products
Discrepancies may not be detected until later
Adjustments made for defective products
Price adjustments
Refuse shipment
Return remaining merchandise
Request compensation
Report any deficiencies in quality, service, or delivery

12. Receiving and Storage
In planning there should be a straight line from the receiving dock to the storeroom and refrigerators and preferably on the same level as the kitchen.
Short distance
Reduces labor
Reduces pilferage
Reduces deterioration in food products

13. Storage Dry Storage Dry, cool, and properly ventilated
Intended for non-perishable foods
Shelf-life of whole grains will be extended if refrigerated
No cleaning products allowed
Best Practice: Stainless steel wire shelves on wheels.
Items 6” off floor, 18” from ceiling, 6” away from walls

14. Storage Temperature and Ventilation 70°F
If window, painted opaque, secured
No open pipes
Vents in doors
Humidity 50%-70%
Figure 7.4, Pg 239

15. Storage Storeroom Arrangement Sanitation Systematic arrangement FIFO
Chart showing arrangement
Sanitation
Pest control
Slip resistant and easily cleaned

16. Refrigeration and Freezer
32°F-38°F for meat, poultry, dairy products, and eggs
Cooked meats stored above raw meats
0°F to –20°F for frozen products
Poultry
Dairy
Meat
Eggs
Fish

17. Fruit and Vegetable Storage
Holding temperatures for fresh fruits and vegetables are 40°F to 45°F
Potatoes, onions, and squash, 60°F
Ethylene and odor sensitivities of produce
Handout
FFF – Table 3.12

18. Refrigeration and Freezer
Thermometers mounted outside door
Inside thermometer near door
Cleaned thoroughly, weekly minimum
Maintenance schedule
Breakdown Alert

19. Inventory
An itemized list of the goods or merchandise owned by a business at a specific point in time.
Listing, counting, and valuing all foodstuffs held by an operation at a given point in time.

20. Inventory Records and Control
Perpetual Inventory
Continuous or running record of inventory
Record book, shelf cards, or computer scanning
Physical Inventory
Listing and counting all foods
Serves as a check on irregularities
Consistent regular intervals: Monthly/yearly
Weekly for perishables
Kitchen and dining room equipment and furniture
China, glassware, silverware

21. Inventory Records and Control
Shrinkage =
The difference between the amount of assets that should be on-hand and the amount that is actually on-hand
Mishandling , pilferage or theft

22. Inventory Records and Control
Controlling Shrinkage (Loses from pilferage or theft):
Screen potential employees and train
Demonstrate zero-tolerance
Maintain locked or guarded storage areas
Examine all employee packages leaving the premises
Conduct unscheduled or irregular inventories
Watch employee exits and entrances at all times