1. Receiving & Storage Equipment

2. Receiving Equipment “It is easy to take your refrigerator for granted. It’s smart to treat it like one of your most valuable assets when it comes to the quality of your service and the success of your business.” James Smith

3. Receiving equipment A pen or pencil and a pocket calculator are important pieces of equipment for the receiving staff The receiving staff is responsible for the inspection and acceptance of incoming food, equipment and supplies. Ordered Ingredients are safe and at proper temperatur

4. Receiving equipment Not damaged or contaminated Receiving equipment Box cutters Scales Thermometer Hand trucks and dollies Infrared thermometer Counter scale Platform scale Floor scale Hanging scale

5. Refrigeration Equipment Types of Refrigeration equipment Walk-ins Reach-ins Refrigerated drawers and under-counter reach-in (lowboy) Portable refrigeration carts Cleaning refrigerators and freezers Turn off the unit Remove the food Wash the interior with warm

6. Refrigeration Soapy water Rinse the interior with a clean damp cloth Sanitize the interior with a sanitizing solution. Dry the interior with a single-use paper towel Turn on the unit and refill it with the food On a daily basis wash, rinse, and sanitize the outside

7. Storage Equipment It is important to label and date each storage container Shelves Storage containers