Receiving, Storage and Inventory

Chapter 7: Receiving, Storage and Inventory

Introduction :

- A successful purchasing function in a foodservice operation is integrated with a series of receiving, storage and inventory procedures for food and supplies.

Receiving

- the point at which a foodservice operation inspects product and takes legal possession of the product ordered.

- a well designed receiving process is important to cost and quality control, and warrants careful planning and implementation.

* Important (final exam)

A good receiving program should include:

> coordination with other departments

> training for receiving personnel

> parameters of authority and supervision

> scheduled receiving hours 

> security measures 

> documentation

Potential consequences of a poorly planned receiving program include:

- short weights 

- substandard quality

- double billing, inflated prices

- mislabeled merchandise

- pilferage or theft

Coordination with other departments

• purchasing, production and accounting are three key areas that need a well defined working relationship with receiving personnel. (rotate every 2 years)

Personnel

• qualifications of the receiving clerk should include (knowledge of food quality standards, written specification, documentation procedures)

Security

•  unauthorized personnel should not have access to the receiving area.

Methods

• blind method (quantity is not stated) 

• invoice receiving (all stated)

Scheduled hours for receiving

- the purpose of defined receiving times is to avoid the busiest production times.

 example of invoice receiving

S T O R A G E

Dry Storage

- the main requisites of a food dry storage area are that it be dry, cool and properly ventilated.

Temperature and Ventilation

- the temperature should not be over 70.F / 23.C

- a wall vent is the most efficient method of circulating air.

Storeroom Arrangement

- food should be stored using the first-in first-out method

- a definite place should be assigned

Sanitation

- a regular cleaning schedule designed according to the volume of traffic is vital to maintaining cleanliness and sanitation.

example of dry storage and FIFO method

Refrigerated and Freezer Storage

i. Recommended temperatures :

• fresh fruits and vegetables : 40.F to 45.F
• meat, poultry, dairy products, eggs : 32.F to 40.F
• frozen products : 0.F to -20.F

ii. cleanliness is vital to food safety.

* Famous Question

Inventory Records and Control

Receiving

- all incoming supplies should be inspected and recorded on a receiving record form

Storeroom Issues

- one employee should be designated responsible for receiving, putting away, and issuing goods from the storeroom.

- no food or supplies should be removed from the storeroom without authorization.

Perpetual Inventory

- a running record of the balance on hand for each item of goods in a storeroom.

Physical Inventory

- An actual account of items in all storage areas.

Summary

> Documentation is most important in storage.