RECEIVING,STORAGE,INVENTORY

Receiving

Receiving is the point at which an organization takes legal ownership and physical possession of items ordered.

Potential consequences of a poorly planned receiving program include

short weights	Substandard quality
Double billing	Inflated prices
Mislabeled merchandise	inappropriate substitutions
Spoiled or damaged merchandise	pilferage or theft

   

Receiving method

-Blind method

-Invoice receiving

Tips for inspectiong deliveries

Anticipate arrival and be prepared

Have puchase orders and specifications ready

Innspect food immediately on arrival

Check temperatures of refrigerated items on arrival

Check frozen items for evidence of thawing or burn

Randomly open cases or crates for large deliveries to determine that the container includes the entire order

 Facilities,equipment,and sanitation

-physical arrangement and availability of suppies in the receiving area influence the efficiency of the product inspection process.

Storage

There are 3 basic types of storage of storage that must be maintained and managed for maximum shelf life of products

Dry storage

-main requisites of a food dry-storage area are that it be dry,cool and properly ventilated if possible. It should be in  alocation convenient to the receiving and preparation areas.

1)temperature and ventilation

Temperature should not be over 70°F

2)storeroom arrangement

Using first-in first-out method

(an inventory method in which stock is rotated to ensure that items in storage are used(or issued)in the order in which they were received)

3)sanitation

Refrigerated and freeser storage

Fresh fruits and vegetables-40 °F to 45°F

Meat,poultry,dairly products,eggs: 32°F to 40°F

Frozen products: 0°F to -20°F

Cleanliness is vital to food safety.

Inventory records and control

1)Perpetual inventory

-Method of continuous tracking of product held in storage.

-a running record of the balance of product in stock

2)Physicl inventory

Physical inventory is an exact  count of product held in storage.an actual count of items in stock.