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Transcript of food flow
and storage Purchasing is an essential function in a foodservice system. It is the process of getting the right product into a facility at the right time and in a form that meets preestablish standards for quantity, quality and price. Basic flow of purchasing •Identify needs by planning new or reviewing existing menus from each service unit of the foodservice organization. •Determine standards of quality for each food item and write specification. •Estimate quantities needed •Calculate desired inventory or stock levels to each item •Identify amounts to purchase by substracting stock level from desired quantities •Develop purchase orders •Conduct market research on potential vendors’ product availability •Select and negotiate with vendors Operation Functions U.S DEPARTMENT OF AGRICULTURE (USDA) the food safety and inspection service is responsible for enforcing the meat inspection act and poultry products inspection. FOOD AND DRUG ADMINISTRATION (FDA) is an enforcement agency within the Department of Health and Human Service. it is responsible for the enforcement of the federal food drug and cosmetic act, the fair packaging and labeling act, and the nutrition labeling and education act, and it covers the production, manufacture, and distributing of all food involed in interstate commerce meat,poultry and eggs. No food may enter interstate comerce that is deemed adulterated or misbranded. Food is adulterated under the following conditions
•It contains substances that are injurious to health
•Any part of it is filthy or decomposed
•It has been prepared or held under unsanitary condition
•It contains portions of diseased animals
NATIONAL MARINE AND FISHERIES SERVICE a voluntary inspection system for fish , fish products, and grade standards for some products is controlled by the national marine and fisheries service, an agency of department of commerce.
U.S PUBLIC HEALTH SERVICE (PHS) is concerned primarily with control of insfections and contagious disease, it is also responsible for the safety of some food like shellfish and milk.
ENVIRONMENTAL PROTECTION AGENCY (EPA) regulates pesticides. Responsible include setting tolerance levels for pesticide residues in foods, establishing the safety of new pesticides, and providing educational materials on the safe use of pesticides.
DEPARTMENT OF THE TREASURY is responsible for monitoring the production , distribution, and labelling of alcohol beverages. Methods of purchasing
Two principle methods of buying are informal or open-market buying and formal competitive bid buying.
INFORMAL OR OPEN-MARKET BUYING is commonly used method of buying , especially in smaller foodservice operations. The system involves ordering needed food and supplies from a selected list of vendors based on daily, weekly, or monthly price quotations.
FORMAL COMPETITIVE BID BUYING written specifications and estimated quantities needed are submitted to vendors with an invitation for them to quote prices, within a stated time, for the food item listed.
Receving is the point which foodservice operation inspect the products and take legal ownership and physical possession of the items ordered. The prupose of receving is to ensure that the food and supplies delievered match established quality and quantilty specification.
Safe and Approved Food Source
The first line of defense in preventing foodborne illness is to obtain food from safe and approved sources. Safe and approved sources are suppliers that comply with pertinent laws and regulations. The only exception is that fresh, whole, uncut produce can come from any source, including roadside vendors, Farmer’s Market, and local gardens. Never use home prepared or home canned food in your restaurant as it is not known if it was safely prepared.
Inspect before You Accept
Inspect foods to reduce your risk for food borne illness and to be sure that food is safe.Check delivery vehicles for cleanliness and proper temperature control. Dirty vehicles could contaminate food. Never accept food that has been shipped in a vehicle that has carried live animals or harmful substances. If these vehicles must be used, they must be thoroughly washed, rinsed, and sanitized before they are used to transport food. Temperature-controlled vehicles must be at the proper temperature.
• Vehicles used to transport refrigerated foods must be at 41oF (5oC) or colder;
• Vehicles used to transport frozen foods must be at 0oF (-18oC) or colder; and
• Vehicles used to transport hot foods must be at 135oF (57oC) or hotter. SCHEDULED HOURS FOR RECEIVING
Hours of receiving should be defined by policy, and vendors should be instructed to deliver within a specific time range. The purpose of define receiving times is to avoid the busiest production times in the operation. RECEIVING PROCESS
•Inspect the delivery and check it against the purchase order
•Inspect the delivery against the invoice
•Accept an order only if all quantities and quality specifications are met
•Complete receiving records
•Immediately transfer goods to appropriate storage