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Receiving, Storing and Issuing Control Points

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Karina Aybar

on 27 March 2016

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Transcript of Receiving, Storing and Issuing Control Points

Food Service Sanitation and Safety
Week 6

The Receiving, Storing and Issuing Control Points
The Receiving Control Point
Follows menu planning and purchasing.
Aim: inspect deliveries and decide whether to accept or reject:
Is critical since the food establishment assumes ownership of the products.
Receiving and Inventory
Buy from approved suppliers.
Check quality, cleanliness, and labels very carefully.
T° should be checked (out of the TDZ)
Products priced by weight should be weighed on a accurate scale.
Products purchased on a per-unit basis should be counted before they are accepted.
Sensory tests (appearance, odor, and feel) are useful quality inspections
Receiving and Inventory
Once products accepted -> tag them for inventory control.
E.g: the date of the tag facilitates stock rotation (FIFO).
Storing in the proper order can preserve product quality and food safety:
First: Frozen products (the most perishable items);
Second: Refrigerated meats, fish, poultry, diary.
Last: staple foods and non-food supplies
To minimizes product deterioration, the time between delivery and the storage should be as short as possible for frozen/refrigerated products.
Receiving and People
Amount of people depends on the size of the food service operation.
Basic requirements:
- Good health & personal cleanliness,

- Familiar with the necessary forms, tools and equipment,

- Product knowledge, quality and food safety judgment,

- Ability to coordinate the needs of the operation´s department with the suppliers.
Receiving and Equipment
Transportation equipment help move products rapidly into storage, retaining product safety and quality.

Crates and boxes
Receiving and Equipment
An accurate scale is crucial if products are priced by weight.
Thermometers are also needed for proper receiving.
Thermometers and other food-temperature measuring devices must be calibrated to ensure their accuracy.
The internal T° of refrigerated products -> less than or equal to 41°F ( 5°C), while frozen foods must be at 0°F ( -18°C) or below
Receiving and Facilities
Proper receiving facilities are crucial to maintain food safety, quality, and cost standards.
Receiving facilities: loading dock, back door, and the receiving office.
Inside floors + receiving dock -> free of debris and food particles ->unclean conditions could contaminate food/food containers before storage.
Empty shipping containers/packaging materials should be taken to disposal areas promptly.
Trash containers should be placed in a area that is physically separated from the receiving area
Table space for inspection of deliveries is needed.
The Storing Control Point
Serves to protect the food items until they are used.
- Knowing how items should be stored
- Having the proper facilities and equipment
Storing and Inventory
The larger the inventory, the more difficult to control.
Excessively large inventories -> pilferage and spoilage may increase in direct proportion.
Too small inventories -> frequent stockouts.
Excessive inventory-> more labor to handle products (overstocked storage areas), potential contamination and foodborne illnesses
Aim: avoiding both shortages and overstocking.
A-B-C-D Inventory Classification
The value of food products is critical. On average less than 20% of the inventory items accounts for over 80% of the total value of the food inventory.
The most useful is the A-B-C-D scheme. This technique classifies inventory items according to perishability and co$t per serving.

The operation´s inventory control measures should therefore focus on these high-co$t items.
A-B-C-D Inventory Classification
Class A inventory items are high in both perishability and cost per serving.
Class A items may account for up to 40% percent of a food service operation´s total annual purchases.

Class B inventory items are relatively high in cost but low in perishability. These may account for another 20% of a facility´s total annual purchases
Class C inventory items are relatively low in cost per serving, but relatively high in perishability
Class D inventory items have both the lowest perishability and the lowest cost per serving
A-B-C-D Inventory Classification
This scheme forces the inventory staff member to consider both relative perishability and cost per serving.

Inventory control should focus primarily on Class A and Class B items, since they account for the greate$t dollar volume of inventory
Of secondary importance are the Class C items, which should be monitored frequently for contamination and spoilage
Other Inventory controls
FIFO: rotation on a first-in, first-out basis. New stock is stored behind old stock so that the older products will always be used first.
Food products regularly checked for acceptable sensory qualities. Records of spoiled food may identify improvement areas.
Potentially hazardous foods (e.g allergens) should be stored separately. Should be dated and wrapped or covered.
Cleaners, sanitizers, and pesticides, must be clearly labeled and stored in areas that are physically away from the food products.
Storing and Equipment
Storage temperatures MUST be monitored. A thermometer should be placed in the warmest part ( usually near the door).
Internal product temperatures should be checked on a regular basis.
Storage containers: pans, pots, plastic containers ( food-grade material) Avoid galvanized items /cardboard boxes.
Cleaned and sanitized equipment/utensils must be stored in a clean, dry location, in a self-draining position
Utensils should be hung overhead or stored on utensils racks, not in cutlery drawer
Storing and Facilities
Dry Storage
All food on shelves: 2" (5.1 cm) from walls and 6" (15.2 cm) from the floor.
Facilitates inspection, cleaning, ventilation, prevents contamination and eliminates pest infestation.

Open wire shelving: clear view of the products, free air circulation, more adaptable to changing storage needs
Bulky and heavy items-> lower shelves;
Frequently used items near the entrance

All food: covered, labeled and dated. Ideal storage T°s are 50 to 70°F ( 10-21°C) Relative humidity should be 50-60%.
Storing and Facilities
Refrigerated Storage
Designed to maintain food products at 41°F (5°C) or less
Refrigerators must have visible thermometers, T°s should be checked at least 4 times per day
All food must be at least two inches (5.1 cm) from walls and six inches(15.2 cm) from the floor.
Open doors only when necessary: Post the content on the door to avoid having to search for an item. Frequently used items near the door reduces the time the door is open
Shelves removed and cleaned on a weekly basis. Interior surfaces should be sanitized to minimize mold and bacterial growth
Storing and Facilities
Frozen storage
The maximum T° is 0°F (-18°C) or less
Freezers should have visible thermometers that should be checked 4 times per day
Freezers should be defrosted and cleaned at least monthly, avoiding harsh cleaners and abrasives
Condensers, evaporators, and other machinery should be checked monthly.
The Issuing Control Point
Aim: ensure proper authorization to products from storage to the preparation areas (kitchen)
Only authorized staff members should order and receive products from the storage areas.
Potentially hazardous foods can be exposed to the TDZ at this control point, handling might contaminate food products.
Issuing should be done on a FIFO basis. This is easier if products are dated before storing. Proper stock rotation minimizes spoilage, contamination and loss of product quality.
Risk Reduction...
competent personnel
proper equipment
adequate receiving facilities
established receiving hours
receiving control forms.

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