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Receiving and Storage
Transcript of Receiving and Storage
Receiving and Storage
All products in the food flow begin with the receiving area. After they are received, they are stored.
Storage Equipment showcase 2
Food can be stored in refrigerators or freezers, on shelving units, or in storage bins and containers.
Storage Equipment showcase 1
The type of receiving equipment you will use is determined by the size of the food service operation. Most operations have scales, thermometers, and dollies.
Dollies are used to move items from the receiving area to the storage area. A dolly is a small wheeled cart that can help move heavy boxes from place to place. Dollies help food service professionals work more efficiently. In addition, a good receiving area should have a table large enough to hold boxes for inspection. Keep a box cutter handy to open the packages and boxes.
Receiving means checking that the food and supplies that were ordered were received in the right quantity, or amount, at the right price.
When you receive shipments of food, you should follow these steps:
against the actual shipment
to make sure it is accurate
the food items for quality. Reject any that do not meet quality standards.
the food items to the appropriate storage area.
A purchase order is a document asking a supplier to ship food or supplies at a predetermined price.
An invoice is a bill from a supplier for providing goods or services.
A receiving record is a numbered record of everything that was received at a business during a particular day. The receiving record should include the quantity of each item received, the item price, the date delivered, and the supplier’s name
Each form of food, for example, frozen, fresh, packaged, canned,
and dry, must be handled and stored differently
Receiving areas should have two types of scales: a platform scale and a counter scale.
A platform scale
has a platform to hold large or heavy items to be weighed. A
usually has a platform, too, but it is small enough to be placed on a counter. Both can be used to weigh boxes. Some food service operations also have
. A portion scale is a scale used to weigh cuts of meat.
Thermometers are used in the receiving area to check the temperature of frozen and fresh foods. These thermometers use infrared technology to check the temperature of food. They do not make direct contact with food products. Frozen foods should have a minimum internal temperature of 0°F (18°C) or below. Fresh foods should be kept at 41°F (5°C) or below. Food items that do not meet these safety standards should not be accepted.
Food must be stored properly to prevent it from spoiling and causing foodborne illness. When you store food items, follow the
first in, first
out (FIFO) rule. This means that all fooditems should be used in the order in which they were received. Mark each item with the delivery date. Older items should be moved to the front of the storage area. Newer items are placed at the back.
Foods that will be stored in the freezer must be covered well in airtight wrapping to avoid freezer burn. Freezer burn, lightcolored spots on frozen food where surface drying has occurred, can ruin foods.
Receiving and storage guidelines
Only accept food shipments from approved sources.
Check that the delivery vehicle is clean. Reject the shipment if the vehicle is dirty or if there is evidence of pests (mouse droppings, cockroach casings, cockroaches, flies, etc.)
Ensure that chemicals have been stored separately from food and food containers on the vehicle
Check that the temperatures of refrigeration and freezer units on the vehicle are at the correct
temperatures: at or below 4° C for refrigeration units and below -18°C for freezers.
Using a probe thermometer, check that the internal temperature of refrigerated food is at or below
4°C and frozen food at or below -18°F
Do not accept food that is spoiled, damaged, or past its ‘best before’ date.
Reject products with broken boxes, torn bags or strange odors.
General Storage Guidelines
When putting away a food shipment, store foods in this order:
1st: potentially hazardous foods requiring refrigeration (meats, seafood, dairy, etc.)
2nd: frozen foods
3rd: less hazardous foods that require refrigeration (fresh, uncut fruits and vegetables, etc.)
4th: dry goods
Use the “first in, first out” (FIFO) principle. Pull old stock to the front and store the new stock
Note the code date on products: ‘best before’ date, ‘expiry’ date or ‘use by’ date; and rotate stock so that old stock is used before the new stock.
If necessary, protect food from contamination by wrapping and covering it.
Make sure that all food is labeled with the product name and the date that it was received.
Use only food-grade containers to store food.
Do not store food on the floor. All food should be stored at least 15 cm (6 inches) off of the floor.
Check the temperature of the cooler on both the built-in and the portable thermometers to ensure that the cooler temperature is between 0° C and 4°C. If the cooler is above 4°C take corrective action.
Store raw meats, poultry, fish and dairy products below cooked, prepared and ready to eat foods.
Cooler Storage Guidelines
Freezer Storage Guidelines
Check the temperature of the freezer on both the built-in and the portable thermometers to ensure that the freezer temperature is below -18°C. If the freezer is above that temperature, take corrective action.
Review Case study
To keep food safe during purchasing, receiving and storage you must know how to purchase food from approved, reputable suppliers-, use criteria to accept and reject food during receiving; label and date food; and store food and non-food items to prevent time-temperature abuse and contamination.
Consider the following:
What receiving mistakes did Alice make?
What storage mistakes were made at the operation?