HOSP 201 Lecture Notes - Lecture 6: Hazard Analysis And Critical Control Points, Purchase Order, Food Quality

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HOSP 201
• Professor: Ma

Document Summary

Approved suppliers: these suppliers have been inspected and can show you an inspection report. They meet applicable local, state and federal laws. Inspection report: can be from the usda, fda, gmp & gap. They describe the methods, equipment, facilities and controlled used to process food. Haccp program or other food safety system: receiving guidelines: Scheduling - when staff have enough time to inspect. Staff needs - make specific staff responsible for receiving. Time and process for inspections - deliveries must be inspected immediately upon receipt. If there are signs of problems, reject delivery. Use your purchase order to support your decision: get a signed adjustment or credit slip from the deliverer before giving the item back, log the incident on the invoice. Be specific about the action taken and item involved. General inspection guidelines: checking product temperatures, packaging, documentation, and the quality of the food.