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Ryerson University
Nutrition and Food
FNS 200
Donna Barnes

RECEIVING & STORAGE (Week 10) Flow of food ReceivingStorageThawingPreparingCookingHoldingServingCooling Reheating Receiving -Activity for ensuring products delivered by suppliers are those that were ordered. What needs to be verified on the receipt of goods/invoice is quality, size & quantity meet specifications, price is the same & perishables are tagged/marked w/ date received. -Receiving has been known as the missing link in procurement of materials b/c often food quality problems are caused by breakdowns in receiving procedures. There should be HACCP procedures in place. Elements of receiving activity incl: competent personnel, adeq space & equipment (should be near delivery room, storeroom, refrigerators & freezers), specifications, ccp in receiving, sanitation (insects tend to live near loading docks) adequate supervision (to avoid theft esp if its common in the workplace; can put cameras or have someone you trust handle receiving), scheduled hours (make deliveries at specified times to reduce confusion of too many deliveries at 1 time or that deliveries don’t arrive during meals or after personnel are off duty), security (monitoring cameras, diff ppl responsible for purchasing & receiving. Receiving Process -Inspection against purchase order: a written record/purchase order of all orders must be kept to provide basis for checking deliveries, it includes a brief description of product, quantity, price & supplier. Purchase order permits receiving personnel to determine partial deliveries/omission of ordered products; if appropriate products are delivered, quality should be checked according to HACCP -Inspection against the invoice: the invoice is the supplier’s statement of what is being shipped & the expected payment. The 3 methods to receive goods are invoice (quantity compared b/w invoice & purchase order), blind (invoice doesn’t have quantities listed forcing the receiver to manually count; record the #s & then compare to the order & then can find out of there are missing items or items mistakenly shipped) & electronic (tabulator scales weigh & automatically print out weight on paper; UPC (universal product code) are read by handheld scanners; expensive for small foodservice ops) -Acceptance/rejection of orders: delivered products become the property of the foodservice op when the purchase order, specifications & supplier’s invoice are in agreement. It’s easier to reject orders at the time of delivery than to return it afterwards b/c of the travel time’s effect on food, esp perishables. -Completion of receiving records: receiving records provide an accurate list of all deliveries & food supplies, date of delivery, supplier’s name, quantity & price data. -Removal to storage: transfer frozen foods, perishables, expensive items first to storage & its important products are transferred immediately to prevent theft, pilferage (inventory shrinking), spoilage & deterioration. Tagging products helps stock rotation to ensure old products are used first. -Equipment for receiving: floor-mounted/small scales, easy to clean flooring (non slip), big space & nearby cold storage HACCP for Receiving -Dedicated area for receiving -Inspect delivery truck for cleanliness -Receive at a time -Inspect immediately -Reject unacceptable goods -Log in acceptable goods -Limit time food spends in Temp danger -Label & move for storage right away zone -Remove hazards, eg. staples & nails -Check expiry date before unpacking -Measure product temp -Must arrive in sanitary condition Storage -Holding of products under proper conditions to ensure quality until time of use. Links receiving & production. Storage employees check in products from the receiving unit, provides security for the products & establishes good material-handling procedures. -Storing: check stock dates & rotate stock (First in First Out—FIFO). Keep storage areas clean, store items 6” above the floor & shelving 2” away from wall to allow ppl to uniformly place items on shelf (want easily cleaned light coloured walls) -Low-temp storage: provides storage for perishable foods to preserve quality & nutritive value. Several types: refrigerators (storage units designed to hold internal temp of food products below 41°F), tempering boxes (separate units for thawing frozen foods, specially designed to maintain temp of 40°F regardless of room temp/product load) & storage freezers (low temp units for frozen foods that maintain constant temp b/w -10- 0°F. Recommended humidity is 75 & 95% for most foods but for perishables, 85-95% or else wilting, discoloration & shrinking occurs. Should be provided w/ 1/more ff kinds of thermometers: remote reading (placed outside the unit to allow reading temp w/o opening door), recording (mounted inside/outside unit & continuously records temp or transmits temp to comp for tracking) & refrigerator/freezer (mounted/hung on shelf in warmest area inside the unit). Temp in all units should be checked at least 2x a day. -Refrigerators: keep food at an internal product temp of 4°C/40°F for short periods. Store raw meats separately & below from cooked/ready-to-eat foods. Cooked & RTE are on the highest shelffishraw unground beefraw pork, ham, bacon/sausage raw ground beef/porkraw poultry. Store foods that absorb odours from those that give off odors, wrapped frozen foods in moisture/vapour proof material to prevent freeze burn/moisture loss, things you’d be cooking to the highest heat would be in the higher shelves (ie. Based on internal cooking temps). -Dry storage: provides storage for foods not req refrigeration/freezing & protect them from elements, insects, rodents, theft. Floors should be slip resistant & easy to clean, light coloured walls & ceilings that are soft, impervious to moisture, easy to wash & repair, less doors, main door should be heavy duty & suff width for passage of equip used to transport foods from receiving to dry storage, door locked from the outside & turnbolt lock/crash bar inside in case ppl get locked it, opaque windows to protect foods from direct sunlight, adeq lighting, cctvs, good ventilation, thermometer mounted in an open area, temp should be b/w 50-70°F & rel humidity of 50-60% or else cans rust, caking of dry & dehydrated products, growth of bacteria & mold, infestation of insects. -Proper dry storage is that shelves are at least 15 cm/6” off the floor & 5 cm/2” from the walls, pest free, well ventilated, cleanable & clean, protects food from contamination during storage. Pest infestation -Signs of rodent infestation incl: droppings that are shiny & black, signs of gnawing/holes, tracks in dusty areas, nesting materials & wear marks along base boards where rodents tend to travel. -Signs of roach infestation: strong oily odour, dropping similar to grains of pepper & capsule shaped egg cases. -Pest control: insects & rodents can spread disease, they can carry micro-organisms to food. Methods of control include repellents, sprays, traps (glue boards, multi-use traps, mouse & rat traps) Inventory -Supported by the actual presence of products in the storage area. For inventory control t
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