RECEIVING & STORAGE (Week 10)
Flow of food
-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.
-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
-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 shelffishraw unground beefraw pork, ham,
bacon/sausage raw ground beef/porkraw 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.
-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)
-Supported by the actual presence of products in the storage area. For inventory control t