Receiving, Storage and Inventory,,,

HELLO,,,
Our topic for today is RECEIVING , STORAGE  and INVENTORY,,,

INTRODUCTION

• A successful purchasing function in a food service operation in integrated with a service of receiving, storage and inventory procedures for food and supplier.

What is RECEIVING???

• RECEIVING  is function that involves checking of the quantity, quality and condition of the incoming goods followed by their proper storage.

1) A good receiving program should includes:

• coordination with other departments
• training for receiving personnel
• parameters of authority and supervision
• scheduled receiving hours
• documentation
  

2) Potential consequences of a poorly planned receiving program includes:

• short weights
• substandard quality
• double billing, inflated prices
• mislabeled merchandise
• inappropriate substitutions
• spoiled or damaged merchandise
• pilferage or theft

3) Coordination with other departments

• who working in this department should rotate their scheduled

4) Personnel

• should have knowledge

5) Facilities, equipment and sanitation

• cleaning and sanitation procedures for the receiving area should defined by policy

6) Scheduled hours for receiving

• to  avoid the busiest production times

7) Security

• only knowledgeable can handle this department

RECEIVING METHODS

1.  blind method
2.  invoice receiving 

TIPS FOR INSPECTING DELIVERIES:

• anticipate arrival and be prepared
• have purchase orders and specifications ready
• inspect food immediately on arrival
• check temperatures of refrigerated items on arrival
• check frozen items for evidence of thawing or burn
• randomly open cases or crates for large deliveries to determine that the container includes the entire order

WHAT IS STORAGE???

• STORAGE means to reserve or put away for future use.
  

1) Dry storage

• main requisited of a food dry storage are that it be dry, cool and properly ventilated.

2) Temperature and ventilated

• temperature should not over 70F
• wall vent is the most efficient method of circulating air

3) Storeroom arrangement

• should stored using FIFO method
• definite place should assigned to each items

4) Sanitation

5) Refrigerated and freezer storage (cleanliness is vital to food safety)

• fruit and vegetable : 40-45F
• meat, poultry, daily products, eggs : 32- 40F
• frozen product : 0-20F

WHAT IS INVENTORY???

A program of regular inventory contributes to product protection and cost containment.

1) Receiving 

• incoming supplier should inspected and recorded on receiving record form.

2) Storeroom issue

• should be designated responsible for receiving, putting away and issuing goods from storeroom
• no food or supplies should remove from the storeroom without authorization

3) Perpetual inventory

• running record of the balance in hand for each items of goods in a storeroom 

4) Physical inventory 

• an actual account of items in all storage areas

SUMMARY,,,

• RECEIVING, STORAGE and INVENTORY  are important food service activities that are closely tied to the purchasing function.
• once received, food and supply items must be promptly transferred to appropriate storage.