CHAPTER 7 :RECEIVING, STORAGE AND INVENTORY

HELLLO... YOU ALLL

Today I will continue with the next chapter, the next chapter is about receiving,storage and inventory.......
firstly I want to intro about what is the receiving.......    

RECEIVING

what is receiving??????
Receiving is about  food service  operation inspects product and takes legal possession of the product ordered.

A GOOD RECEIVING PROGRAM SHOULD INCLUDE:::::::::::

1) COORDINATION WITH OTHER DEPARTMENTS
=> Purchasing,production and accounting are 3 key area need a will defined working relationship...
this is they are rotated purchasing,production

2) training for receiving personnel
=> this receiving should include  knowledge of food quality standards, written specifications and documentation procedures.
=> this personnel specifically allocated to and trained in proper receiving contribute to an efficient and effective  program.

3) facilities, equipment and sanitation
=>a well designed receiving area should be as close to the delivery docks storage as possible with easy access to the storage facilities of the operation.

4) scheduled hour for receiving
=> hour receiving should defined to avoid the busiest production time in the operation and  access the arrival of to many deliveries at the same time

5)security
=>security measure prevent theft and deliberate contamination a food and supplier
=>personnel should not have access to the receiving area

POTENTIAL CONSEQUENCES OF A POORLY PLAN RECEIVING PROGRAM INCLUDE:
-short weights
-substandard quality
-double billing, inflated price
-mislabeled merchandise
-inappropriate substitutions
-spoiled and damaged merchandise
-pilferage or theft
    * this is the act of stealing, usually in small quantities

THE RECEIVING PROCESS
the receiving process involves 5 key step :
 1) physically inspect delivery and check it against the purchase order.
2)inspect the delivery against the invoice.
3)accept an order only if all quantities and quality specification are met.
4)complete receiving record.
5)transfer goods to appropriate storage.


THIS ABOUT STORAGE
in the storage, there are 3 basic type of storage that must be maintained  and managed for maximum shelf life of products

1) DRY STORAGE
=> this is intended for nonperishable food that do not require refrigeration.
=>the food dry storage area are that it be dry,cool and ventilated

i)TEMPERATURE AND VENTILATION
=>that temperature not be over 70'F
=>
ii)STOREROOM ARRANGEMENT
=>food should be storage using the FIFO method

iii)REFRIGERATED AND FREEZER STORAGE
=>recommended temperatures:
-fresh fruit and vegetable : 40'F -45'F
- meat,poultry,dairy products, eggs: 32'F -40'F

INVENTORY RECORDS AND CONTROL
-receiving
-storeroom issues
-perpetual inventory
-physical inventory                  






 SEE YOU ALL,THE NEXT CHAPTER..................
                               BYE,BYE