L9: Purchasing, Receiving, and Storing Food

• Purchasing is the process of getting the right product into a facility at the right time and place, plus the amount of goods at the right price and source.

• For effective purchasing, it is important that the responsibility be given to one who possesses the following qualities:1. honesty and integrity2. a good judge of food quality in relation to standard of the establishment3. familiarity with food sources and market trends

4. familiarity with market prices5. a good judge of fair price

• Classification of Food Purchase

1. Perishable food – items that have short, useful life after they have been received. They are liable to spoil or decay.

2. Staple food are food items that have longer shelf life—often stored in shelves at room temperature, usually in a storeroom. They include groceries and canned goods.3. Contract items are food items usually consumed everyday and thus have to be purchased on the basis of a negotiated contract.

• Purchasing Meat-buy only from reliable and regularly inspected sources-reasonable free from bruises and foul odor-must be freshly butchered-choose cuts suitable to the preparation desired-look for the Bureau of Animal Industry stamp

• Purchasing Poultry-age is an important consideration-consider the condition when the bird is slaughtered-select the best suited for the recipe-check signs of deterioration of the meat

• Purchasing Seafood-must be fresh-bright eyes, bright red and clean gills, firm flesh with scales intact -vivid color of skin

• Purchasing Fruits and Vegetables-check that they are clean, free from damaging cuts and bruises-choose those that are in season-not overripe-no damaged or wilted parts-unbroken skin

• Perishable Foods are food items, typically fresh food, that have short useful life after they have been received. They should be purchased for immediate use.

• Nonperishable Food are those food items that have longer shelf life. They can be stored for a period of time because they do not deteriorate quickly.

Receiving

- the point at which food service operation inspects and takes legal ownership and physical possession of the items ordered. The purpose of receiving is to ensure that the food and supplies delivered match the established quantity and quality specifications. The receiving personnel must have a knowledge of food quality standard.

The Receiving Person

Must see to it that all goods are delivered:1. In the right quality, according to

specifications2. In the right quantity, as stated in the delivery

receipt or invoice3. At the right price, as agreed upon during

purchasing and as stated in the invoice

The Receiving Area

• For smooth flow of work, the receiving area must be located near the backdoor entrance, and as close to the storage area as possible. There must be enough space allotted for checking or counting delivered goods.

Methods of Receiving

1. Blind method involves providing an invoice or purchase order. The clerk will quantify each item by weighing, measuring or counting, and recording. The blind document is compared with the original order.

2. Invoice Receiving is a frequently used and more traditional method. The clerk checks the delivered items against the original purchase order and takes note of any deviations.

Storage

• The purpose of storage is to ensure a constant supply of needed goods

• Is an important factor in the prevention and control of loss or waste.

• Perishables need to be immediately refrigerated. (Cold storage)

• Staples and dry goods should be stored in an orderly and systematic arrangement.(Dry storage)

• Any food or ingredient removed from its original package should be placed in a well-sealed container with labeled expiry date.

• Be on guard to prevent cross-contamination.• Follow the “first in, first out” policy in using

batches of food.

Storage Location and Equipment

• The storeroom must be located near the food preparation area so that transporting of goods is easier.