B Y M I S S P O V S E

Receiving & Storage Equipment

Receiving

�  Receiving involves checking that the ordered foods were received in the right quantities at the right price.

�  Foodservice professionals need to know what to

check for when they receive orders because many times problems occur on the receiving end.

Receiving Equipment

�  Receiving equipment includes scales, thermometers and dollies.

�  See following slides for descriptions & pictures.

Scales

�  There are two types of scales ¡  Platform scale: weighs large boxes ¡  Counter scale: weighs smaller boxes & cuts of meat

Thermometers

�  Thermometers use infrared technology to check the temperature of food without making direct contact with the food.

Dollies

�  Dollies are used to move items from the receiving area to the storage area. They make work more efficient and alleviate the heavy weight of items.

When Receiving Shipments of Food

�  1. Check the purchase order against the actual shipment. Ensure that the order is correct & complete. Note any missing items.

�  2. Verify the invoice for accuracy. Check to ensure

that the costs of food items are correct and you were invoiced only for the items ordered. Note anything that is incorrect.

�  3. Inspect the food items for quality and reject any

that do not meet standards.

When Receiving Shipments of Food

�  4. Complete a receiving record. This should be a list that includes the quality of items received, the item price, the date delivered and the supplier’s names.

�  5. Move the food items to the appropriate storage

area. Each form of food- frozen, fresh, package, canned and dry must be handled and stored differently.

Store Food Properly

�  Fresh and frozen foods are stored in refrigerators and freezers. �  Commercial refrigerators and freezers are used to keep fresh and frozen foods such as vegetables, dairy products and meats at the right temperature until they are used.

First In First Out

�  First in first out, aka FIFO means that all food items should be used in the order they were received. Mark each item with the delivery date. �  Older items should be moved to the front of the storage facility. Newer items are placed in the back.

Three types of Refrigerators

�  Walk in refrigerator �  Reach in refrigerator �  Roll in refrigerator �  Lowboy refrigerator

Walk in Refrigerator

Reach in Refrigerator

Roll In Refrigerator

Lowboy Refrigerator

Shelving Units

�  Shelving units are used to store various dry goods prior to use.

�  Different shelving units include: ¡  6ft. Tall stainless steel wire shelving units ¡  Corner shelves ¡  Overhead shelves ¡  Shelves designed to hold canned goods

Shelving Units

Shelving Units

Storage Bins & Containers

�  Smaller quantities of food are often placed in storage containers made of a sturdy, durable plastic.

�  Labels identifying the contents & date of storage

should always be clearly visible. �  Storage containers should always have well fitting,

air-tight lids to minimize exposure to air (which makes foods stale over time).

Storage Bins & Containers