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CHAPTER 4: FOLLOWING THE FOOD PRODUCT FLOW
A Sound Food Supply
Effective purchasing paves the way for a successful food service operation. Purchasing is a highly skilled activity requiring knowledge of products and market conditions.
The main objectives of an effective purchasing program are to:
Buy the product that is best suited for the job
Buy the proper quantity of the item
Pay the right price for the item
Deal with the only reputable and dependable suppliers
Purchase specifications are important to both buyer and management. They are the guidelines that detail the characteristics of a product, including such properties as:
Quality grade
Weight
Count
Contents
Packaging
Buying from Approved Sources
You should always purchase food that is safe and wholesome. Something is wholesome if it is favourable to or promotes health. Food must come from an approved source that complies with all applicable local, state, and federal food laws.
During inspections, the clerk should check for:
Cleanliness of the cargo area in the delivery vehicle
Temperature of refrigerated and frozen storage areas (if applicable)
Proper separation of food and non-food items
Signs of insect, rodent, or bird infestation
Strategies for Determining Food Quality
Sensory evaluation is a commonly used method for making routine quality determinations on foods received at retail food establishments. This type of evaluation evolves using the senses of smell, touch, sight and sometimes taste.
Following the Flow of Food
The flow of food on site begins with receiving and storage. From storage, food products move into the preparation and service phases, which can involve one or more steps.
Receiving
Employees responsible for receiving products must carefully inspect all incoming food supplies to make sure they are in sound condition, free from filth spoilage, and are at the proper temperatures.
Proper receiving requires a knowledgeable person who follows specific
A Sound Food Supply
Effective purchasing paves the way for a successful food service operation. Purchasing is a highly skilled activity requiring knowledge of products and market conditions.
The main objectives of an effective purchasing program are to:
Buy the product that is best suited for the job
Buy the proper quantity of the item
Pay the right price for the item
Deal with the only reputable and dependable suppliers
Purchase specifications are important to both buyer and management. They are the guidelines that detail the characteristics of a product, including such properties as:
Quality grade
Weight
Count
Contents
Packaging
Buying from Approved Sources
You should always purchase food that is safe and wholesome. Something is wholesome if it is favourable to or promotes health. Food must come from an approved source that complies with all applicable local, state, and federal food laws.
During inspections, the clerk should check for:
Cleanliness of the cargo area in the delivery vehicle
Temperature of refrigerated and frozen storage areas (if applicable)
Proper separation of food and non-food items
Signs of insect, rodent, or bird infestation
Strategies for Determining Food Quality
Sensory evaluation is a commonly used method for making routine quality determinations on foods received at retail food establishments. This type of evaluation evolves using the senses of smell, touch, sight and sometimes taste.
Following the Flow of Food
The flow of food on site begins with receiving and storage. From storage, food products move into the preparation and service phases, which can involve one or more steps.
Receiving
Employees responsible for receiving products must carefully inspect all incoming food supplies to make sure they are in sound condition, free from filth spoilage, and are at the proper temperatures.
Proper receiving requires a knowledgeable person who follows specific