Description should include
- counting or weighing items when received
- comparing the amounts and quality of items received with the invoice and recording the differences, if any
- checking the temperature of goods requiring refrigeration
- checking for damage/freshness
- handling food and beverage supplies according to the standards set by the facility and government food regulations
- placing items in appropriate storage areas, addressing refrigerated/frozen items first
- protecting items and utensils from dust, insects, rodents, toxic materials, and unclean equipment
- establishing storeroom control (i.e., controlling stock and its use) to control costs, prevent waste, prevent inadequate stock rotation, and deter theft.
Process/Skill Questions:
Thinking
- What pests are commonly associated with poor storage practices?
- What is the importance of accurately recording the inventory received?
Communication
- What is the result of improper storage techniques?
- What is the financial effect of poor storage practices?
Leadership
- What are the receiving procedures?
Management
- Who is responsible for receiving food and beverage supplies?
- How is theft detected?
- How does a facility move forward if the order does not meet the standards of freshness?
- When is the food source USDA approved?
- How does one know if the food received meets the facility's standards?