CHAPTER 6

PURCHASING

• Before purchasing food from deliveries make sure it is safe.
• It should be coming from approved and reputable suppliers
• Food needs to be inspected
• Needs to meet all applicable local, state, and federal laws
• Suppliers have good food safety practices

PURCHASING CONT.

• Operations supply chain can include growers, shippers,
• Packers, manufactures, distributors.
• Get to know your suppliers and get to know the food safety practices
• Consider reviewing their most recent inspection report.

MAKE SURE THE INSPECTION REPORT REVIEWS THE FOLLOWING

• Receiving and Storage
• Processing
• Shipping
• Cleaning and sanitization
• Personal hygiene

Untitled Slide

• Employee training
• Recall program
• HACCP Program or other food safety system

DELIVERIES

• Arrange deliveries so that they arrive at one time
• And during off peak hours
• Suppliers must deliver when staff has time to do inspections

RECEIVING AND INSPECTING

• Receive
• Inspect
• Store food
• Authorize staff to accept, reject, and sign for deliveries

Deliveries should always be carefully immediately inspected and put away as soon as possible.

IF YOU MUST REJECT AN ITEM

• Set it aside from the items you are accepting
• Tell the delivery person exactly what it wrong with the reject
• Make sure to get a signed adjustment or credit slip before
• The rejected item is is thrown out or given back
• Finally, log on the invoice or the receiving document

TEMPERATURE

• use thermometers to check temps when receiving
• should always meet following standers 

PACKAGING

• the pakaging of food/non-food should be intact and clean
• should protect food/non-food contact surfaces
• Reject if following aplies

GENERAL STORAGE GUIDLINES

• labeling
• Rotation
• temperatures
• product placement
• cleaning

REFRIGERATED AND FROZEN STORAGE

• maintenance
• temperatures
• monitoring
• airflow
• preventing cross-contam

DRY STORAGE

• keep dry and cool
• away from walls
• well vented areas

APPROVED, REPUTABLE SUPPLIERS