36 Chapter 6 Summary
Key Takeaways
- Purchasing & receiving is one of the critical steps in the flow of food through the food service operations.
- Standard operating procedures should be in place and followed by purchasing and receiving personnel.
- Vendors should be approved by regulatory agencies, reputable and follow all local, state and federal laws.
- Vendors should not be selected solely based on price or convenience, but should be selected based on their reputation for adhering to food safety standards.
- The necessary personnel and tools should be made available during the receiving process and personnel should be trained to inspect deliveries for quality and safety.
Discussion Questions
Expand your knowledge by reflecting on this discussion question:
- List at least six reasons that personnel should reject an item during the receiving process.
Exercises/Activities
Have the students work with the school food service receiving personnel to receive a delivery. The student should take notes pointing out
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- The step by step procedure and record the total time
- Any tools used
- Which personnel were involved in receiving
- Record temperatures
- Make sure to note any discrepancies in the procedures
- Recommendations to improve the procedure