Purchasing System
Purchasing Systems relates to the ordering, Receiving and Storage of stock.
Ordering: should be done through only suppliers who have appropriate accreditation and meet food safety standards.
Clear product specifications and good standards for quality are essential.
Receiving: Ensure that deliveries are systematically checked on arrival. Check for any signs of poor quality including frozen foods starting to thaw, cans with dents or yoghurt with bloated lids. Food items should have no obvious signs of contamination and packaging must be intact and in good condition. Ensure that cooked and raw foods are separated to prevent cross contamination.
Storing: Ensure that food is stored according to relevant requirements.
Cold food must be stored below 5*C, frozen food below −18*C. Dry store items must be in a cool. well ventilated area. Separate food groups. Store items to prevent cross contamination. e.g.: Cooked foods on the top shelf and raw foods on the bottom, with drip trays underneath.
Download and view the power point presentation
Task 1
1. What do you think are the advantages and disadvantages of ordering food over the internet?
Advantage - It is quick, easy, simple and not many mistakes can be made, it is convenient
Disadvantage - You can't choose what produce you want
2. Why is it important to store food quickly after it has been delivered?
So that the perishable foods Don't go off, and the food is not sitting in the open starting to thaw etc.
3. What procedures are involved in First in First out (FIFO)?
Whatever you buy first you consume first to make sure that there is no food wastage
4. Explain the importance of storing perishable foods immediately after receipt
It is important to store perishable foods immediately because if not they can start to thaw, heat up, and grow bacteria, which will lead to food poisoning of one of the patrons
5. What would you do if a much awaited lettuce was limp and brown?
You would not serve it to patrons, you would fill out the appropriate forms to say that the lettuce did not meet standards and you would return it.
Task 2. Choose one of the following (1,2 or 3)
3. Word Bank
Ordering
A fully Computerised stock control system is used to make it easier to email or fax orders to suppliers.
Receiving
When the delivery arrives the stores officer examines for signs of Incorrect handling. For example, frost Crystals on packets of frozen chicken nuggets indicate that they may have been defrosted and then refrozen. Use By dates are also checked, so too is the Invoice to ensure the correct food and quantity have been delivered.
Controlling
Stock is safely transported to the appropriate storage areas using Trolleys. Chilled and fresh foods are placed in the Cool Room, while non perishables are Dry. Temperatures of the store room, fridge and freezer to ensure that all foods remain fresh and Safe . The FIFO system of stock control is implemented so that old stock is moved to the front FIrst .
Issuing
All staff must use a requisition sheet to to obtain stock. The stock controller issues the food ensuring the FIFO system is implemented to prevent Wastage .
Ordering: should be done through only suppliers who have appropriate accreditation and meet food safety standards.
Clear product specifications and good standards for quality are essential.
Receiving: Ensure that deliveries are systematically checked on arrival. Check for any signs of poor quality including frozen foods starting to thaw, cans with dents or yoghurt with bloated lids. Food items should have no obvious signs of contamination and packaging must be intact and in good condition. Ensure that cooked and raw foods are separated to prevent cross contamination.
Storing: Ensure that food is stored according to relevant requirements.
Cold food must be stored below 5*C, frozen food below −18*C. Dry store items must be in a cool. well ventilated area. Separate food groups. Store items to prevent cross contamination. e.g.: Cooked foods on the top shelf and raw foods on the bottom, with drip trays underneath.
Download and view the power point presentation
Task 1
1. What do you think are the advantages and disadvantages of ordering food over the internet?
Advantage - It is quick, easy, simple and not many mistakes can be made, it is convenient
Disadvantage - You can't choose what produce you want
2. Why is it important to store food quickly after it has been delivered?
So that the perishable foods Don't go off, and the food is not sitting in the open starting to thaw etc.
3. What procedures are involved in First in First out (FIFO)?
Whatever you buy first you consume first to make sure that there is no food wastage
4. Explain the importance of storing perishable foods immediately after receipt
It is important to store perishable foods immediately because if not they can start to thaw, heat up, and grow bacteria, which will lead to food poisoning of one of the patrons
5. What would you do if a much awaited lettuce was limp and brown?
You would not serve it to patrons, you would fill out the appropriate forms to say that the lettuce did not meet standards and you would return it.
Task 2. Choose one of the following (1,2 or 3)
3. Word Bank
Ordering
A fully Computerised stock control system is used to make it easier to email or fax orders to suppliers.
Receiving
When the delivery arrives the stores officer examines for signs of Incorrect handling. For example, frost Crystals on packets of frozen chicken nuggets indicate that they may have been defrosted and then refrozen. Use By dates are also checked, so too is the Invoice to ensure the correct food and quantity have been delivered.
Controlling
Stock is safely transported to the appropriate storage areas using Trolleys. Chilled and fresh foods are placed in the Cool Room, while non perishables are Dry. Temperatures of the store room, fridge and freezer to ensure that all foods remain fresh and Safe . The FIFO system of stock control is implemented so that old stock is moved to the front FIrst .
Issuing
All staff must use a requisition sheet to to obtain stock. The stock controller issues the food ensuring the FIFO system is implemented to prevent Wastage .