Receiving and Storage PDF
Receiving and Storage PDF
Receiving and Storage PDF
Purpose
To explain the relationship between receiving, food storage, and
food safety
Objectives
At the conclusion of this lesson, employees will be able to:
! Inspect incoming food using correct procedures
! Store foods in dry, cold, and frozen storage using correct
procedures
! Use FIFO (First In, First Out) procedures
Definitions
FIFO: A method of stock rotation in which new supplies are
shelved behind old supplies, so that the old supplies are used
first. FIFO stands for First In, First Out.
IQF: Individually quick frozen.
Materials
! Two or three examples of acceptable products to serve and
two or three examples of unacceptable products to serve
(due to damage upon receiving, damage in storage, or
lengthy storage)
! Flipchart and markers
! Thermometers to check food temperatures
! Sample receiving logs or temperature logs
! Sample invoice
! Mini Poster: Food Storage Basics
! Handout 1: Icebreaker
! Handout 2: Receiving Process and Storage Practices
! Lesson Evaluation
! Answer keys for Handout 1 and Lesson Evaluation
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Evaluation
Use the Lesson Evaluation to assess the employees knowledge
of the concepts presented in this lesson.
References
National Food Service Management Institute. (2002, reprinted 2004 with
corrections). Serving it safe (2nd ed.). University, MS: Author.
Puckett, R. & Ninemeier, J. (1993). Managing foodservice operations: A systems
approach for health care and institutions. Dubuque, IA: Kendall/Hunt Publishing.
Roberts, C.A. (2001). The food safety information handbook. Westport, CT: Oryx
Press.
Sullivan, C. F. & Atlas, C. A. (1998). Health care food service systems. New York:
Aspen Publishing.
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Introduction
Tell: Receiving and storage procedures are designed to keep food
safe and contain food costs.
Not following standard procedures can result in:
! Unsafe food
! Increased food costs
National Food Service Management Institute
143
Principles of Storage
Note: As you go over the principles of storage, write the main
points on a flipchart.
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Types of Storage
Note: Refer the employees to Handout 2 and to the mini poster
Food Storage Basics as you go over the practices for dry,
refrigerated, and frozen storage. If necessary, use a flipchart to
write down the points.
Dry Storage Practices
! Store dry foods in a well-ventilated room, at least six
inches off the floor and away from the walls.
! The temperature of the dry storage area should be
maintained between 50 F and 70 F.
! Use FIFO (First In, First Out).
! Avoid storing food under exposed waste or sewer lines.
! Store opened packages in closed, sturdy, labeled
containers.
! Store chemicals, cleaners, and pesticides away from food
products.
! Keep the shelving and floor clean.
Frozen Storage Practices
! Store foods between 0 F and -10 F.
! Use FIFO (First In, First Out).
! Properly wrap food to prevent freezer burn.
! Defrost the freezer as needed.
! Keep the shelving and floor clean.
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Lesson Evaluation
Note: The material needed is a copy of the Lesson Evaluation
for each employee. Go over the directions with the employees
before having them answer the questions.
Discuss: Employees responses.
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149
2. Adele is checking in the food order. One case of canned vegetables is damaged. The cans
are dented and bulging. What should she do?
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