Purchasing, Receiving, Storage, and Distribution of Food and Supplies
Robert L. Hall, EdD, WCMC, CEC, CCE, CCA, CHE
Learning Objectives and Key Points After completing this chapter, the reader should be able to:
Manage Purchasing, Receiving, Storage, and Distribution of Food and Supplies Following Established Sanitation and Quality Standards • Identify appropriate grades and inspections for food • Procure food and water from approved sources • Verify the quality and quantity of food supplies and equipment received • Check supplier invoices against facility purchase order • Manage Receiving and Storage Temperature • Recognize the hazards associated with types of food packaging • Recognize the signs of contamination upon receipt and in storage • Process rejections and recalls for unacceptable products • Label, date, and monitor food to ensure rotation • Prevent environmental contamination of food • Maintain security procedures
Please see the Supplemental Material for a complete list of this chapter’s references.