82 QUESTION
4. Write out specifications for eggs to be purchased for a hospital food service.
CHAPTER 16 (Continued) ANSWER
An eggs spec sheet for the hospital foodservice would be a document that would identify the requirements that must be met by egg suppliers to comply with the hospital’s ingredient quality specifications and processing conditions. Spec sheets for eggs should provide maximum, minimum and target values for each technical parameter related to the quality and safety of eggs. Information regarding storage and usage conditions and any other relevant technical information should also be detailed (These specs are taken from the USDA Specifications for Shell Eggs).
A) Regulatory Requirements: “All delivered shell eggs shall be classified to the grade A or AA. Plant facilities, equipment, and all processing operations must comply with all USDA requirements.”
B) Product Description “All shell eggs are to be fresh. The shell color is white. Grade specification is AA or A which reflects the quality of the eggs, cleanliness of the shell, and condition of the white and yolk. (As an option, a specification may state “A lot average of 95% Grade AA quality, with no individual case exceeding 10% Grade A quality.”)
C) Size/Weight: Size refers to the minimum weight per dozen eggs. Extra Large, Large, and Medium are the most common sizes. All eggs provided will meet Large size and weight criteria.
D) Egg Count: Eggs for retail sale are usually packaged in dozen or 18-egg cartons, or on 30-egg flats. Eggs for institutional use are more commonly packed loose on filler flats, in 30-dozen and 15-dozen cases. The number of dozen per case and the number of cases per purchase unit should be specified. Weekly delivery of 30-dozen eggs.
E) Packing and Packaging: “Packaging must be of sufficient strength and durability to adequately protect the eggs.” “Eggs shall be packed into new 15-dozen or 30-dozen fiber cases (insert applicable bursting strength).” “Each case shall be fully taped across the length of the top and extend down each end to the hand hole. The tape may be gummed or plastic, 2-3 inches wide. The bottom of the cases shall be stapled or taped.”
F) Expiration Date: “EXP”, “Expiration date”, “Sell by”, “Not to be sold after date on end of carton”, “Purchase by”, “Last sale date on end of carton”, may not exceed 30 days including the date of pack.”
5. Identify three products that may need brand specifications.
Beverages such as Coca-Cola® or Pepsi®. B) Chips: Frito Lays® or Mission® for tortilla chips C) Coffee brand such as Starbucks® or Coffee Bean® and Tea Leaf®
6. Your facility has an open storeroom where the cooks and other employees walk in to get what is needed . As a result, there are variances in the physical and perpetual inventory . How would you implement a requisition form and system of issuing food and supplies?
7. Your reconciliation between the perpetual and physical inventory shows shrinkage. What are some steps you would put in place to minimize shrinkage?
Use a food requisition form to organize requests for food and non-food items to be dispensed from inventory. The form would document the transactions which would reduce variances in inventory. The cook would complete the food requisition for recipes to be prepared for the next meal period. After the food requisition is completed, it would go to the storeroom for issuing. The storeroom clerk would pull the products needed and deliver them to designated areas. The cook would verify the delivery and sign off that everything has been received.
Shrinkage is a decline in inventory counts through anything other than withdrawals that have been accounted for. I would first determine, A) What is causing shrinkage? B) I would put in better controls for inventory. I would have limited access for employees to the storeroom and walk-ins and have the Storeroom Clerk manage the receiving and disbursements. Control and limited access is key to reducing shrinkage in the facility.
Foodservice Management—By Design
SUPPLEMENTAL MATERIAL
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