hospitalitynU

The standards established for storing food should address five principal concerns: 1. Condition of facilities and equipment 2. Arrangement of foods 3. Location of facilities 4. Security of storage areas 5. Dating and pricing of stored foods Condition of Facilities and Equipment The factors involved in maintaining proper internal conditions include temperature, storage containers, shelving, and cleanliness. Problems with any or all of these may lead to spoilage and waste. It should be noted that all states and many municipalities have sanitation and health codes that must be followed by all foodservice facilities. These codes specify storage temperatures, storage containers, and storage procedures, among many other requirements such as hot water temperatures, sanitation requirements, and so on. Inspectors regularly visit establishments and grade them on their adherence to the codes. It is thus imperative that foodservice employees have a detailed knowledge of sanitation and ...

RECEIVING Establishing Standards The primary goal of receiving control is to ensure that deliveries received conform exactly to orders placed. In practice, this means that beverage deliveries must be compared with beverage orders in regard to quantity, quality, and price. The standards established for receiving are quite simple. 1. The quantity of an item delivered must equal the quantity ordered. Verifying this normally requires examining bottles, to be sure they have been filled and sealed, and then simply counting bottles or cases. It can also involve weighing kegs of beer to confirm the standard of fill or examining containers to confirm that those received conform to the order. 2. The quality of an item delivered must the same as the quality ordered. For all spirits, wines, and beers, one would check to be certain that the brand delivered was the same as the brand ordered. For wines, verification may also require checking vintages or the bottling dates of wines that are be...