Food Cost Control: Receiving and Storage

The two most important aspects of receiving are to make sure that what was ordered (items and amounts) is delivered and that the food is safe.

If the food that was ordered is not delivered, substitutions might need to be made which can cost more. Also, if the item remains on the invoice, then an item not received is still purchased. If items not ordered were delivered and accepted, this is money going toward food that is not needed.

If unsafe food is accepted, it will need to be discarded later to keep the residents safe. This is the same as throwing money away.

The delivery needs to be checked in and put away immediately. This is especially important for refrigerated and frozen foods. The longer these foods sit in the temperature danger zone, the greater the chance they will become unsafe and will need to be discarded.

Food must be stored properly to keep it safe and to maintain quality. If food becomes contaminated during storage or is subjected to time-temperature abuse, it must be discarded. If the quality deteriorates, it will either need to be discarded or, if used, it will negatively affect customer satisfaction. Any time food is discarded, it is the same as discarding money.

Proper receiving and storage will help control food costs.