Y2.U3.4Controlling Quality Standards

Questions• How can quality standards for purchasing, receiving, and

storage help control costs?

• How can quality standards for food production and service help control costs?

• How can quality standards for inventory help control costs?

Purchasing• Reputable supplier• Ethical, reliable, financially stable• Proper food safety (sanitation), product quality and price.

HACCP, GAP, GMP, inspect trucks, facility

• Product’s intended use should be clearly defined• Draw up specification sheets

Receiving• Delivery made during slow times.

• Delivery frequency• Fish: fresh, daily; frozen weekly• Produce: Delicate, daily; hardy, weekly• Dried goods: Can be long periods, but consider pilfering

and pest infestation• Meat: Dry or wet aged, 2-3 times per week• Dairy: Twice per week

Receiving Procedures1. Direct delivery person to designated “receiving area” (clean, well-lit, accessible, scale, cart)

2. Have copy of purchase order and specifications

3. Check delivery quantity and price against P.O. and invoice, count/weigh

4. Check for freshness

5. If returning an item, get credit memo, sign invoice

6. Put items away promptly: dairy, fresh meat, poultry, seafood first; then frozen; then produce; then dry

7. Process paperwork

StoringMonitor perishable food daily, FIFO, air circulation, scheduled inventory

• Freezers: 0°F. or lower, food frozen solid, speed racks or shelving, good air flow is critical. Clean weekly

• Coolers: keep food at 41°F. or lower, fan, monitor/clean daily

• Temperature: HACCP monitor every 2 hours or at least twice a day.

• Dry storage: Moisture and heat damage dry goods, keep at 50-70°F. with a humidity of 50-60%, all shelving 6” off ground

Quality Standards for Food ProductionFor customers to receive the same quality of food on each visit:

• Standard portion sizes

• Standardized recipes

• Standard portion costs

Quality assurance measures prior to service

• Taste

• Check visual appearence

Quality Standards for Inventory• Physical Inventory: Counting and recording each item in a storeroom

• After counting, determine costs (opening and/or closing)

• Value of closing can be determined by using one of four methods:

1. Latest purchase price (FIFO): Multiply the number of units of each item by the most recent price

2. Actual purchase price: Multiply the number of units of each item by the price actually paid for each unit

3. Weighted average purchase price: Multiply the number of units of each item in the opening inventory and later purchases by the price actually paid, then average those prices

4. Last in, first out: Multiply the number of units of each item by the earliest price paid for the item (decreases inventory cost)