2. Purchasing is the process of getting the right product
into a facility at the right time and place, plus the
amount of goods at the right price and source.
CHAPTER 3: PURCHASING, RECEIVING, AND
STORING FOOD SUPPLY
3. For effective purchasing, it is important that the
responsibility be given to one who possesses the
following qualities:
1. honesty and integrity
2. a good judge of food quality in relation to standard of
the establishment
3. familiarity with food sources and market trends
CHAPTER 3: PURCHASING, RECEIVING, AND
STORING FOOD SUPPLY
4. 4. familiarity with market prices
5. a good judge of fair price
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
5. Classification of Food Purchase
1. Perishable food – items that have short, useful life
after they have been received. They are liable to spoil
or decay.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
6. 2. Staple food are food items that have longer shelf
life—often stored in shelves at room temperature, usually
in a storeroom. They include groceries and canned
goods.
3. Contract items are food items usually consumed
everyday and thus have to be purchased on the basis of
a negotiated contract.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
7. Purchasing Meat
-buy only from reliable and regularly inspected sources
-reasonable free from bruises and foul odor
-must be freshly butchered
-choose cuts suitable to the preparation desired
-look for the Bureau of Animal Industry stamp
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
8. Purchasing Poultry
-age is an important consideration
-consider the condition when the bird is slaughtered
-select the best suited for the recipe
-check signs of deterioration of the meat
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
9. Purchasing Seafood
-must be fresh
-bright eyes, bright red and clean gills, firm flesh with
scales intact
-vivid color of skin
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
10. Purchasing Fruits and Vegetables
-check that they are clean, free from damaging cuts and
bruises
-choose those that are in season
-not overripe
-no damaged or wilted parts
-unbroken skin
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
11. Perishable Foods are food items, typically fresh food,
that have short useful life after they have been received.
They should be purchased for immediate use.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
12. Nonperishable Food are those food items that have longer
shelf life. They can be stored for a period of time because
they do not deteriorate quickly.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
13. Receiving - the point at which food service operation
inspects and takes legal ownership and physical
possession of the items ordered. The purpose of
receiving is to ensure that the food and supplies
delivered match the established quantity and quality
specifications. The receiving personnel must have a
knowledge of food quality standard.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
14. The Receiving Person:
Must see to it that all goods are delivered:
1. In the right quality, according to specifications
2. In the right quantity, as stated in the delivery receipt or
invoice
3. At the right price, as agreed upon during purchasing
and as stated in the invoice
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
15. The Receiving Area:
For smooth flow of work, the receiving area must be
located near the backdoor entrance, and as close to the
storage area as possible. There must be enough space
allotted for checking or counting delivered goods.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
16. Methods of Receiving
1. Blind method involves providing an invoice or
purchase order. The clerk will quantify each item by
weighing, measuring or counting, and recording. The
blind document is compared with the original order.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
17. 2. Invoice Receiving is a frequently used and more
traditional method. The clerk checks the delivered
items against the original purchase order and takes
note of any deviations.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
18. Storage
The purpose of storage is to ensure a constant supply of
needed goods
Is an important factor in the prevention and control of
loss or waste.
Perishables need to be immediately refrigerated. (Cold
storage)
Staples and dry goods should be stored in an orderly
and systematic arrangement.(Dry storage)
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
19. Any food or ingredient removed from its original
package should be placed in a well-sealed container
with labeled expiry date.
Be on guard to prevent cross-contamination.
Follow the “first in, first out” policy in using batches of
food.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
20. Storage, Location and Equipment
The storeroom must be located near the food preparation
area so that transporting of goods is easier.
CHAPTER 3: PURCHASING, RECEIVING,
AND STORING FOOD SUPPLY
