This document discusses food purchasing, receiving, and storage procedures. It outlines the qualities needed for an effective purchaser and classifications of food purchases. Guidelines are provided for purchasing specific foods like meat, poultry, seafood, and produce. The document also covers receiving procedures to ensure accurate deliveries and storage best practices like first-in-first-out, labeling, and preventing cross-contamination. Effective purchasing, receiving, and storage are important for a constant food supply and waste prevention.

1. L9: Purchasing, Receiving, and
Storing Food

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.

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

4. 4. familiarity with market prices
5. a good judge of fair price

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.

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.

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

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

9. • Purchasing Seafood
-must be fresh
-bright eyes, bright red and clean gills, firm
flesh with scales intact
-vivid color of skin

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

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.

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.

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.

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

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.

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.

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.

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)

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.

20. Storage Location and Equipment
• The storeroom must be located near the food
preparation area so that transporting of goods
is easier.