chapter 4: purchasing, receiving, and storing food.
in food production, there is a flow before the food production which is purchasing, recieving, and storing.
1.0 purchasing
purchase items from the supplier.
2.0 receiving
the item is received from suppliers and make sure:
- received item must be obtained from reliable sources
- Choose supplier who are sell clean, fresh, uncontaminated food products.
- suppliers must be routinely inspected to make sure they follow the manufacturing practices.
- inspect the received goods for its quality and reject if it does not meet the requirement.
3.0 storing
received item from supplier will be stored on 3 types of storage which is:
a. chiller: e.g, vegetables, fruits
b. freezer:e.g, beef chicken, fishes
c. dry storage: dried chilies, dried shrimp
- to protect stored food, follow the guideline.
a. first in first out (FIFO): Food products should be used in order in which they are received
b. container: Prevent contamination by keep food covered and Clearly label repackaged foods
c. placement:Raw food should be separated from cooked food and Store food at a minimum of 6 inches above the floor
d. contamination: Store food only in designated areas to prevent cross contamination.
No comments:
Post a Comment