The Food Has Arrived

Walking from the food service loading dock to store and seeing potential obstacles can be eye-opening experience. How many bins in the area? What is the temperature? Is the space clean enough to handle the delivery, or there are obstacles on the road? Is the size of delivery so large that it requires double handling? Enough space to store the products delivered? If observations reveal potential problems, the operator will have to change the ordering and equipment package.

In my experience, ordering food is not conjecture or a reactionary process. There should be a couple levels established for all items within the food service. If the work takes everyday products, it is likely that the delivered items are doubled-handled. If the products are given weekly, there is probably enough space to store items properly and challenge the fundamental responsibilities of the rotation first in, first-out inventory.

Purchasing and receiving food were 101 operations. When a lack of understanding of basic orders, operators must work with their procurement staff to educate them on appropriate procedures and ordering food safety requirements. Many distributors of a broad line can help with this training.

Operators need to understand how to use refrigeration and cold storage in order to optimize the movement of product and food safety. There are three basic requirements must be taken into account when considering the cold and dry storage: Which products are stored in which areas, how much stock should be at hand, and how the products are defective in the refrigerator, freezer and dry storage. This will help in determining the capacity of refrigeration and freezer units, and dry storages.

When reviewing the proper storage of food products, operators must know how to solve things. FDA Food handling in the home are three basic processes, which are determined by the number of times a product to pass through the "danger zone" between 41 ° C and 135 ° C:

Process 1: Food Preparation with No Cook Step
Flow Example: Receive - Store - Prepare - Hold - Serve

Process 2: Preparation for same day service
Flow Example: Receive - Store - Prepare - Cook - Hold - Serve

Process 3: Complex food preparation
Flow Example: Receive - Store - Prepare - Cook - Cool - Reheat - Hot Hold - Serve

Depending on the complexity of the cooking process, there May be a need for additional cooling. When operations move more-advanced cooking practices, additional cooling is required. Without this adjustment, deficiencies in food handling escalating.

When upgrading or adding additional cooling, operators should consider an ENERGY STAR ® certified models. Typical savings can be as high as 35 percent in energy, with 1.3 years payback. This information, along with many other energy-saving tips can be accessed at http://www.energystar.gov.

Food services are changing the ways that produce food and it is the responsibility of the establishment of safe food storage. Given the complexity of advanced cooking process, the need to re-flow of food and durable storage procedures is now a reality.