PURCHASING, RECEIVING

AND
STORING FOOD SUPPLY

Reporter: Sharmine Rose G. Bradman

At the end of the lesson, the learners
are expected to:

a. Differentiate purchasing, receiving

and storing food supply
b. Develop skills needed in purchasing,
receiving and storing food supply
c. Value the importance of purchasing,
receiving and storing food supply
What is purchasing?

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 right source.
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. familiarity with market prices
5. a good judge or fair price
Classification of Food Purchase

1. Perishable food – items that have

short, useful life after they have
been received. They are liable to
spoil and decay.
Examples include meat, poultry,
seafoods, fruits, vegetables and eggs.
2. Staple food – are food items that
have longer shelf-life — often stored
in shelves at room temperature,
usually in a storeroom.
Examples of staple food:
groceries/canned goods
3. Contract Items – food items usually consumed
everyday and thus have to be purchased on the basis
of a negotiated contract.
Example of Contract Items: coffee, milk,
oil, ice cream, noodles, breads etc.
BUYING GUIDELINES

✓ Buy by weight
✓ Buy by count or size
✓ Buy by brands or trade names
✓ Buy foods in season
WISE BUYING OF FOOD

A. PURCHASING MEAT
 Consider the desirable characteristics of each type of
meat.
 Buy only reliable sources or markets that are regularly
inspected.
 Choose meat reasonably free from bruises and foul odor.
 Check whether the meat is freshly butchered or frozen.
 Choose cuts of meats Suitable to the preparation desired.
 Look for the stamp of the Bureau of Animal Industry.
 Buy exact quantity to be used.
PORK
• Pork should be light pink rose in color
with firm, fine-grained texture.
• Fat should be firm and white in color,
and bone should be pink.
B. PURCHASING POULTRY
 Age is an important consideration.
 Full-grown poultry has a better flavor,
young birds are usually tender and contains
little fat.
 Considerthe condition of the bird when it
was slaughtered.
 Select the type best suited for the recipe.
 Bevigilant for any deterioration such as
foul odor and discoloration.
C. PURCHASING SEAFOODS

Must be fresh
Bright eyes, bright red and clean gills,
firm flesh with skin intact
Vivid color of skin
D. PURCHASING FRUITS AND
VEGETABLES
Check that they are clean, free from
damaging cuts and bruises
Choose those that are in season
Not overripe
No damage or wilted parts
Unbroken skin
RECEIVING – the point at which food service
operation inspects and take 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.
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
The Receiving Area:

For smooth flow of work, the receiving

area must be located near the backdoor
entrance. And as close to the area as
possible. There must be enough space
allotted for checking or counting
delivered goods.
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. The blind document is
compared with the original order.
2. Invoice Receiving

- is a frequently used and more

traditional method. The clerk check the
delivered items against the original
purchase order and takes note of any
deviations.
Storage

• The purpose of storage is to ensure a

supply needed of goods.
• Is an important factor in the prevention
and control of loss and waste.
• Perishables need to be immediately
refrigerated. (Cold storage)
• Staples and dry goods should be stored in
an orderly and systematic arrangement. (Dry
storage)
• Any food or ingredient removed
from its original package should be
place in a well-sealed container with
labeled expiry date.
• Be on guard to prevent cross-
contamination.
• Follow the “first in, first out” in
using batches of food.
Direction: Identify what is being asked.

1. It is an important factor in the prevention

and control of loss and waste.
2. It must be located near the backdoor
entrance.
3. In this method, the clerk check the
delivered items against the original purchase
order and takes notes of any deviations.
4. Food items that have longer shelf-life.
5. Food items usually consumed everyday
6. Food items that have short, useful life after they
have been received.
7. It 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 right
source.
8. It is an important consideration when purchasing
poultry.
9. It is the point at which food service operation
inspects and takes legal ownership and physical
possession of the items ordered.
10. This method involves providing an invoice or
purchase order.
THANK YOU!