FOLLOWING THE FLOW OF FOOD

Receiving

Refrigerator
Frozen Storage Dry Storage
storage

Preparation

Cold Holding Cooking

Cooling

Serving
Reheating & Serving Hot Holding
serving & Serving
• Following the flow of food on site begins with receiving
and storage. From storage, the food moves into
preparation and Service phases, which can involve 1 or
more steps.
SOUND FOOD SUPPLY
• Effective purchasing paves the way for a successful food
service. Purchasing is a highly skilled activity requiring
both knowledge in products and market conditions.
The main objectives of purchasing:

 Buy product that is best suited for the job

 Buy the proper quantity of the item
 Pay the right price for the item
 Deal with only reputable and dependable suppliers
 PURCHASE SPECIFICATIONS
Guidelines that detail the specification of a product:

 Quality Grade  Contents

Weight  Packaging
Count

STRATEGIES FOR DETERMINING FOOD QUALITY

SENSORY EVALUATION is a commonly used method for
making routine quality determinations on foods
received.

-color, texture and visual evidence of spoilage