Flashcards in INVENTORY MANAGEMENT AND TRACKING Deck (19):
The total inventory stored in the school cafeteria.
Food and supplies purchased for an organization but not yet used.
Length of time a food maybe stored before safety or quality is diminished.
Helps keep low and correct amounts of food and low cost on hand.
Record of food and supplies received, issued, and a running balance on hand.
An actual count of food and supplies on hand and must be taken on a periodic basis.
The nine steps for receiving grocery orders are
1. Take the orders you have from the computer. This shows case amount, size, brand, and price.
2. Stand at the back door with your orders and the invoice the driver gives you.
3. When items come in, count the cases, make sure it's the correct brand name, if incorrect, do not accept it, or if case is damaged in anyway, do not accept it.
4. As each item is being brought in, place a check by it to show that all of the items have been received.
5. When everything has been brought in off the truck, all of your grocery items should have a check beside them and all the items on the invoice should have a check.
6. If there are items that don't have a check beside them, ask the driver if they are on the truck. If they are not, you are to circle the item and cost, initial and write, "Not on truck" and have the driver initial it also
7. Anything not having a check beside it needs to be back ordered through Debbie.
8. Enter the invoice on the computer the day you receive it. The invoice total must match with the computer, if not look and find the difference.
9. Place grocery items on the shelf, Mark the price and date on all items received. Commodity is in red marker, purchase is in blue or black marker.
Who is responsible for controlling inventory?
F I F O
First in, first out.
Always use the oldest first.
Purchased and commodity items are
Never stored together. Separate them in storerooms and freezers.
7 steps for storeroom organization is
1. The storeroom is always clean and organized.
2. Make sure all of the same items are stored together.
3. Every item should have a date and a price on it.
4. If a case is opened it should be emptied and the cost and price should be put on the cans.
5. The storeroom should be swept and mopped every day.
6. Shelves and cans should be wiped down once a week.
7. Items should never be pushed against the wall or touching the sides of the shelves or each other. There should be at least half inch space between items.
5 steps for cooler organization.
Items need to be shelved in the cooler to keep cross-contamination from occurring.
1. TOP-SHELF- items ready to eat. Doesn't need to be cooked.
2. SECOND- vegetables and produce.
3. THIRD-eggs, raw fish, or raw slabs of meat.
4. FORTH-ground beef.
5. FIFTH-poultry and stuffed products.
The 8 job duties of a manager are
1. Operate a stable, friendly, and organized staff and cafeteria.
2. To make sure a high-quality, healthy meal is served to the kids.
3. Respect your workers and understand their opinions and concerns.
4. Make sure the cafeteria, equipment, coolers, freezers, and walls are clean at all times.
5. Make sure you have the correct food and amount needed to serve the meals and to follow the menus and recipe.
6. Keep an accurate inventory and clean, organized storeroom.
7. Do your 6's, HACCP temperatures, cafeteria temperatures, and invoices on a daily routine.
8. Order your groceries. Food, paper goods, milk, and bread.
Mark commodities with what color marker?
Mark purchased items with what color marker?
Black or blue.
When marking your cases what information goes on each case?
Date received and price.
You want as much inventory as your storeroom will hold, so that you are positive you don't run out of food.
The menus sent out by the supervisor are just ideas to cook, but if you have a better idea you can cook it.