Module 4_February 14 Assignment Overview - Environmental Issues in Hospitality(HMD 220 The Flow of Food Purchasing and Receiving Storage Due Date Last

Module 4_February 14 Assignment Overview - Environmental...

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Environmental Issues in Hospitality (HMD 220) The Flow of Food: Purchasing and Receiving; Storage Due Date: February 14, 2016 Last week we started looking at the Flow of Food (FOF) and the role of foodservice managers. This week we continue to study the FOF with a look at the safety of food that enters your operation and once foods and beverages are received, they are properly stored to preserve their quality and safety. In earlier chapters we touched on the importance of approved and reputable suppliers. Reviewing inspection reports, either from government or third party entities, can assure a manager that Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP) is followed. Inspection reports should include a review of receiving and storage, processing, shipping, cleaning and hygiene, staff training, recall procedures, and a HACCP/food safety system. As a manager, you must be prepared to receive deliveries. Take time to schedule deliveries at off peak preparation or service times. Consider if it is appropriate to receive after-hour deliveries and if
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  • Spring '14
  • Howells,AmberD
  • food products, FOF, general food quality

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