Evaluate foods to determine conformity with specifications.

Evaluation should include

• checking the order to determine whether items delivered match those ordered
• confirming quantities
• verifying prices
• ensuring quality match with product specifications and standardized recipes.

Process/Skill Questions:

Thinking

• Why should the employee receiving the order check it before the delivery person leaves?
• What is the significance of signing for the received order?

Communication

• What part of HACCP relates to the receiving process?
• What tools are needed by the receiving clerk?

Leadership

• What should the employee receiving the product do if it does not meet specifications?
• When should an order be rejected?

Management

• When should deliveries be accepted?
• What is the food service operation’s responsibility for ensuring that goods received are fresh and in good condition?