Demonstrate the procedures for receiving and storing raw and prepared foods.

Demonstration should include

• checking the shipment against the invoice and the purchase order
• evaluating the quality of the foods
• determining the proper storage areas and methods.

Process/Skill Questions:

Thinking

• What are some signs of time and temperature abuse?
• How is the freshness of a product determined?

Communication

• What is the process for refusing or returning a product?

Leadership

• How should an employee handle a discrepancy between an invoice and a purchase order?
• How do purchasing and receiving procedures affect profit?

Management

• What is the importance of proper storage?
• Who is responsible for purchasing and receiving in an establishment?