RECEIVING AND STORING OF GOODS

Executive summary

Apparently, the storage of goods, either perishable or non-perishable, is the key factor behind the effectiveness or the durability of the good. Storage is the keeping of goods in a suitable place for later use or any other later action such as trade or retail. Therefore, storage is a prime factor when determining the lifespan of various goods as it determines the time any good can stay under certain conditions. Different goods go through different storage practices. By saying different storage practices, it means diversity in the place, temperature, humidity, time and room area where the storage exercise occurs.

The diversity in some of the above aspects during storage is accounted for by the different natures of products that an individual or company may be storing. Some goods require cool and wet environments while other require non-humid environment to last longer before they are used. Another factor that accounts for the different natures of storage is the time taken during storage hence the time when the user requires the good for use or any other trading activity. If the owner is storing the good for a short time, then some conditions of storage must take place in order to ensure the good, within a short period, is in good form and conduct. The same applies to the long-term storage goods where by most of the storage conditions go through reinforcement in order to ensure that the good maintains the correct form and conduct through the long storage period (NFSMI, 2002).

Another factor to look at in this report is the receiving of goods by a particular institution from the supplier or retailer of the particular good. Receiving of goods mainly involves transport of the goods from the supplier, by the suppliers themselves or the buying institutions, and the receiving actions such as payment, verification and storage. The payment of goods either is made before delivery, right after delivery (POD) or at a later date shortly or long after the supplier makes the delivery. These payments depend on the nature of the business transaction that bases on the particular terms the supplier and the buyer discussed before transacting the business.

Receiving of goods also comprises another action that is usually, in many instances, the effort of the buyer of the goods to verify them. Verification is a very significant act during receiving of goods and it involves thorough verification and inspections of the goods the supplier has brought in in order to ensure they are in good state and form. This verification step is usually vital when it comes to goods such as foods, drinks or any other nutrient-associated items as a slight contamination would be hazardous to the food production business. Inspection also takes place in any other deliveries, as it is the last step of verification before the buyers choose to use the product immediately or put it into storage (Roberts, 2001). After this step, storage of the good takes place where the buyer chooses a suitable place for keeping the good for later use as per the nature of the product and the storage time he has planned. However, in other fast transaction establishments, storage may be inappropriate as the buyers put the goods immediately into use or resell them thus no need for keeping the goods for future use.

Introduction

Apparently, the food and nutrition industry is one of the most vital industries in the world today following the love of junk and hotel foods by the people in all corners of the world. In the past few years, people have generated a habit of eating from the hotel rather than having to cook for themselves. This is due to various reasons that have erupted to be prime controllers of different lifestyles such as jobs, attitude, time management, habits and other aspects of life that lead to love for shop foods. For these reasons, it is factual that almost 30% of food eaten by middle-aged individuals daily is not from individual preparation. Thirty percent is a large share and this clearly shows the influence public foods can bring to the world today. Due to these facts about the prime influence of junk and hotel food, the government, among other nutritional health organizations, have ventured into various exercises that aim at promoting safe health standards in these public foods. These exercises therefore aim at ensuring, even if the percentage of public prevalent to the public is high, people to suffer less nutritional upheaves and upsurges from ingesting such foods (Puckett, 1993).

The main thesis from the above responsibilities of the government and health institutions is how they get information and data concerning the amounts, types, sizes, health risk capabilities, and import and export statuses of all foods countrywide. The government gains this information about the status of public foods through selected operatives who the government sends to public food joints and restaurants across the country. These people are what the government refers to as health inspectors, they comprise of certified food health nutritionists, and they venture into thorough inspection of the stores and cooking sectors of these joints to see if the cooks and other workers are promoting healthy standard exercises. The health inspectors usually check the storage of these foods, if the storage place is clean and free of pests and other intoxicants, if the kitchen and the cooking materials are clean and if the workers have observed sanity themselves in their working places and working clothing.

From here, all this information ends up in form of a report that the nominated health officials pass to the government thus enlightening them of the health status of public foods in the country. There are many kinds of reports in this sector and different reports have different aim rather than for health and nutritional sanity reasons. For example, a certain food supply company may call for reports about the amount of food in public stores in order to know the rate and cost at which they will retail their stock. In addition, various food production companies interested in knowing the course of different activities in public food joints would also apply the same formula of first sending individuals and asking reports from them after their inspection exercises. Therefore, reports from this field can take different forms and discuss different issues and events taking place in all food related joints and commercial kitchens.

The following report is about commercial kitchens and it focuses more on the storage of foods and drinks in these kitchens before the workers cook them for the public. The report aims at giving vital information about the conditions and activities in these areas to an ongoing health research in the country.  This research started a few years ago and has been focusing on the major health hazards facing the country currently, from weather conditions, to pests and disease causing organisms. This report is vital as it will account well for the nutritional part of the research and will give prime information about the storage conditions of commercial food from a first-hand information exercise.

Therefore, this will advocate for acquiring this data from a commercial kitchen and writing a report of what one can find out in the joint. Therefore, the report only comprises of information about how the commercial kitchen receives the food material and how it stores the different foods if they are not cooking that day. Spending a day at a local food joint, Le Cordon Beau is able to provide the required data about the storage status of food in commercial kitchens. Some of the major bullets to look at in this quest is the correct product, the amount of the product in store, the conditions of storage, including temperature and humidity, expiry dates of various food inputs, and the various official actions back at the office e.g. signing off, rejection of different supply offers and keeping of records. All this aim at the receiving part of the report, as for the storage part, the important aspects are the different conditions of food, fresh, frozen or dry and the official record keeping involved in the storage of commercial kitchen food.

Observations

The report is in two different stages, the receiving of goods in the commercial kitchen from a given supplier and the storage of goods. Both aspects, the report will consider, and have different activities and courses. However, amid the different activities and areas of consideration in both parts, they all aim at maximizing the benefit gained from the food brought in from the suppliers.

Before the review, according to the interviews and observation in Le Cordon Beau, there are various criteria for people to follow during these two processes. One is taking delivery of supply.

1. Check all inward provisions against stipulations, briefings and delivery certification pleasing into explanation amount, size, heft, excellence and brilliance, in accordance to enterprise processes and supervisory necessities.
2. Recognize and put into record info concerning the supplier, any fever supervisions assumed any disparities and differences and report these variations to the suitable individual.
3. Examine complete things for injury, excellence, use-by days, ruptures or inconsistencies and high details in accordance to creativity strategy and supervisory requirements.
4. Manage additional stock suitably, according to initiative policy.

The other criteria of determining the quality in exercises in this area is storing the supplies.

1. Transport provisions to appropriate storing zone punctually, safeguarding that the item is sheltered from damage, pollution, putrefaction, high temperature exploitation and nuisances conferring to receiving, storing and food security measures.
2. Stock provisions in suitable storing space, making sure that acquiescence as long as initiative measures, food care platform, and supervisory necessities for humidity, aeration and cleanliness
3. File while recording the source levels precisely and punctually conferring to initiative processes and adjusting needs.
4. Label provisions according to initiative procedures.

The last criterion comes to rotating and maintaining different supplies that come in from different suppliers.

a)         Rotate provisions according to enterprise strategy.

b)         Transfer and convert goods in conference to the security and cleanliness necessities

c)         Have a look at the reputation of goods and ample information as mandatory.

d)         Discard injured or decayed goods as per the standards in the creativity and supervisory necessities.

e)         Safely dispose of all surplus or spoilt stock and excess, especially harmful substances, to minimalize negative ecological impacts.

f)          Identify and bang any problems punctually.

g)         Maintain stowage zones in the best complaint, making sure that they are sparkling, at mandatory humidity and temperature, restricted away from pests.

In addition, some various workforces in this institution have implied dissimilar skills that tend to improve the effort done.

• Aptitude to record temperature using a thermometer appropriately to perform infection authorizations for a variety of nutritional goods
• Rational and time-efficient workflow
• Innocuous work applies, principally in actions such as elating and management, and piling and conveying properties
• Discarded waste minimization methods and ecological deliberations, which are in conjunction with reception, and storing of galley provisions.
• Problem-solving assistances to manage inconsequential glitches which may include lacks, disparities and faults
• Literateness expertise to study the distribution credentials in contrast to command necessities and broad archives recounting on transports
• Mathematics and algebra expertise to sum and derive most amounts of stock

Steps involved in the receiving process

• Proposal for distribution and equip oneself with gears for getting organized.
• Outwardly review all the items chose in the first step and ensure no signs of ampule injury.
• Balance all sales and purchase ledgers of substances in the invoice.
• Make sure that there are not products, mainly from storage that have gone through replacement.
• Castoff improper or waste products from the supplier and enter these denials in the invoice
• So as to agree upon paying all bills from the contract, sign all the statements
• All food posts from there on should have a date each.

Steps involved in storage process

Dry Storage Practices:

• The temperature of the dry stowage area should be maintained from around 50 °Fahrenheit to about 70 °Fahrenheit.
• Evade storage sustenance under unprotected left-overs or cesspit streaks.
• Mass unlocked parcels in shut, durable, branded vessels
• Safe keep compounds, helps, and insecticides absent from the product yields
• Have the deferring and surface sanitary.

Frozen Storage Practices:

• Store frozen amenities amid 0 °Fahrenheit  to around -10 °Fahrenheit
• Appropriately shawl nourishment in order to prevent it from internal burning from the freezer.
• The freezer should go through defrosting exercises as required.
• Retain the deferring and bottom sanitary.

Conclusion

The report has explained and classified different actions and skills implied by different workers in this commercial store (Westport, 1998). The information about the various skills and standards set in storing food is very vital to the research project and it will provide great information about nutrition.

References

National Food Service Management Institute. (2002, reprinted 2004 with corrections). Serving it safe (2nd ed.).

University, MS: Author.Puckett, R. & Ninemeier, J. (1993). Managing foodservice operations: A systemsapproach for health care and institutions. Dubuque, IA: Kendall/Hunt Publishing.

Roberts, C.A. (2001). The food safety information handbook.

Westport, CT: Oryx Press.Sullivan, C. F. & Atlas, C. A. (1998). Health care food service systems. New York: Aspen Publishing.