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Purchasing is the process of getting the
right product into a facility at the right
time and place, plus the amount of
goods at the right price and right
source. An act of buying. It is a
complex activity because it involves a
lot of decision making in obtaining the
best quality with the least money, time,
CLASSIFICATION OF FOOD PURCHASE
1. Perishable food – are food items that have
short, useful life after they have been received.
Items that are liable to spoil or decay. Ex:
meat, poultry, seafood, fruits, vegetables,
butter and eggs.
2. Staple food – are food items that have longer
shelf life-often stored on shelves at room
temperature, usually in a storeroom. Ex:
groceries and canned goods.
3. Contract items – are food items usually
consumed every day and thus have to be
purchased on the basis of a negotiated
contract. Ex: coffee, milk, oil, ice cream,
noodles, breads and etc.
Buy by weight
Buy by count or size
Buy by brands or trade names
Buy foods in season
WISE BUYING OF FOOD
A. Purchasing Meat
Consider the desirable characteristics of each type
Buy only the reliable sources or markets that are
Choose meat reasonably free from bruises and foul
Check whether the meat is freshly butchered or
Choose cuts of meat suitable to the preparation
Look for the stamp of the Bureau of Animal
Buy exact quantity to be used.
B. Purchasing Poultry
Age is an important consideration. Full-grown
poultry has a better flavor, young birds are
usually tender and contains little fat.
Consider the condition of the bird when it was
Select the type best suited for the recipe.
Be vigilant for any deterioration such as foul odor
C. Purchasing Seafood
Fish and other seafood should be fresh.
Fresh fish has bright and full eyes, gills are bright
red and clean, flesh is firm, and scales are intact.
D. Purchasing Fruits and Vegetables
Vegetables should be bought fresh. Green
vegetables should be green and crispy vegetables
should be crispy.
Check that they are clean, free from damaging cuts
and bruises, and are not oversized.
Choose fruits in season. Vegetables should no sign
of wilting and are free from dirt.
Distinguishing Between Perishable and
Perishables are those items, typically fresh
food, that have short useful life after they
have been received. Non-perishables are
those food items that have longer shelf life.
Receiving is the point at which food
service operation inspects and takes
legal ownership and physical
possession of items ordered. Its
purpose is to ensure that the food and
supplies delivered match the
established quantity and quality
STANDARDS FOR RECEIVING
The quality delivered should be the same as the
The quality of the item delivered should conform to
the establishments` standard purchase
The prices on the invoice should be the same as
those circled on the quotation list.
All invoices for foods delivered in a given day should
be listed by the receiving clerk`s daily report for that
Meat tags should be filled out.
Completed paperwork should be forwarded to proper
Food should be moved to the appropriate storage
VERIFYING QUANTITY, QUALITY, AND PRICE
A permanent copy of SPS.
Equipment for determining weight-hanging scale or
Certain paper forms, tags, and rubber stamps.
METHODS OF RECEIVING
1. Blind Method – providing an invoice or purchase
order. The clerk will quantify each item by weighing,
measuring or counting, and recording it.
2. Invoice Receiving – Is a frequently used and more
traditional method. The receiving clerk checks the
delivered items against the original purchase order
and takes note of any deviations. This method is
efficient but requires careful evaluation to ensure
the accuracy of delivery.
Proper storage of food immediately after it
has been received and checked is an
important factor in the prevention and control
of loss or waste.
Perishables need to be places immediately
to refrigerated or frozen storage.
Staples should be stored in an orderly and
systematic arrangement. Food should be
protected from pests, rodents, and insects.
Storage should also have a low humidity and
proper ventilation to help prevent spoilage.
HOW TO PROTECT FOODS FROM CROSS-
In a clean, dry location
Where it is not exposed to splash, dust, or other
At least 6 inches (15 cm) above the floor
a) Food in packages and working containers may be
stored less than 6 inches above the floor on case
lot handling equipment.
b) Pressurized beverage containers, cased food in
waterproof containers such as bottles or cans, and
milk containers in plastic crates may be stored on a
floor that is clean and not exposed to floor