Log in for OpCo-specificinformation and tools
Train your staff on proper receiving principles to keep food—and your customers—safe, while reducing waste to help increase profits.
Keystone - News & Insights
May 24, 2017
Imagine sending money down the drain when food items go bad due to improper storage and handling. Such instances happen more often than they should.
For example, one restaurant was forced to dump a couple of bottles of Caesar dressing when a health inspector found them swollen and bloated, about ready to explode, and possibly containing the dangerous botulism toxin. The dressing had been placed in the dry storage room when, in fact, they’d come with the instructions to “Keep Refrigerated.”
Since there was no defined procedure in place for checking labels upon delivery, the restaurant ending up losing $26.50 for this error. Though $26.50 is not much, if these types of mistakes happen regularly, the costs can start to add up and cutting into the bottom line.
Have you trained your staff to follow good receiving principles to prevent food items from spoiling because they’re stored improperly? If you haven’t, then it’s time to get started.
Following are some receiving principles you can apply in your facility:
Training your staff on proper receiving procedures will not only ensure the highest quality and safety of foods for your customers, but will reduce waste, and ultimately help increase profits.