Summary of Receiving Stock and Storekeeping

## Introduction Receiving stock and storekeeping are essential processes in hospitality operations. They ensure that ingredients and supplies are safe, high quality, and available when needed. Good receiving and storekeeping reduce waste, prevent loss, protect customers, and save money. > **Definition:** Receiving stock is the process of checking goods delivered to a hospitality business before accepting and storing them. > **Definition:** Storekeeping is the safe storage and management of stock after it has been received. ## Part 1: Receiving Stock ### Purpose of Receiving - Ensure deliveries match orders, are safe to use, and meet quality standards. - Prevent contaminated, damaged, expired, or incorrect goods from entering the kitchen. ### Receiving area requirements - Clean, organised, well ventilated and well lit area free from rubbish and clutter. - Quick removal of waste (cardboard, plastic wrapping, damaged packaging) to avoid pests. - Designated space for checking and temporarily holding deliveries. ### Health & safety for staff - Wash hands regularly and wear clean uniforms. - Tie back long hair and avoid unnecessary touching of food. - Use gloves when required and follow workplace hygiene rules. ### Equipment used in receiving - Trolleys, pallets, shelves, weighing scales, thermometers. - Use equipment to move goods safely and inspect quantities and temperatures. ### Safety rules for handling deliveries - Do not overload trolleys; lift heavy items using knees and straight back. - Ensure delivery vehicles are clean and meet food safety standards. > **What to check on delivery** - Quantity, quality, price, expiry dates, packaging condition, temperature. ### Documentation to check - Purchase order: shows what was ordered. - Delivery note: shows what was delivered. - Invoice: shows prices and payment to be made. ### When to reject stock - Wrong product delivered. - Poor quality or damaged packaging. - Expired products or unsafe temperatures. - Incorrect quantity or incorrect prices. Rejecting unsafe or incorrect stock protects customers and the business from foodborne illness and financial loss. Fun fact: A single missed checking step at receiving can cause supply shortages, food waste, or a costly product recall if unsafe items reach customers. ## Part 2: Storekeeping ### Purpose of storekeeping - Keep stock safe and in good condition until issued to production. - Reduce spoilage, prevent theft (pilferage), and maintain food quality. ### Storeroom requirements - Cool, dry, clean, well ventilated, well lit and secure. - Shelving should allow air flow and prevent cross-contamination. ### Stock rotation: FIFO (First In, First Out) > **Definition:** FIFO means “First In, First Out.” Older stock is used before newer stock. - Place newly received goods behind older stock so older items are used first. - Benefits: prevents spoilage, reduces waste, avoids using expired products, saves money. ### Wastage vs Pilferage (comparison) | Concept | Cause | Example | Control measure | |---|---|---:|---| | Wastage | Spoilage, poor handling | Food past its use-by date | Proper storage, FIFO, temperature control | | Pilferage | Theft by staff or visitors | Small items missing from stock | Secure storeroom, limited access, record keeping | ### Types of storage (common examples) - Dry store: dry goods, canned foods, cereals. - Chilled store: short-life dairy and prepared items (note: detailed temperature rules are covered elsewhere). - Frozen store: long-term frozen goods. - Dry and locked cabinets for valuables (alcohol, expensive ingredients). ### Duties of a storekeeper (typical tasks) 1. Check and record deliveries against documents. 2. Inspect quality and packaging. 3. Apply FIFO and place stock correctly. 4. Maintain cleanliness and security of storeroom. 5. Record stock movements (requisitions, bin cards). 6. Assist in stocktaking and report discrepancies. ### Stock control flow (step sequence) 1. Order stock 2. Re