purchasing, receiving, and storing food supplies lesson 3 Flashcards
1
Q
process of getting the right product for a facility
A
purchasing or procurement
2
Q
short useful lives
A
perishable
3
Q
perishable
A
meat, egg, chicken, seafood, fruit and butter
4
Q
longer shelf life
A
non-perishable
5
Q
usually consumed everyday
A
contract goods
6
Q
contract items
A
coffee , milk, oil, ice cream, noodles, bread
7
Q
food service inspects and takes legal ownership
A
receiving
8
Q
unbiased approach by the receiver
A
blind method
9
Q
receiver checks the the delivered items against the original purchase
A
invoice receiving method
