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What is Food Purchasing and Receiving Control about?

The document discusses implementing control processes for food purchasing and receiving in foodservice businesses. It outlines the key steps as: 1) assigning responsibility for purchasing, typically to a steward; 2) categorizing foods as perishable (fresh foods with short shelf lives) or non-perishable (canned, frozen foods with longer shelf lives); 3) establishing standards and procedures for purchasing, receiving, storing, preparing and serving foods to control costs and prevent waste.

Author

Yatin Bhatnagar

Language

EN