Receiving & Storage Equipment

Receiving Equipment

• “It is easy to take your refrigerator for granted. It’s smart to treat it like one of your most valuable assets when it comes to the quality of your service and the success of your business.”

• James Smith

Receiving equipment

• A pen or pencil and a pocket calculator are important pieces of equipment for the receiving staff

• The receiving staff is responsible for the inspection and acceptance of incoming food, equipment and supplies.

• Ordered• Ingredients are safe

and at proper temperatur

Receiving equipment

• Not damaged or contaminated

• Receiving equipment

• Box cutters

• Scales

• Thermometer

• Hand trucks and dollies

• Infrared thermometer• Counter scale• Platform scale• Floor scale• Hanging scale

Refrigeration Equipment

• Types of Refrigeration equipment

• Walk-ins• Reach-ins• Refrigerated drawers

and under-counter reach-in (lowboy)

• Portable refrigeration carts

• Cleaning refrigerators and freezers

• Turn off the unit• Remove the food• Wash the interior with warm

Refrigeration

• Soapy water• Rinse the interior with

a clean damp cloth• Sanitize the interior

with a sanitizing solution.

• Dry the interior with a single-use paper towel

• Turn on the unit and refill it with the food

• On a daily basis wash, rinse , and sanitize the outside

Storage Equipment

• It is important to label and date each storage container

• Shelves• Storage containers