Unit Q: Issuing - Pennington Biomedical Research Centercdnlfk.pbrc.edu/pdfs/training/Unit Q Issuing re.pdf · Describe the steps in issuing. 15 16 17 Need for Issuing Procedures 18

PHASE II – MANAGER CERTIFICATION PROGRAM Unit Q: ISSUING

1

Unit Q: Issuing 1

2

Table of Contents 3

4

Issuing Page 5

Objectives ��3 6

Need for Issuing Procedures ��3 7

Control of Food Cost ��3 8

Security of Food and Supplies ��4 9

Efficiency of the Food Service ��4 10

Review A ��5 11

Answers to Review A ��6 12

How Foods Are Issued ��7 13

Figure 1: Single units for Issuing Certain Foods ��8 14

Pre-issue Procedure for Frozen Foods ��9 15

Review B ��..10 16

Answers to Review B ��..11 17

Steps in Issuing ��..12 18

Step 1. Determine the Food Items to be Issued 19

Each Day ��..12 20

Step 2. Calculate the Amounts of Foods to Issue ��..13 21

Exhibit A: Issue Worksheet ��..14 22

Exhibit B: Issue Worksheet with Menu Items and 23

Ingredients Listed ��.15 24

Step 3. Inventory the Preparation Area ��.16 25

Step 4. List All the Ingredients and the Amounts 26

Required to Issue on the Daily, 27

Issue/Withdrawal Form ��16 28

Exhibit C: Adjusted Issue Worksheet with menu 29

Items and Ingredients Listed .��17 30

Exhibit D: Sample Daily Issue/Withdrawal Form .18 31

Exhibit E: Completed Daily Issue/Withdrawal 32

Form ��19 33

Step 5. Issue of Ingredients by Manager or Technician 34

Assigned Issuing Responsibilities ��20 35

Step 6. Subtract the Number of Units Issued from 36

Perpetual Inventory Records ��20 37

Step 7. Retain the Issue Forms for Future Reference ��20 38


2

Page 1

Review C ��.21 2

Answers to Review C ��.22 3

Summary ��.23 4

5

Learning Activities ��24 6

General Instructions ��24 7

Specific Activities ��24 8

Activity 1. Complete an Issue Worksheet for One Meal 25 9

Issue Worksheet ��26 10

Activity 2. Prepare a Daily Issue/Withdrawal Form ��27 11

Activity Checklist ��29 12

Test 1 ��30 13

Test 2 ��31 14

Key for Tests ��32 15

16


3

1

UNIT Q: ISSUING 2

Issuing is withdrawing items from storage. Appropriate issuing procedures are 3

necessary to ensure that correct amounts of items are available to prepare and serve 4

high quality meals in an efficient manner. 5

This unit is designed to help the school food service manager understand the need for 6

appropriate issuing procedures. The unit also will provide information on establishing 7

issuing procedures. 8

Objectives 9

Upon completing this unit, you should be able to do the following: 10

1. Give reasons why appropriate issuing procedures are essential. 11

2. Explain how foods are issued. 12

3. Describe pre-issue procedures for frozen foods. 13

4. Describe the steps in issuing. 14

15

16

Need for Issuing Procedures 17

Appropriate issuing procedures are important for three reasons. They help control food 18

cost, provide security for food and supplies, and increase the efficiency of the food 19

service. 20

21

For security, efficiency, and control, the manager should issue, or should assign one 22

trained worker to do all the issuing. Only the manager and the person assigned to issue 23

should have keys to locked storage areas. Workers should not be allowed free access 24

to storerooms and storage refrigerators and freezers. 25

26

27

Control of Food Cost 28

Proper issuing helps to control food cost by preventing the preparation of too much 29

food. If the correct amounts of ingredients are issued, the correct amounts of food will 30

be prepared and waste will be avoided. Proper issuing also reduces the risk of not 31

preparing enough food. In addition, proper issuing helps to serve as a control of 32

ingredients for accurate nutrient analysis. For example, if a manager knows from 33

production records that two pounds of butter are needed for a particular day’s 34

preparation and records show that four pounds were issued, it is obvious that more 35

butter than planned was actually used. This provides the manager with the capability to 36

better monitor food preparation. 37


4

1

Security of Food and Supplies 2

The possibility of theft is greatly reduced when one person has the sole responsibility for 3

issuing food and supplies. Storerooms and storage refrigerators and freezers should 4

remain locked, except when food is actually being withdrawn. Refrigerators in the food 5

preparation area, which generally are left unlocked during working hours because they 6

are used by the cooks throughout the day, should be locked before the workers go 7

home. 8

9

Issuing also provides security by documenting the issues/withdrawals from storage 10

areas. The Daily Issue/Withdrawal Forms can be used to reconcile discrepancies 11

between the physical inventory and the perpetual inventory. (Usage of this form is 12

explained in the Phase II unit titled, Inventory.) 13

14

Efficiency of the Food Service 15

Having one person do all the issuing saves time. After training, this employee will know 16

how supplies are arranged in the storeroom and refrigerators. The employee will be 17

able to find supplies quickly, place them on a cart, and deliver them to the preparation 18

area. Workers will not have to walk back and forth to the storeroom or spend time 19

looking for supplies. They will not forget items and waste time making return trips. The 20

person assigned to issue should get the correct amounts of food, deliver them to the 21

work stations, and complete the issue form. The person who issues should be well 22

trained in proper storage procedures. Items always should be issued using the "FIFO” 23

procedures, i.e., “first in-first out.” This procedure uses the oldest stock first and 24

prevents deterioration of food quality. 25

26

27


5

REVIEW A 1

2

Directions: Complete the following. If necessary, review the previous material. 3

4

A. List the tree reasons for using appropriate issuing procedures. 5

6

1. ______________________________________________________ 7

8

2. ______________________________________________________ 9

10

3. _______________________________________________________ 11

12

13

B. Underline the correct answer. 14

15

16

1. Issuing should be done by (one, several) employee(s) in the food service. 17

18

2. Keys for storage areas should be given to (all technicians, only the technician 19

who does the issuing). 20

21

22

3. The person who is in charge of issuing should (help technicians get supplies from 23

the storeroom, deliver supplies to the preparation area). 24

25

26

TURN THE PAGE AND CHECK YOUR ANSWERS 27

28


6

ANSWERS - REVIEW A 1

2

Directions: Complete the following. If necessary, review the previous material. 3

4

A. List the three reasons for using appropriate issuing procedures 5

6

1. Control the costs.______________________________________ 7

8

2. Provide security for supplies._____________________________ 9

10

3. Increase efficiency of food service.________________________ 11

12

13

B. Underline the correct answer. 14

15

16

1. Issuing should be done by (one, several) employee(s) in the food service. 17

18

19

2. Keys for storage areas should be given to (all technicians, only the technician who does 20

the issuing). 21

22

23

3. The person who is in charge of issuing should (help technicians get supplies from the 24

storeroom, deliver supplies to the preparation area). 25

26


7

How Food Are Issued 1

Foods and supplies are issued primarily by the single unit. The chart in Figure 1 gives 2

examples of the pack and the single unit for certain food items. 3

4

Foods are issued in whole units, even if less than a unit is needed. For example, in 5

preparation for the noon meal, if 10 cups of peas are needed and there are 12 cups in a 6

#10 can, the whole can would be issued. Then, the whole can would be subtracted 7

from the inventory. Seasonings also are issued by the single unit, e.g., a one pound 8

can of black pepper will be issued, even though only a tablespoon may be needed for 9

the recipe. Large bulk units of staples, such as dry milk, flour, or sugar may be issued 10

by the sack when they are opened. Many systems also issue the bulk unit of fresh 11

produce when it is opened; others issue fresh produce by the pound as it is used. 12

Meats usually are issued by the pound. Two possible exceptions are pre-portioned IQF 13

(Individually Quick Frozen) meats and bulk frozen meats. 14

Pre-portioned IQF meats should be issued by the piece. Issuing IQF meats (for 15

example, chicken parts) by the piece allows unneeded pieces to remain in inventory and 16

provides better control. 17

Bulk frozen meats, such as 10 pounds of ground beef, are thawed in bulk in the 18

refrigerator, and then may be issued by the bulk unit or by the pound. If only a portion 19

of a bulk unit is issued, the thawed meat remaining in inventory should be used within 20

48 hours to ensure freshness. 21

The method for issuing produce and frozen meats varies among the school systems. 22

Ask your preceptor to explain the preferred method in your school system. 23

24


8

1

Figure 1 2

Single Unit for Issuing Certain Foods 3

ITEM PACK SINGLE UNIT

Canned fruits and vegetables

6/#10 cans

#10 can

Cornstarch, brown sugar, powdered sugar, etc.

24/1# boxes 1# box

Salt 24/26 oz. cylinders 26 oz. cylinders

Mayonnaise, mustard, salad dressings, pickles, etc.

4/1 gallon jars 1 gallon jar

Frozen vegetables 12/2# boxes 12/2 ½ # boxes 12/3# boxes 6/5# bags 20# box

2 # boxes 2 ½ # boxes 3# boxes 5# bags 20# box

Meat, cheese Pound or bulk unit (As per instructions)*

Fresh fruits and vegetables Pound or bulk unit

(As per instructions)∗

Rice, cornmeal 25# sack 25# sack

Flour, sugar 50# sack 50# sack

Flour(USDA) 5/10# bags 10# bag

Butter 30# or 32# case Pound

Shortening 12/3# cans 3# can

Prepared meat items 32/3.6 oz. Piece or box (As per instructions)*

Eggs (fresh) 15 doz./case 30 doz./case

Dozen

4

*Each system should choose a method of issuing the starred (*) items and all 5

schools within the system should use that method. 6

7


9

Pre-issue Procedure for Frozen Foods 1

2

Since many frozen foods must be thawed before they are issued, review the menu each 3

Friday for the following week to determine which foods must be moved from the freezer 4

to the storage refrigerator for thawing. Some frozen foods take as long as three or four 5

days to thaw in the cooler. Thawing time depends upon� 6

• The size of the food. 7

• The temperature of the thawing refrigerator. 8

• The amount of food being thawed at one time. 9

• The kind of food being thawed. 10

Keep a record of thawing times for foods such as poultry, beef, fish, fruits, or frozen 11

eggs. Some frozen products are labeled with thawing times. Read the labels to decide 12

how long to thaw the foods. It may be helpful to post a chart of thawing times for foods 13

frequently used in your kitchen. 14

List frozen foods on the Production Schedule on the day they are to be removed from 15

the freezer to the storage refrigerator. Assign this task to the person who issues foods. 16

Chicken to be served on Thursday may need to be moved from the freezer to the cooler 17

on Tuesday. Frozen fruits and/or vegetables may need to be moved from the freezer to 18

the refrigerator a day in advance. 19

20


10

REVIEW B 1

2

3

Directions: Mark with T if correct, F if false. If necessary, review the previous 4

material. 5

6

7

______ 1. Pre-portioned meats may be issued by the piece. 8

9

10

______ 2. Canned vegetables are issued by the cup. 11

12

13

______ 3. Seasonings are issued by the tablespoon. 14

15

16

______ 4. Thawed meat remaining in inventory should be used within 48 hours. 17

18

19

______ 5. Meat is usually issued by the package. 20

21

22

______ 6. Many frozen foods are thawed before issuing. 23

24

25

______ 7. Frozen food which needs to be thawed before using should be listed on 26

the Production schedule on the day that thawing is to begin. 27

28

______ 8. Thawing times may be as long as three days for some items. 29

30

31

32


34


11

1

ANSWERS-REVIEW B 2

3

4

Directions: Mark with T if correct, F if false. If necessary, review the previous 5

material. 6

7

8

___T___ 1. Pre-portioned meats may be issued by the piece. 9

10

11

___F___ 2. Canned vegetables are issued by the cup. 12

13

14

___F___ 3. Seasonings are issued by the tablespoon. 15

16

17

___T___ 4. Thawed meat remaining in inventory should be used within 48 hours. 18

19

20

___F___ 5. Meat is usually issued by the package. 21

22

23

___T___ 6. Many frozen foods are thawed before issuing. 24

25

26

___T___ 7. Frozen food which needs to be thawed before using should be listed on 27

the Production schedule on the day that thawing is to begin. 28

29

___T___ 8. Thawing times may be as long as three days for some items. 30

31

32


12

1

Step in Issuing 2

The manager usually makes the list of items to be issued, even if the actual issuing is 3

assigned to a worker. Because many items require advance preparation time, plan your 4

issue forms for the whole week at the same time that you prepare your production 5

schedules. For example, on Friday make out Production Schedules and 6

Issue/Withdrawal Forms for the following week. The seven steps which should be used 7

in issuing food items are as follows. 8

9

10

11

Step 1. Determine the Food Items to be Issued Each Day 12

13

The first step is to decide the food items to be issued and the day that they will be 14

issued, giving consideration to the amount of time needed for preparation. Some foods 15

are issued the same day they are served. Other foods must be issued in advance for 16

pre-preparation. For example, if tossed green salad is to be served on Wednesday, the 17

lettuce could be cored and cleaned on Tuesday. Lettuce, therefore, would be listed on 18

the issue form for Tuesday. Although foods are issued in advance for pre-preparation 19

and are subtracted from the perpetual inventory, they are not recorded as being “used” 20

until the day they are served. 21

22

Frozen foods which have been thawed would be issued on the day they are prepared 23

and served if they do not require advance pre-preparation, or earlier, if they do require 24

pre-preparation. For example, if 90 pounds of roast beef are needed for the Friday 25

menu and beef roasts need three days to thaw, they would be moved from the freezer 26

to the storage refrigerator on Monday. Thursday, the thawed beef roasts would be 27

issued to the cook for roasting (pre-preparation) and removed from inventory. On 28

Friday, the cooked roasts would be sliced, panned, finished, served, and costed out. 29

30


13

Step 2. Calculate the Amounts of Foods to Issue 1

2

The next step is to calculate the total amounts of food items to issue. Refer to your 3

standardized recipes to determine the amount of food required for each menu item 4

during the week. Because the amounts of food needed depend on the number of 5

people to be served, recipe yields may need to be increased or reduced. Another unit 6

in the training program explains how to increase and reduce standardized recipes. (See 7

the Phase II unit, Adjusting Standardized Recipes.) 8

9

To find out how much food to issue, you may need to use the yield information in the 10

Food Buying Guide. The Market Guides on the back of the USDA recipe cards also list 11

yields for many recipe ingredients. Remember, some foods such as potatoes “lose 12

weight” when they are prepared. If 20 pounds of cooked peeled potatoes are needed 13

for a salad, more than 20 pounds of raw potatoes must be issued. Some foods, such as 14

rice, “gain weight” during preparation. If 25 pounds of cooked rice are needed, less 15

than 25 pounds of dry rice must be issued. 16

17

You may find it helpful to use a worksheet to calculate the total amounts of all 18

ingredients needed for the day. A sample issue worksheet (Exhibit A) is included on the 19

following page. The issue worksheet provides the manager with an easy way to record 20

the ingredients, and the amounts of those ingredients that need to be issued. 21

22

To use the issue worksheet, list all the menu items (except milk) in the spaces under the 23

heading “Menu Items.” Then using the standardized recipe card for each menu item, 24

list all the ingredients in the column titled “Ingredients.” List the amounts needed of 25

each ingredient under the appropriate menu item column. A completed sample issue 26

worksheet is found in Exhibit B. The menu to be served is pepper steak with steamed 27

rice, glazed carrots, fresh green grapes, cornbread, and milk. 28

29


14

EXHIBIT A ISSUE WORKSHEET 1

Date_____________ 2

3

INGREDIENTS

MENU ITEMS

Total Amount

4


15

1

EXHIBIT B ISSUE WORKSHEET 2

Date_____________ 3

4

INGREDIENTS

MENU ITEMS

Total Amount

Pepper Steak

Steamed Rice

Glazed Carrots

Green Gapes

Cornbread

3 oz. All-beef Patties

200 pieces

200 pieces

Flour, All-Purpose

1 # 4 oz.

8 #

9 # 4 oz.

Salt

6 Tbsp. 3 tbsp + 2 tsp.

7 tsp.

3 Tbsp.

15 Tbsp.

Onions, Yellow, whole

4 # Chopped

6 #

Green Peppers

4 # Chopped

6 #

Tomatoes, Canned

7 qts.

7 qts.

Shortening

1 #

3 #

4 #

Rice, Long Grain

11 # 4 oz.

11 # 4 oz.

Carrots, Fresh

40 # 8 oz Pared, sliced.

54 #

Sugar, Brown

5 # 5 #

Corn Syrup

4 qts + 1 cup

4 qts. + l cup

Butter

3 #

3 #

Fresh Green Grapes

19 # 11 oz.

19 # 11 oz.

Cornmeal, Yellow

8 #

8 #

Baking Powder

11 oz.

11 oz.

Eggs, Whole

48

4 doz.

Sugar, White

2 # 8 oz.

2# 8 oz.

Dry Milk

1 # 4 oz.

1 # 4 oz.


16

1

2

Step 3. Inventory the Preparation Area 3

4

After you have completed the issue worksheet, inventory the food preparation area to 5

determine if sufficient amounts of staple items, such as flour, sugar, and seasonings, 6

have been issued and are still in stock. If so, these items can be lined through on your 7

issue worksheet. An adjusted sample issue worksheet is shown in Exhibit C. 8

9

10

11

12

Step 4. List All the Ingredients and the Amounts Required to Issue on the Daily 13

Issue/Withdrawal Form 14

15

A sample Daily Issue/Withdrawal Form (Exhibit D) is included. The way you use your 16

issue form will be determined by the size and layout of your kitchen and the staffing 17

pattern. If you have a small food service operation, you will probably find it easier to list 18

all items on one form and issue all the food items to one location in the kitchen. If your 19

operation is larger and divided into individual food preparation units, you may want to 20

prepare and issue a form for each unit, such as the Bake Unit or Salad Unit. This way, 21

ingredients will be issued to the preparation units where they are needed. Discuss the 22

preferred method of issuing with your preceptor. 23

24

A completed sample Daily Issue/Withdrawal Form for the menu pepper steak with 25

steamed rice, glazed carrots, fresh green grapes, cornbread, and milk is show in Exhibit 26

E. 27

28


17

EXHIBIT C 1

ADJUSTED ISSUE WORKSHEET 2

3

Date___________ 4

INGREDIENTS

MENU ITEMS

Total Amount

Pepper Steak

Steamed Rice

Glazed Carrots

Green Gapes

Cornbread

3 oz. All-beef Patties

200 pieces

200 pieces

Flour, All-Purpose

1 # 4 oz.

8 #

9 # 4 oz.

-------- -----------. -------------- ------------- --------------

Onions, Yellow, whole

4 # Chopped

6 #

Green Peppers

4 # Chopped

6 #

Tomatoes, Canned

7 qts.

7 qts.

Shortening 1 # 3 # 4 #

Rice, Long Grain

11 # 4 oz.

11 # 4 oz.

Carrots, Fresh

40 # 8 oz Pared, sliced.

54 #

Sugar, Brown

5 # 5 #

Corn Syrup

4 qts + 1 cup

Partial gallon available issue only 1 gal.

-------------

Butter 3 # 3 #

Fresh Green Grapes

19 # 11 oz.

19 # 11 oz.

Eggs, Whole

48

4 doz.

Dry Milk

1 # 4 oz.

1 # 4 oz.

5

6

7

Signature of Employee Issuing__________________________________- 8

9


18

Exhibit D 1

SAMPLE DAILY ISSUE/WITHDRAWAL FORM 2

3

Date__________________________________ 4

5

ITEMS

TOTAL UNITS

ISSUED

SINGLE UNIT SIZE

COMMODITY OR PURCHASED (MARK C OR P)

6

7

8

Signature of Employee Issuing___________________________________________ 9

10


19

1

Exhibit E 2

COMPLETED DAILY ISSUE/WITHDRAWAL FORM 3

Date_____________________________________________ 4

ITEMS

TOTAL UNITS

ISSUED

SINGLE UNIT SIZE


3 oz All-beef patties

200

1 piece

P

Flour, all-purpose

1

10 #

C

Onions, yellow, whole

6

lb.

P

Green peppers, whole

6

lb.

P

Tomatoes, whole, canned

3

#10

C

Shortening

2

3 #

C

Rice. White, long-grain

1

25#

C

Carrots, fresh

54

lb.

P

Sugar, brown

5

lb.

P

Corn syrup

1

gal.

P

Butter

3

lb.

C

Green grapes, fresh

1

22 #

P

Eggs, whole

4

doz.

P

Dry milk

1

50 #

C

5

6

7

Signature of Employee Issuing___________________________________________ 8


20

Step 5. Issue of Ingredients by Manager or Technician 1

Assigned Issuing Responsibilities 2

3

The completed Daily Issue/Withdrawal Form is used by the manager or technician 4

assigned issuing responsibilities to issue food items. The items and exact amounts 5

listed will be removed from storerooms, refrigerators, and freezers and delivered to one 6

central location or to different preparation units in the kitchen. The person issuing may 7

need to weigh out produce or meats, or count out pieces of proportioned or IQF meats. 8

9

10

11

Step 6. Subtract the Number of Units Issued from Perpetual 12

Inventory Records 13

14

In maintaining a perpetual inventory, you will need to subtract the number of units 15

issued of each food item from the balance in order to obtain the current daily balance of 16

items left in inventory. (If you have any questions, see the Phase II unit, Inventory.) 17

18

19

20

Step 7. Retain the Issue Forms for Future Reference 21

22

Since most school food service systems use cycle menus, all completed issue 23

worksheets and issue forms should be filed for future reference. Some managers set 24

up a loose leaf issue/withdrawal notebook or file and retain each completed Issue 25

Worksheet and Daily Issue/Withdrawal Form. When the cycle is repeated, the issue 26

worksheets and issue forms can be used as a reference in preparing current issue 27

forms, thus avoiding repeating calculations. Of course, the amounts to issue may vary 28

depending on participation and what is on hand in the preparation area. 29

30


21

REVIEW C 1

2

3

Directions: Number the steps of the issuing process in the order in which they 4

would occur. If necessary, review the previous material. 5

6

7

______ Complete the Daily Issue/Withdrawal Form. 8

9

10

_______ File issue forms. 11

12

13

_______ Determine the food items to be issued each day. 14

15

16

________ Subtract from the perpetual inventory the number of units issued. 17

18

19

_________ Inventory the preparation area. 20

21

22

_________ Calculate the amounts of food to issue. 23

24

25

_________ Issue the ingredients. 26

27

28

29

30


32


22

ANSWERS - REVIEW C 1

2

3

Directions: Number the steps of the issuing process in the order in which they 4

would occur. If necessary, review the previous material. 5

6

7

8

___4___ Complete the Daily Issue/Withdrawal Form. 9

10

11

___7____ File issue forms. 12

13

14

___1____ Determine the food items to be issued each day. 15

16

17

___6____ Subtract from the perpetual inventory the number of units issued. 18

19

___3____ Inventory the preparation area. 20

21

22

___2____ Calculate the amounts of food to issue. 23

24

25

___5____ Issue the ingredients. 26

27

28

29


23

SUMMARY 1

2

1. Issuing is withdrawing supplies from storage. 3

4

2. Using appropriate issuing procedures helps to do the following: 5

� Control food costs. 6

� Protect food and supplies from theft. 7

� Increase the efficiency of the food service. 8

9

10

3. Foods and supplies usually are issued by the item: 11

� By can for canned goods. 12

� By sack for large bulk items. 13

� By pound for most meats. 14

� Possibly by piece for IQF meats. 15

� Possibly by bulk unit for bulk frozen meats. 16

17

18

4. Some frozen foods may need several days of thawing time in a refrigerator before 19

issuing. 20

21

22

5. The steps in issuing are as follows: 23

a. Determine food items to be issued each day. 24

b. Calculate the amounts of foods to issue. 25

c. Inventory the preparation area. 26

d. Complete the Daily Issue/Withdrawal Form. 27

e. Issue the ingredients. 28

f. Update the perpetual inventory. 29

g. File the issue forms. 30

31


24

1

2

LEARNING ACTIVITIES 3

4

This unit has presented information about issuing. The purpose of the training is to help 5

the food service manager understand the need for appropriate issuing procedures and 6

to explain the procedures. 7

8

9

10

General Instructions 11

12

The following learning activities must be performed to successfully complete the unit. 13

Your preceptor will provide guidance as you carry out the activities. The activity 14

checklist indicates steps where approval is necessary. 15

16

You should use a notebook to record the steps in the activities. Describe your plans 17

and report the results of the activities. Be sure to include suggested changes. Mistakes 18

may be the best teacher, so do not worry about being perfect. Concentrate on 19

improving your skills. 20

21

22

Specific Activities 23

24

Specific activities are described which will enable you to apply the information in the 25

unit. Follow the steps listed to develop your skill in issuing. 26

27


25

Activity l. Complete an Issue Worksheet for One Meal 1

2

3

1. Select a menu which will be served in your cafeteria. 4

5

2. List all menu items, except milk, on the following sample form of an Issue 6

Worksheet. 7

8

3. Obtain recipes for menu items. 9

10

4. List on the issue worksheet all the ingredients needed for the menu items. 11

12

5. Calculate the amount needed of each menu item for the number of meals served 13

in your cafeteria. You may refer to the training unit in this series on Adjusting 14

Standardized Recipes, the Food Buying Guide published by the USDA, and the 15

Market Guides on the backs of the USDA recipe cards. 16

17

6. Discuss your calculations with your preceptor. 18

19

7. List the amounts needed for each menu item on the Issue Worksheet. 20

21

8. Discuss with your preceptor the way in which meats are issued in your school 22

system. List the appropriate amount of meat to issue. 23

24

9. Review the worksheet for items which would be issued early for pre-preparation 25

or items to be transferred to refrigerators for thawing before issue. Mark these 26

items and discuss the issuing procedures of these with preceptor. 27

28

10. Total the amount of each ingredient needed on the given day. 29

30

11. Inventory the preparation area and determine if sufficient staple items still will be 31

available on the day the menu is prepared. Mark a line through the items on the 32

issue worksheet which will be available. 33

34

12. When you and your preceptor are satisfied with your skill in preparing an Issue 35

Worksheet, have your preceptor date and initial your activity checklist. 36


26

1

ISSUE WORKSHEET 2

Sample Form 3

4

Date____________ 5

6

INGREDIENTS

MENU ITEMS

Total Amount

7


27

Activity II. Prepare a Daily Issue/Withdrawal Form 1

2

3

1. Discuss with your preceptor whether to prepare one form for the entire kitchen or 4

separate forms for the different preparation areas. Follow your preceptor’s 5

suggestion. 6

7

2. Using the Issue Worksheet prepared in Activity 1, list the ingredients. Determine 8

and list the total units to be issued and the single unit size on the 9

Issue/Withdrawal Form (s). 10

11

3. Indicate which items are commodity or purchased. 12

13

4. Discuss the Daily Issue/Withdrawal Form(s) with your preceptor. 14

15

5. Explain to the preceptor how the perpetual inventory would be updated. You 16

may refer to the Phase II training unit titled Inventory. 17

18

6 Explain to your preceptor how the Issue Worksheet and the Daily 19

Issue/Withdrawal Form(s) would be filed. 20

21

7. When you and your preceptor are satisfied with your skill in preparing and using 22

Daily Issue/Withdrawal Forms, have your preceptor date and initial you Activity 23

Checklist. 24

25


28

DAILY ISSUE/WITHDRAWAL FORM 1

2

Date__________________________________ 3

4

ITEMS

TOTAL UNITS

ISSUED

SINGLE UNIT SIZE


5

Signature of Employee Issuing_________________________________________ 6

7


29

ACTIVITY CHECKLIST 1

Issuing 2

Date Completed Initials Activity

I. I. Completes Issue Worksheet.

1. ____________ __________ 1. Selects menu.

2. ____________ __________ 2. Lists menu items, except milk.

3. ____________ __________ 3. Obtains recipes.

4. ____________ __________ 4. Lists needed ingredients on issue

worksheet.

5. ____________ 5. Calculates amounts of each ingredient

needed.

6. ____________ __________ 6. Discusses calculations with preceptor.

7. ____________ __________ 7. Lists amounts needed on worksheet.

8. ____________ __________ 8. Discusses issuing procedures for meats.

9. ____________ __________ 9. Identifies items to be issued early or that

need thawing.

10. ____________ __________ 10.Totals amounts of each ingredient needed

and lists.

11._____________ __________

11. Inventories preparation area and lines through items that would not need to be issued.

II. II. Prepares Daily Issue/Withdrawal Form.

1. ____________ __________ 1. Determines number of Issue/Withdrawal

Forms needed.

2.____________ __________ 2. Using issue worksheet, lists ingredients. Determines and lists single unit size on form(s).

3. ____________ __________ 3. Indicates if item is purchased or commodity.

4. ____________ __________ 4. Discusses completed Issue/Withdrawal

Form(s) with preceptor.

5. ____________ __________ 5. Explains how perpetual inventory would be

Updated.

6. ____________ __________ 6. Explains how Issue Worksheets and Daily

Issue/ Withdrawal Forms would be filled. School Food Authority__________________________________________________ 3

4

_______________________________ ___________________________ 5

Student’s Name Preceptor’s signature 6

7


30

Date_________________________________ 1


31

TEST 1 1

Unit Name ISSUING_____________________ 2

3

Student’s Name _____________________________________ 4

5

Date ______________________________________________ 6

7

Directions: Choose the best answer. When you have a chosen your answer, 8

circle the letter in front of it. There is only one correct answer for each question. 9

1. Keys to the storeroom should be provided to 10

a. Only the manager. 11

b. The manager and the person who issues items. 12

c. All technicians. 13

d. The manager, who keeps the storeroom unlocked during the work day. 14

15

2. Having one person doing the issuing 16

a. Increases the efficiency of the operation because workers do not spend time 17

going to the storeroom. 18

b. Takes more total work time than if each person got their own supplies. 19

c. Increases the opportunity for theft. 20

d. None of above. 21

22

3. Canned applesauce would be issued by the 23

a. Cup. 24

b. Can. 25

c. Pound. 26

d. Case. 27

28

4. For the day that a food item should be moved from the freezer to the thawing 29

refrigerator 30

a. Post a note on the freezer door. 31

b. Remember to tell the cook to move the food. 32

c. List the food on the Daily Food Production Schedule 33

d. None of the above. 34

35

5. The first step in the issuing procedure is 36

a. Updating the perpetual inventory. 37

b. Listing amounts on the Daily Issue/Withdrawal Form. 38

c. Calculating the amounts needed. 39

d. Determining food items needed each day. 40

41

6. Each complete Daily Issue/Withdrawal Forms should be 42

a. Discarded immediately. 43

b. Kept one week and discarded. 44

c. Filed for future reference. 45

d. Sent to the Supervisor. 46


32

TEST 2 1

Unit Name ISSUING_____________________ 2

3

Student’s Name _____________________________________ 4

5

Date ______________________________________________ 6

7

Directions: Choose the best answer. When you have a chosen your answer, 8

circle the letter in front of it. There is only one correct answer for each question. 9

1. Issuing should be done by 10

a. Each technician as the product is prepared. 11

b. Only the manager. 12

c. The manager or one trained technician. 13

d. All technicians, depending on the workload for the day. 14

15

2. Appropriate issuing procedures 16

a. Help control cost by assuring that correct amounts are prepared. 17

b. Are recommended only for large school food services because of the 18

paperwork involved. 19

c. Interfere with necessary record keeping. 20

d. All of the above 21

22

3. Canned sliced peaches would be issued by the 23

a. Cup. 24

b. Can. 25

c. Pound. 26

d. Case. 27

28

4. Moving food from the freezer to the thawing refrigerator is a task of 29

a. The technician who will prepare the recipe using the item. 30

b. The person who does the issuing. 31

c. The manager. 32

d. None of the above. 33

34

5. Information to help in calculating the amounts of ingredients needed is 35

found in 36

a. The Food Buying Guide published by the USDA. 37

b. The Market Guide on the back of USDA recipe cards. 38

c. The training unit, Adjusting Standardized Recipes. 39

d. All of the above 40

41

6. Each completed Issue Worksheet should be 42

a. Discarded immediately. 43

b. Kept one week and discarded. 44

c. Filed for future reference. 45

d. Sent to the Supervisor. 46


33

ISSUING 1

Examination Form 2

3

4

Key 5

6

7

ITEM NUMBER Test 1 Test 2

1 b c

2 a a

3 b b

4 c b

5 d d

6 c c

8

Documents

Unit Q: Issuing - Pennington Biomedical Research Centercdnlfk.pbrc.edu/pdfs/training/Unit Q Issuing re.pdf · Describe the steps in issuing. 15 16 17 Need for Issuing Procedures 18