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Receiving and storage are critical in foodservice operations. Prepare storage areas before delivery by having the order list ready and cross-checking it with the invoice. Take your time to ensure everything ordered is received accurately in terms of item, quantity, and quality. Inspect products by opening cases and spot-checking temperatures of hazardous foods. If items are missing or unsatisfactory, refuse them at delivery and correct the invoice. Both the receiver and driver should initial any returns or credits. Notify supervisors about returns for replacement. Rotate products using the FIFO (first-in, first-out) method, and maintain separation to avoid cross-contamination by keeping raw foods stored correctly.
