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receiving and storage is a critical part of your any foodservice operation preparing the storage areas for delivery have your order list available and cross check it against the invoice dont rush while the drivers still on the premises make sure you check that you have everything you ordered the right item the right quantity the right quality open your cases to check the quality of the product look at the product inspect it you should spot check your temperatures of your hazardous foods if anything is missing or unsatisfactory refuse at the time of delivery and make sure your invoice is corrected make sure both the receiver and the delivery person initial any returns or credits when you make a return make sure you let your supervisor know so that they can assure that the product gets replaced in your cases and make sure youre rotating your product in all your storage areas remember the rule FIFO first-in first-out avoid cross-contamination in your storage areas keep your raw foods on
