Food Flow Process

Controlling Costing

Receiving

the first step in the process that we'll examine. It begins when the truck pulls up at the door. A visual inspection should reveal any obvious problems like dented cans and broken packaging, and a good operation will reject damaged or inferior foods.

Storing

(the next step in the food flow process) food may include long-term (less than four days, in most cases) refrigeration, as well as the immediate storage for foods that will be used that day or the next.

Prepartion

is the third step in the food flow process; includes cutting and mixing, as well as cleaning of utensils and other equipment (meat slicers) and all food preparation surfaces.

Chilling

Cold temperatures slow the growth of illness causing bacteria. So it’s important to chill food promptly and properly.

You can freeze almost any food. That doesn’t mean that the food will be good to eat – or safe.

Reheating

Cover leftovers to reheat. This retains moisture and ensures that foodwill heat all the way through. When reheating in the microwave, cover and rotate the food for even heating. Arrange food items evenly in a covered microwave safe glass or ceramic dish, and add some liquid if needed.