Purchasing and Inventory: The First Step to Standardizing Your Food Rotation Labeling System

The goal of purchasing is to obtain wholesome, safe foods to meet your menu requirements. Safety at this step is primarily the responsibility of your vendors; it’s your job to choose your vendors wisely. Suppliers must meet federal and state health standards. They should use the HACCP system in their operations and train their employees in sanitation. Delivery trucks should have adequate refrigeration and freezer units, and foods should be packaged in protective, leak-proof, durable packaging. Let vendors know up front what you expect from them. Put food-safety standards in your purchase specification agreements. Ask to see their most recent Board of Health sanitation reports, and tell them you will be inspecting trucks on a quarterly basis. Good vendors will cooperate with your inspections and should adjust their delivery schedules to avoid your busy periods so that incoming foods can be received and inspected properly.