Title: Evaluate foods to determine conformity with specifications.
Course: Culinary Arts I (16052-I) > Section: Exploring the Purchasing and Receiving of Goods

Evaluation should include

- checking the order to determine whether items delivered match those ordered
- confirming quantities
- verifying prices
- ensuring quality match with product specifications and standardized recipes.

Process/Skill Questions:

Thinking

- Why should the employee receiving the order check it before the delivery person leaves?
- What is the significance of signing for the received order?

Communication

- What part of HACCP relates to the receiving process?
- What tools are needed by the receiving clerk?

Leadership

- What should the employee receiving the product do if it does not meet specifications?
- When should an order be rejected?

Management

- When should deliveries be accepted?
- What is the food service operation’s responsibility for ensuring that goods received are fresh and in good condition?