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    RSOP18 Purchasing

    Uploaded by

    John Kah Heng Ong
    This document provides a standard operating procedure for purchasing food from approved vendors to ensure food safety. The procedure outlines regulations for specific foods like produce, meat, and dairy. It also lists steps employees must take when purchasing food such as visiting vendors to check for clean facilities and safe handling practices, observing delivery vehicles and temperatures, and using written product specifications. The restaurant manager's responsibilities include developing product specifications, coordinating deliveries, reviewing orders, and requesting letters about vendors' food safety programs.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    RSOP18 Purchasing

    Uploaded by

    John Kah Heng Ong
    136 views1 page
    This document provides a standard operating procedure for purchasing food from approved vendors to ensure food safety. The procedure outlines regulations for specific foods like produce, meat, and dairy. It also lists steps employees must take when purchasing food such as visiting vendors to check for clean facilities and safe handling practices, observing delivery vehicles and temperatures, and using written product specifications. The restaurant manager's responsibilities include developing product specifications, coordinating deliveries, reviewing orders, and requesting letters about vendors' food safety programs.

    Original Description:

    Procurement Basics

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    This document provides a standard operating procedure for purchasing food from approved vendors to ensure food safety. The procedure outlines regulations for specific foods like produce, meat, and dairy. It also lists steps employees must take when purchasing food such as visiting vendors to check for clean facilities and safe handling practices, observing delivery vehicles and temperatures, and using written product specifications. The restaurant manager's responsibilities include developing product specifications, coordinating deliveries, reviewing orders, and requesting letters about vendors' food safety programs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    136 views1 page

    RSOP18 Purchasing

    Uploaded by

    John Kah Heng Ong
    This document provides a standard operating procedure for purchasing food from approved vendors to ensure food safety. The procedure outlines regulations for specific foods like produce, meat, and dairy. It also lists steps employees must take when purchasing food such as visiting vendors to check for clean facilities and safe handling practices, observing delivery vehicles and temperatures, and using written product specifications. The restaurant manager's responsibilities include developing product specifications, coordinating deliveries, reviewing orders, and requesting letters about vendors' food safety programs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Facility Name:

    Department:

    Policy No:

    STANDARD OPERATING PROCEDURE


    Purchasing
    Policy: Food is purchased only from approved vendors to assure the safety of food served to
    customers.
    Procedure: Employees purchasing food must:
    1.

    Understand regulations for specific foods:


    Purchase packaged or processed food only from suppliers who receive their products from
    licensed reputable purveyors and manufacturers, who adhere to good manufacturing practices.

    Fresh produce may be purchased directly from local growers as there is no inspection
    process for these non-potentially hazardous foods (with exception of melons and fresh alfalfa
    sprouts). When making direct purchases, buyers should ensure packages are clean and will
    maintain the integrity of the food item, as communicated through product specifications.

    Meat and fresh shell eggs may be purchased from local licensed producers, but because
    these foods are considered potentially hazardous, the products must be inspected for safety. An
    inspected shield should be on the package. Beef or pork that is processed in a state inspected
    locker may be purchased by the restaurant. Poultry must also be processed in a state locker or
    facility. State inspection is sufficient if the food is purchased by a restaurant within that state. These
    facilities are required to have HACCP plans in place. In many states, inspection standards are more
    stringent than USDA regulations.

    Purchase pasteurized diary products.

    2.
    3.
    4.
    5.

    Visit approved vendors to ensure that they maintain clean warehouses adhere to safe
    storage and handling practices and have a secure facility to minimize intentional contamination.
    Observe the delivery vehicles to ensure that they are clean and temperatures are controlled.
    Request photo ID badge of delivery person.
    Use written product specifications to ensure that the vendor knows what is to be delivered.
    The restaurant manager will:
    1.
    2.
    3.
    4.

    5.

    Develop and implement written product specifications to ensure products purchased


    consistently meet restaurant expectations.
    Coordinate delivery times with vendors/suppliers to ensure that deliveries are made
    when they can be stored immediately. Schedule receiving times when product quantity and
    quality can be checked, including product temperatures.
    Review orders and delivery information to ensure orders and product specifications are
    being met.
    Request a written letter from all vendors indicating that they follow either a HACCP
    program or good manufacturing practices.
    Follow up as necessary

    Policy last revised on: ______________


    Iowa State University Extension and Outreach programs are available to all without regard to race, color, age, religion, national origin, sexual orientation, gender identity, genetic information,
    sex, marital status, disability, or status as a U.S. veteran. Inquiries can be directed to the Director of Equal Opportunity and Compliance, 3280 Beardshear Hall, (515) 294-7612.

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