When
you order meat and take delivery it
is important that all orders are checked
on arrival. Take time to see that meat
is 'FRESH' and not tainted in any way.
Competent
chefs and cooks will always make a point
to examine daily deliveries, especially
of meats. These commodity items are costly
and can be the cause of problems if contaminated.
Avoid Shrinkage
Over many years of
working it has been my experience that
every chef needs to ensure meat deliveries
in particular, are the correct quantity
(ie. Number or Weight) when delivered.
You will be able
to check against the order sheet that
the beef, lamb, pork or bacon is of
the right quality; cut, trim or joint.
It
is not difficult when busy for delivery
staff to short weight meat for personal
gain, or resale. We term this as shrinkage.
Always weight delivered
meat on scales in front of the
delivery person, match these against
the order delivery sheet.
