The hygienic quality of food raw materials directly affects the hygienic quality of food. Catering units need a large number of diverse food raw materials every day, and the hygienic quality of food raw materials is uneven and difficult to grasp. In addition, most food raw materials have a short shelf life, and some even pay attention to freshness. Therefore, the procurement of food raw materials should formulate detailed, strict and scientific quality management procedures. This paper is written according to the requirements of ISO9002.

The hygienic quality of food raw materials directly affects the hygienic quality of rice. Catering units need a large number of diverse food raw materials every day, and the hygienic quality of food raw materials is uneven and difficult to grasp. In addition, the shelf life of most food raw materials is relatively short, and some pay attention to freshness. Therefore, the procurement of food raw materials should formulate detailed, strict and scientific quality management procedures. According to the requirements of 150 9002, this paper discusses the procurement procedure of food raw materials. 1 General Provisions 1. 1 All procurement activities shall be planned according to the relevant requirements of the Food Hygiene Law, and procedure documents shall be formed for control. 1.2 Close working relationship and feedback system shall be established with subcontractors to maintain continuous quality improvement and avoid or quickly resolve disputes. 1.3 For foods that are prone to hygienic quality problems and can be processed by themselves (such as cooked meat products in bulk)

How should catering enterprises control the purchasing cost of food raw materials?

Purchasing is the first link in catering business, and it has also become the primary link for catering enterprises to control the cost of food raw materials in actual operation. Because of the variety of food raw materials, strong seasonality and great quality difference, the quality and price of procurement have a direct impact on food costs.

The key to the procurement of catering enterprises is to establish and improve the procurement system, clarify the procurement standards, stipulate the procurement requirements according to the standards, and strictly supervise. The formulation of standards can start from the following aspects:

First, the quality of procurement must be excellent.

Catering enterprises must ensure the quality of raw materials and ensure that the purchased raw materials do not deteriorate. Catering enterprises can formulate procurement standards for all kinds of raw materials according to the actual requirements of cooking all kinds of dishes, and insist on using them in procurement.

Procurement quality control can stipulate norms and standards by compiling procurement specifications. The standard is to make detailed and specific provisions on all kinds of raw materials purchased according to the needs of catering enterprises, which is different from the quantity and price provisions stipulated in the standard cost at the beginning of this chapter. Its main contents include: raw material origin grade, performance, size, quantity, color, packaging requirements, fat-thin ratio, cutting situation, freezing situation and so on.

Catering enterprises can choose reliable suppliers when purchasing, ensure good quality when delivering, and make written provisions on the above contents.

Second, strictly control the purchase quantity.

The purchase quantity involves a reasonable lot size. Here we don't do quantitative analysis, first introduce how to control the purchase quantity.

1. Purchasing quantity control requires catering enterprises to ensure the daily production and supply needs of enterprises, so as not to cause inventory backlog and avoid occupying funds and increasing management costs.

(1) First of all, too much inventory can easily lead to deterioration of raw materials. Sometimes, in order to be cheap, catering enterprises buy a lot of fresh food at one time, which is not only not suitable for storage, but also causes greater losses because of the deterioration of raw materials. For example, the retail price of hairy crabs in 35 yuan, if the wholesale price is 500 Jin per catty in 20 yuan, and a catering enterprise buys 500 Jin at a time, half of the crabs will die, then the cost will rise to 40 yuan/catty.

(2) The purchase quantity is insufficient, which can not meet the needs of catering enterprises, resulting in the loss of shortage. If catering enterprises do not reasonably estimate the purchase quantity according to the changes of customers' tastes in the four seasons, they will be out of stock, which will not only affect their income, but also affect their dining mood. For example, Beijingers love spicy crayfish in summer. If operators ignore the market situation at that time, they will miss the opportunity.

2. The purchase quantity is determined by the catering enterprise's business demand, capital situation, warehouse conditions, existing inventory, raw material characteristics, market supply and other factors.

(1) Generally speaking, perishable food raw materials need to be purchased several times a day or a week, such as seafood, fruits and vegetables. Therefore, the purchase amount of fresh raw materials can be determined according to the following formula:

Quantity to be purchased, two-day demand-quantity on hand

Among them, the required quantity is determined by the chef according to the menu and his own experience, and the existing quantity can be determined by the chef through field inventory or field work.

The method of observation has been determined. In case of special banquet or other special circumstances, the purchase quantity should be adjusted as appropriate.

(2) Non-perishable food raw materials or dry goods can be stored in the warehouse for a period of time, such as grain, oil and condiments. , and the number of purchases is small. Some food raw materials are purchased once every two weeks, and some are purchased once a month or several months.

Third, the purchase price must be reasonable.

Buyers of food raw materials should strive for the lowest price on the premise of ensuring that the quality of raw materials meets the procurement standards and norms. Enterprises that have established a standard cost system to control costs can control the purchase price from the standard cost. This also requires the purchaser to choose a suitable supplier on the basis of fully comparing the quotations of various suppliers and the output rate of food raw materials.

Fourth, establish a strict procurement system.

Without a strict procurement system, catering enterprises cannot effectively control procurement. Different enterprises have different purchasing functions. Hotels have special purchasing departments responsible for purchasing all their supplies and raw materials, some have purchasing departments under the catering department, and some small and medium-sized catering enterprises are directly responsible for purchasing by individuals or are also responsible for purchasing. Therefore, the complexity and simplicity of the procurement system should be different with different procurement procedures. But one thing catering enterprises should know is:

The post should be clear, the rights and responsibilities should be clear, and the procurement work should be carried out in accordance with the quality standards, quantity standards and price standards of procurement.