Title: Describe the steps in receiving and storing nonfood items.
Course: Culinary Arts I (16052-I) > Section: Exploring the Purchasing and Receiving of Goods

Description should include

- items such as cleaning supplies, chemicals, paper
- reasons cleaning supplies and chemicals should be clearly labeled and stored away from food
- standard procedures used when receiving such items
- standard procedures used when storing such items, including labeling
- the role of SDS as part of criteria during sanitation inspections.

Process/Skill Questions:

Thinking

- Why should cleaning supplies, chemicals, and other nonfood products be stored away from food?
- What are possible consequences of improper storage?

Communication

- What precautions should be taken in receiving cleaning supplies and chemicals?
- Why is proper labeling important for safety?

Leadership

- Why is it important to have SDS to match chemicals received, especially for new purchases?
- Why should SDS be in a convenient, well-marked location?

Management

- What are appropriate storage sites for cleaning supplies and chemicals?