Receiving, storage, and preparation are all important sections of a food safety flow chart and receiving of products is your first step when developing a flow chart. The following are important elements to consider when receiving products in general. Each group of food, whether dry foods, dairy products, fresh produce, or meats, requires a slightly different procedure. No matter what the product type, the principal component in a receiving procedure is accuracy. Any carelessness or half-hearted attempts at checking the delivery will render the whole process useless. Decide whether a well-planned receiving program contribute to cost and quality control for foodservice. Write FOUR (4) points in your answer
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