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that the particular suppliers with whom you deal will be in a position to supply your needs
over a period of time.
6. Control - relates to the ability of a supplier to consistently supply goods at the quality
required. It relates also to the ability of the purchaser to collaborate with the supplier to
control the quality of product supplied.
7. Consistency - applies to quality of product and service, also over time. That is, you require a
consistent quality of product, service and delivery every time you order.
To prevent waste you must:

• handle, prepare and cook foods according to the necessary hygiene requirements
• manage these procedures in ways that ensure consistency

• know which types of product will best suit your food and service styles
• recognise and purchase fresh, good quality raw product

• purchase appropriate product quantities to supply the number of expected customers
• manage stock in ways that ensure that all product presented to customers is of the best
quality (fresh, uncontaminated, unspoiled)
Purchase from reputable suppliers who have HACCP (or other accepted food plans) in place.

If your supplier delivers, make sure that meats are properly transported-packed and packaged
appropriately and transported in refrigerated vans or trucks. Frozen foods must arrive at your
premise solidly frozen and all meat must be in good condition.

Vacuum packaged (cryovac) meat should be inspected, on delivery, to ensure the vacuum seal has
been maintained. If the bag is damaged or the seal is lost, this meat should be returned to the
distributor.
The specific cuts of meat selected for purchase will be dependent on the dishes to be prepared.
Quantity of each purchase will be assessed according to the restaurant's menu, portioning
procedures and the businesses' projected turnover relevant to the buying period and storage
procedures to be followed; that is, fresh meats have a short shelf life, while frozen meats can be
subjected to longer storage periods.

If you order and use only quality products there will be minimal wastage, as the meats you purchase
will meet your needs and those of the customer.

Proper handling, preparation and storage of meats
Handling and preparation refer to the things that are done to or with the meat to make it ready for
cooking. When handling and preparing meats, correct hygiene procedures must be followed. If they
are not, and meat becomes contaminated by food poisoning bacteria, or spoiled, then it must be
wasted. Food, which is not sold, will not contribute to the enterprise's profits and the cost of the
food will be added to the enterprise's running costs. You might also find that by having to waste food
that you would normally have available for customers-you will have shortages of products that
customers request - this can lead to dissatisfied customers.

When preparing meats-use the correct procedures and techniques to trim and cut meat correctly for
the dishes in which they will be used. Incorrect cuts and trimming/ cleaning procedures will result in
unusable portions or excess waste.
Use the right tools (for example, sharp knives, meat slicers etc.) for each job so that cuts are clean,
tidy and accurate.
Do not leave meat out at room temperature or handle the meat any more than is necessary.