Purchasing - Chapter 21: Poultry

Poultry21YOU SHOULD BE ABLE TO:Define poultry and list commonly purchased poultry products.Explain the selection factors for poultry, including government grades.Create product specifications for poultry.Describe the process of purchasing, receiving, storing, and issuing poultry. PURCHASING POULTRYNot difficult to purchaseUsually purchasing chicken, turkey or ducklingMajor decision: fresh or frozenAP price about the same among suppliers (unless using packers’ brands)Must decide degree of convenience requiredSELECTION FACTORSIntended useExact nameGovernment standards for age, gender and weightPoultry terminologyChicken, turkey, duck Free range, Kosher, etc.SELECTION FACTORS (CONT.)1957 – federal inspection of poultry mandatory 1968 – Wholesome Poultry Products ActPoultry gradingFactors: ConformationFleshingFat coveringSELECTION FACTORS (CONT.)Consumer gradesA, B, CProcurement gradesI, IICommercial GradesExtra, Standard, No GradeSELECTION FACTORS (CONT.)OrganicPackers’ brandsBrand loyalty is minimal Consumers rely upon brandingPerdue, Tyson, Foster FarmsProduct sizeAcceptable weight rangeLarger bird, higher edible yieldSELECTION FACTORS (CONT.)Packaging materialPackaging procedureProduct formPreservation methodRefrigerated or frozenIrradiationAP pricePURCHASING POULTRYBuyers normally use U.S. Grade A qualityBest to prepare complete specificationEvaluate potential suppliersDecision based on supplier services since quality and AP prices vary only a littleRECEIVING POULTRYRaw poultryCheck in refrigerated storageGrade shield usually on carton or wing of whole birdsAccess age of poultryCheck abdominal fatProcessed poultryTemperature, thawingSTORING POULTRYStore fresh and frozen poultry immediately at proper temperature and humidityHandle as little as possibleKeep a perpetual inventoryISSUING POULTRYDeduct quantity issued (perpetual inventory)Follow proper stock rotationEnsure that just enough is sent to the kitchen to minimize waste and deterioration