Resources Reducing Spoilage Don't let spoiled food spoil your business. Spoilage can lead to a decrease in food taste and presentation, not to mention foodborne illnesses. To build a good reputation, restaurateurs need to ensure that spoiled food never makes it to a customer's plate. Good business sense dictates that restaurants take steps to reduce spoilage rather than merely trashing spoiled foods.
Restaurants suffer a monetary loss when they're forced to throw away food that has gone bad.
This course will teach you about some of the controls and systems that can help reduce spoilage. Purchasing Reducing spoilage starts with the purchasing process. By purchasing fresh items in the appropriate amounts from approved sources, you can limit the amount of spoilage. Always purchase from licensed and approved vendors. Create purchase specifications that list what you expect from a product.