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Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 20 - Feinstein, Stefanelli

Chapter 20 - Eggs. The most important egg purchasing considerations center on determining what hospitality operations want and which type of product is best suited to their needs. Purchasing fresh shell eggs is a relatively easy task. Buying processed eggs, whether frozen, dried, or imitation eggs, or preprepared egg products, can be more of a challenge. | Eggs 20 New SELECTION FACTORS Intended use Exact name Chicken eggs Fresh shell eggs vs. storage eggs Government grades U.S. Grade AA U.S. Grade A U.S. Grade B SELECTION FACTORS (CONT.) Plants that break and further process eggs must have continuous inspection Federal grading is mandatory in some states If graded: mandatory continuous inspection Grades: AA, A, B (high, med, low) Candling SELECTION FACTORS (CONT.) Packers’ brands Product size: peewee—jumbo Size of container 15 dozen or 30 dozen crate Flat = 2 ½ dozen Packaging material and procedure SELECTION FACTORS (CONT.) Color Product form Preservation method Refrigeration Oil spraying / dipping Overwrapping Controlled atmosphere storage –oxygen free PURCHASING EGGS U.S. Grade A most widely used quality and large is the normal size Processed egg products Consider brand names No quality standard Evaluate substitution possibilities RECEIVING EGGS Examine fresh eggs for damage Count eggs or weigh containers Randomly | Eggs 20 New SELECTION FACTORS Intended use Exact name Chicken eggs Fresh shell eggs vs. storage eggs Government grades U.S. Grade AA U.S. Grade A U.S. Grade B SELECTION FACTORS (CONT.) Plants that break and further process eggs must have continuous inspection Federal grading is mandatory in some states If graded: mandatory continuous inspection Grades: AA, A, B (high, med, low) Candling SELECTION FACTORS (CONT.) Packers’ brands Product size: peewee—jumbo Size of container 15 dozen or 30 dozen crate Flat = 2 ½ dozen Packaging material and procedure SELECTION FACTORS (CONT.) Color Product form Preservation method Refrigeration Oil spraying / dipping Overwrapping Controlled atmosphere storage –oxygen free PURCHASING EGGS U.S. Grade A most widely used quality and large is the normal size Processed egg products Consider brand names No quality standard Evaluate substitution possibilities RECEIVING EGGS Examine fresh eggs for damage Count eggs or weigh containers Randomly break a few eggs for inspection Processed egg products Check for crystallization Check pressure of canned or dried products STORING EGGS Refrigerate quickly at 45°F or below Keep in original containers Processed egg storage is dictated by the form Frozen Refrigerated Dry Storage ISSUING EGGS Rotate stock, oldest items are issued first (FIFO – first in, first out) Date containers as they are received