Food Quality: From Suppliers to Commercial Kitchens

Running head
Name:
Institution:
Unit:

Food quality 2
Executive summary
The report is on food quality from suppliers to a commercial kitchen. There is a detailed
introduction which is followed by a comprehensive literature review. The literature review
highlights how suppliers retain quality of food and the process commercial kitchens follow
when receiving food production and their storage. Followed by that is a brief conclusion on the
report which is followed by a list of references from where the information was sourced.

Food quality 3
Contents
Introduction...............................................................................................................................................5
Principles suppliers use to maintain freshness and high standard of produce..........................................6
Environment suppliers use to work with the produce...........................................................................6
Process they follow to maintain quality products..................................................................................6
Challenges suppliers face.......................................................................................................................8
Procedures when food is received.............................................................................................................9
Conclusion...............................................................................................................................................11
References...............................................................................................................................................12

Food quality 4