Review this case study:

On Monday, a large food delivery arrived at Mom's Diner during the busy lunch hour. It included cases of frozen ground beef patties, canned vegetables, frozen shrimp, fresh tomatoes, a case of potatoes, and fresh chicken. Betty, the new manager, thought the best thing to do was to put everything away and check it later since she was very busy.

She told Ed, in charge of receiving, to sign for the delivery and put the food into storage. Ed asked her if it would be better to ask the delivery driver to come back later. Since she needed the chicken for dinner, Betty asked Ed to accept the delivery now, and then she went back to the front of the house. Ed put the frozen shrimp and ground beef patties in the freezer and the fresh chicken in the refrigerator. Then he put the fresh tomatoes, potatoes, and canned vegetables in dry storage. When he was finished, he went back to work in the kitchen.

After reading the above case study, answer the following questions:

• Describe what was done incorrectly regarding receiving and storing techniques in this scenario.
• Provide the proper method for each improper receiving and storage error.
• As the owner of this restaurant, describe how you would address improving receiving and storing techniques.